MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mason Jar Icecream
Categories: Icecream
Yield: 3 Servings

1 c Heavy cream
1 1/2 tb Granulated sugar
1 1/2 ts Vanilla extract
1 pn Salt
16 oz Mason jar; of course

Making ice cream at home feels like alchemy, a complex process of
mixing and cooling.

Now that summer is fast approaching, maybe try it out. You don't even
need a fancy ice-cream maker. All you really need is heavy cream, a
Mason jar and strong forearms. It's a fun at-home project and so easy
a child could be in charge.

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. You're welcome.

Variations:

Berry Ice Cream.

If you want the flavor mixed-in, blend 1/2 cup of fresh berries and
add it to the mixture before you freeze it. (You can also cheat: a
tablespoon of jam will work.) If you prefer chunks, cut up the
berries. Voilà.

Chocolate Peanut Butter Ice Cream.

Add 1 ts peanut butter to the mixture and shake. If you want the
chocolate blended in, squeeze in 1 ts syrup. But if you're going for
a marbled effect, swirl in the syrup at the end and give your mixture
a quick stir with a spoon.

Earl Grey Tea Ice Cream.

Add 1 ts lemon juice and 1 ts honey. To infuse the tea flavor, take
1/2 cup of the cream. Heat it, and steep two bags of Earl Grey tea.
Remove them. When the cream cools, add it to the jar and shake.

Chunky Chocolate and Nut Ice Cream.

The nuts are easy: Add 1 tb of whatever kind of nuts you choose.
(Pecans are buttery and yummy. Just saying.) Add chocolate pieces. A
note: Mini-chips will work better than chunks. You're only making a
little bit, after all.

Rosemary Olive Oil Ice Cream.

Whoa, right? Add 1 tb olive oil, which will make the ice cream extra
creamy. As with the Earl Grey version, heat up half the cream and add
four sprigs of fresh rosemary. Strain, cool, add, shake, freeze and
eat.

The possibilities are endless. For caramel ice cream, just chop
candies into the mix. For banana, blend it first. Coconut is a
no-brainer, but make sure the pieces are small and fine. (A pinch of
salt on top brings out the flavors.) It will be delicious. It's ice
cream, after all.

Recipe by Amelia Nierenberg

Recipe FROM: <https://www.nytimes.com/2020/05/09/at-home/
virus-make-ice-cream-in-a-mason-jar.html>

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