Molly Neitzel recommends using the best- quality local milk and cream. “You can really taste the difference when making American-style ice creams,” she says.
Slideshow:America’s Ice Cream Cities
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
Pinch of salt
How to Make It
Set a medium bowl in a large bowl of ice water. In a small saucepan, combine the cream, milk, sugar and salt and bring to a simmer, stirring to dissolve the sugar completely. Pour the ice cream base into the medium bowl and let cool completely, stirring occasionally. Refrigerate until very cold, at least 1 hour or overnight.
Pour the base into an ice cream maker with flavorings, if using, and freeze according to the manufacturer’s instructions. Transfer the ice cream to a plastic container, cover and freeze until firm, at least 3 hours.
Add flavorings to the ice cream maker at the beginning of the freezing cycle.
Chocolate-Toffee: 1 cup broken chocolate-and-toffee-covered saltines or pretzels
Blackberry-Sage: 3/4 cup blackberry preserves mixed with 1 tablespoon minced fresh sage
Salted Caramel: 3/4 cup pourable salted- caramel sauce
Strawberry-Jalapeño:1 cup strawberries macerated in 3 tablespoons sugar with 1 teaspoon minced jalapeño
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