With summer coming up, homemade ice cream comes to mind. It is great for all occasions whether it be a birthday party, a family reunion or simply just a treat on a hot summer night. The first ice cream recipe goes way back… to the 18th century England and America. The recipe was published in Mrs. Mary Ealee’s Receipts in London, 1718:
“To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou’d freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten’d; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.”
I don’t know about you, but this is one area that I am very thankful for advancements and an easier way of doing things. My family and I love homemade ice cream and make it all year long but if I had to follow the recipe above I am not sure that would be the case. I probably have every homemade ice cream recipe known to man because I love to surprise my family with new flavors. Below are a few of our family favorites. Take the time this summer to enjoy making this wonderful treat for you and your family.
Homemade Ice Cream Recipes:
Vanilla Ice Cream
4 cups half-and-half or light cream
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons vanilla extract
In a large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer’s instructions.
Mint Chocolate Chip Ice Cream
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours. You may add green food coloring if you would like.
Tutti Fruitti Ice Cream
1 (14 oz.) can sweetened condensed milk
1/4 c. lemon juice
3 bananas, mashed
1/2 c. sugar
3 c. milk
1 (8 oz.) can crushed pineapple, undrained
1 (11 oz.) can mandarin oranges, drained & chopped
1 (6 oz.) jar maraschino cherries, drained & chopped
1 c. water
Combine all ingredients except milk and water; blend well. Add milk and water; mix well. Pour mixture into freezer can of a 1 gallon, hand-turned or electric freezer. Freeze according to manufacturer’s instructions. Allow ice cream to ripen at least 1 hour.
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