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Wednesday, June 30, 2010

Homemade Ice Cream - A Great Way to Celebrate!

Making homemade ice cream is a great family tradition. Here is a recipe we share with guests when they visit Sauder Village. Why not make some special memories this holiday weekend by making your own homemade ice cream . . . yum!

Homemade Ice Cream
Recipe for 1 ½ gallon freezer

1 gallon whole milk (approx.)
3 c. sugar
¾ c. flour
½ t. salt
8 eggs, beaten
3 T. pure vanilla extract
1 quart heavy whipping cream

Scald 1 ½ quarts (6 cups) of the milk in a large pan. Set aside. Mix sugar, salt, and flour in another bowl. Slowly add 2 cups cold milk to dry ingredients while stirring constantly. Return scalded milk to burner. Slowly add flour/sugar mixture, and then beaten eggs while stirring constantly. Cook until thick. Cool. When ready to put in ice cream freezer add vanilla and cream. Pour into metal freezer tub and add milk to fill line (about ¾ full). Put lid on freezer tub.

To Freeze: Place ice cream mix in metal container into wooden freezer. Put in a layer of ice and then sprinkle with ½ cup coarse ice cream salt. Repeat layering ice and salt until you have 3 or 4 layers. When you reach the top of the tub, place some ice on top of the lid. Pour water over ice until water runs out of the drain below. Start cranking immediately. You may need to add more ice and salt as you crank. (The more salt you add, the faster it will freeze). Keep cranking until you can barely crank. Open metal container and remove paddle. Replace lid and cover with ice and a clean towel or rug to keep ice cream frozen until ready to serve.

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