Wednesday, July 18, 2012

Home-made Ice Cream!

Home-Made Ice Cream - A Heape Family Favorite circa 1961

It is HOT. I don't even think that describes it adequately - we need another word for it. Like, cantankerous. Which by definition means "difficult or irritating to deal with." So this weather is cantankerous! It sounds so much more dramatic than just plain, old hot; and no, I have no idea if this is grammatically correct, but I am too hot to care.

So - that being said...due to the cantankerous heat wave, I decided last week to make my mother's home-made ice cream. Traditional vanilla - cool, smooth and refreshing! This recipe, I learned, has been used since the mid-20th century - starting with my Grandma Lula.

Although my grandmother's twin, Luther, had a hand-cranked machine, my mother and aunts remember being lucky to have an electric one (probably from Tru-Value, where grandma worked for years). The recipe, we believe, originated in a Better Homes and Gardens cookbook, but we're unsure of the original publication date. When my parents were married, my mom received the 1972 version and began using it going forward since it was virtually identical - and that is pretty much the recipe we have below.

Over the years home-made ice cream became a regular favorite for birthdays and special occassions. Both my grandma Lula and my father's parents enjoyed the tradition of making it on a hot day...even for no reason at all. Grandma Barb always wanted my mom to make it - "she makes it the best," grandma Barb would say!

Vanilla Ice Cream

4 quart recipe                          6 quart recipe
4 eggs                                         6 eggs
2 1/2 c sugar                              3 3/4 c sugar
5 c milk                                      7 1/2 c milk
2 c half&half                              3 1/2 c half&half
3 c heavy cream                         4 c heavy cream
2 1/2 TBLS vanilla                      4 1/2 TBLS vanilla
1/2 tsp salt                                 3/4 tsp salt

2-3 bags 7# ice
ice cream salt

Beat eggs till really light. Add sugar gradually, beating till thick. Add remaining ingredients; mix well. (Eggs could take several minutes to get light. All of the liquid may not go into the mixer bowl so after transferring it to the freezer, add what you have left and stir before freezing.)
This recipe is for a 4-6qt freezer.

Put container in with lid and motor on first. Then begin alternating layers of ice and salt. After first layer of each, you can turn the motor on. Be generous with the salt. As the ice melts, add more, of course. If you are churning this outside, the humidity and temperature will effect how long it takes. It could be anywhere between 20-40 minutes. When it is finished, take the paddle out. Then you can either put the container in the freezer, or, you can drain some of the salt water off and 'pack' the bucket by adding additional ice to the bucket then cover it with a towel or rug. 

 So I totally FAIL on photos of the canister and paddles as I was starting the freezing process...and during the freezing process. But what's really important? The outcome, right? It was delicious!

When the ice cream is done, it is soft serve - just put it
in the freezer if you want it thicker!


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