I scream, You scream, well you know the rest... Posted on 30 Sep 20:34 , 0 comments

Every summer I have lots of parties and I love to serve home made ice cream with cookie sheet cake! (Gonna do a blog on making cookie sheet cake).  It is one of our family rituals! We used to use the old hand crank, so needless to say, we only had home made ice cream a couple times a year. Well, we found this great ice cream maker that is electric! It's amazing!! I now serve ice cream at every one of our parties!!

Here is the ice cream maker I got! They don't make mine any more but they make the same one with a darker bucket. Click here for more info.

Here is how I make home made ice cream. This recipe has been in my family for many years. I've been eating this ice cream all my life and it is super delicious!

Here's what you'll need.

1. Ice cream maker

2. Ice cream salt

3. At least 3 bags of ice

The recipe is as follows:

2- quarts of 1/2 & 1/2

1 1/2 Cups sugar

5 eggs

3 Tablespoons vanilla

Pinch of pink Himalayan salt

Juice of two lemons (optional)

Finely grated zest of one lemon (optional)

First we have to prepare the bucket.  At least 2 hours before you start fill the wooden bucket with water. This makes the wood swell, so it won't leak.

Wash your ice cream canister and paddle. Let dry.

Now you're ready to make your ice cream mixture.

Add 5 eggs and 1 1/2 Cups sugar into a bowl and mix until sugar is dissolved. Add half and half and let blend a few more minutes on low. If you're nervous about using raw eggs, make sure you wash them before cracking.

Then add 3 Tablespoons vanilla and the inside of a vanilla bean. Mix in. Put the left over bean pod in your homemade vanilla bottle. (Gonna do a blog about making home made vanilla)

Add fresh squeezed lemon juice. Mix in. Wait to add zest.

Now pour mixture into canister and use a strainer.

Now add the lemon zest once the strainer is removed. Otherwise it will not go through strainer. I learned this the hard way!

Now put in paddle and put on lid.

We make this outside because the salty water can spill over. Empty your bucket, put in canister and add motor to top. Start layering ice and salt. Turn on the motor and keep layering.

You'll use about 3/4 of a box of salt. Don't be stingy! Salting ice lowers the freezing point of water. Also make sure that the ice/salt stays below the lid or it will seep in and ruin your ice cream. I also learned this the hard way. Keep an eye on it. It should take about an hour. It will stop all by it self. After it stops remove the paddle and sample! This is my favorite part!!


Then cover with saran wrap and put the lid on and cover with ice and a towel.


Let sit for at least a couple hours. Remove towel, lid and saran wrap and you're ready to serve. Will easily serve 15-20 people.

 p.s. I have two ice cream freezers and usually make two batches. We are enthusiastic ice cream eaters and everyone goes in for seconds or even thirds!!