Ok, here's the ice cream scoop....(ha! wasn't that clever????)
I've been in search of a good home made ice cream recipe. I know there are a zillion ways to make it, but I wanted an old standby that we can just make and be happy.
I found this one in the Chester Mennonite Favorites II. (A popular cookbook among many of our friends.) Here it is with my alterations and comments. I multiplied the recipe by three to make 3 gallons instead of 1:
HOMEMADE ICE CREAM (makes 1 gallon)
Cook the following until thick:
3 cups evaporated cane juice (I think you could safely cut this back. The recipe is a bit sweet.)
3 T. cornstarch
5 eggs
1 Quart milk
1/4 tsp salt
Cool. Then add:
1 Quart milk (I used raw whole milk.)
1 Quart cream (Again, I used raw. I think backing this amount off and replacing with an equal part of milk instead might help with the butter thing I'll talk about below.)
1 T vanilla
Ideally, we wanted a raw milk/cream ice cream so that's why I put the second part in after the first part was cooked and cooled.
I know some purists wouldn't even cook the first part or omit the eggs, but I was after a more stable texture with body which the cooked part is supposed to give. I wasn't sure I really wanted to do the raw egg thing for this.
In all, I am finding that the recipe is "good", but it has little bitty butter lumps. I'm actually eating a bowlful now----one we made chocolate with the addition of cocoa powder. It's heavy with butter lumps. I'm going to have to figure out how to eliminate this. I mean, yeah, butter is good and ice cream is good....in their own separate ways.
To be continued....
~Colleen
