this needs testing--easy shake ice cream in mason jars

[butters]

https://www.cnn.com/2020/06/15/cnn-...rh6ELuta2Kr2Cy2trStCmqSD/&bt_ts=1595678492694

The ingredients
When it comes to ingredients, Coronado favors sugar-free ChocZero chocolate, fresh berries and peanut butter. Her keto-friendly, sugar-free recipe for Mason jar ice cream calls for:

1 cup heavy whipping cream
2 ChocZero peanut butter cups
2 tablespoons ChocZero chocolate syrup
1 tablespoon Splenda
1 teaspoon Mexican vanilla extract
A sprinkle of cinnamon
Salt

To make it, just crumble the peanut butter cups and set them aside; then add the other ingredients to your Mason jar. Shake the jar for three to five minutes until the mixture gets thick, then place it in the freezer for two to three hours until the ice cream sets. Top it off with whipped cream and the crumbled peanut butter cups, ⁣and feel free to scoop it straight from the jar.

 

[butters]

i'm pretty sure it can be made without the keto stuff, so regular reeces cups etc.

 

[Biggs_Darklighter]

For some reason I was thinking vanilla only came from Africa or India so when I saw Mexican I was like "that ain't right" so I looked and Mexico is where it came from. So why the fuck was I on the other side of the world? It's gonna bother me.

 

[Biggs_Darklighter]

i'm pretty sure it can be made without the keto stuff, so regular reeces cups etc.

I would hope so because anything called choczero cannot possibly be good.

 

[FataMorgana]

God that sounds fab. Give it me in tall glass though. Was given a gin cocktail in a bar last year in a fucking jar. I said I feel like an extra on Deliverance.

I'm turning into a crotchety old fucker.

 

[butters]

For some reason I was thinking vanilla only came from Africa or India so when I saw Mexican I was like "that ain't right" so I looked and Mexico is where it came from. So why the fuck was I on the other side of the world? It's gonna bother me.

don't sweat the small stuff...

we've got blueberries and pecans and peanutbutter and choc chips and strawberries and allsorts

hell, H would probably even try the spiced tomato jam or his oven roasteds!

damn, now if only we had some cream in

 

[butters]

God that sounds fab. Give it me in tall glass though. Was given a gin cocktail in a bar last year in a fucking jar. I said I feel like an extra on Deliverance.

I'm turning into a crotchety old fucker.

i'm happy to eat it from a jar but like my drinks from a glass. the whole mason-jar booze thing is too faux hillbilly for me

i like how easy it sounds, just that shaking

 

[FataMorgana]

i'm happy to eat it from a jar but like my drinks from a glass. the whole mason-jar booze thing is too faux hillbilly for me

i like how easy it sounds, just that shaking

Faux hillbilly. Exactly.

 

[butters]

https://www.biggerbolderbaking.com/how-to-make-homemade-ice-cream-jar/

Ingredients

1 cup (8floz/225ml) cold heavy whipping cream (36% fat content)
4 tablespoons cold condensed milk, (store-bought or Homemade)

Vanilla Ice-Cream

1 teaspoon vanilla extract
1/8 teaspoon vanilla bean paste, optional
Strawberry Ice-Cream
½ cup (2 ½oz/71g) strawberry puree
1 tablespoon granulated sugar

Chocolate Ice-Cream
⅓ cup (2oz/57g) bittersweet chocolate, melted and cooled

Instructions

Place a 12 oz glass jar with a tight, sealable lid in the fridge to chill for 30 minutes (I don't recommend a plastic container as it will be much harder to whip).

Into the cold jar pour in the cold heavy whipping cream and cold condensed milk and stir really well with a spoon.

Seal the jar tightly and shake really well until you can feel the mix thicken in roughly 6-8 minutes. This timing all depends on how hard you are shaking so it might take more or less time. When the ice cream doesn't sound as liquid and it has thickened to soft peaks you are done. (See video above!)
Now, you have a thick and creamy blank canvas to turn into any flavor of Ice cream you want. Below are just some of the most popular flavors.

Vanilla Ice Cream
Into your ice cream base stir in the vanilla extract and vanilla paste if using. Scoop into a freezable container and freeze for a minimum of 6 hours.

Strawberry Ice Cream
Mix together the pureed strawberries and sugar. Allow to stand for 5 minutes.
Into your ice cream base stir in the puree. Scoop into a freezable container and freeze for a minimum of 6 hours.

Chocolate Ice Cream
Into your ice cream base swiftly stir in the cooled, melted chocolate. Do this step quickly as the chocolate will start to set on the ice-cream base. Scoop into a freezable container and freeze for a minimum of 6 hours.


Freezing and Storing your Ice Cream
In a disposable ice cream container or a plastic freezable container, freeze your ice-cream for a minimum of 6 hours before enjoying. Store in the freezer for up to 8 weeks.

 

[FataMorgana]

Have you got Ruby Magnums over there? I was so excited but honestly they were so lacking in taste for an hour after I was convinced I had Covid. Then I had a packet of Monster Munch and I cried with relief.

