ice cream
photograph by Elena Brent Rosemond-Hoerr

Yield: 14 servings.

4 cups heavy cream
4 cups whole milk
2 cups brown sugar
1 tablespoon vanilla extract
1 teaspoon salt
2 pints fresh strawberries
1 cup rock salt, divided
4 gallon-size plastic bags
4 sandwich plastic bags

Hull strawberries. Chop ⅓ and set aside. Place remaining strawberries in blender and pulse until minced but not pulverized.

In a large bowl, combine strawberries, cream, milk, sugar, vanilla, and salt. Stir well. Divide between sandwich bags.

Fill each gallon bag halfway with ice and ¼ cup of rock salt. Place a sandwich bag filled with mixture into each gallon bag and seal tightly. Wrap each with a hand towel, and distribute to your eager party guests.

Shake, being careful not to put pressure on the interior bag, for 10-15 minutes or until your cream solidifies and becomes ice cream. Serve immediately or freeze for an additional 30 minutes to 1 hour.

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Rosemond-Hoerr is a food blogger and photographer who draws on her grandmother’s traditional Southern cooking for inspiration.