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Homemade Ice Cream Recipe

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This recipe for Homemade Ice Cream, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Martha Wolf Ginn
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chilled whole milk
3 c. sugar
1/4 c. flour
1/2 tsp. salt
2 c. scalded milk
5 (unseparated) eggs, slightly beaten
3 T. vanilla
1 pint cream or half-and-half
5 c. milk
5 lbs. rock salt
Small bag of crushed ice

Directions:
Directions:
Mix sugar, flour, salt and the 1 c. of chilled milk. Cook in double boiler until thickened, stirring constantly. Add eggs and cook 2 or 3 minutes longer. Chill well, even if overnight. Add vanilla, cream (or half-and-half) and rest of milk when ready to freeze. Freeze in old-time crank freezer, packing freezer with liberal mixture of salt and ice. When frozen and real stiff to turn crank, remove paddle. Repack freezer, draining off excess water. Use the remaining salt and crushed ice. Cover freezer with burlap sack or heavy towel. Let it "ripen" at least 2 hours. Makes 1 gallon.

Number Of Servings:
Number Of Servings:
Depends on how many bowls each person eats
Preparation Time:
Preparation Time:
Long time, but it's worth it
Personal Notes:
Personal Notes:
I remember going to my Uncle John & Aunt Velma Wolf's in the summertime for Homemade Ice Cream. What a treat that was! They lived on a pig farm, so it smelled a little bit different there than on our farm, but it didn't ruin our appetite for ice cream. I remember playing outside with cousin Shirley until the ice cream was ready to eat.

When David and Karen were growing up we made ice cream in our garage. I can remember the two of them running around with bare feet asking Dad how soon it would be ready. There was poor Dad cranking and cranking. Some people had recipes for "no cooking," but I always used the "cooked" recipe, which of course took more time. We thought it was worth all of the bother, though, and have always remembered. Years later we bought an electric freezer which was much easier.

 

 

 

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