Archive for Ice Cream

Making Ice Cream

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.



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.



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Ice Cream and the Vineyard

My grandmother loved ice cream and wrote of it often in her columns. Below she describes an interesting ice cream shop that I plan on visiting again next week at the Vineyard.


June 1980


A feature story in Time last month covered in detail Americans’ passion for ice cream which reaches its peak in the New England states. They lead the nation in per capita consumption of the sweet confection. Having just spent two weeks in Connecticut and Massachusetts my farmer and I know that New Englanders do, indeed, have this addiction.

Ice cream stores are everywhere to tempt one with their delightful delicacies. One day I polished off 4 double dip cones, each with 2 different flavors of ice cream because I couldn’t choose which one of the beguiling flavors I wanted to lick for my own personal gustatory pleasure. To be perfectly objective I tried all of my top eight favorites and left the rest to be sampled on other days.

It was during the week spent on Martha’s Vineyard, an island 23 miles long and 7 miles wide, located in the Atlantic Ocean about an hours boat ride from Woods Hole, Massachusetts, that I came face to face with the Cadillac of the ice cream business – Mad Martha’s Ice Cream Store.

The owner was driven to writing poetry on his walls to express himself lyrically on the epicurean delight he offered in his store. His listed 35 flavors ranged from plain vanilla to an exotic mixture called heavenly hash. He also specialized in some distinctly peculiar flavors.

I sampled Large Mouth Bass ice cream made, as he bragged, with only the freshest vineyard fish. After tasting this, I personally, would just as soon eat pickled pigs feet ice cream. Wiser from this revolting experience I steered clear of quahog chowder ice cream, chicken noodle ice cream, (boasting the finest white meat of Perdue chicken) and bubble gum ice cream with a wad in every cone.

The store’s prize listing was advertised as a pig’s dinner which you ordered by oinking. It was billed as 1 dozen scoops of ice cream, 2 bananas, hosed down with whipped cream, many cherries, and a nose full of nuts – all this for $9.95.

This type of humor was working. It looked as if every one of the numerous visitors who land on the island daily came in for ice cream.

Getting away from the temptations of the coastal town we decided the island didn’t have much potential for farmland. The sandy soil was covered with scrubby oak trees, beach plums and salt grass. Also, it is a little expensive to farm – the going price is $20,000 an acre. Jackie Onassis had bought 300 acres more or less and built a palatial home on it last year.

In the early days the people on the island made their money from shipping and later the towns and harbors became centers for the whaling industry. The land itself was devoted to grazing sheep and raising grapes for wine.

The greatest attraction now is the ocean and the fragile beauty of the countryside. The bays and inlets are alive with sailing craft and the beaches are full of people when the sun shines.

For me I found the ocean fun, but so cold it took most of the afternoon to muster enough courage to go in. Then when I was in, the rolling waves had a bad habit of knocking me down. On the last day I learned to ride a giant size inner tube through the waves and was beginning to feel like an old salt when it was time to say farewell to the beach and ocean and return to gloriously green Kansas, where the milo had grown a foot taller in our absence.

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