COLFAX, WISCONSIN — June is Dairy Month and what higher manner to celebrate than with selfmade ice cream?
When I was growing up on our small family dairy farm in west valuable Wisconsin forty years in the past, my dad would make homemade ice cream the usage of cream and milk from our very very own cows and a hand-cranked ice cream freezer.
But you don’t need an ice cream freezer to make your own selfmade ice cream. You can make ice cream along with your fridge. Here’s how:
Dad’s Favorite Recipe (From the e book: Give Me a Home Where the Dairy Cows Roam — True Stories from a Wisconsin Farm. Coming Soon — Fall 2004)
three/4 cup sugar
2 tablespoons cornstarch
1 cup milk
1 pint heavy whipping cream
pinch of salt
2 teaspoons vanilla
Using an electric powered mixer, beat the eggs for several Cream Deluxe minutes until thick and lemon colored. Add 1 cup of milk and mix into the eggs. Mix sugar and cornstarch in a large saucepan. Add egg/milk mixture to the sugar and cornstarch. Cook till thick (approximately five mins) stirring continuously. Allow the custard aggregate to chill to room temperature.
When the custard is cool, positioned into a freezer-safe bowl. Blend in cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla. Whip for five to ten mins with an electric powered mixer. Return to freezer and finish freezing (numerous hours or overnight).
After you’ve got whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts and/or chocolate earlier than returning the ice cream to the freezer to finish freezing.
Here are some thoughts for additions on your ice cream:
Cherries (or Maraschino Cherries)
Crushed Heath bars
Crushed peppermint sweet
Chopped pistachio nuts
Chocolate chip cookie dough (drop into the ice cream by using small spoonfuls and carefully fold in)
Caramel or chocolate or fudge syrup (drop into the ice cream with the aid of small spoonfuls and punctiliously fold in)
©2004 LeAnn R. Ralph