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       Homemade Ice Cream

A Sunday backyard barbeque without homemade ice cream is like ....

Some of the following information comes from a publication developed by the late Professor A. M. Pearson of the University of Guelph, targeted to the manufacture of ice cream in the home with an old-fashioned hand or electric crank bucket, cooled by ice and rock salt.

Ice cream is a universal dessert throughout the world. Both adults and kids just love it. You can buy ice cream at the grocery store, but homemade ice cream because it does not contain perservatives is memorable and tasty. It is always a hit for little and big kids alike. Good ice cream takes a bit of time to make.

In the summer when fresh fruit (strawberries, raspberries and blueberries)
are available - leave bowls full of these fruit as topping choices.

Get all the folks involved. It is always worth the effort for your Sunday dinner.

Regular Vanilla Ice Cream
Table cream 2 litres
Instant skim-milk powder 350 ml
Sugar 450 ml
Gelatin one 7 g pkg.
Egg one med or large
Vanilla Extract 10 ml
Calories per 100 g 230

American Ice Cream Recipe
1 pint milk
2 tablespoons flour
2 tablespoons water
3/4 cup sugar
2 egg yolks
1 cup heavy cream
1 teaspoon vanilla

Scald the milk, stirring constantly. Mix the flour and cold water to a smooth paste and add to it slowly the scalded milk, continuing the stirring. When thickened, cook over hot water for about fifteen minutes. Add sugar and beaten egg yolks and cook two minutes. Strain the custard through a fine sieve and, when cold, add the cream and vanilla and freeze. This makes a smooth, rich cream. For variation, use dark brown sugar or maple sugar instead of the white sugar.

Low Calorie Vanilla Ice Cream

Whole milk 2 litres
Instant skim-milk powder 500 ml
Sugar 350 ml
Gelatin one 7 g pkg.
Egg one med or large
Vanilla Extract 10 ml
Calories per 100 g 125

And if you make Deep Fried Ice Cream using homemade ice cream
your kids and friends will remember you forever!

Deep Fried Ice Cream
1 Box of unsweetened
-cornflakes, crunched to -dust (or as near as you can get!)

1/4 to 1/2 cup sugar
2 tb ground cinnamon
4 eggs, well beaten
Ice cream

The night before you want to make this (or in the morning...),
take the ice cream and scoop it into balls (tennis ball size). Make
sure the balls of ice cream are solid, no air pockets. You will
likely have to use your hands. Place them in a shallow pan that you
can put into the freezer (lined with wax paper). Freeze hard overnight,
or at least 6 hours.

Next, combine the crushed cornflakes, sugar and cinnamon in a large
(gallon size) ziplock bag. Put the beaten eggs into a bowl.

Take the ice cream balls and coat them with the cornflake mixture,
really pressing it into the surface of the ball. Then, dip the whole
thing into the egg mixture and re-coat it with cornflakes. Return to
the freezer for at least 2 hours. Make sure there are no "bald
spots" anywhere on the ice cream ball. You might need to dip into
the egg and re-coat with the cornflakes one more time. Freeze for at
LEAST 2 hours before you are going to fry.

Use a good deep fryer, and heat it to a fairly high temperature (I
don't know exactly how hot this is, I never measured....).
Immediately before you want to serve, remove one ice cream ball from
the freezer at a time, and drop into the hot oil (use canola....) for
about 30 seconds, or until it just begins to brown. Take it out of
the oil and put in a bowl to serve. Top with really good stuff like
hot fudge (lots....really lots...oh, sorry, I'm thinking about this
too much), whipped cream, nuts, anything else that you might deem

The shell should be cooked and crunchy, and the inside will still be frozen. You can only cook one at a time, so if you have a whole bunch to make, use more than one fryer. Let the oil return to the high temperature before you add the next ball.

General Hints on the Preparation of the Ice Cream Mix
The mix (unfrozen ice cream) has to be cooked (pasteurized). For pasteurizing the mix, it is best to use a double boiler to prevent scorching.

