When your teeth and gums are sore after an orthodontics appointment, soft foods are your best bet. And cold foods like ice cream can feel particularly soothing. This summer, soothe your teeth with this delicious homemade ice cream recipe, which can be made even if you don’t have an ice cream machine.
Start by making your ice cream mix. Here’s a simple one:
1 1/2 cups whole milk
2 large eggs
3/4 cup sugar
1 vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
1 1/2 cups heavy cream
Beat milk and eggs together in a large saucepan. Add sugar and vanilla bean or vanilla extract, and cook over medium-low heat. Stir constantly with a wooden spoon until slightly thickened and registering 170° F on a thermometer. Remove from heat and allow to cool. Remove hull of the vanilla bean, if using, and stir in cream. Pour mixture through a fine sieve into a bowl and cover surface directly with plastic wrap to prevent skin from forming. Refrigerate at least 3 hours or up to 12 hours.
Now it’s time to actually make the ice cream
Very large mixing bowl or stockpot
Small 1-quart bowl
3/4 cup rock salt or kosher salt
Electric hand mixer OR whisk
1. Fill the large bowl about halfway with ice. Stir in 3/4 cup rock salt.
2. Nestle the smaller bowl in the ice. Try to get almost completely buried in the ice. Fill the smaller bowl halfway with ice cream mix (use at most 1 pint of mix).
3. Use the hand mixer to beat the mix for 10 minutes. You may find it helpful to half cover the bowl with a towel, to help prevent spattering. The mix should get very cold to the touch, although it will probably not start transforming into actual ice cream. (Note: If you don’t have a hand mixer, then you can use a whisk, but you will need to whisk for at least 15 minutes. Great upper arm workout!)
After you have aerated and chilled the mix for about 10 minutes, cover with a towel and place the entire set of nested bowls — large and small — in the freezer. Freeze for 45 minutes.
4. Remove the bowls from the freezer. Draw a spoon across the top of the ice cream mix. It’s probably the consistency of loose pudding, especially on top.
5. Mix again with the hand mixer for 5 minutes. At this point the mixture should be the texture of soft-serve ice cream.
6. Remove the small bowl from the large bowl, and cover the top with plastic wrap touching the surface of the ice cream. Freeze for an additional two hours, or overnight, before serving.