With the modern appliances available today, Old Fashioned Homemade Ice Cream isn’t difficult to make. No more do we need to turn a hand crank on an ice cream freezer. In fact, there are even ice cream makers that eliminate the need for rock salt and ice; they have a cylinder that can be kept in the freezer so that you can make ice cream in about 20 minutes whenever the craving arises.
Most homemade ice cream recipes call for cold ingredients to be mixed; the cold mixture is then poured into an electric ice cream maker to freeze. This method makes very good ice cream. The best ice cream, however, is made by first cooking a rich custard mixture, chilling it, then adding cold whipping cream prior to freezing. It sounds like a lot of work, but with a microwave oven, the cooking is fast; the only thing that takes time is chilling the mixture. By cooking the mixture in the microwave, there is no danger of scorching, and nobody has to stand over the hot stove, stirring constantly, until it boils.
My Grandma Niederhauser grew up on a farm in Wellsville, Utah. There was always lots of fresh cream available, and making ice cream from it was a favorite family activity. It was a lot of work, though. Grandma’s brothers took turns turning the crank on the ice cream maker; it took a long time and lots of muscle. The results were spectacular, however; Grandma’s recipe is the creamiest, richest ice cream I have ever tasted. Not only is it worth every minute of preparation, it’s worth every calorie.
For ideas on making different flavors and add-ins, check out my article on the Quick Cooking Site at BellaOnline.
Grandma's Old Fashioned Homemade Ice Cream
About 24 Servings
2 quarts milk
1/2 cup flour
2 cups sugar
6 egg yolks
1/2 cup milk
5 cups whipping cream
6 egg whites
2 tablespoons vanilla
1 tablespoon lemon extract
- Place the 2 quarts milk in a large bowl and heat in the microwave 8 to 10 minutes or until hot.
- In a separate bowl, mix the flour and sugar; beat into the hot milk and mix well.
- Mix the egg yolks and 1/2 cup milk and whisk into the hot milk mixture.
- Microwave until boiling and thick, whisking every 4 or 5 minutes (takes 15 to 20 minutes).
- Alternately, place the mixture in a double boiler on the stovetop and whisk until thickened.
- Chill thoroughly.
- When cold, add the whipping cream and mix well.
- Beat the egg whites until stiff and fold them into the custard mixture.
- Mix in the vanilla and lemon extract.
- Pour into an ice cream freezer and freeze according to the manufacturer’s instructions.
Note: Use half of the recipe in a 4 quart ice cream freezer; 3 1/2 cups in a 1 quart freezer.
Amount Per Serving
Calories 324 Calories from Fat 203
Percent Total Calories From: Fat 63% Protein 7% Carb. 30%
Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 14 g
Cholesterol 131 mg
Sodium 77 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 0 g
Protein 6 g
Vitamin A 18% Vitamin C 2% Calcium 0% Iron 1%