Vanilla
• In a medium pot, add all the ingredients and start to bring to a simmer over low-med heat, stirring regularly. The heat will help all the sugar dissolve. As soon as the cream starts to simmer, remove from heat.
• Let the cream cool a little in the pot, then transfer to a sealable container and refrigerate for at least 3 hours. This will cool the cream back down and make it easier on our ice cream maker.
• Once the cream has cooled, follow your ice cream maker’s instructions. Once done, place in the freezer to finish freezing the ice cream.
Chocolate
• Follow the same procedure as the Vanilla above (but remember to not use as much vanilla extract). This time we need to simmer until all of the chocolate has fully melted in the pot. Once the chocolate has completely melted, remove from heat.
• Follow the remainder of the Vanilla instructions above.
Strawberry
• Follow the same procedure as the Vanilla above (include the strawberries in the pot with the cream). As soon as it starts to simmer, remove from heat.
• Allow the cream to cool a little in the pot. Then, transfer the contents to a blender. Blend until smooth. (Be careful! Hot liquids tend to want to explode in blenders.)
• Follow the remainder of the Vanilla instructions above.
Cookies ‘n Cream
• Follow the same procedure as the Vanilla above (but do NOT put the Oreos in the pot).
• Place the Oreos in a gallon plastic bag and seal tight. Use a mallet (or even an aluminum can of beans or something) and start to smash the Oreos. They are cookies, so you don’t need to use a lot of force to break them apart. Too large of chunks may get stuck in your ice cream maker, so make sure whatever is left isn’t too big.
• When all the Oreos are smashed, transfer to a small bowl and place in the freezer.
• Follow the remainder of the Vanilla instructions above.
• When the ice cream is almost done churning in the ice cream maker (so it is pretty thick), then slowly add in the Oreo pieces. This will help to ensure that the Oreo pieces don’t just sink to the bottom but will be supported and suspended evenly in the ice cream.
Chocolate Chip Cookie Dough
• Make the Chocolate Chip Cookie dough. Once done, take small bits of the dough and roll into a small ball (around the size of a bean). Place on a piece of plastic wrap. Remember that we only need about half of the dough from the full recipe.
• Once all the dough has been made into small balls, wrap the dough balls in the plastic so they are mostly air-tight. Place in the freezer.
• Follow the same procedure as the Vanilla above (but do NOT put the cookie dough in the pot).
• When the ice cream is almost done churning in the ice cream maker (so it is pretty thick), then slowly add in the dough balls. This will help to ensure that the dough balls don’t just sink to the bottom but will be supported and suspended evenly in the ice cream.
