Friday, August 20, 2010

Food Day Friday: homemade ice cream

This is our ice cream maker:

It was Husband's parents' and had been in retirement for about 20 years (Husband guesses). We were shocked it worked when they offered it to us. Sure, we have to buy ice and rock salt but it was free and it works.

This is my favorite part: "I want to serve you well."
We've been making two kinds of ice cream.

Strawberry: mine and Husband's favorite
Chocolate: Daughter's favorite
Son is lactose intolerant so he doesn't get any. Thus Daughter can only eat ice cream when Son is asleep.

Ingredients

2 cups whole milk

  • 2 cups heavy cream
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups mashed fresh strawberries
  • 2 drops red food coloring (optional)

Directions

  1. In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

We do not use the food coloring and I use about 4 cups of strawberries (and I put them in the blender instead of mashing)


Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup HERSHEY®'S Cocoa Powder
  • 2 cups heavy cream
  • 1 cup light cream
  • 1 tablespoon vanilla extract

Directions

  1. In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly.
  2. Gradually add whipping cream, light cream and vanilla, beating with whisk until well blended; refrigerate until cold.
  3. Place in ice cream freezer container. Freeze according to manufacturer's instructions.

I liked both of these recipes because they don't contain eggs. nothing against eggs we were just out and haven't had a chance to go to the farm.

love love love homemade ice cream. Husband and I both believe that's the best strawberry ice cream we've ever had ... a title previously held by Breyers.

No comments: