It's easy to be intimidated by the prospect of making your own ice cream — after all, it's one of the few dishes that requires its own dedicated piece of equipment.
by Susannah Chen
It's easy to be intimidated by the prospect of making your own ice cream — after all, it's one of the few dishes that requires its own dedicated piece of equipment. Use an ice cream maker once, however, and you'll find that it's the easiest appliance you'll ever need to use. In truth, that's not the tricky part; tempering your ice cream is.
To eliminate any potential disaster on your first ice cream try, start out with a recipe that doesn't call for an egg yolk or custard base. That way, you won't have to worry about your egg yolks curdling or scrambling, or the lengthy cooling time that follows. While gelato and frozen sorbet contain eggs, ice cream in its purest incarnation actually doesn't. This light, airy ice cream incorporates the rich flavors of maple syrup and walnuts with cream and a touch of milk. Beginners, if you're interested, keep reading for the basic recipe.
To be quite honest, I'm not much of a camper, so when I do venture out into the woods, I make certain to pack an ample variety of treats to keep my spirits up and the smiles coming. While 
make it into my duffel without fail, they pale in comparison to my favorite camping treat of all: ooey-gooey roasted marshmallows. Roasted marshmallows may seem simple — boring, even — but I can't get enough of them, especially when they're toasted up just the way I like them: with a crisp, pale golden-brown shell and gooeyness throughout.
