Homemade Ice Cream

 

I remember special occasions from my childhood when we made homemade ice cream. It was always a trick to use the correct amount of rock salt with the crushed ice to keep the ice cream cold and the best consistency during the freezing process. We all had our turn at the hand crank until Dad had to finish at the end because no one else was strong enough.

 

But ohhhh, when you savored the first taste. Everyone stood around with bowls in hand, the anticipation nothing short of sheer agony, while the canister was lifted out and the opened. Surely nothing tastes better.

 

Although this may have not been the healthiest treat for me growing up, the taste of homemade ice cream was delicious. Now my siblings and I all reach for the nonfat sugar free yogurt, with an eye to the waistline and better health. It is still fun to indulge once in a while in those memories of childhood.

 

Freezing homemade ice cream can be a great party. Invite your neighbors, relatives or friends to help out.  Ask around to see if someone has an ice cream maker. Use either an old-fashioned hand crank or an electric freezer. Find your favorite ice cream recipe (be sure to use a recipe that has you cook the eggs).  Purchase lots of ice and a bag of salt. Everyone should have a share in the process, either mixing up the creamy liquid, preparing the toppings, cranking the handle, adding the ice and salt, or supervising.

 

Let your guests get creative with their bowl of ice cream. Some may want to make banana splits or turtle sundaes, so provide toppings like fudge, strawberry syrup, chocolate sprinkles, nuts and whipped cream. They may even want to make an ice cream sandwich or make homemade sugar cones for the homemade ice cream.

 

When the ice cream is done, let everyone take his or her treat outside on a nice clear and warm evening. You appreciate the cold, sweet taste of homemade ice cream better when you feel the warm air around you.

 

 

Vanilla Ice Cream

  • 1 cup white sugar

  • 1 cup milk

  • 2 eggs

  • 2 cups heavy cream

  • 1-1/2 teaspoons vanilla extract

  • 1 tablespoon fresh lemon juice

In medium saucepan over low heat, stir together sugar, milk and eggs. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 10 to 20 minutes. Remove from heat and let cool. In a medium bowl, whip cream with electric mixer until soft peaks form. Beat in vanilla and lemon juice, and whip until stiff peaks form. Fold whipped cream into cooled custard. Chill in refrigerator 8 hours or overnight. Stir chilled mixture to recombine, and freeze in ice cream maker according to manufacturer's instructions.

 

Chocolate Ice Cream

  • 5 egg yolks

  • 1 pint milk

  • 1/2 pint heavy cream

  • 2 oz sugar

  • 6 oz milk chocolate cut into small squares

Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold.  Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

 

Homemade Peach Ice Cream

  • 4 c. chopped fresh peaches

  • 1 qt. heavy whipping cream

  • 1 pt. half and half

  • 2 c. whole milk

  • 2-1/2 c. sugar

  • 2 tsp. vanilla extract

Stir until sugar is dissolved. Freeze per freezer instructions. Makes about 1 gallon.

 

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