LITTLE ROCK, Ark. (KTHV) -- It's National Ice Cream month and throughout July we've been celebrating by sharing homemade ice cream recipes with you!
Deanna Fleming from Catering Creations shared a couple of recipes on "THV 11 This Morning".
Caramel Macchiato Ice Cream
1 cup half and half
2 tablespoons instant coffee
1 cup white sugar
1 pinch salt
2 cups heavy whipping cream
3/4 cup caramel dessert sauce
1. Whisk together milk, instant coffee, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy whipping cream, then cover and refrigerate until chilled, at least two hours.
2. Pour the chilled mixture into an ice ream maker and freeze according to directions until it reaches "soft serve" consistency. Transfer half of the ice cream to a one or two quart plastic container with a lid. Pour half of the caramel sauce on top, then repeat the layers with the remaining ice cream and caramel sauce. Swirl the caramel into the ice cream with a chopstick or a knife. Cover surface with plastic wrap and seal.
For best results ice cream should harden in the freezer for at least two hours or overnight.
Refreshing Lime Sherbert
4 teaspoons finely graded lime rind (about 1 large lime)
1 cup shugar
3 cups half and half
1/2 cup fresh lime juice (about 4 limes)
1.2 cup water
1/8 teaspoon salt
Garnishes: fresh mint sprigs, thinly sliced lime wedges, lime rind strips
1. Stir together first 6 ingredients in a large bow, stirring until well blended.
2. Pour lime mixture into freezer container of a 4-quart ice cream maker; freeze according to directions. Garnish each serving if desired.
Refreshing Lemon Sherbert: Substitute a large lemon for a lime and fresh lemon juice for lime juice. Proceed as directed.