How to Make Really Great Homemade Ice Cream

By Arlene W. Correll

Who does not remember, “You scream, I scream, we all scream for ice cream”?

We love ice cream around here.  I suppose we really do not need it, but at this stage of the game who cares?

I remember ice cream at Coney Island and Jones Beach as a kid. Wonderful! Also I remember swimming at the Billy Rose Aquacade in Flushing NY and coming out after a day at the pool.  I  had money to take the trolley back to Brooklyn, but I always spent it on ice cream at the little Howard Johnson stand and I then had to walk all the way back to Brooklyn!  I did it many times.

Over the years, we have found out that the really good ice cream has become unaffordable on our social security budget. The affordable ice cream is so bad, we would really rather go without. 

With that in mind we invested in a Rival ice cream maker in 1999.  It was very inexpensive. I think about $39.00 and we bought it at Wal-marts.  We use this one when in the summer when we usually have lots of company. It makes 4 quarts and it uses the ice and salt method.  It makes for a little fun as the kids, young and old, keep checking out the electric churning action. 

About 3 years ago, our daughter-in-law Pam gave us a 1.5 quart rival that gives us ice cream or sorbet in between 20 to 30 minutes!  We generally use this one a lot.

What exactly is ice cream?  It is sweet frozen dessert, made from milk fat and solids, sugar, flavoring, a stabilizer (usually gelatin), and sometimes eggs, fruits, or nuts. The mix is churned at freezing temperature to attain a light, smooth texture.

The history of ice cream goes back a long way - possibly to around 200BC in China - but certainly to the point where much of its early history is no more than folklore. Many stories abound of famous people enjoying early forms of ice cream, from the Roman Emperor Nero who is said to have had snow brought down from the mountains to freeze his favorite drinks, to Marco Polo who returned from the Far East with a type of ice cream sorbet recipe, to King Charles I of England whose cook developed a frozen cream recipe.

The first step towards giving us the kind of ice cream we enjoy today was made by Nancy Johnson (USA) who invented the hand-crank freezer (1846). Commercial production was begun in North America in Baltimore, Maryland, 1851, by Mr. Jacob Fussell, now known as the father of the American ice cream industry ..

In the 1920s Clarence Vogt produced the first continuous process freezer which opened up the possibility for commercial ice cream manufacture.  The first Canadian to start selling ice cream was Thomas Webb of Toronto, a confectioner, around 1850. William Neilson produced his first commercial batch of ice cream on Gladstone Ave. in Toronto in 1893, and his company produced ice cream at that location for close to 100 years. 

On July 23, 1904, Charles E. Minches of St. Louis, Missouri, came up with the idea of filling a pastry cone with two scoops of ice cream, thereby inventing the ice cream cone. The walk-away cone made its debut later that year at the St. Louis World's Fair.

When I lived in Australia, I discovered that scoops of ice cream were really small compared to the scoop one gets in the United States. However, it still tasted good.

Making ice cream, especially in today’s world is really very simple.  No more cranking the handle. Everything is electrified.   One only needs to know some simple hints and tips.  We want to share some with you that we hope will be of use to you when making your own homemade ice cream.

HYGIENE is a very important factor when making ice cream at home. If using an ice cream maker always follow the manufacturer's instructions for correct cleaning and maintenance of the appliance.

If your ice cream maker has a metal container, be sure to use only wooden or plastic utensils when removing any mixture from it. Otherwise you risk damaging the container

MILK AND EGGS - when preparing a recipe that involves heating milk and then mixing with eggs (i.e. custard base as in vanilla ice cream recipe), be sure to cook on a low to medium heat and to keep stirring all the time. For best results when mixing the milk and eggs together, stir half of the hot milk mixture into the beaten eggs and then pour the eggs into the remaining hot mixture.

CHOPPED INGREDIENTS - if your ice cream maker has an opening through which you can add ingredients, make sure that any chopped items in your ice cream recipe (such as chocolate or nuts) are sufficiently finely chopped to go through.  Most fruit, nuts, etc is added at the very end. Just after the churning is finished and just before it is put into containers to “cure” or harden.  Once you remove the beater or clapper, you can add your nuts or fruits and remember to stir with a wooden or plastic spoon.

STORING ICE CREAM is important.  If kept in a sealed, plastic container (always make sure the lid is tightly closed), ice cream can be stored for quite a long time in the freezer. Do not store ice cream next to any uncovered food as the flavor of the ice cream could be affected.  Ice cream should always be stored in the main part of the freezer where the temperature is most constant.  Never re-freeze any ice cream that is partly or fully defrosted.  Any ice cream that contains raw ingredients (such as raw eggs) is best consumed within one week.

