How many have an ice creme freezer?

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I found a freezer set at wal mart that has the 1 gallon electric freezer and a 1 pint battery powered model that runs in the freezer compartment and is perfect for two. I never did like cranking anyway. How about the rest of you. What kind of freezer do you like?

-- Anonymous, April 09, 2003

Answers

Believe it or not, except for a couple of times at Girl Scout camp, I've never made homemade ice cream. My uncle owns an ice cream store that makes the best tasting ice cream in the area. People even drive up from Detroit (around 75 miles) to buy his ice cream. So we never bothered to make our own because we could get the good stuff from Uncle Larry for free. :)

-- Anonymous, April 09, 2003

Thats the best kind of ice creme freezer. Wish I had a relative with a "shoppe" :>)

-- Anonymous, April 09, 2003

We have a gallon size old wooden hand crank one that put in it's time at many a family reunion in the past - back when we had lots of young men in the family to turn the crank! Several of the separate families had them and each had their own special recipe of ice cream that they would bring - Mom's specialties were butter pecan, and also fresh peach when the peaches were in season.

We also have a newer (only 15 or so years old!) 1/2 gallon electric model that I last used to make ice cream for the family gathering on the 4th of July, 2002. I may have to get it out here soon, as the strawberries will start ripening in just a month or so! Hmmm, I've also got some peach jam that didn't set up well...

Here is our favorite recipe, from Mom's WWII era cookbook (1944):

Custard Ice Cream

Mix together 3/4 cup sugar, 1 tablespoon flour, and 1/4 teaspoon of salt. Whisk this mixture into 2 cups of milk in the top of a double boiler. Cook over boiling water, stirring constantly, until slightly thickened. Cover, and continue cooking for 10 minutes. Lightly beat 2 whole eggs or 3 egg yolks (can use up to 6 egg yolks for French vanilla). Stir a bit of the hot custard into the eggs; then stir the egg mixture into the custard mix. Cook this mixture over hot, not boiling, water for about 5 minutes or until mixture coats the spoon. Remove from hot water and chill for at least 2 hours. When ready to freeze, add 2 teaspoons of vanilla and 2 cups of light cream to the custard and whisk in thoroughly; then pour into at least a 2 quart freezer and freeze according to freezer directions.

You can add 2 ounces of melted unsweetened chocolate to the milk mixture as you are heating it for chocolate ice cream. For butter pecan, use brown sugar instead of white; and stir in 1 cup of pecans toasted in butter before freezing. You can add up to 1 pint of crushed fresh fruit to the mixture prior to freezing; adding up to 1/2 cup of extra sugar to the fruit if it is tart. Some of our favorites are black cherries, peaches and strawberries.

-- Anonymous, April 09, 2003


Oh put a sock in it, Polly! Now you know we low-carb people can't eat that dang ice cream, and there you go describing it and everything! Have mercy already!

-- Anonymous, April 09, 2003

The best ice cream we ever made was on one of our rafting trips on the Colorado River through the Grand Canyon. Hotter'n hell that day, but cranking the old ice cream machine was worth it! I have no idea what kind of machine it was...seems to me we used a lot of salt and the last of the ice. We had dutch-oven baked cake and ice cream for dessert after dinner. Pretty amazing. We all took turns cranking, so the effort wasn't real horrendous, by any means.

Strange juxtaposition...ice cream on the Colorado in 100 degree-plus heat...! Tasted SOOOO good, though!

-- Anonymous, April 13, 2003



We used to have a hand-crank freezer; looked really cool on the shelf but we almost never used it. Sold it at the farm sale. I have made ice cream in my Vita-Mix; worked fine. Most of the ice cream we made was produced in my little Donvier. It takes only a few short minutes of cranking to make a pint at a time. Doesnt use ice or salt; it has a removable liner you pop in the freezer the night before which chills it perfectly while you turn the crank.

Sure saw lots of people sloppin up the ice cream this weekend all over town! They're gonna get fat! So there!

-- Anonymous, April 14, 2003


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