There is no one in our family who doesn’t like ice cream! Especially when it is hot outside!
Our family tradition for years has been ice cream every Sunday night. Everyone looked forward to it!
That has changed!
Now, we have it several times a week.
Since we have our big meal at lunchtime now, we tend to snack at night. It is just too hot (after working in the vineyard all afternoon) for a big appetite in the evening. Sometimes we eat cheese (homemade mozzarella) and crackers, granola with fresh raw milk or smoothies accompanied by chips and homemade salsa.
But our new favorite nighttime meal is ice cream!
Before you get too upset that my children eat ice cream for dinner, let me remind you that we do milk our own cow so the milk is raw and fresh. As you will see from the following recipe, it has a nice amount of cream which is full of healthy fats that growing children need! Plus, to keep the beneficial enzymes found in raw milk, it is important to have a recipe in which the milk is not heated. So, the following recipe yields an ice cream with the consistency of soft serve. But, if you desire a firmer consistency, simply remove the ice cream from the ice cream maker (old fashioned or from my affiliate partner, Cuisinart) and place it in the freezer for 20 – 30 minutes.
When we had ice cream on Sunday nights, we used a traditional ice cream maker – the kind requiring ice and salt. Not having an ice maker in the freezer, we had to remember to make ice the old fashioned way – with ice trays. While it was not hard, it was difficult to remember to make it.
Now, though, I have purchased from my affiliate partner, two Cuisinart Pure Indulgence Ice Cream Makers. I bought them after last year’s grape harvest and they are absolutely wonderful!
No more remembering to make ice.
No more melted ice dripping.
I keep the freezer bowls in the freezer so they are ready anytime. When I am ready to make ice cream or frozen yogurt, I take the bowl out of the freezer, place it in the machine, add the mixing paddle, turn it on and pour in the mix. In about 20 minutes, our frozen treat is ready to eat! It is so easy, even our younger children can do it!
The following recipe is what I use in my Cuisinart Pure Indulgence Ice Cream Makers but it also works great in the old fashioned ice cream makers too! Following the recipe are pictures of the progression of freezing ice cream at 10, 15 and 20 minute intervals. That’s right, ice cream, without a mess, is ready in about 20 minutes!
VANILLA ICE CREAM
Makes 2 quarts
2 c milk
1 c honey or raw sugar
4 c cream
1/4 tsp salt
2 Tbsp vanilla (make your own!)
Mix all ingredients and stir thoroughly.
If using honey, you will need to warm it so it dissolves completely.
Pour mixture into ice cream maker and freeze according to directions.
For the Cuisinart Pure Indulgence Ice Cream Makers, be sure not to fill any higher than 1/2 inch from the top since the volume expands as it mixes and freezes.
You can see from the picture below how the ice cream looks at 10, 15 and 20 minutes. This recipe yields ice cream which is the consistency of soft serve ice cream – for a firmer consistency, put the ice cream in the freezer for 20 – 30 minutes.
Vanilla Ice Cream
yield 2 quarts
- 2 c milk
- 1 c honey or raw sugar
- 4 c cream
- 1/4 tsp salt
- 2 Tbsp vanilla (make your own!)
- Mix all ingredients and stir thoroughly.
- If using honey, you will need to warm it so it dissolves completely.
- Pour mixture into ice cream maker and freeze according to directions.
For the Cuisinart Pure Indulgence Ice Cream Makers, be sure not to fill any higher than 1/2 inch from the top since the volume expands as it mixes and freezes.This recipe yields ice cream which is the consistency of soft serve ice cream - for a firmer consistency, put the ice cream in the freezer for 20 - 30 minutes.