When you make your ice cream at home, you will discover the incredible difference in ice cream.  Part of making ice cream is making the sundaes that can become a really fun family affair.   In our family, everyone has their own version of the perfect banana split. 

Mint Ice Cream

mint candies. Well, any chocolate mixed in is terrific.  Go wild and add chocolate syrup or hot fudge on your Sunday!                    

Makes About 1 Quart

• 3/4 cup sugar

• 2 large eggs

• 1 tablespoons cornstarch

• 2 cups half-and-half

• 1 cup heavy cream

• 2 teaspoons peppermint extract

• 6 drops green food coloring (optional) 

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and set aside.

Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard though a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream, peppermint extract, and food coloring, if using. Cover and refrigerate until cold or overnight.

Stir the chilled custard,  and then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instruction. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Variations

After-Dinner Mint Ice Cream
Add 3/4 cup chopped chocolate-covered mint candies to the machine when the ice cream is semi-frozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.

Grasshopper Pie Ice Cream
Add 1/2-cup white crème de cacao to the custard before freezing. Proceed with the recipe as directed, adding 1/2 cup crushed chocolate wafers to the machine when the ice cream is semi-frozen. Allow the machine to mix in the wafers.

Island Mint Ice Cream
Add 1/2-cup gold rum to the custard before freezing. Proceed with the recipe as directed, adding 1/2 cup shredded, sweetened coconut to the machine when the ice cream is semi-frozen. Allow the machine to mix in the coconut.

Mint-Oreo Cheesecake Ice Cream
Add 1/2-cup no-bake cheesecake mix to the half-and-half before heating. Proceed with the recipe as directed, adding 1/2 cup crushed chocolate crème cookies to the machine when the ice cream is semi-frozen. Allow the machine to mix in the cookies.

Peppermint Candy Crunch Ice Cream
Add 3/4 cup crushed peppermint candies to the machine when the ice cream is semi-frozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.

RUM RAISIN

Makes 1 quart

• 2 tablespoons raisins

• ¼ cup dark rum

• 2 cups heavy cream

• 2 cups whole milk

• 1 teaspoon pure vanilla extract

• 2/3 cup firmly packed brown sugar

• 8 egg yolks

In a small bowl soak the raisins in the rum. Set aside.

In a 2-quart, non reactive saucepan over medium heat add the cream, milk, and vanilla extract. Bring to barely a boil. Remove from heat.

In a large metal mixing bowl whisk together the brown sugar and egg yolks until well combined and “satiny” in appearance. Slowly, in a thin stream, add the still warm cream mixture to the yolks, and return the mixture to the saucepan. Cook this mixture over low heat, stirring constantly until it coats the back of a wooden spoon, about 3 minutes. 

Strain the mixture into a clean bowl and let cool. Remove the raisins from the rum and coarsely chop. Add the raisins and rum to the mixture. Cover. Chill until cold.

Add the mixture to your ice cream maker and freeze according to the manufacturer’s directions.

Ingredients                                                       

 8fl.oz Whipping cream
 3oz Chocolate Covered Raisins
 6fl.oz.  Milk
1 Egg
2 tbsp Rum or 2 tsp Rum Flavoring

Instructions

1. In a small saucepan, place the cream and chocolate covered raisins. Heat over a medium heat, stirring, until the chocolate has melted.

2. Remove from heat. Whisk in milk, egg and rum. Chill.

3. Freeze-churn in an ice cream maker according to manufacturer's directions. Alternatively, transfer to a rigid freezer-proof plastic box and freeze until set.

Rum Raisin Ice Cream II

Ingredients

3/4 cup Raisins
1/2 cup Rum
1 cup Milk
1/2 cup Sugar
2 Eggs
2 cups Cream

Pour rum over raisins, cover, let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add warm milk to mixture continuing to whisk. Pour mixture back in the pan and heat slowly until thickened, stirring constantly (looks like very liquid pudding). Do not boil! Let cool to room temperature, add cream, and chill. Add rum raisins just before the end of the freezing process.

BRACH'S CHOCOLATE RUM RAISIN ICE CREAM **  Yield: 4 servings

Ingredients

• 1 c  Whipping cream

• 1/2 c  Brach's chocolate covered raisins

• 3/4  c  Milk

• 1 Egg

• 2 tsp Rum flavoring

Directions

In small saucepan over medium heat, combine cream and chocolate covered raisins. Stir until chocolate has melted. Remove from heat. Whisk in milk, egg and flavoring. Chill. Freeze according to manufacturer's directions. Makes 1 pint. ** For a two qt freezer, you can double this recipe and have 8 servings.

