Mix-and-Churn Ben and Jerry's Ice Cream

In the beginning of the book, Ben and Jerry's Homemade Ice Cream and Dessert Book, there is a inspiring story of Ben and Jerry's ice cream followed by three most basic sweet cream base recipes. I have chosen to use the first because my husband and son said that they want the most original of Ben and Jerry's ice cream... NO low fat, please! Geez! Geez! Geez!

However, after they enjoying their ice cream, they always blame me for making them fat plus showing off their flabby thighs and tummies! Geez! Geez! Geez!

Oh well! They are so confused... and me too!

Nevertheless, I was told again and again to make Ben and Jerry's ice cream and here are three of the beautiful variations that I have made...

Mix-and-Churn Ben and Jerry's Ice Cream No. 1: Oreo Mint Ice Cream

Ben and Jerry's Oreo mint ice cream

Making this ice cream is easy peasy! All I did was to whisk the ice cream mixture and pour it into a ice cream maker to churn. As this recipe doesn't chilling before churning, I can make this ice cream from scratch to serve all within a day.

This ice cream is easy peasy to make but it is not guilt-free fat-free kind of ice cream.

Mum, please don't use reduced fat cream to make this ice cream!!! said my son with a pleading face. 

Ok... I hear you. In actual fact, I think that my son is totally right that this ice cream is better with higher proportion of cream added and wouldn't suggest omitting the use of eggs too in this recipe. However, if you have concerns about the risk of food contamination due to the use of raw eggs, you can use powdered whole eggs which have been pasteurised before use.

Or did I really hear you? LOL! Although this ice cream is not fat reduced but it is equally delicious with an reduced amount of sugar used. Please don't tell my son that I did that. Shhhhh!!!! 

For this ice cream, I was thinking of making my own peppermint extract as shown at here or here initially but after reading this blog post showing disappointments in homemade mint extracts, I'm thinking twice...

Maybe I should use fresh mint leaves like what David Lebovitz did at here but he mentioned that there will be variations in strength and color depending on the amount and variety of mints that I use. If I have to 100% certain to produce full flavours in my ice cream, it is best for me to use these kind of extracts...

You use either one of these for the minty taste.

To make the ice cream looking "minty", I have added some green colouring.
And I have to confess that I have to add many drops of this natural colouring to make it look really green!!!

These will make the ice cream nice and creamy :)

Easy?

Add the chopped Oreo when the ice cream starts to stiffen.

Mix-and-Churn Ben and Jerry's Ice Cream No. 2: Maple Syrup Ice Cream

Ben and Jerry's maple ice cream

Like the above Oreo mint ice cream, this ice cream uses the same proportion of cream and milk plus these ingredients...

Grade B maple syrup plus maple extract.

Mix-and-Churn Ben and Jerry's Ice Cream No. 3: Nutella and/or Peanut Butter Ice Cream

Ben and Jerry"s Nutella and/or peanut butter ice cream

And of course, this ice cream contains PB and Nutella or either one.

Making this ice cream is easy and all I did is to add the Nutella or PB into the cream while churning the ice cream.

I hope that you like all these ice cream and here are the recipes that are mostly adapted from the book, Ben and Jerry's Homemade Ice Cream and Dessert Book.

Sweet Cream Base

Make 1 quart or about 1 liter

2 cup heavy cream (35% fat)

1 cup milk

2 large eggs or 3 tbsp whole egg powder plus 5 tbsp water

3/4 cup sugar (reduced to 1/2 cup, 100g and the ice cream is still sweet)*

* Reducing too much sugar in ice cream can also change the smoothness and texture of ice cream but this amount of reduction is just right for us.

For Oreo Mint ice cream:

2/3 cup coarsely chopped Oreo cookies

2 tsp peppermint extract

natural green colouring (if desired)

For Maple Syrup ice cream:

reduce sugar to 70g

1/4 cup maple syrup, preferably grade C or B plus extra to serve

1 tsp maple extract, optional

For Nutella and Peanut Butter ice cream:

1/3 cup smooth peanut butter or Nutella or both

To make the sweet cream base:

Whisk the eggs (plus water if you are using egg powder) in a mixing bowl until light and fluffy, 1-2 mins. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 min more. Add the cream and milk and whisk to blend.

To make Oreo Mint ice cream:

Add the peppermint extract and blend again.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 mins before it is done), add the chopped cookies, then continue freezing until ice cream is ready.

To make Maple Syrup ice cream:

Add maple syrup and stir until blended.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Serve with extra maple syrup if desired.

To make Nutella and/ or Peanut Butter ice cream:

Transfer the sweet cream base mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream turns thicken and creamy like half-stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

Yummy one: Oreo mint ice cream :)

Yummy two: Maple Syrup ice cream

Yummy three: Nutella and PB ice cream

I hope you have fun making these ice cream and now let's enjoy these treats.
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