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.
print it
Tucked into a historic neighborhood, a backyard in Forsyth County holds hundreds of Southern wildflowers collected by one wild flower woman.
John Champlin has traveled across the state — and the nation — in search of hard-to-find spots that serve an unforgettable hot dog. After 11 years, what he’s discovered goes way beyond the bun.
In the early 20th century, textile mill owners sponsored baseball teams, providing entertainment for their employees and nurturing a passion for the game that’s been handed down through generations of North Carolinians.
Our writer reflects on where his love of vinyl began, and how the snap, crackle, and pop of a needle sliding across a turntable will always satisfy his soul.
