Get a print subscription to Reader’s Digest and instantly enjoy free digital access on any device. So far I made this Salted Caramel Sweet Corn Ice Cream ( don’t let the title fool you. Last weekend, for Mother’s Day, I received a KA ice cream maker; okay there were plenty of breadcrumbs that lead to DH purchasing this including the most obvious – a 20 percent off coupon clipped to the product picture.
Amy loves finding the best local foods, while still crafting unique recipes in her own kitchen. Just like your favorite grocery store brand, but without all the junk, this ice cream only tastes indulgent. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. For firmer ice cream, place in an airtight freezer-safe container and freeze for at least 1 hour.
When the ice cream is done, either serve and enjoy or transfer to freezer containers and freeze until firmer. Well, here’s the clincher: this mango ice cream is something you simply can’t buy at the shops. When the custard base is cold, stir in the heavy cream and vanilla extract or vanilla bean scrapings.
Place the large marshmallows and milk in a heatproof bowl and microwave until the large marshmallows are melted. Toast the almonds and hazelnuts for better flavor, and use mild milk chocolate for the ice cream base—it’s a nice, understated canvas for all the other flavors.