Bring the Chill to the Summer Heat with These Easy-to-Make Recipes
Nothing beats the refreshing taste of ice cream on a hot summer day. And if you’re a fan of the classic White Mountain ice cream, you’ll love these two easy-to-make recipes that will transport you to a world of creamy goodness. Whether you prefer your ice cream plain or with a twist, these recipes will satisfy your sweet tooth and leave you feeling refreshed and satisfied.
Recipe 1: Classic White Mountain Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Rock salt
- Ice cubes
Instructions:
- Combine the heavy cream, whole milk, sugar, and vanilla extract in a bowl and mix well.
- Pour the mixture into the canister of your ice cream maker and assemble the machine according to the manufacturer’s instructions.
- Fill the outer chamber of the ice cream maker with ice cubes and rock salt, alternating between the two until the mixture is covered and the chamber is full.
- Churn the ice cream maker for 20-25 minutes or until the mixture is thick and creamy.
- Transfer the ice cream to a container and freeze for at least 2 hours before serving.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 250
Total Fat: 20g
Saturated Fat: 12g
Trans Fat: 0.5g
Cholesterol: 70mg
Sodium: 30mg
Total Carbohydrates: 15g
Dietary Fiber: 0g
Sugars: 14g
Protein: 2g
Cooking Time:
Preparation Time: 5 minutes
Cooking Time: 20-25 minutes
Total Time: 2 hours 30 minutes
Equipment:
- Ice cream maker
- Bowl
- Measuring cups and spoons
Serving Suggestions:
Serve the ice cream plain or with your favorite toppings, such as chocolate chips, chopped nuts, or fresh fruit.
Variations:
You can add different flavors to your ice cream by substituting vanilla extract with other extracts, such as almond, peppermint, or coconut. You can also add mix-ins like crushed cookies, candies or fruit purees.
Substitutions:
If you prefer a lighter version of this ice cream, you can use half-and-half instead of heavy cream. You can also use low-fat milk instead of whole milk, and substitute other sweeteners like honey or maple syrup instead of granulated sugar.
Storage:
Store the ice cream in an airtight container in the freezer for up to a week.
Tips:
- Make sure to freeze the canister of your ice cream maker overnight before using it.
- Do not overfill the canister with the mixture as it will expand during churning.
- Take the ice cream out of the freezer for a few minutes before serving to make it easier to scoop.
Frequently Asked Questions:
Q: Can I use table salt instead of rock salt?
A: No, table salt will not work as well as rock salt as it will not lower the temperature of the ice as effectively.
Q: Can I use an electric mixer instead of an ice cream maker?
A: No, an electric mixer will not be able to freeze the mixture as effectively as an ice cream maker, which is specifically designed for this purpose.
Recipe 2: White Mountain Strawberry Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and chopped
- Rock salt
- Ice cubes
Instructions:
- Combine the heavy cream, whole milk, sugar, and vanilla extract in a bowl and mix well.
- Puree the strawberries in a food processor or blender until smooth.
- Add the strawberry puree to the mixture and stir well.
- Pour the mixture into the canister of your ice cream maker and assemble the machine according to the manufacturer’s instructions.
- Fill the outer chamber of the ice cream maker with ice cubes and rock salt, alternating between the two until the mixture is covered and the chamber is full.
- Churn the ice cream maker for 20-25 minutes or until the mixture is thick and creamy.
- Transfer the ice cream to a container and freeze for at least 2 hours before serving.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 280
Total Fat: 22g
Saturated Fat: 13g
Trans Fat: 0.5g
Cholesterol: 70mg
Sodium: 30mg
Total Carbohydrates: 18g
Dietary Fiber: 0g
Sugars: 17g
Protein: 2g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 2 hours 35 minutes
Equipment:
- Ice cream maker
- Bowl
- Measuring cups and spoons
- Food processor or blender
Serving Suggestions:
Serve the ice cream plain or with fresh strawberries on top.
Variations:
You can substitute the strawberries with other fruits like raspberries, blueberries or peaches to make a different flavored ice cream.
Substitutions:
If you prefer a lighter version of this ice cream, you can use half-and-half instead of heavy cream. You can also use low-fat milk instead of whole milk, and substitute other sweeteners like honey or maple syrup instead of granulated sugar.
Storage:
Store the ice cream in an airtight container in the freezer for up to a week.
Tips:
- Use fresh, ripe strawberries for the best flavor.
- If you prefer a smoother texture, strain the strawberry puree through a fine-mesh sieve before adding it to the mixture.
- Add a tablespoon of lemon juice to the mixture to enhance the flavor of the strawberries.
Frequently Asked Questions:
Q: Can I use frozen strawberries instead of fresh ones?
A: Yes, you can use frozen strawberries, but make sure to thaw and drain them before pureeing.
Q: Can I use vanilla ice cream instead of making it from scratch?
A: Yes, you can use store-bought vanilla ice cream and add the strawberry puree to it for a quick and easy dessert.
Conclusion
These two White Mountain ice cream recipes are perfect for satisfying your sweet cravings during the hot summer months. They’re easy to make, delicious, and can be customized to your liking. Whether you prefer the classic vanilla flavor or want to add a fruity twist to it, these recipes are sure to impress your family and friends. So, what are you waiting for? Grab your ice cream maker and start churning!
