There is nothing like a bowl of ice cream at the end of the day – unless of course, it’s two bowls of ice cream!  Our love of this frozen confection borders on obsession.  When Dave and I were married, we received an ice cream freezer (hand crank model) as a gift – and as much as we loved it, the chipping of ice, the layering of salt, and the cranking – oh, the cranking – of that ice cream freezer resulted in its very limited use.  Several times each summer we would dust off the old relic and make the most delicious ice cream. . . . but it was a rare occasion that would merit the effort.

And then, one blessed Mother’s Day, enter the electric counter top ice cream freezer (bless you Cuisinart!)  Our lives have never been the same (nor have our waistlines).  Although vanilla is my very favorite ice cream flavor (I think of it as an incredibly rich and smooth blank canvas), we – or should I say, the machine – cranks out flavors from vanilla to rhubarb, chocolate chip, coconut, banana, peach, peppermint, strawberry, strawberry cheesecake and Heath Bar Crunch – just to name a few.  It just wouldn’t be summer here without the whirring sound of the ice cream freezer working away on the counter.

The recipe for my basic – and favorite homemade ice cream came from a book of instructions on how to use that first freezer – (printed during the stone age).  It has been our standard by which all other recipes are measured. . . . and to this day, it stands alone – frozen or liquid form – it is a winner!

One of the often overlooked – but most important things about a recipe is quality of the ingredients used.  As in all recipes, use the best and freshest ingredients possible.  It really does make a difference.

The ice cream base is very easy to make, and can be chilled in the refrigerator in an air-tight container for several days before freezing.  It is a non-cooked base, and uses raw eggs.   (For those who may be concerned about using raw eggs, here is a link to instructions on how to pasteurize eggs at home.)

Don’t let that stop you from trying it – you won’t be disappointed. . . .I promise!

Enjoy,

                             Kathy

Homemade Vanilla Ice Cream

This recipe is our all-time favorite. It is old-fashioned homemade ice cream at it's best. Although the recipe is for vanilla ice cream, you are limited only by your taste and imagination.

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Ingredients

  

• 4 eggs (raw) pasteurized if desired
• 2 1/4 cups granulated sugar
• 4 1/2 teaspoons vanilla
• 1/2 teaspoon salt
• 4 cups heavy cream
• 5 cups milk

Instructions

 

• In a large bowl, beat eggs until frothy.
• While continuing to beat the eggs, gradually add the sugar. Continue to beat until mixture is very stiff and light in color.
• Add vanilla, salt, milk and cream, mixing thoroughly.
• Pour into ice cream freezer following manufacturer’s instructions.

Notes

If you are using a small ice cream freezer, use the recommended amount of ice cream base and store the remainder in the fridge.  The recipe can always be halved.

Try adding 1/4 cup finely shaved dark chocolate (use a serrated knife to shave the chocolate) - or 1/4 cup crushed candy canes during the last 10 minutes of churning.

Note:  This recipe calls for using raw eggs.  If you are concerned about using raw eggs and are unable to find pasteurized eggs at your local market, I have included a link on how to pasteurize eggs at home.  If you are pregnant, undergoing chemotherapy, have a compromised immune system, are elderly, have very young children, or are cooking for anyone that may fall into any of these categories, use wisdom and good judgement.