Tuesday, September 13, 2011

Recipe #3: Ice Cream (home-made)

Every summer since I have been at Hickory WIthe Presbyterian Church (and for many summers as a youth minister), I have taken pleasure in making home-made ice cream for my congregation(s). Every summer, also, some people ask for the recipe for the custard I use in making the ice cream.

My recipe was given to me by my dear friend, Anne Burguet, when I first started doing this (probably during the summer of 1995). I love it, because it doesn't require cooking the custard before making the ice cream. Here's the recipe:

No-Cooking Homemade Ice Cream

2 cups Sugar
14 oz. Can Condensed Milk
2 Tbsp. Vanilla Extract
6 Eggs, beaten
1 pint Whipping cream
1 pinch Salt
Whole Milk

1. Beat eggs.
2. Mix sugar, condensed milk, vanilla extract, whipping cream, and eggs together thoroughly. Pour mixture into churn canister.
3. Insert the dasher into the canister. Add any other ingredients (fruit, chocolate, etc.) to the canister, then add milk. Fill to the indicated line.
4. After closing the canister and attaching the motor, pack the churn with salt and ice. Plug in, adding more ice and salt as needed.
5. When churn stops (or after 35-45 minutes of churning), unplug the churn and remove the canister. Carefully remove the dasher, scraping ice cream from it as you lift it out.
6. Cover with the lid and freeze for 1-4 hours, as preferred. Ice cream will probably be soft; serve in bowls.

This recipe is very flexible; add just about whatever you like to it. It works great with fruit, and also with many sweet things.

A few sweet combinations I have tried that work well are: Oreos (crushed); M&Ms; coffee chocolate-chip; mint chocolate chip; peppermint patty.

If you're using cookies or candy, try freezing them ahead of time; this makes it easy to break them into pieces (and less likely that they will simply dissolve in the ice cream custard).

If you're adding fruit, cut into very small chunks ahead of preparation. Sprinkle with a light coat of sugar, and refrigerate for a few hours.

Another variation is to try different kinds of extracts instead of (or in addition to) vanilla. I've tried 1 TBSP of peppermint extract (replacing 1 of the TBSP of vanilla) with good effect.

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