RUM-RAISIN ICE CREAM III

1 cup dark raisins
1/3 cup dark rum
2 1/2 cups half-and-half
2/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon

The night before making, mix raisins and rum and let raisins soak until the liquid is absorbed.

Combine half-and-half and brown sugar in a large saucepan and simmer over low heat, stirring until sugar is dissolved. Let cool, then stir in cinnamon. Chill.

Just before freezing, stir in raisins, reserving any rum that was no absorbed. Pour mixture into an ice cream maker and freeze until almost firm. If you have any leftover rum, add it now. Otherwise, continue freezing until firm according to manufacturer's instructions.

Makes about 1 1/2 pints.

Another favorite of ours is …..

Pistachio Ice Cream

Ingredients

• 1 1/4 cups pistachio nuts or 1 cup of shelled pistachio nuts. (Avoid the red dyed ones)

• 2 1/2 cups milk

• 3  eggs 

• 1 cup  sugar

• 1 cup heavy cream whipped 

• 1 tsp. almond extract

• 1 tsp. vanilla extract

Directions

Shell pistachios. Blanch nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the pistachios. Blend nuts, milk, eggs, and sugar until you have a green smooth liquid. Pour into a saucepan. Cook over low heat until custard thickens, about 25 minutes or so. Do not boil or it will curdle. Let mixture cool and add vanilla and almond extracts. Stir and Fold in whipped cream. Freeze in an ice cream maker, according to manufacturer’s instructions or in a freezer container. 

Pistachio Ice Cream II

3/4 cup unsalted shelled pistachios
3/4 cup sugar
2 cups whole milk
1 tsp almond extract
5 large egg yolks
2 drops green food coloring (optional)
Chopped unsalted pistachios

Finely grind 3/4 cup pistachios with 1/4 cup sugar.
Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil.
Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture.
Return mixture to sauce pan. Stir over medium low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).
Remove from heat and whisk in food coloring. Refrigerate custard until cold, about 3 hrs.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze.
Scoop into glasses or bowls and garnish with chopped pistachios.

 Chocolate Chunk Peanut Butter Ice Cream

•    3  eggs

•    1 ½ Cups sugar

•    2 Tablespoons peanut butter

•    6  butterfinger candy bars -- crushed

•    3  Cans  evaporated milk

•    3  Cups milk

Beat eggs with an electric mixer on high, add sugar and peanut butter; mix well. Stir in candy and evaporated milk, mixing until combined.  Stir in milk.  Pour mixture into a 5 quart ice cream freezer.  Freeze according to manufacturer's instructions.  Allow ice cream to ripen at least 1 hour.  Yield: about 1 gallon.

Really Great Coconut Ice Cream!

(This takes a little work, but if you don’t mind and have some fresh coconuts, it is worth the effort)                                      

5 c  Grated fresh coconut *

1 c  Sugar

3 c  Milk

5    Egg yolks

Put the grated coconut in a saucepan and add the sugar and milk.

Bring to the boil and cook about 5 minutes.  Let cool. 2. Strain the liquid through a    piece of cheesecloth and squeeze the coconut meat to extract as much liquid as possible.

Reserve 2 cups of the grated meat and discard the rest or put it to another use. 

Put the egg yolks in a mixing bowl and beat with a whisk. Beat in the sweetened liquid and scrape the mixture into a saucepan and heat.  Use a wooden spoon and stir constantly, making certain that the spoon touches all over the bottom of the saucepan.  Cook until the mixture has a custard-like consistency and coats the sides of the spoon (180  degrees).  Do not let the sauce boil, or it will curdle.  This cooking will rid the custard of the raw taste of the yolks. 

Immediately remove the sauce from the heat and continue stirring.

Set the saucepan in a basin of cold water to reduce the temperature.  Let the sauce cool to room temperature. 5. Pour the custard into the your ice cream maker.  Partly freeze according to the manufacturer's instructions. 

Add the reserved 2 cups of coconut pulp and continue freezing until solid.

  * GRATED FRESH COCONUT

Use 1 or 2 coconuts.  It is best to use 2 in case 1 isn't sweet enough. Select large coconuts that are heavy and contain a lot of liquid. You can determine the amount of liquid when you shake the coconut.

