Homemade Ice cream

 

Every year we go to my parents house for 4th of July and making homemade ice cream is a definite must while we are there. They have an old fashioned crank ice cream maker and it is tradition that all the men folk present take turns cranking. My Mom’s recipe is absolutely delicious!

 

The Ingredients:

Beat the eggs until “lemony”. You can always tell a family recipe by the technical word use–like “lemony”. As best I can tell after watching my Mom make this for years and making my own–you beat it until the eggs no longer look like eggs and instead look like a creamy yellow mixture.

Add the sugar and beat until “syrupy”. Basically, this one means until the sugar is dissolved and mixture resembles a yellowish syrup.

Mix in the heavy whipping cream and vanilla.

Pour mixture into the ice cream container.

Fill the container to the line with whole milk.

Place the container in your ice cream making machine and surround the container with alternating layers of ice and ice cream making salt until it reached the top.

Start cranking. Or in my case since I have an electric one–plug it in.  Every so often you need to add more ice and salt–to keep it filled.

How do you know if it is done? If you are cranking–your arms will get SUPER sore and it will be hard to turn.  Most electric versions will automatically shut off as soon as it reached the right thickness.

Grab a spoon and enjoy every heavenly bite.

My Dad always insists on doing the honors of removing the beater–carefully scraping each and every last precious drop back into the container.  It takes excruciatingly long and we are all usually gathered around with spoon in hand impatiently glaring at him to hurry it up. But, it’s always worth the wait.