making ice cream

this looks like ice cream right?

Over Memorial Day weekend, I took upon the endeavor of making ice cream. 

After making my 78th fish dish in a row, I needed to challenge myself a bit… and feel a dose of summer. Plus, my Turntable kitchen box told me to and so I did it. What is “Turntable Kitchen”? It's essentially Birchbox for your kitchen. Still don't get it? You give them cash money and once a month they send you a secret special ingredient, some crazy cute and amazing recipes, and a vinyl of music you should listen to (maybe while you cook). I'm sure people other than hipsters have LP players but I don't because at this point I'd rather spend $100 on yoga or pinot grigio or bacon. 

Anyway. This past month they suggested the following... get ready.... buckwheat biscuits with chamomile strawberries ... and salted caramel ice cream. Oh, and fresh whip cream. 

Amazing right? Yes. The answer is yes. 

But since that would be 3 recipes in one post, I decided that’s too much. So today, we learn about how to make great ice cream at home and later you learn the others. 

When I first told people that I made homemade ice cream, they asked if I used a machine. I said no. They asked if I used rock salt. I said no. People are confused but seriously guys, this was so easy and so good. Its super creamy and just great. It’s obviously homemade but let’s be real. You aren’t Ben or Jerry and you don’t have a factory.

Instead, all you need is a mixer to whip the heavy creme. A spatula. And two bowls. Really, I promise. If I had kids or little ones to entertain I would most certainly be taking this on as a fun activity.

As a side note, I made this down in the burbs at my parents' house. During a trip to the grocery store to pick up my ingredients, I learned that kids these days are drinking vanilla extract to get drunk. I had no idea this was a trend and definitely felt like a grandma when I asked an employee why I had to get the vanilla extract at the customer service counter. Grandma = Me.

(Step 1) Whip the heavy cream until it gets stiff peaks. Refer to my general issue wondering when the peaks are stiff enough (twss). But essentially whip until you feel like they are good.

(Step 2) In a separate bowl, empty the can of condensed milk and give it a little whisk-a-rooski. This is where we mix in any toppings or flavorings you want. I elected to follow the recipe a bit and do salted caramel. The original recipe called for making your own caramel - which sounds crazy dangerous and like you need an additional insurance policy. So, add in whatever flavors you want and give it an whisk.
(Step 3) Fold your condensed milk mixture into the heavy cream until it looks well blended. Seriously, this is the last step before eating. It's weird but this already tastes like ice cream, melted ice cream, but still ice cream.

(Step 4) Transfer the mixture to a separate container and put in the freezer. Try to be patient for 6 hrs.

Ingredients (makes 1 quart)
2 cups of heavy cream
1 can (14 oz) condensed milk
2 tsp vanilla
1/4 cup of caramel sauce (ok, I obviously didn't measure. I'm guessing here. Use what you think is right.)
1 tsp of fine sea salt

No comments

Post a Comment

Web Analytics
© WHAT JEN DOES • Theme by Maira G.