Pierce the "eyes" of the coconut with an ice pick. Crack the shell of the coconut in several places, using a hammer or hatchet.

Pry out the flesh with a blunt knife.  Pare away the dark skin. Grate the coconut using the coarse blade of a grater or a food processor.

In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy. Add the milk, vanilla, and coffee.

according to manufacturer's directions. Store the ice cream in the freezer, where it has a shelf life of about 1 week.

Diabetic Homemade Ice Cream   (makes 8 servings)

13 ounce  Evaporated milk

2  tablespoon Sugar replacement  ( I like Splenda)

1 ½ cup Whole milk

1 tablespoon Vanilla extract

3   Eggs (well beaten)

Combine evaporated milk and sugar replacement. Beat well until sugar is dissolved.  Add whole milk and vanilla extract; beat well. Add eggs; beat eggs into milk mixture vigorously. Pour into ice cream maker.

Freeze according to manufacturer's directions.

In a kettle of boiling water blanch the peaches for 1 minute and transfer them to a bowl of ice and water to stop the cooking.  Peel and pit the peaches and in a food processor or blender puree them.  In a  large bowl stir together the sugar, the milk, and the cream, stirring until the sugar is dissolved., stir in the puree and the vanilla, and freeze mixture in an ice cream freezer according to manufacturer instructions.   Makes about 1 1/2 quarts.

Fresh Strawberry Ice Cream              

In a  large bowl stir together the sugar, the milk, and the cream, stirring until the sugar is dissolved., stir in the puree and the vanilla, and freeze mixture in an ice cream freezer according to manufacturer instructions.   Makes about 1 1/2 quarts.

Home Farm Herbery’s Lavender Ice Cream  (Makes 1 quart)

(Lavender field oil painting by Arlene Correll)

14 oz   Milk

 3 oz   Lavender leaves and flowers

 2 oz  Crystallized ginger -- chopped

 1 c  Sugar

 3 Egg yolks

 2  c  Heavy whipping cream -- cold

 FOR GARNISH   Lavender flowers

 In a saucepan, slowly heat milk to approximately 200˚ F.  Remove from heat and add lavender.  Allow to steep for 15 minutes.  Strain milk through cheesecloth while warm.  Add crystallized ginger and sugar to milk.

Place egg yolks into a small bowl; then put half the mixture from saucepan into the bowl to blend.  Stir mixture with a spoon and pour back into the saucepan.

 Place over low heat and cook until mixture is approximately 200 F.  Add 2 cups cold heavy whipping cream and place into refrigerator until well chilled.

 Process in any ice cream machine.  During the last few minutes of ice cream processing, sprinkle individual lavender flowers (stripped from lower heads) into the ice cream so they will be whipped into it.

Home Farm Herbery’s Lemon Herb Ice Cream   

* leaves are measured by "hardpacking:" press down in the measuring cup with your fingers. 

In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and scald the cream, milk, and  sugar until the sugar dissolves. Do not boil. (scalding is when there are bubbles around the edge of the pan)

In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan

 and place over medium-low heat. Stir constantly with a  wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon. To test for doneness, dip  a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175-180˚ F.

Remove the pan from the heat and stir in the vanilla.

Stir in the lemon peel, lemon juice, and hard-packed lemon herbs into the hot ice-cream base. Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be).

Strain the mixture and add the chopped lemon balm leaves for color. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.

  In a small saucepan combine the raisins and the bourbon, bring the   bourbon to a simmer, and remove the pan from the heat. Let the mixture cool.

 In a bowl whisk together well the whole eggs, egg yolk, sugar, allspice,   ginger, and cinnamon. In a large heavy saucepan heat the half-and-half and cream until the mixture is hot, add the mixture to the egg mixture in a stream, whisking, and transfer the mixture to the pan. Cook the mixture over moderately low heat, stirring, until it is thickened and

registers 175˚F. on a candy thermometer (do not let it boil)  and transfer the custard to a metal bowl. Whisk the pumpkin puree into the  custard and stir in the raisin bourbon mixture and the lemon juice. Set the bowl in a larger bowl of ice and cold water and stir the mixture until it is cold.

 Freeze the mixture in an ice cream freezer according to the manufacturer's  instructions, transfer the ice cream to the freezer compartment of the refrigerator, and freeze until it is firm enough to scoop. Yield: 8 serving

Rocky Road Ice Cream                          

In a large saucepan, mix cocoa powder and sugar.

 Gradually stir in milk. Stir over low heat until sugar and cocoa dissolve.  Cool to room temperature.  Stir in vanilla, salt and whipping cream; set aside. 

