By Thomas Yannick
There may be no greater pleasure than a bone-chilling scoop of ice cream on a sticky, summer day. Seeing as June has plenty of hot and humid afternoons before us, we might as well gear up. We can stay creative, have a little fun, and keep our cool.
Homemade ice cream requires few ingredients, you save a trip to the store, and you are in control of what goes into your treat. Plus, it can be a turning point in what we would call successful parenting: having your kids whip up and serve you a fresh batch of ice cream. Not bad. Not bad at all.
Homemade ice cream can be done a few ways. The easiest is if you already have an ice cream maker, of course. If that is the case, then combine all the ingredients listed, stirring to dissolve the sugar completely.
Fill the ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in the freezer.
If you do not have the convenience of an ice cream machine, hope is not lost. Follow the directions below to whip up a batch of wonder.
1.5 cups heavy whipping cream
1.5 cups half-and-half
1.5 cups whole milk
1 cup sugar
2 teaspoons vanilla extract
Toppings: fresh mint, sprinkles, cookie crumbles, the sky is the limit!
Put a shallow container such as a bowl or pan in the freezer for a few hours or until chilled. Glass and metal work best. In a large bowl, stir all the ingredients until the sugar is dissolved.
Transfer your mixture into the cold pan and stick it back in the freezer for about 20-30 minutes. Then check the ice cream to see if the edges have started to freeze. Remove the mixture (transferring into a mixing bowl if necessary) and beat it using a hand mixer. By breaking up the ice cream, you will make it smooth and creamy.
Next, store the pan in the coldest part of your freezer. For the next three hours, have your kids check on the ice cream every 30 minutes and stir or mix with a hand mixer to keep it aerated.
Store your glorious homemade creation in the freezer in an airtight container with a piece of plastic wrap or waxed paper pressed directly onto the surface. This will prevent ice crystals from forming. Serve whenever you need to cool down. Do not forget the sprinkles-you deserve them. Bon Appetit!