Ideal Ice Cream and Stir-in Tips

Because ice cream is the basis for all these recipes, good flavor is key. Here is what this E-book uses and why:

In recipes that call for vanilla ice cream I used Healthy Choice Vanilla, which is low enough in fat to allow for some higher fat stir-ins.

For chocolate, its Blue Bell Light Double Dutch Chocolate for its great flavor. We can afford the extra fat, since all the stir-ins used are low in fat.

For strawberry, the pick is Blue Bell Strawberry Non-fat Frozen Yogurt. Low fat strawberry ice cream could not be found.

The best tool for incorporating stir-ins into ice cream is a stand mixer with a paddle attachment (use at low speed for no more than 30 seconds). A rubber spatula works well, too. Let the ice cream stand at room temperature for 45 minutes before adding stir-ins.

Some of these ice creams (especially those with liquor) will need to refreeze for at least four hours. Your can enjoy others right away (they will have the consistency of soft serve).

The volume of the ice cream may decrease if you add liquid ingredients. Do not be surprised if you start with 4-cups of ice cream and end up with a final yield of only 3-cups.