Recipe of the Week: Ice Cream
52 Easy Recipes for Year-Round Frozen Treats
by Sally Sampson
Ice cream could almost be called the universal dessert: almost every culture has some form of this creamy frozen delight, which comes in an infinite amount of forms and flavors. For her next book in the Recipe of the Week series, author Sally Sampson shares 52 easy ice cream recipes, covering everything from the basic (sweet cream and vanilla) to the more adventurous (saffron and basil). The only requirement is that you have a basic ice cream maker, otherwise you will be stuck making granita (which is still delicious). With everything from avocado gelato to egg nog ice cream, you'll find an ice cream, gelato or sorbet for any occasion or season. There are even a few sauce and topper recipes thrown in. But once you've tried out a few recipes, you'll quickly realize that once you've mastered the basic milk/cream/sugar mixture, it's time to let your imagination—and pantry—run wild.
Sweet Cream Ice Cream
"Sweet cream is the foundation for all ice cream flavors that include mix-ins. One of the most popular flavors, it is a must-have in your ice cream repertoire."
1½ cups whole milk
1½ cups heavy cream
¼ cup white sugar
Place the milk, cream and sugar in a medium size pan and cook, stirring well, over low heat until the sugar dissolves, about 3 minutes. Set aside to cool to room temperature. Cover and refrigerate until the mixture reaches 40˚F, about 2 hours, and then transfer to an ice cream maker and proceed according to the manufacturer's instructions.
Reviewed by Nancy Huang