Indulge In The Delicious Whitey's Ice Cream Menu: 2 Must-Try Recipes

Whitey’s Ice Cream has been a staple in the Midwest since 1933, serving up creamy deliciousness and creating memories for families and friends. With their extensive menu of flavors, it’s hard not to find something you’ll love. In this blog post, we’ll explore two of their most popular flavors and provide you with the recipes to make them at home. Are you ready to indulge in some heavenly goodness? Let’s get started!

Recipe 1: Whitey’s Mint Chocolate Chip Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon peppermint extract
• 1/2 cup chocolate chips
• Green food coloring (optional)

Instructions:

1. In a large bowl, whisk together the heavy cream, milk, sugar, salt, and peppermint extract until the sugar dissolves.
2. Add in the chocolate chips and stir until combined.
3. If desired, add a few drops of green food coloring to give the ice cream its signature color.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

Nutritional Information:

Serving Size: 1/2 cup
Calories: 280
Fat: 22g
Saturated Fat: 13g
Cholesterol: 77mg
Sodium: 120mg
Carbohydrates: 21g
Sugar: 19g
Protein: 2g

Cooking Time:

20 minutes prep time
20-25 minutes churning time
2 hours freezing time

Equipment:

• Ice cream maker
• Large bowl
• Whisk
• Freezer-safe container

Serving Suggestions:

Scoop the ice cream into bowls and serve with a drizzle of hot fudge sauce and a sprinkle of crushed candy canes for a festive touch.

Variations:

Swap out the chocolate chips for white chocolate chips and add in a few drops of red food coloring for a fun twist on traditional mint chocolate chip ice cream.

Substitutions:

You can use any type of milk or cream in this recipe, but keep in mind that the fat content will affect the final texture of the ice cream. Using low-fat milk or cream will result in a less creamy texture.

Storage:

Store the ice cream in an airtight container in the freezer for up to 2 weeks.

Tips:

• For a smoother texture, let the ice cream sit at room temperature for a few minutes before scooping.
• If you don’t have an ice cream maker, you can still make this recipe. Pour the mixture into a freezer-safe container and freeze for 1 hour. Remove from the freezer and stir vigorously to break up any ice crystals. Repeat every hour for 4-5 hours, or until the ice cream reaches the desired consistency.

Frequently Asked Questions:

• Can I use a different flavor extract?

Yes! You can substitute any flavor extract you like. Try vanilla, almond, or even coconut.

• Can I use semisweet chocolate chips instead of milk chocolate?

Absolutely! Use whatever type of chocolate chips you prefer.

Recipe 2: Whitey’s Butter Pecan Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans
• 2 tablespoons butter

Instructions:

1. In a large bowl, whisk together the heavy cream, milk, sugar, salt, and vanilla extract until the sugar dissolves.
2. In a small skillet, melt the butter over medium heat. Add the chopped pecans and cook, stirring frequently, until the pecans are toasted and fragrant, about 5 minutes.
3. Add the pecans to the ice cream mixture and stir until combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

Nutritional Information:

Serving Size: 1/2 cup
Calories: 350
Fat: 27g
Saturated Fat: 16g
Cholesterol: 84mg
Sodium: 130mg
Carbohydrates: 25g
Sugar: 23g
Protein: 2g

Cooking Time:

20 minutes prep time
20-25 minutes churning time
2 hours freezing time

Equipment:

• Ice cream maker
• Large bowl
• Whisk
• Small skillet
• Freezer-safe container

Serving Suggestions:

Serve the ice cream in bowls and top with a drizzle of caramel sauce and a sprinkle of additional chopped pecans.

Variations:

Add a pinch of cinnamon to the ice cream mixture for a warm, cozy flavor.

Substitutions:

You can use any type of nut in place of pecans, such as almonds or walnuts.

Storage:

Store the ice cream in an airtight container in the freezer for up to 2 weeks.

Tips:

• For a smoother texture, let the ice cream sit at room temperature for a few minutes before scooping.
• If you don’t have an ice cream maker, you can still make this recipe. Pour the mixture into a freezer-safe container and freeze for 1 hour. Remove from the freezer and stir vigorously to break up any ice crystals. Repeat every hour for 4-5 hours, or until the ice cream reaches the desired consistency.

Frequently Asked Questions:

• Can I use a different type of nut?

Yes! Feel free to substitute your favorite nut for the pecans.

• Can I use margarine instead of butter?

While you can use margarine, we recommend using butter for the best flavor.

Final Thoughts

Whitey’s Ice Cream is a beloved institution in the Midwest, and it’s easy to see why. Their flavors are rich, creamy, and oh-so-delicious. By making these recipes at home, you can enjoy the taste of Whitey’s without leaving your kitchen. Whether you’re a fan of mint chocolate chip or butter pecan, these recipes are sure to satisfy your sweet tooth. So what are you waiting for? Grab your ice cream maker and get churning!