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Basic Mason Jar Ice Cream (©Amelia Nierenberg NYT Cooking) Recipe

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This recipe for Basic Mason Jar Ice Cream (©Amelia Nierenberg NYT Cooking), by , is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cynthia Greenwood

Category:
Category:

Ingredients:  
Ingredients:  
1 cup heavy cream

1 ˝ tablespoons granulated sugar

1 ˝ teaspoons vanilla extract

A pinch of salt

A 16 oz Mason jar

Directions:
Directions:
Pour the cream, sugar, vanilla and salt into the jar, and screw on the lid tightly. Shake vigorously, until the cream thickens and almost doubles in size, which should take about five minutes. You’ll know you’re done when the mixture doubles in volume and is about the consistency of brownie batter. Freeze for at least 3 hours. Then eat.

Or, add a twist:

Berry Ice Cream. If you want the flavor mixed-in, blend ˝ cup of fresh berries and add it to the mixture before you freeze it. (You can also add a tablespoon of jam instead.) If you prefer chunks, cut up the berries.

Number Of Servings:
Number Of Servings:
3 servings
Preparation Time:
Preparation Time:
3 1/4 hours
Personal Notes:
Personal Notes:
© Amelia Nierenberg, from the New York Times Cooking App

 

 

 

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