As the weather is warming up, my ice cream cravings are arriving more often than they usually do. I could easily walk to 7-Eleven and grab a pint, but there’s something special about making it myself. Unfortunately, I don’t have an ice cream maker. I do have a blender, though. And that works just as well.
The recipe, developed by Cook’s Country Deputy Food Editor Morgan Bolling, is magical. Plus, it takes only a few minutes to make before you put it in the freezer.
When you use an ice cream maker, it churns the base of milk, cream, sugar, and egg yolks as it freezes. In order for this to become ice cream, the machine creates ice crystals and incorporates air, which makes it creamy.