Homemade ice cream hits the spot

By Jordan Carey
Times-News correspondent

  

Homemade ice cream can help beat the heat. / Logan A. White, Times-News correspondent

Ice cream can an excellent way to beat the heat of summer, and  what better way to enjoy it than to make your own? Making  homemade ice cream doesn’t have to be hard or expensive. All you  need are these ingredients, a mixer and a 4-quart ice cream  freezer.

  Vanilla
• 4 eggs
• 2 ½ cups sugar
• 1 tablespoon vanilla extract
• 2 cups heavy whipping cream
• 2 cups whole milk, plus more to fill

Beat eggs until foamy. Add sugar and beat until whipped. Mix in  vanilla. With mixer going, add cream slowly, then beat until extra  thick. The mixture should be thick, and not fall off a spoon when  you taste it. Mix in two cups of milk. Pour into the freezer can, and  add more milk to the “fill” line. Stir with the ice cream dasher to  mix.
If you don’t want to make ice cream with raw eggs, you can cook the mixture by following these steps. Beat together the eggs and sugar until well mixed, then add the milk; mix well. pour into heavy saucepan, and heat on medium-low heat for 5 to 7 minutes, stirring constantly or until the mix reaches 165 degrees F. Do not boil.
Remove mixture from heat, and strain through a metal sieve. Chill thoroughly. Add heavy whipping cream and vanilla, and beat until quite thick. Pour into canister, and add milk to reach the “fill” line.
Freeze by making layers of rock salt and ice. Start with about 2/3 cupa of rock salt, then about 3 cups of ice. Keep making layers to the top. I usually get about three to four layers. As it starts to melt, add more ice and salt.
Cook’s notes: There are many varieties of this recipe you can make, including, but not limited to, chocolate (add 12 to 16 ounces of hot fudge sauce), different fruits such as strawberry or peach (add 2 cups chopped fruit before freezing), Oreo (add 2 cups chopped Oreos before freezing), and mint chocolate chip (add 1 teaspoon peppermint extract while mixing, and 1½ cups mini chocolate chip before freezing).

Jordan Carey is a rising home-schooled high school sophomore and a Teens & 20s writer.

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