Homemade Strawberry Ice Cream
When I was growing up, homemade ice cream was a simple fact at summertime celebrations. We simply always had it. After a trip to Owasso to the automated ice house – where one put in a coin (a quarter? surely more than a dime?) and down the shaft and out the door shot a huge solid block of ice – my mother would stir up a batch of mix for the ice cream freezer.
I suppose there were electric machines available then, but I’d never seen any and we certainly didn’t have one. Ours was the old-fashioned hand crank type. The women were always in the house where it was cool-er (no a/c), and the men would gather outside by the water hydrant (I don’t know why that was the designated spot, but it just was) to chop up the block of ice with an ice pick and take turns at turning the crank. Just who the men were besides Daddy and my older brother is lost in the mists of my memory. Probably uncles and maybe cousins and certainly my brother’s friends. What I can remember is the good-natured buzz of conversation and how that was the place I was drawn to.
Inevitably, I would beg for a turn at the crank and Daddy would try to talk me out of it, telling me that I wouldn’t like it because it was hard to turn. But I would insist that I could do it and he would let me try. About 2 rounds, maybe 3. It was really stiff and more than my skinny little arms could handle. Then I’d drift back and forth between the women and the men, asking if it was ready yet. It took forever. About 30 – 45 minutes.
Joe and I bought our first freezer during our second year of marriage. It was kind of a big deal because we didn’t have a lot of spending money and $15.00 was a lot back when minimum wage was $1.65 an hour. That one is long gone and we’re about to wear out our 4th one. Nothing fancy for us; we’re not the kind of people who have new-fangled gadgets like the kind that doesn’t take ice or ice cream salt (although I am curious). Not even a White Mountain (on sale: $248.00). We buy cheap ones at Wal-Mart and our current one was an end of season close-out that cost $9.00.
For some reason, we’ve made more this summer than ever before in any one season. We do like our snacks and summer in the south is just too hot to keep the oven long enough to bake 4 trays of cookies (always one tray at a time) or a pie or even a cake. Our summertime desserts are usually No Bake Cookies, Rice Krispie Treats or homemade ice cream.
(The photograph above also has Sweet and Spicy Pecans from Ravelin Bakery in Denton, Texas. Sandra posted a similar recipe on her blog.)
Last week was the first time we’ve ever made vanilla. I don’t care for vanilla unless it is topped with strawberries or peaches or chocolate syrup or an accompaniment to cake, so we’ve always made a flavor. Our usual choices are banana nut, strawberry or peach. If we don’t have any fresh fruit, then we make chocolate. Once, years ago, we made blackberry. It was a lovely shade of purple, but please learn from my mistakes and strain out the seeds first. Sheesh.
The reason for making plain vanilla? It was a special request from our 5 year old grandson. So we added an extra egg, more vanilla extract and increased the heavy cream to make it a little more special.
We use the same basic recipe, with a few variations which I’ll list at the bottom.
*This recipe uses raw eggs. There are lots of recipes available for a cooked custard ice cream, which I’ve never tried myself.
BASIC HOMEMADE ICE CREAM – makes 1 gallon
In a blender, mix:
2 cups sugar
1 cup of milk
2 cups heavy cream
fruit – about 3 bananas and a dash of nutmeg or 2 cups of strawberries or 5 peaches, peeled and pitted
Blend until smooth. Pour into ice cream freezer container. Add another cup of chopped fresh fruit cut into 1/2″ pieces. For Banana add 1 cup of chopped pecans or walnuts.
Fill container with whole milk up to the fill line.
Place container into bucket and lock on the motor. Add alternate layers of ice and rock salt and plug it in and let the motor turn until it stops (check on it every few minutes and add more ice and salt as needed) which will be anywhere from half an hour to an hour.
Important: Before taking off the lid, brush off all the ice and salt and pull the container up out of the water/ice mixture. I didn’t do this one time and salt got into the ice cream and it was inedible. Now I even slowly pour about a cup of water over the lid before removing it to make sure that no salt will invade the mixture.
It will probably be very soft right after the motor stops. My dad always let it set to “cure” but I usually can’t wait, so we have a serving right away. Joe has put the Tupperware box in the freezer ahead of time so that the ice cream doesn’t melt even a little bit in a room temperature container.
This recipe makes a very scoop-able ice cream (after sitting in the deep freeze for a few hours) but the texture is going to be different than a commercial product. It’s not that it has ice crystals (it doesn’t) but it’s just not as slick and smooth. I like that about it and I really like the incredibly fresh and pungent flavor that the fruit gives it. All natural. No artificial flavors, colors or preservatives.
CHOCOLATE ICE CREAM
Use the same basic recipe as above, but omit the fruit and add 1/2 cup powdered cocoa (not the drink mix) and 1 cup of chopped nuts. Joe likes to add chocolate chips in the blender; I don’t because no matter how long I blend it, it still has hard little bits of the choc. chips.
1 can of Eagle Brand sweetened condensed milk can be substituted for the heavy cream then reduce sugar to 1 cup. When I’ve done this, it was because I was out of cream, but had the Eagle Brand and some Carnation canned milk, which I also used. The outcome will be different than with the cream, but it’s probably lower in cholesterol.
Once I didn’t have any whole milk or cream, and used 1 can of Carnation and reconstituted dry milk. This is probably much, much healthier than the cream & whole milk type, but is more like ice milk than ice cream.
It’s also a nice touch to put the serving bowls in the freezer ahead of time, especially if you’re going to be eating it outside.
As I said, after being in the deep freeze awhile, it makes nice scoops. Joe put the scoops into Braum’s (a nice Oklahoma company) ice cream cones for our grandsons, poured some sprinkles in a bowl and dipped them. They thought it was grand.
This post linked to:
Frugal Friday @ Life as Mom
Food on Friday @ annkroeker