Sunday, August 5, 2012


Yes, only a seven year old can come up with that name!  Somehow it means "very blueberry" in the minds of the young.  Ask any of his friends and they get it right away, ask my friends and I get a blank stare.

In an effort to be adventurous with my ice cream maker, I decided to add a little fun to my vanilla ice cream base.  The idea came from the usual "cookies and cream" with Oreos, which everyone has either tried or made, I am sure.  Those double deckers are delicious and I admit that I've eaten quite a few in my time,  but since the birth and responsibility of creating a good food foundation for my child, sadly (for me), I buy less junk food.
HomeMade Peanut Butter Cookies
For the most part I make cookies, but his West Coast grandparents always had these around, and they are yummy, so I've caved into buying them every now and then.  On this day, it became my cookie for cookies and cream and what a delightful discovery.
The Secret Ingredient

White Ice Cream Base (made with Local Maple Syrup instead of Vanilla)
1 cup Milk
2 cups Whipped Cream (35%)
2 tsps. lemon
1 tsp Maple Syrup (or vanilla)
1 cup White Sugar

** At this point add colour, if you wish.  I like to make vooverry BLUE.

Mix well, I use a Wisk.
Pour into an already frozen ice cream maker, and it must have been in the freezer for more than 24 hrs to achieve the right consistency.
Set to ON
*In extremely humid weather, I have put the ice cream maker RIGHT IN THE FREEZER while plugged in*  This made sure that the unit doesn't warm faster than it can make the icecream, works like a charm.
Crush 10 cookies, into small/medium chunks.  I used a ziploc.  Try NOT to create too many crumbs.
After 15-20 minutes, pour the chunks into the churning mixture of cream.
Let churn for at least 45 more minutes (or until unit stops, and watch it doesn't OVERFLOW!)

Scoop mixture into storage containers, and freeze (or eat a bit, first!)
With Banana Walnut Muffins

Voila! VooVerry!

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