Summertime is Homemade Ice Cream Time
We decided to bring our ice cream freezer with us to the farm and invite people over. It seems we have always been too busy or too tired to socialize much, but this past winter, we did some painting and decorating, which was an added incentive. Planning a get-together may be easy for city dwellers, but country folks always have something urgent at the time, such as wheat harvest for our neighbors and sweet-corn time for us. I was determined, though, so I did my inviting at the last minute hoping it would work out. People came at different times and stayed around and chatted. We called it a success and did it again with another family the following week when two of our grandchildren were visiting.
Our ice cream freezer is getting old and we’ve been saying that it is probably going to quit on us one of these days. Of course, we only use it when company is coming so that will be a last minute disappointment if it happens.
My recipe cards for ice cream and hot fudge sauce are also ancient, dirty, and barely legible. I noticed the date on one is 6/82, so our family has been eating this ice cream and fudge sauce for 32 years! They also have the name of the sweet friend who gave them to me.
These recipes may not be the best for everyone, but our family loves them. Our son, Jason, can’t seem to eat enough. I don’t know where he puts it! A bonus is that it is not made of heavy cream, but still delicious. I’m going to share the recipes so you can give them a try if you wish.
Homemade Ice Cream
3 cups sugar
1 large and 1 small can Carnation milk
3 quarts whole milk
2 boxes of Junket powder ice cream freezer mix
1 teaspoon vanilla
I made this recipe raw for years, but now I cook it to be safe, requiring it to be made ahead of time so it can thoroughly cool before putting it into the freezer. You can easily convert your recipe, too. I cook the eggs, sugar, and a large portion of the milk (what will fit in my large mixer bowl) in the microwave until it reaches 160 to 165 F. Be sure to stir often. If you don’t have a probe or thermometer, do the metal spoon test: Put a couple metal spoons in the freezer. The custard is the proper consistency when it lightly coats a metal spoon, and your finger leaves a path when drawn across the back of the coated spoon. When it is the proper temperature, thoroughly mix with the rest of the ingredients in a large container and cool. My job is then finished, and Larry freezes the ice cream shortly before our company arrives.
NOTE: You can usually find the Junket Mix on the top shelf just above the gelatin. Walmart does not carry it.
Hot Fudge Sauce
(Even if you have your own favorite ice cream recipe, you’ll want to give this hot fudge sauce a try.)
3 tablespoons butter
3 tablespoons cocoa
1 tablespoons flour
1 cup sugar
2/3 cup evaporated milk
1 teaspoon vanilla
Mix together the butter, cocoa, flour, and sugar, adding a little milk at a time. Cook and stir over medium heat until bubbly and starts to thicken. (It will thicken more as it cools.) Add vanilla.
I hope you enjoy our family recipes. Invite some people over and have some fun!