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
Ice
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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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