 

[jaF0]

A little milk. A little ice. Some flavorings or fruit of your choice. Sweetener if necessary. All in a blender, run it, pour it in cups or dishes to freeze. Leave until spoonable.

Wolf on it.

 

[butters]

Have you got Ruby Magnums over there? I was so excited but honestly they were so lacking in taste for an hour after I was convinced I had Covid. Then I had a packet of Monster Munch and I cried with relief.

dunno, not seen them but then i've not looked. i enjoy a double-dipped or dark choc magnum, for sure. back in the uk, i used to buy them (and their copycats) from iceland that were really good.

H and his mum like plain vanilla best of all. me, i like chocolate and nuts and minty bits and allsorts. last night i was eating a ben and jerry's cherry garcia... a bit too heavy on the sweet cherries in it but the dark choc chunks were to die for.

monster munch (pickled onion flavour!) lol. not so much a fan of them... my preferred were walkers cheese n onion

 

[butters]

A little milk. A little ice. Some flavorings or fruit of your choice. Sweetener if necessary. All in a blender, run it, pour it in cups or dishes to freeze. Leave until spoonable.

Wolf on it.

i like the creamy, though

 

[FataMorgana]

dunno, not seen them but then i've not looked. i enjoy a double-dipped or dark choc magnum, for sure. back in the uk, i used to buy them (and their copycats) from iceland that were really good.

H and his mum like plain vanilla best of all. me, i like chocolate and nuts and minty bits and allsorts. last night i was eating a ben and jerry's cherry garcia... a bit too heavy on the sweet cherries in it but the dark choc chunks were to die for.

monster munch (pickled onion flavour!) lol. not so much a fan of them... my preferred were walkers cheese n onion

Walkers cheese and onion are unbeatable.

 

[kissedcherry]

A first time for everything

For some reason I was thinking vanilla only came from Africa or India so when I saw Mexican I was like "that ain't right" so I looked and Mexico is where it came from. So why the fuck was I on the other side of the world? It's gonna bother me.

I know that being wrong about something can be hard on a person. The first time it happened to me was just last week. I thought that masks could stop a person from spraying covid-19 on others. Turns out that the virus is many times smaller than the weave of the fabric and the virus can go right through. But they are good for stopping bacteria and other larger things. Anyway, now that I have been wrong about something I feel kind of human and that hurts. But, I am sure we will both get over it.

 

[butters]

I know that being wrong about something can be hard on a person. The first time it happened to me was just last week. I thought that masks could stop a person from spraying covid-19 on others. Turns out that the virus is many times smaller than the weave of the fabric and the virus can go right through. But they are good for stopping bacteria and other larger things. Anyway, now that I have been wrong about something I feel kind of human and that hurts. But, I am sure we will both get over it.

so it went right over your head that the virus doesn't travel on its own but encased in either mucus or saliva/respiratory droplets, a lot of which gets trapped by the mask? quelle surprise

 

[stickygirl]

For some reason I was thinking vanilla only came from Africa or India so when I saw Mexican I was like "that ain't right" so I looked and Mexico is where it came from. So why the fuck was I on the other side of the world? It's gonna bother me.

Didn't know this - vanilla comes from a variety of orchid and apparently is the second most expensive spice. So if you end up on QI please thank me.

 

[zipman]

I made mason jar blueberry ice cream twice during this pandemic.

It came out great.

 

[silver gurl]

Pretty sure we don't have choczero here. But sounds delicious.

 

[HisArpy]

Didn't know this - vanilla comes from a variety of orchid and apparently is the second most expensive spice. So if you end up on QI please thank me.

Vanilla beans are grown in Madagascar as well as other tropical parts of the world.

 

[adrina]

Shaking for 6 to 8 minutes? I'm dubious. It takes my krups about 25 to 30 minutes to churn it - while it's sitting in essentially a bucket of ice.

And with warm hands...

I'm curious but I don't think I'd put much stock in it.

 

[Aglaopheme]

Have you tried this, yet?

 

[adrina]

I made mason jar blueberry ice cream twice during this pandemic.

It came out great.

How was it in comparison to store bought ice cream?

 

[surdeep]

How was it in comparison to store bought ice cream?

About three times as expensive, not to mention just stupid.

 

[butters]

Shaking for 6 to 8 minutes? I'm dubious. It takes my krups about 25 to 30 minutes to churn it - while it's sitting in essentially a bucket of ice.

And with warm hands...

I'm curious but I don't think I'd put much stock in it.

i'm thinking the shaking is like the old hand-whipping of cream... it's aerating and stuff (sooo scientific, right? lol)... takes that bit of time but the cream thickens right up. i just wasn't sure about the freezing side: the ice cream makers are stirring the goo to prevent ice-crystal build-up. maybe being made with so much cream that isn't an issue. *shrugs, dunno*

Have you tried this, yet?

not yet