The Farmer's Wife

Though I love ice cream all year round it is especially nice in the summertime, and so is making it yourself. This article from August 1981 explains how.

 

August 1981

These hot summer days bring back memories of the old ice cream freezer that Dad used for homemade ice cream on Sundays and birthdays.

How excited I was to help him: to jiggle the block of ice into a gunny sack, to run and get the axe he used to crack the ice, to sprinkle in the salt, and to take a turn at cranking the handle of the freezer. Even better, was getting to lick the paddle with the other kids after the ice cream was frozen. I still remember how marvelous the velvety ice cream tasted as each creamy globule melted in my mouth.

Nowadays it’s a lot easier to make ice cream, but it’s still as delicious as ever if it is made with honest- to- goodness cream, milk, and eggs. The price of the homemade treat will be a little more than the store bought variety, but the flavor is worth every penny it costs.

 

Vanilla Ice Cream

4 eggs

2 cups sugar

2 tablespoons vanilla

3 cups thick cream

4 cups milk, approximately

1/8 teaspoon salt

Beat eggs. Add sugar. Beat thoroughly. Add rest of ingredients. Beat again. Pour into gallon freezer until freezer is a little less than ¾ full. Add more milk if needed to be ¼ full. Freeze.

 

Peach Ice Cream

3 cups fresh peaches, mashed

1 tablespoon fresh lemon juice

4 cups milk

3 cups whipping cream

2 cups sugar

1 teaspoon vanilla

¼ teaspoon almond extract

¼ teaspoon salt

Combine peaches and lemon juice. Combine rest of ingredients. Add peaches to this milk mixture. Freeze in gallon ice cream freezer.

 

Strawberry Ice Cream

4 cups crushed berries

2 eggs

2 cups sugar

3 cups milk

3 cups whipping cream

½ teaspoon almond extract

½ teaspoon vanilla

1/8 teaspoon salt

Beat eggs until foamy. Add sugar. Beat until thick. Add milk, whipping cream, almond extract, and salt. Blend in strawberries. Freeze in ice cream freezer. If using frozen berries, decrease the sugar to 1 ¼ cups.

 

Chocolate Ice Cream

4 cups milk

1 cup cocoa

1 cup light corn syrup

4 eggs

2 cups sugar

4 cups whipping cream

1 tablespoon vanilla

Combine cocoa and small amount of milk to make a paste. Add corn syrup. Bring to a boil, stirring constantly. Cool. Beat eggs until foamy; gradually beat in sugar. Add cocoa mixture. Stir in remaining ingredients. Chill. Freeze in ice cream freezer.

 

Variations:

Chocolate Brownie Ice Cream: After freezing, stir in 2 cups coarsely crumbled brownie crumb.

Rocky Road Ice Cream: After freezing, stir in 2 cups of miniature marshmallows and 1 cup chopped pecans.

Black Walnut Ice Cream: After freezing, stir in 1 cup chopped black walnuts.

Marshmallow Swirl: Blend 1 cup marshmallow crème with a small amount of water. After freezing, transfer ice cream to a plastic freezer container. Alternate layers of ice cream with marshmallow crème. Swirl each layer with spatula for marbled effect. Place in freezer to ripen.