I have been blessed all of my life to have two wonderful women in it who make Homemade Ice Cream! My Grandma always made cherry, and my Mom makes strawberry soda flavor.
I can still remember sitting on the old ice cream freezer to hold it down while someone turned the crank! What a wonderful summertime treat!
I never realized what a big job it is to make ice cream. So, to both of you, thanks a million times for all of your hard work! Thank you to my Mom and my Grandma in heaven. The reason I wanted to try doing it myself is that I found a recipe that my husband’s Mammaw had. It had the option to add fruit, and that appealed to the strawberry lover in me.
So, I began by cutting my strawberries into thin slices. I put them into a large container and covered them in lots of sugar. Mix them up real good and put them in the refrigerator for later.
Now it’s time to make the ice cream mixture to freeze. I put the eggs in a medium-size mixing bowl and gently beat them. Add the sugar and stir until well dissolved, then set aside. Use a large, heavy-bottom pot to scald the milk. Pour in the evaporated milk and the half and half and turn the fire on medium-high. Stir frequently, cooking the milk until it bubbles around the edges of the pot.
Now add the egg and sugar mixture to the pot, stirring often, and cook until the liquid starts to coat the spoon. It seemed like a long time before this happened, probably about 5-10 minutes. Put the vanilla extract into the mixture and stir well. I let this cool on the stovetop for approximately 15 minutes and then in the refrigerator until it was fully chilled. The colder the mixture, the faster the ice cream freezes.
When ready, pour the mixture into the freezer canister and add the whole milk until it’s two-thirds filled. If adding fruit, leave enough room so that the entire contents of the canister comes to the two-thirds mark.
I’m sure that all freezers are pretty much the same, but I would follow the directions of the one being used. I put the paddle in place and then the cover. Layer ice and salt around the canister, up to the top. Now for the noisy part plug in the freezer.
As you can see, I have a small freezer. I just had to make mine in two batches. My first batch took an hour and the second took less than 30 minutes. My mixture wasn’t cold enough the first time. On the second batch, I made sure that I kept my ice and salt up to the top.
For my Daddy’s birthday, I made Vanilla again without the strawberries. I find the texture and consistency were much better. Without the fruit in the mixture, there was more room for the whole milk. Don’t get me wrong, with the strawberries; it was more decadent than without and so good! Here is the video from the moment that the Vanilla finished churning.
When the motor stops, unplug the freezer and remove the canister from the ice. Be careful not to get any salt in the ice cream. At this point, mine was like watery, soft serve ice cream. I put it into containers and froze it overnight. Of course, my husband ate the soft serve!!
So yummy and O, so decadent! I’m going to be doing this often!
WHAT YOU WILL NEED: (what I used)
- Ice cream freezer
- 2 lbs Strawberries (optional)
- Sugar, to taste (for strawberries)
- 6 Eggs
- 2 1/2 cups Sugar
- 1 large can Evaporated Milk
- 2 pints Half and Half Cream
- 2 tbsp Vanilla
- Whole Milk