Homemade Ice Cream

Homemade Ice Cream Homemade Ice Cream Homemade Ice Cream

By Emily Pazel

ere’s just something about a yummy, frozen ice cream treat on a warm, sunny day that makes life a little sweeter. Whether you have it on a stick or in a cone, have way too many scoops of it in a bowl or use it as a topping to balance out the richness of a favorite dessert, ice cream is certainly one of our favorite treats. In fact, according to icecreamhistory.net, Americans are the largest consumers of ice cream in the world, with the average person eating around 48 pints of ice cream per year. While vanilla, chocolate and strawberry are the most common avors of ice cream found in the grocery store or ice cream shop, it can come in many di erent avors, including—strangely enough—a hot dog avor that originated out of Arizona. So, how do you enjoy eating your ice cream? How about having it on a warm, fudge brownie that slowly melts and creates a delicious creamy topping. However you enjoy your ice cream—di erent avors and all—is unique to you. Luckily for us, there’s an entire national holiday on July 18 to celebrate ice cream, so be sure to grab a tasty frozen treat and treat yourself!

COOKING LEVEL: EASY

Total Time: 5 hours 15 minutes (includes freezing time with 15 minutes active) Amount: 12 servings (6 cups total) Cooking Pan: 9 X 5 X 3 inch baking pan, chilled

INGREDIENTS:

• One 14-ounce can of sweetened condensed milk • 2 teaspoons of pure vanilla extract or vanilla bean paste • Pinch of fi ne salt • 2 cups of heavy cream, cold

DIRECTIONS:

• Whisk together the condensed milk, vanilla and salt in a large bowl; set aside. • Whip the cream with a mixer on medium-high speed until fi rm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

“No-Churn Vanilla Ice Cream” by foodnetwork.com

DULCE BAKERY & SWEETS SHOP

Jesenia and Adrian Minnie eld have always loved sweets and took a leap of faith in opening their sweets shop in their hometown of Fort White this past year, despite the pandemic hindering many businesses around the country. “The pandemic really put things into perspective for us, and we realized there was no time like the present,” says Jesenia. “We are so excited to eventually open our brick-and-mortar shop in Fort White, although this has proven to be a bit more challenging than we thought. In the meantime, we have come up with another way to expand our services; this will be revealed in the next couple months.” Dulce currently rents out a gourmet cotton candy cart and novelty ice cream cart for all types of events, and Jesenia explains they have recently expanded their bakery services by providing dessert catering. “We really wanted to bring back the simple pleasures experienced from classic treats like ice cream bars, and oh so sweet cotton candy, and decided our carts would be the perfect solution,” Jesenia says. Inspired by old-fashioned ice cream carts, Jesenia says she came up with an idea, and thankfully her dad was able to bring it to life. Jesenia and Adrian look forward to what the future holds and eventually would like to reach their goal of opening a brick-and-mortar shop right in their hometown. To book an event or see more about Dulce Bakery & Sweets Shop, please visit their Facebook page or website at dulcebakerysweets.com. ■