Recipe for Ice Cream
Ingredients for Mix:
- 2 quarts of "medium" cream: either Half and Half
or cream skimmed from fresh milk left undisturbed for several days.
- 2/3 cup sugar (more if you like it sweet)
- 1 Tbpn good vanilla extract
Add all these ingredients to the freezer can, insert dasher
and cover. The following steps include skimming instructions if you have your
own source of whole milk.
- Use either Half and Half or skim the cream off of fresh
milk which has set undisturbed for several days (In the image, I am
skimming goat's milk which has set in the refrigerator for four to six
days. (Follow strict instructions for proper handling and chilling of
fresh milk to ensure that it will not have developed an off flavor in the
meantime.) If you need to skim the cream, but do not plan on making ice
cream at that moment, you may freeze the cream until use. Then
thaw it and continue with this recipe. However, freezing and thawing
causes some flocculation of the butter flakes and can make your ice cream
- Add a total of 2 quarts of cream and/or Half and Half.
- Add 2/3rds to 1 cup of sugar (adjust for the sweetness
you prefer in your ice cream). Commercial ice cream add closer to 1 1/2
or even 2 cups of sugar for a half gallon of liquid.
- Use real vanilla (vanillin does NOT taste like the real
thing). We use an aged vanilla available from a local "Old Time
- Add 1 tablespoon vanilla (two if you like a stronger
vanilla taste). You can also add a tablespoon of rum or whiskey to enhance
the vanilla flavor
- Freeze as outlined below in "Method for
Freezing Ice Cream ."
- Halt the freezing process when the ice cream is
slightly soft (do NOT over crank or you will get butter flakes in your ice
cream, not usually a desirable trait for ice cream...). Pack in covered
containers labeled with the date of "manufacture."
Method for Freezing Ice
- Up to 10 pounds finely chipped ice.
- 1-2 pounds of rock salt. (You can use any salt, but rock
salt is cheapest. Fine grained salt will freeze ice cream faster.)
- Favorite mix for ice cream, liquid (See above)
- 2 cup measuring cup to measure the ice
- 1/4 cup measuring cup to measure the salt (or assume your
handful is 1/4th cup)
- Your ice cream freezer, either hand or machine cranked.
- Add the ice cream mix to the freezer can, insert dasher and
place lid on the freezer can.
- Place assembled freezer can in bucket, attach turning
mechanism, lock in place.
- Scoop a 2 cup measure of ice and pour into bucket on either
side of the turning mechanism. (4 cups total)
- Scoop in a 1/4 cup measure of salt on either side of the
turning mechanism. I have found that one of my handfuls is equal to 1/4th cup,
so I add salt that way. (one measure for each side = ½ cup total). You can turn
on the machine now.
- Repeat the alternating layers of 2 cups ice and 1/4 cup salt
per side until both sides are filled up to the top of the can.
- After turning for a few minutes, the ice will melt down
some, and you should add 2 additional cups ice to both sides, followed by 1/4
cup salt to both sides. Keep the level of the ice near the top of the freezer
- Check on the consistency after 10 minutes of cranking.
Depending on the design of the can and the amount of ice cream mix added, the
ice cream should be frozen in 10-20 minutes. Listen for the motor to labor, or
notice that the hand cranking is getting HARD.
Turn off machine, remove turning mechanism and lid, and
examine the consistency. It should have risen up in the can and LOOK like
"soft-whip" ice cream. It is best to stop when it is the consistency
of moderately firm "soft-whip" ice cream for two reasons:
- It is much easier to pack (put it immediately into your
freezer after you house it), and
- It is less likely to turn the cream to butter (from