It’s hot, and like many of you, one of my favorite ways to cool off is with a bowl of ice cream. Vanilla ice cream continues to be America’s flavor of choice. Ice cream’s origins are known to reach back as far as the second century B.C., although no specific date of origin or inventor has been indisputably credited with its discovery.
The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. Today, ice-cream machines make it easy for home cooks to prepare their favorite flavor of this delicious, frozen dessert. Try this wonderful icecream recipe, and beat the heat with a frozen treat!
FROZEN CUSTARD ICE CREAM
Don’t let a favorite homemade ice cream using with raw eggs cramp your style with a possible food-borne illness. Substitute the traditional method with this cooked custard ice-cream recipe and variations from the American Egg Board.
2 cups milk
3/4 cup sugar
1/4 teaspoon salt
2 cups whipping cream
1 tablespoon vanilla
1. In medium saucepan, beat together eggs, milk, sugar and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 F. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least one hour.
2. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon icecream freezer container. Freeze, according to manufacturer’s directions, until firm. Makes 1 1/2 to 2 quarts.
Chocolate: Add three squares (1 ounce each) unsweetened chocolate to egg mixture. Cook, cool and freeze as above.
Strawberry: Omit vanilla. Cook and cool as above. Partially freeze. Add 2 cups sweetened, crushed fresh strawberries. Complete freezing. ©2020 King Features Synd., and Angela Shelf Medearis