Welcome to SUMMER SHORTS!
This blog is the first of a series of short blogs you will find when you visit this Summer.
Thanks for stopping by!
What better way to launch a summer blog campaign than with food?! And when it comes to food, it doesn’t get much better than ice-cream!
You know those old hand-me-down recipes that you have no idea where they originated but you guard them with your life? They’re the kind of recipes that somehow manage to take the stage of conversation circles every year at your family reunions. “I remember Aunt Rhoda, God rest her soul, and her blue ribbon chocolate cake!” and everyone groans with longing to see another hefty slice of it on their plate!
This recipe is one of those!
It requires some stirring, so start a family kitchen tradition! Play songs with a summer theme while everyone takes turns at the stove! Have fun!
OLD FASHIONED HOMEMADE VANILLA ICE-CREAM
- 2 cups sugar
- 4 tbsp flour
- 1/4 tsp ice cream salt
- 3 cups milk
- 3 pints light cream I use evaporated milk
- 6-8 tsps vanilla extract
a double boiler with water in bottom pan - (if you do not have a double boiler, google “double boiler alternatives”!)
Mix sugar, flour and salt in top of double boiler. Add milk. And now it's time to call in the family and crank up the music! I like using a wire whisk for stirring. This works especially well for small children (supervised of course!) since it is not as likely to be sloshed out of the pan as with a spoon.
Cook on medium heat, stirring constantly, about 10 minutes or until just before mixture begins to boil.
Add some of the cooked mixture to beaten eggs stirring as you add. Return egg mixture to double boiler and cook an additional 2 or 3 minutes. Mixture should appear thickened. Chill.
Add cream (or evaporated milk) and vanilla. Pour mixture into 1 gallon freezer. Add additional milk if needed to fill can within 3 inches of top of one gallon freezer canister. Freeze.
And you have yourself one full gallon of delicious ice-cream! Enjoy!
(be sure to do the cooking part of this recipe the day before! It has to chill before you freeze)