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Ice cream


Miami is getting a frozen and sweet treat this December

Ice cream lovers rejoice! The Museum of Ice Cream is heading to Miami. Already a sugary sensation in New York City, Los Angeles and San Francisco, the newest installation of the museum will be the first in the South and will open on December 13.  

The new museum will transform a four-story building into an ice cream wonderland. Some of the sweet features of the museum include giant ice cream statues, pools filled with sprinkles and interactive ice cream art exhibits and candy-filled rooms, reported Eater Miami. And of course, there will be plenty of chances to indulge in the frozen treat. Each location is customized and designed to fit with each location and “is meant to engage all five senses through physical, digital and experimental dialogues.” 



According to Eater, more than half a million visitors have flocked to the other three locations, and the new Miami museum is sure to attract visitors from near and far. If you’re planning to visit in order to get the perfect pink ice cream and sprinkle-covered picture for Instagram, make sure to buy tickets a head of time. 

SInce the Museum of Ice Cream Miami isn’t opening for another two weeks, Southern Kitchen has some delicious ice cream recipes for you to make at home:

Old-Fashioned Southern Vanilla Ice Cream
Serves: 8
Hands-on time: 30 minutes
Total time: 3 hours and 0 minutes

2 cups half and half
1 cup heavy cream
1/2 cup large egg yolks
1/2 cup sugar
1/4 cup light corn syrup
1/2 teaspoon kosher salt
1 tablespoon vanilla

Place a fine-mesh strainer over a large bowl. Nestle the bowl and strainer into an ice bath. Set aside.

In a medium saucepan, combine the half and half and cream. Place the saucepan over medium heat and bring to a simmer.

While the dairy mixture is heating, whisk together the egg yolks, sugar, corn syrup, and salt in a large bowl.

While whisking constantly, slowly pour the hot dairy mixture into the egg yolk mixture. Once all of the dairy has been whisked in, return the mixture to the saucepan and place over medium heat.

Gently heat the custard, stirring constantly with a rubber spatula, making sure no solids form on the bottom and corners of the pot. When the mixture has thickened enough so that you can run your finger down the back of the spatula and the custard will hold the shape, pour the custard through the prepared strainer into the bowl in the ice bath. Let the mixture cool to room temperature and then stir in the vanilla. 

Churn the ice cream in an ice cream maker according to the manufacturer's directions. Once the ice cream has reached the texture of soft serve, scoop it into an airtight container and freeze until completely set. Serve.

Salted Caramel Ice Cream
Makes: About 1 gallon
Hands-on time: 20 minutes
Total time: 4 hours and 20 minutes

16 large egg yolks
4 cups heavy cream
4 cups whole milk
1/2 vanilla bean, seeds scraped and pod reserved
1/2 teaspoons kosher salt
2 1/2 cups sugar
1/2 cup water

In a medium bowl, whisk the egg yolks until smooth.

In a large saucepan, bring the cream, milk, vanilla bean seeds, vanilla bean pod and salt to a simmer. 

In a second large saucepan, place the sugar and water over medium-high heat. Cook, stirring constantly, until the sugar melts and turns to a dark amber color. Very slowly pour the cream mixture into caramel, being careful not to splatter. Reduce the heat to low and continue to cook, stirring, until the caramel has melted into the cream mixture. 

While whisking constantly, slowly pour about 1 cup of the cream mixture into the egg yolks. Return the yolk mixture to the caramel mixture and place over medium heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.

Strain the mixture through a fine mesh strainer set over a large bowl. Cover and chill until very cold, at least 4 hours. Churn in an ice cream maker according to the manufacturer's directions. Place in a storage container and freeze until hard and scoopable. Serve.

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Rachel Taylor is a staff writer at Southern Kitchen. She moved to Atlanta earlier this year after graduating college in Maryland, and has been a digital audience specialist at the Atlanta Journal-Constitution and Politically Georgia, as well as a freelance writer for publications such as USA Today and the Delmarva Daily Times on Maryland's Eastern Shore. She has lived in France and Italy, and loves to travel.

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