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New machine opens up a world of fresh ice cream

Emma scoops some of her home-made vanilla

Emma scoops some of her homemade vanilla ice cream.

By EMMA BORAKS
DavidsonNews.net

For Christmas I got an ice-cream maker. I’ve always been interested in ice-cream making. However, it always seemed like an impossible thing.

I’ve gotten cookbooks with recipes for exotic looking ice creams, everything from green tea to brown bread. But I couldn’t make them because they all needed a special device. Now that I finally have one, I’m trying out a variety of recipes.

The first recipe I decided to try was vanilla. The ice-cream maker came with a  booklet with a few easy recipes, and I’d heard that homemade vanilla ice-cream is to die for. It turns out people are right: It is to die for.

An electric ice cream maker makes it easy.

An electric ice cream and yogurt maker makes it easy. (Cuisinart photo)

So far we’ve also made chocolate ice cream and blueberry sorbet. It’s really easy!

I’ve learned that it’s very important to make sure the ingredients are cold enough before you put them in the ice cream maker. Don’t skip the step that calls for refrigerating the blended ingredients.

Also, you need to plan ahead when making ice cream. Besides having plenty of cream and milk on hand, with an electric ice cream machine you need to chill your freezer bowl overnight in the freezer.

We like our ice cream a bit harder, so we’ve found it’s best when frozen for a few hours.

I made the recipe below, and it was delicious.

Simple Vanilla Ice Cream
(recipe from Cuisinart, http://www.cuisinart.com/recipes/desserts/5200.html)

1    cup whole milk
¾    cup granulated sugar
pinch of salt
2    cups heavy cream
1    tablespoon pure vanilla extract

In a medium bowl, use a whisk, or a hand mixer on low speed, to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Makes about 5 cups (10 ½-cup servings)

HAVE A FAVORITE ICE CREAM RECIPE?

Do you have a favorite ice cream recipe? Tell me about it it by posting a comment below, or email editor@davidsonnews.net. And if you can, share your recipe with us or a share a link to a recipe you’ve found on the net.

Emma Boraks is a ninth grader in the International Baccalaureate program at North Mecklenburg High School, and a regular contributor to DavidsonNews.net and CorneliusNews.net.

Save your plastic takeout food containers for storing your home-made ice cream.

Save your plastic takeout food containers for storing your home-made ice cream.

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