Thanks for stopping bye this Sunday. Today in honor of National Ice Cream Day – I am making ice cream the old fashion way. Grandma had Grandpa pull out the freezer and make a batch every Summer.
Ingredients for a basic vanilla recipe:
about a cup of sugar (I like unrefined sugar)
one or two eggs (depending on how rich you want it to taste)
a half gallon of milk
a vanilla bean
- Put the Mixture Into the Churn :Once your ingredients are mixed you can pour everything into the quart container. I like to mix the milk in once the rest of the ingredients have been poured because otherwise it’s sloshy and harder to move.
- Hand Cranking : Basically what you do now is put the machine all together, and then alternate layers of ice and plenty of rock salt (you can also use cheap table salt if you can’t find rock salt) in the wooden bucket all around the closed quart container. Then just turn and turn and turn the crank. Trade people when arms get tired. This takes about half an hour if you’ve used enough salt. The ice cream is done when it’s very hard to turn (because it’s frozen inside).
- What’s happening is that the rock salt is lowering the melting temperature of the ice so that an ice-cold bath of water surrounds the metal tank that holds the ice cream inside. Then you are turning the ice cream mixture around and around and chilling it against the sides of the tank until it is all frozen.
- THEN you can take the dashers out of the quart container and serve it
Put all the ingredients except the milk in a bowl and stir. Cream is optional, but when I add it I add about half a cup. It tastes much thicker when you have cream in it, and creamie
Clustered Ice Cream base for machine :
- 2 C Sugar
- 1/4 C AP flour
- 1/2 tsp Salt
- 6 C half & half
- 4 Eggs slightly beaten
- 4 C Milk
- 3 teaspoon Vanilla extract
- In a large saucepan, combine the sugar, flour and salt. Gradually add cream; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
- Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.