The unbelievable has happened! Mom’s Homemade Ice Cream lasted more than just overnight. Of course, means had to be taken to make that possible! As a reminder that the ice cream was for our next company meal, I tied some red ribbon around the ice cream container. We actually served it three different times, probably not a miracle, but close.
As I was growing up my mother, Dorothy Box, made hand-cranked ice cream for the fun and good taste of it. Mom perfected this recipe over a long period of time. And yes the eggs are raw. I have eaten it since I was young, and now I’m old…with no problems. When we had young children we used to make this in the winter. Years later we discovered it was more fun to make it in the summer time on the front porch. We began making it for the Fourth of July around 1988. Once we got an electric ice cream maker, the hand crank maker was never used again…kind of sad.
Mother always served the ice cream without any toppings. She thought the flavor was best enjoyed without a stronger flavor covering up the taste of the rich ice cream, and most everyone agreed. Actually, everyone agreed – as far as I know.
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|Mom's Homemade Ice Cream|| |
- Vanilla Ice Cream for a Four-Quart Electric Maker
- 6 cups half and half
- 3 & ¼ cups whip cream
- 2. 5 cups sugar
- 2 - plus teaspoons vanilla
- 6 large raw eggs, beaten
- 3 & ½ cups rock salt
- 14 lbs ice
- Mix together, chill in refrigerator.
- Place in ice cream maker to full mark on cylinder.
- Around the cylinder, pack with 2 inches of ice.
- Add ¼ cup rock salt.
- Repeat to just below surface of cylinder.
- Do not allow salt to enter the cylinder.
- Add ice and salt as needed.
- Plug in ice cream maker.
- While it turns, add ice and salt.
- Push down with end of wooden spoon.
- Let it turn until motor struggles.
- Unplug ice maker.
- Cover with heavy towels for an hour or more…
- or remove paddle and place in freezer…
- or scoop into container and place in freezer.