I scream for ice cream

    Ben and Jerry think they’ve cornered the market on soothing sore throats and broken hearts, enticing you on your late night 7-Eleven run with their pricey pints and promises of pleased palates. But you don’t need them. You don’t even need an ice cream machine to enjoy the creamy treats you crave. All you need is a little prep time and a little patience.

    Basic vanilla ice cream

    This simple sweet only takes 10 minutes to prepare. Mix in crumbled Oreos, peanut butter cups or whatever else your heart desires.

    1 pint heavy cream
    1 can sweetened condensed milk
    ¼ cup sugar
    2 teaspoons vanilla extract
    Pinch of salt

    1. Beat heavy cream with an electric mixer on medium speed until fluffy.
    2. Add sugar and salt; continue beating until the mixture forms soft peaks.
    3. Mix in sweetened condensed milk and vanilla extract.
    4. Place the mixture in a plastic container and freeze for four or more hours.

    Dark chocolate ice cream

    Don’t make the mistake of thinking you can eat this in mass quantities — it’s richer than Morton O. Schapiro.

    4 oz baking chocolate bar (60 percent or darker)
    ½ cup water
    ½ cup cocoa powder
    ½ cup sugar
    1 ½ cups milk
    2 cups heavy cream
    Pinch of salt
    3 egg yolks, whisked
    2 teaspoons vanilla extract

    1. Bring water to a boil in a small saucepan.
    2. Place metal bowl on top of the saucepan and melt chocolate in it.
    3. Scrape the melted chocolate into a medium saucepan over low heat.
    4. Add boiling water, cocoa powder and ¼ cup of sugar. Whisk until smooth.
    5. Add milk, 1 cup of cream, salt and the rest of the sugar. Whisk ingredients together.
    6. Separate out egg yolks in a separate bowl and whisk.
    7. Pour about half of the chocolate mixture over the eggs, while whisking quickly to keep eggs from cooking. Then return the mixture back into the pan and stir.
    8. Heat until almost boiling, then remove from heat and stir in the vanilla and the second cup of cream.
    9. Chill the mixture in the fridge for at least three hours, then transfer to the freezer for at least four more.

    Homemade toffee shell

    That magic toffee sauce that hardens on contact with ice cream can be conjured in your very own kitchen, without any special ingredients or sorcerer’s apprenticeships.

    8 tablespoons (1 stick) butter
    ¾ cup light brown sugar
    1 teaspoon salt
    ½ teaspoon cinnamon
    ¼ teaspoon nutmeg
    1 tablespoon vanilla extract

    1. Melt butter and brown sugar together in a small saucepan over medium heat until sugar is fully dissolved.
    2. Stir in cinnamon, salt and nutmeg, mixing thoroughly.
    3. Mix sauce for five minutes or until completely smooth.
    4. Turn heat to low and mix in vanilla extract.
    5. Serve immediately from the stove, as the shell will start to harden at room temperature.


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