Shred chocolate with coarse side of grater.  Stir shredded chocolate, marshmallows and almonds or pecans into cocoa mixture.  Pour into ice cream canister. 

Freeze in ice cream maker according to manufacturer's directions. 

Stir marshmallows evenly throughout frozen mixture before serving or ripening. 

Makes about 2 quarts.

For those of you who need another recipe for all those tomatoes you harvest. Try this recipe.

Tomato Ice Cream                            

2 Lg  whole ripe tomatoes

 7 Oz fresh cream

 2 2/3 Tsp. sugar

 1 Tsp orange liquor

Wash tomatoes and cover with wrap individually, putting stem at the bottom.  Cook on 100% power (high) for 3 minutes in microwave.  Cool in water and peel.  Strain in strainer, using wire whisk, making tomatoes puree.  Set aside. 

Combine fresh cream, sugar and orange liquor. 

Green Tea Ice Cream                                   

2 egg yolks

2 tablespoons dry green tea

1 tablespoon sugar

1/2 vanilla pod

1 1/4 cups double (heavy) cream

1/4 cup caster sugar

1 1/4 cups milk

2 tablespoons boiling water

Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes. Into a saucepan put the vanilla pod and milk and gently bring to the boil then pour this over the tea. Leave to stand for 5 or 6 minutes. Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it. Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

One of my most favorite desserts is Mud Pie.  Years ago, I loved going to the Steak and Ale restaurant just for their fabulous Mud Pie.  However, over the years, their type of music that is sent to each restaurant from the Atlanta headquarter is very offensive to me while dining. I once asked a manager in Johnson City TN Steak and Ale to change the music and was told he could not as the music was mandated by the Atlanta headquarters. Whether that is true or not, it caused me to immediately stop going to any Steak and Ale restaurant and start making my own Mud Pies!

Mud pie and a habit I picked up in Ireland (Irish Coffee!) is my idea of heaven.

Mud Pie Ice Cream                                      

Soften ice cream and spoon over frozen crust, spreading evenly. Refreeze until firm.

Topping: In top of double boiler, melt 6 tablespoons butter. Add scalded half and half, chocolate and sugar. Stir until the chocolate melts and the mixture thickens, about 20 minutes. Cool well; add vanilla. Spread over frozen ice cream layer and refreeze.

And of course, we can not overlook….

Mexican Fried Ice Cream  (nothing is better than having a little honey and whipped cream drizzled on top.)   

Scoop out 4-5 balls of ice cream.* Return to freezer. Mix corn flake crumbs, cinnamon, and sugar. Roll frozen ice cream balls in half the crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping egg and rolling in crumbs.)

When ready to serve, heat oil to 350 degrees. Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert compote. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls one at a time. Balls will be crunchy outside and just beginning to melt inside. Makes 4-5 servings.

*Another thing you can do here is get a ½ gallon of ice cream and just cut it into about 8 or 10 blocks and put back into the freezer to harden and then continue with the recipe.

Here are some dates you may want to remember in case you need an excuse to eat ice cream.

May 11 is Eat What You Want Day. Until then, if you want to celebrate, you'll
have to eat something more specific...like Ice Cream

National Rocky Road Day -- June 2

Ice Cream Soda Day -- June 20

National Ice Cream Month -- July 1-31

National Ice Cream Day (3rd Sunday in July)

Creative Ice Cream Flavor Day -- July 1

National Strawberry Sundae Day -- July 7

National Ice Cream Day -- July 16, 2000

National Peach Ice Cream Day -- July 17

National Vanilla Ice Cream Day -- July 23

National Ice Cream Soda Day -- August 2

National Ice Cream Sandwich Day -- August 2

National Creamsicle Day -- August 14

National Spumoni Day -- August 21

The Birth of the Ice Cream Cone -- September 21

National Frappe Day -- October 7

National Parfait Day -- November 25

Ice Cream and Violins Day -- December 13

Finally, I want to share the following story I heard about a woman in a restaurant. “Last week I took my children to a restaurant. My six-year-old son asked if he could say grace. As we bowed our heads he said, "God is good. God is great. Thank you for the food, and I would even thank you more if Mom gets us ice cream for dessert. And Liberty and justice for all! Amen!"

Who wants to bet that the kid did not get his ice cream?  No takers!

©Copyright April 4, 2004 www.learn-america.com All rights reserved.

"You have not lived a perfect day, even though you have earned your money, unless you have done something for someone who cannot repay you."   Ruth Smeltzer  

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