I remember hot summer days, at family reunions and get-togethers, where the kids all took turns at the crank. That is, until we had to hand it over to someone with a lot more muscle to get in those last difficult cranks of the ice cream freezer. We all pitched in and could barely wait until we had our first bite!
Homemade ice cream is a favorite of young and old alike, and comes in as many flavors as your imagination will take you. There are now ice cream freezers that attach to your mixers, small ones you can put in your freezer, and electric versions of the old standard that are easier on the arm muscles.
Whether you are a purest and want to stick with your basic vanilla, or prefer something different, this month we share our favorite homemade ice cream recipes. So, it’s time to dig out that old freezer, or grab a new one, and get to cranking!
Green Tea Ice Cream
- 2-1/4 c. sugar
- 1/4 c. plus 2T. flour
- 1/2 t. Salt
- 5 c. whole milk
- 4 eggs beaten
- 4 c. whipping cream
- 1 T. vanilla extract
- 8 bags green tea
- Combine sugar, flour and salt in saucepan.
- Gradually stir in milk.
- Cook over medium heat approximately 15 minutes or until mixture coats spoon, stirring constantly.
- Gradually stir 1 cup of hot mixture into beaten eggs to temper.
- Add egg mixture to hot mixture, stirring constantly.
- Cook 1 minute; remove from heat and add teabags.
- Refrigerate 2 hours.
- Combine whipping cream and vanilla; add to egg mixture and whisk. Chill overnight.
- When ready, freeze as directed on your ice cream freezer. Makes 1 gallon. This takes a bit longer to make but is well worth the effort!