Homemade Ice Cream

Here is a former article of mine on homemade ice cream making followed by some online sources to get you started. Enjoy.

The Joy of Ice Cream by Matthew Klein published by Barron.
It is like a bible of ice cream making.

You can probably find this at your library or ask for it on inter-library loan.

There are over 100 recipes for ice cream, sodas and sundaes, parfaits, drinks, cakes, molds, bomb-es and also toppings, sauces, and syrups.
There is a huge section of conversion charts too, very handy.

I have made many of these recipes in my Donvier ice cream maker (useless cumbersome tool) or I mixed them up and put them in Rubbermaid containers (easiest and frequently used) and then pop them into the freezer. I check and churn them a few times as they set up. It takes a day at least to freeze and the ice cream is rock solid so I make it a day in advance.

A couple of things, one being that making your own is more expensive (ingredients) than buying it in the store. Use exactly what they tell you in a recipe, no skimping on ingredients or it will be a wasted effort and you will have to throw it out.
Secondly -- the ice cream you make is extremely rich so if anyone has a dairy issue or a diet calorie intake, just beware.

When getting it out of the container, set it out for a while to thaw a little and then have some hot water in a measuring cup near the ice cream and dip the scoop into the hot water before you scoop it out.

We have found that a scoop and a half of homemade ice cream was extremely filling.

My own Homemade Ice Cream Recipe - the 2 coffee can churned recipe:

You will need two clean coffee cans, a small can (1 lb size approx) and a large can (3 lb size) both with lids. Lids should fit secure on the can, no slits on the rims. One should fit inside the other.
You will also need some duct tape.

You can freeze the cans (lids optional) the day before you make the ice cream just so that they will be very cold and help freeze your ice cream as you "churn" it..


Ingredients:
1 pint of half and half (regular milk or heavy cream, whipping cream can be used, depends on how rich you want it.)
1/2 cup of white granulated sugar
1 teaspoon of vanilla

1 egg beaten (optional, adds richness for that old time flavor)


Additional flavorings:
For Chocolate (choose one): 2 tablespoons of chocolate syrup OR 1 heaping teaspoon of cocoa dissolved in a bit of hot water, OR ¼ cup of Nestle’s Quick.
For Strawberry: ½ cup of frozen strawberries in juice OR regular fresh strawberries
For Coffee: 1-2 tablespoons of freshly brewed OR instant dissolved in hot water OR 2 tablespoons of coffee syrup.
Naturally, you can add or subtract any flavoring ingredient to your taste.

Put all ingredients into the smaller can and mix. Place the cover securely on top and add a strip of duct tape over the entire top to secure the covers tight. You can add a second duct tape to make an x if you so desire.

Place the smaller can into the larger one.
Add in around the smaller can, crushed ice and rock salt.
Place the cover on the can. You can secure if you wish.
Roll the can around on the floor back and forth at a 4 foot distance. (A great activity for the kids.).

Do this for about 10 minutes and check the ice cream thickness.
Drain any extra water from the larger can and add more crushed ice and rock salt.

Continue rolling the can around for another 8-10 minutes.
Your ice cream should be done. Serves 4—6 people.
Keep in mind the temperature. If it is very hot out, it may take a bit longer to set up.

Online Resources:

Two more easy to do recipes: Ice Cream in a Bag (Family Fun)

Ice Cream in a Bag (a science experiment)

More recipes:
Turkey Hill Ice Cream Recipes

Ice Cream dot com – this site was interesting with lots of fun historical facts in addition to all the recipes. I learned about "penny lick" ice cream glasses of yesteryear. Interesting.

Better Homes and Gardens Ice Cream Recipe Extravaganza (pages of recipes)

As always -- Enjoy!