The source of immense squealing (on my part, not the kids, lol):
Because the Ice Cream Maker included instructions that didn't require an egg custard, I opted to try their method out first. It only calls for a few ingredients, 3 steps, and 4 hours of freeze time - too easy!
I modified their recipe a bit to make a different flavor, and we all gave it a hearty 5 Spoons Up!
Brown Sugar Ice Cream (vegan cream optional):
2 c. heavy cream
2/3 c. brown sugar
1 tsp. vanilla
1/3 c. roasted, chopped pecans
Scald cream, but do not boil. Add brown sugar and salt, stirring to dissolve. Cool to room temperature and add vanilla. Distribute between the two Ice Cream Maker cups. Cover and press the Mix button to mix for 30 seconds. Leaving the Mix button "on," press the Freeze button and place in the freezer for 3 hours. Turn both buttons off, pour in the pecans, and turn Maker back on for an additional hour in the freezer. Makes about 1 pint.
Our 8 year old, Vienne, measured the cream for me:
And her 5 year old sister, Naomi, measured brown sugar:
After I scalded the cream, the girls held the bowl reeeeeally still
for me while I whisked in the sugar and salt:
Vienne poured our mixture into the Ice Cream Maker:
Ready to freeze!
Oh, yes. We all ended up screaming for ice cream:
Do ya think they liked it??
(And no - this so isn't posed.
I talked to their mom for 5 seconds, and turned back to see this.
Thank goodness for speedy cameras, ha!)
Thank you, Barbara, for awarding me the chance to finally make ice cream that I can eat!!! I will definitely be making it again with other added ingredients!