Homemade ice cream five ways
By Justin Miller
AUBURN UNIVERSITY— No summer is complete without a bowl of homemade ice cream. The hardest part is deciding what to make, but no need to fear. The Auburn Cookbook has five ice cream recipes that you are sure to love. For fruit lovers, these strawberry and peach recipes are the way to go. Those that can’t seem to get enough chocolate will scream over the chocolate cookie and chocolate mallow recipes. And for the friends that like to keep things simple, this standard vanilla ice cream recipe is a solid choice.
Vanilla Ice Cream
This recipe make 4 quarts (32 servings).
- 1 quart of whole milk
- 2 cups sugar
- 3, 12-ounce cans evaporated skimmed milk
- 1, 12-ounce can evaporated milk
- 2 tablespoons vanilla
Heat half of the whole milk, but do not boil. Add sugar and stir until dissolved. Then add the remaining whole milk, the four cans of milk and vanilla and stir. Cover and chill for at least 25 to 30 minutes. Chilling longer will increase the volume and make it smoother. Pour chilled mixture into freezer can of an electric or hand-turned freezer. Fill can only two-thirds full to allow for expansion. Put can in freezer bucket and add dasher. Secure lid on can.
For strawberry ice cream, following the recipe above and add 2 cups of mashed, sweetened strawberries when you add the vanilla. You can use frozen, sliced strawberries that have been thawed, drained and sweetened.
To make peach ice cream, following the recipe above, adding 3 cups of mashed peaches when you add the vanilla.
For chocolate cookie ice cream, follow the recipe above and add 3 cups of crumbled chocolate cookies when you add the vanilla.
Follow the recipe above and add 4 ounces of semisweet baking chocolate to the milk as it heats. Stir until the chocolate melts. Also, add 2 cups of miniature marshmallows and 1 cup of semisweet chocolate chips when you add the vanilla.
If using an electric freezer, follow the manufacturer’s directions. If using a hand-turned freezer, use one part ice cream salt to four parts of chipped or cracked ice. Layer the ice and salt, beginning with ice. Turn the freezer slowly and evenly until turning becomes difficult, indicating the ice cream is frozen. Remove the stopper from the side of freezer bucket and drain the salty water then, return the stopper. Clear salt and ice away from the lid and wipe it free of salt. Be sure that no salt water gets into the ice cream.
Remove the dasher and press the ice cream down in the can. Cover the top of can with plastic wrap or foil and replace lid. Cork or pack lid to keep salt water from seeping in. Repack freezer with enough ice and salt to come above the top of can. Cover with several thicknesses of newspaper and cloth. Put aside in a cool place for two hours to let the cream ripen.
These recipe and others can be found in The Auburn Cookbook, a publication of the Alabama Cooperative Extension System. For more recipes, visit Alabama Extension online at www.aces.edu.