Saturday, February 9, 2013

Homemade Vanilla Ice Cream

We grew up hand churning vast quantities of homemade vanilla ice cream. We had a big old fashioned ice cream freezer and plenty of kids to take turns at the crank. We also had a fleet of freezers in the basement, and plenty of farm fresh milk and cream, making a few gallons of homemade ice cream a feasible proposition. My grandmother's ice cream recipe calls for 3 quarts (Three Quarts!!!), of milk. Not to mention the eggs and cream.

After some quick conversions, and a little long division, we have converted Grandma's special occasion recipe for every day use. Rewritten for mere mortals with apartment kitchens, a single fridge freezer, and 4-6 people to treat to a family favorite. This recipe makes about 5 cups of base, just the right amount for the Kitchen Aid Ice Cream Freezer attachment.

Grandma Morrow's Vanilla Ice Cream

2 1/2 Cups Milk
1 Cups Heavy Cream
1/2 Cup Sugar
1/8 Teaspoon Salt
2 Eggs
2 Teaspoons Vanilla

Mix milk and cream. Scald. Add sugar and salt. In a heat proof bowl, temper the eggs by gradually adding about 1 cup of the warm milk mixture to the beaten eggs, whisking constantly. Then add the egg mixture back to the milk mixture. Whisk. Cook over medium heat for a short time. Add vanilla. Cook until a loose custard forms, coating the back of a metal spoon. This takes about 10 minutes. Stir constantly, do not allow custard to boil.
While this recipe is loyal to the original, the finished product is nothing like my grandmother's made with fresh milk and eggs. Using farm fresh ingredients in early summer gives the finished product a golden yellow hue. 

1 comment:

  1. If adding fruit -- how do you change the recipe -- peach season is now and would love to use this recipe with peaches!! How many cups of fruit and do I just add them in or do I have to change any of the dairy or sugar ingredients?
    Chris Wilt