Place the liquid ingredients (milk, cream or coffee whitener) in the upper section of the double boiler. Beat in the eggs and the skim-milk powder. Mix the gelatin with the sugar and add to the liquid with constant mixing. While stirring, heat to about 70 degrees C. Place the container in cold water and cool as rapidly as possible to below 18 degrees C.

Aging the Mix
The ice cream mix is best if it is aged (stored in the refrigerator) overnight. This improves the whipping qualities of the mix and the body and texture of the ice cream. If time does not permit overnight aging, let the mix stand in the refrigerator for at least four hours. After the aging process is completed, remove the mix from the refrigerator and stir in the flavouring.

Freezing the Mix
The freezing procedure has a two-fold purpose, the removal of heat from the mix and the incorporation of air into the mix. Heat is removed by conduction through the metal to the salt water brine surrounding the freezing can. This transfer of heat depends upon the temperature of the brine, the speed of the dasher and how well the dasher scrapes the cold mix from the surface of the freezer can. The dasher speed and surface contact are important to achieve complete removal of the frozen ice cream from the wall of the freezer can. A brine made from 500 grams of salt and 5 kilograms of crushed ice (one pail full) makes a good freezing mixture.

Before starting to freeze the ice cream, make sure all parts of the freezer coming in contact with the ice cream are clean and have been scalded. Let the can cool before pouring in the mix. Place the empty can in the freezer bucket and insert the dasher ensuring both the can and the dasher are centred. Pour the cold, aged mix into the freezer can. The can should not be filled over two-thirds full to allow sufficient room for air incorporation.

The recipes listed below will fill the freezer can (5 quart U.S.) to just below the fill line. Attach the motor or crank mechanism, depending on whether your freezer is the electric or hand-cranked style, and latch down securely. Plug in the motor or start turning the crank. Immediately begin adding crushed ice around the can sprinkling it generously with salt. Try to add the salt and ice in the same one to ten proportion to get the proper brine temperature. After the bucket is filled with ice to the overflow hole, pour a little water over the ice to aid in the melting process.

Freeze the mix for 20 to 30 minutes. If the electric motor stalls, immediately unplug it. Remove the motor or crank and take the dasher out of the ice cream. The ice cream will be softly frozen. Scrape the ice cream from the dasher and either scoop into suitable containers or pack in the freezer can. Immediately place the ice cream in the deep freeze to harden.

If freezer facilities are not available, the ice cream can be left in the can, the lid plugged with a cork and placed back into the bucket. Repack the freezer with more ice and salt, cover with a heavy towel and set in a cool place to harden until serving time. This will require further addition of ice and salt depending on the length of time the ice cream is being held. The yield from the recipes listed below should be three to four litres.

Hints for Making Good Ice Cream

1. If the ice cream is very soft, the brine is not cold enough.
    More salt should be added to reduce the brine temperature.

2.  If the ice cream is coarse and ice in less than 20 minutes,
     the brine has become to too cold too quickly.
     Too much salt has been used.

3.  Make the ice cream mix the day before it is frozen to get a
     smoother product and a higher yield.

4. Electric freezing takes longer than hand operated.

5.  Use crushed ice for freezing.

6.  Freeze at least 3 hours before the ice cream is to be served.

7.  Be sure dasher is properly centred in the freezer can.

8.  Add liquid flavours before freezing but if you want to add
     fruits or nuts, add them after freezing and before hardening.

9.  Use a wire whip to blend ingredients for best results.

10. Clean the salt off all the metal parts of the freezer to
      prevent corrosion.

Do you want to buy a great ice cream maker 
that doesn't use salt? 

Click though below - It is now available from  and can 
be shipped right to your door.

Cuisinart ICE-20 1-1/2-Quart Automatic Ice Cream, 
Frozen Yogurt & Sorbet Maker, White


Other Homemade Ice Cream Recipes and there are lots of them

Back to Sunday Dinner

If you have a Sunday Dinner recipe you would like to share - e-mail

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