Cookies and Cream Ice Cream

Recipe Courtesy of Baked Bree

PHOTO CREDIT

INGREDIENTS
1 1/2 cups whole milk
1 1/8 cups sugar
3 cups heavy cream
1 Tablespoon vanilla
15-20 Oreos, crushed

DIRECTIONS
Put the milk in the bowl of the mixer. Add the sugar and mix until the sugar is dissolved, about 3 minutes.

Add in the cream and vanilla.

Pour the mixture into the ice cream machine and follow manufacturer's instructions. Add Oreos in the last 5 minutes of churning.

Strawberry Ice Cream

Photo Credit

INGREDIENTS:
1 pint fresh strawberries, hulled and chopped
1 tablespoon fresh lemon juice
2 large eggs
1 cup sugar, divided
2 cups heavy whipping cream
1 cup milk
1 teaspoon vanilla extract

DIRECTIONS:
1. Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.
2. In large mixing bowl beat eggs until light and fluffy, about 2 minutes.
3. Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.
4. Pour mixture into saucepan and heat to 170 degrees. Cool, then store in fridge until chilled.
5. Add strawberries with juice and mix well. Gently stir in whipping cream just until combined.
6. Pour into ice cream maker and follow manufacturer's instructions.

Pizzookies!

Idea and Photo Courtesy of Our Best Bites, one of the best recipe blogs on the *planet*.


INGREDIENTS
Chocolate chip cookie dough (use store bought or look here for a recipe if you want to make your own)
Vanilla ice cream
Chocolate sauce
Caramel Sauce

DIRECTIONS
Preheat oven to 350. Fill ramekins about 1/2 full of cookie dough.

Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle.

Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces.

Chocolate-Hazelnut Gelato

Recipe Courtesy of Giada De Laurentiis
Photo Courtesy of Food Network

INGREDIENTS
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish

DIRECTIONS
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.