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Homemade Ice Cream Perfect For A Hot Summer Day!

 

 

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This weeks recipe is: Homemade Ice Cream, Vanilla to be exact, however you can add fresh produce to place your own personal spin on a family favorite just in time for summer evening with family!

Once again I need to apologize for the lack of photographs. Wehn we transferred to WP not all of the photos made the trip.

This recipe makes 4 quarts of ice cream.

Ingredients:

4 cups whipping cream (I’ve used store brand and it worked perfectly. *Located in the dairy cooler).

2 cups half & half (again store brand).

2 cups whole milk

1 3/4 cups white sugar

1/2 tsp sea salt

1 1/2 tbsp vanilla extract

Rock Salt about a 1/2 box or 2+ cups.

Crushed Ice (my machine normally used about 1 & 1/2 small bags of ice per use).

Ice Cream Maker

First, I place the dry ingredients (sugar & salt) in a small bowl and set aside.

Then I take out a saucepan large enough to hold 8-10 cups. Place your 2 cups of whole milk in the pan over med-low heat, gradually bringing the head up to med and make sure you do NOT scald the milk. You just want the milk to form a few tiny bubbles around the edge of the pan. If you heat it too much it will taste, well for a lack of better term flat out awful. Once your whole milk has warmed, then add your sugar & salt mixture and give it a stir. Then quickly add in your 4 cups of whipping cream and 2 cups of half & half. Turn off the heat and stir until the sugar in completely dissolved.

Then I normally pour my mixture into the ice cream maker tub at this point; being careful of the hot mixture. Place the lid on the can (You do not need the beater at this point) and place the can with the lid on it into the refrigerator to cool down for 30 minutes. I’ve actually left it in the refrigerator for up to an few hours.

At this time, I start gathering up my rock salt and ice.

Remove from the refrigerator and take the lid off the can. Now place the beater into the can and add your 1 1/2 tbsp of vanilla or fruit if you so choose at this point. Place the lid back on the container. Now place the container down into your ice cream machine (or follow your ice cream machines manufacturers suggestion.

Once your can/container is set firmly into the bucket of the ice cream machine with the lid in place. You will need to add the motor housing onto the top of your mixing can/container (again depending upon your ice cream freezer style). Now once the container is fastened down well and ready to run. You can start adding your crushed ice around your can. Fill the entire open cavity with crushed ice, up to by not over the tip on your can. Now pour about 1 cup of water over your ice. This will settle the ice down into the bucket and help prevent any ice chunks from jamming in the beginning of the operations. Nest pour at least 1 & 1/2 cups of rock salt over the ice around the bucket. Now plug it in or line up the children for a turn at cranking the ice cream to keep cool in the summer evening.

I let my machine do all the work from this point until ready to serve. Remember to keep and eye on your machine and add more ice and rock salt as needed. Tip without the rock salt your ice cream will never set up. Because the ice alone simply does not create a cold enough temperature to bring about the proper “ice cream freeze”. 🙂

As my ice cream is churning away in my sink (the machine will overflow the excess water so I place my machine in my sink with a dish pan under it to catch the salt water. Which is good to kill grass in the cracks of the driveway). I gather up spoons, bowls, pie, cake, fruit, topping or whatever we have on hand for the finished product.

 

 

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