Finally. After almost 18 years of marriage, we have become the happy consumers of our very own homemade ice cream! We were so excited about a month ago, to stumble upon a used-maybe-once White Mountain 6 quart ice cream maker–hand crank, even! JUST the machine we have always wanted, but could never afford! God is good, He must have realized how much we LOVE ice cream! *wink*
I don’t know what we love more. The fact that we’ve got such a terrific way to use up our raw organic milk, cream, and farm fresh eggs, or the satisfaction of yet another family pastime…sitting in the shade of a warm almost-summer evening taking turns at the crank. Or, the awe on my children’s faces after 23 minutes of cranking…as we all hold our breath and lift the cannister’s lid, can it be…YES, WOW, thick, perfect ice cream!
My mouth is watering.
It’s sure hot in here.
I’m so glad we picked up more ice at the grocery store the other day!
Here are our two favorite recipes, so far. ;O) Care to share yours in comments? I’m looking for a fresh peach ice cream recipe if you have one!
Strawberry Ice Cream (one bowl of this is NOT enough)
- (2) 3 oz strawberry jello dissolved in 2 c boiling water–cool
- 4 eggs beaten**
- 2 c. sugar
- 2 c. cream
- 1 qt milk
- 2 tsp vanilla
- (2) 12 oz strawberries (or 3 cups chopped berries), thawed (add last)
- milk to fill cannister to 3/4 full
Vanilla Ice Cream
- 4 eggs well beaten**
- 2 1/2 c. sugar
- Vanilla extract (may also add a little lemon juice or extract if desired)
- 1 qt cream
- 2 qt milk
- May add 1 large box instant vanilla pudding for flavor
Again, add milk till your cannister is 3/4 full, crank and enjoy!
My only other tip, is that it is a lot cheaper to go to your local feedstore and pick up a 50 lb sack of livestock salt, rather than “rock salt” from the grocery store. Works just great!
I think ice cream is a must on these 96 degree days, don’t you?
Thanks to my wonderful friend, Bonnie, for sharing her recipes with me!
**Special note, we don’t cook our eggs…since they are fresh as can be from our own chicken gals, and no danger of salmonella…if you are using store eggs, you might need to find a recipe with cooked eggs…fair warning!