Hard to believe it's been 3 weeks since we've made ice cream. I think for the most part I missed it, but there was a lazy part of me that just wanted to grab a container from the freezer and make more sundaes.
My daughter has started to get the hang of the whole mix-in thing, well, in her own treat loving way. She was very excited when she came up with the idea for Stackerz ice cream. They're like fruit roll-ups, but in various shapes. I was hesitant, but I figured it couldn't hurt to try. As the base was mixing, I did a few sample bites and the Atackerz where just way too chewy. My daughter did wind up making her own Stackerz ice cream, but she did it in her own bowl.
Dubba's Simply Sprinkles Ice Cream Recipe
1.5 Cups of light cream
1.5 Cups of 2% milk
1.5 teaspoons of Vanilla extract
1/2 Cup of Sugar
Lots of sprinkles
1 teaspoon of Gelatin (I will explain)
So, pretty much just mix all the ingredients together, but you are probably wondering ...Gelatin? I was wandering the internet one night and I found this university website talking about how gelatin can help absorb the excess water and give you a nicer texture. Well, after sticking everything in the Ice-20, now I know what Gelatin really does. It looked and tasted fairly normal at first, but then all of a sudden the volume of ice cream started increasing. I thought it might overflow actually. We were left with a very airy concoction. Interesting ...very intestering.
Oh yeah, the sprinkles went in near the end of the freezing process, as did the blue food dye. You know what's really funny? I know it was probably the air and the gelatin, but as the ice cream turned blue, my brain kept telling me it tasted different. Has to be the air ...right? Must be. hehehe, it is, but still, it was weird and messes with your mind.