My
family loves ice cream. We enjoy it all
year long, but especially in the summer when it’s hot outside. Any dessert made with ice cream is also a hit
around here too.
·
Root
beer floats
·
Italian
Sodas
·
Milk
Shakes
·
Ice
Cream Cones – sugar, waffle or regular
·
Sundaes
·
Banana
Splits
·
Ice
cream cakes or pies
I
noticed once the recession hit that the price of ice cream went up and the size
of the carton went down. The standard
half gallon carton of ice cream is no more, replaced by the 1.5 and 1.25 quart
sizes.
Now
granted, we don’t need ice cream and
it is one of those luxury items we can get along without, though I hope I never
have to, but it sure is nice to sit on the porch after a long day and enjoy a
nice gob of ice cream sitting atop a sugar cone.
We make
our own and for a fraction of the cost of store bought which allows us to enjoy
it as often as we’d like. Several years ago
I bought an ice cream maker with a gel base that you freeze. No ice or salt required. I keep the base in the freezer so it is ready
to use and in about 30 minutes we have homemade ice cream.
I have
tried a lot of recipes and for ease and thriftiness this is the one I use most
often.
Homemade Vanilla Ice Cream
3 c. whole milk
1 c. cream
¾ c. sugar
1 Tbs. vanilla extract
Dash of salt
Combine all ingredients. Stir with a
whisk until sugar dissolves. Pour into
your ice cream freezer and freeze according to appliance instructions. Once ice cream is done pour into a large
glass bread pan and freeze additional two hours for a hard serve consistency.
This recipe makes 1.5 quarts of ice
cream.
Chocolate Ice Cream – Heat one cup of
milk and ½ c. baking cocoa until cocoa dissolves stirring constantly with a
whisk so it doesn’t scorch. Allow to
cool and chill in refrigerator.
We love
to stir in add ins too for different varieties – chopped up candy bars,
chocolate chips, frozen berries, leftover cheesecake, etc.
And of
course you have to have chocolate syrup!
Chocolate Ice Cream Syrup
½ c. baking cocoa
1 c. sugar
1 c. water
1 tsp. vanilla extract
Dash of salt
Combine in a small saucepan. Stir with a whisk over medium heat until
syrup comes to a boil. Remove from
heat. Transfer to a pint canning
jar. Allow to cool. Keep in tightly covered in the refrigerator. Stir syrup before each use.
Makes 1 pint.
So easy
and delicious. Do you and your family
ever make ice cream?
My husband received an ice cream maker for his birthday. Thanks for the recipe - I'm adding it to the "to-try" list!
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