Hand Crank Ice Cream Makers – Making the Ice Cream Is Half the Fun!
We are near the end of the summer season. If you are like me you do not need much of a reason for a party. So, the end of summer is enough of a reason. What about an ice cream party for the kids. Whether you prefer real “old-fashioned” hand cranking or effortless electric motor freezing, you’ll agree that nothing can match the flavor of home made ice cream. There is just something special about a heaping spoonful of your favorite recipe… scooped right out of the ice cream maker.
Just think how much fun it would be for the children to prepare the mix and let each take a turn churning. That will be a party that they will always remember. (Most likely you will remember it vividly yourself!)
All this is very easy to prepare. After mixing the recipe, you will need to let it cool before trying to freeze to save cranking time. You will want to have your freezing can that goes into the ice cream maker cold also. Fill the can to the marked line with the mixture. After you have assembled the mixer as directed, you are ready to crank. Use crushed ice all around the can in the tub and then sprinkle about one half cup of course rock salt evenly over the ice. Continue these layers until the tub is filled. Start cranking slowly, and the ice will begin to melt and settle. This melting and settling can be hastened by pouring some water into the ice and salt mixture. Before the cream will begin to freeze, the ice must melt enough to cause water to flow from the drain hole. During the freezing period it will be necessary to add salt and ice as need to keep the can covered.
When the apparatus begins turning reasonably hard, remove mechanism. Wipe all ice and salt from the top and then remove the lid. Hold can down on bottom rest while taking out the dasher. The mix should be about the consistency of mush. NOW HERE COMES THE GOOD PART: Scrape the ice cream from dasher and pack down with long handled spoon. (Eat what you take from the dasher.)
Place the topper in the hole in the top of the lid and place lid back on the can. You now have a choice: (1) Eat the ice cream, or (2) repack it in the maker allowing the icy salt water to remain in the freezer up to the drain hole and then wrap entire ice cream maker with a towel to keep it frozen until party starts, or (3) Eat it, or (4) Place the can in the refrigerator freezer until party time, or as last resort (5) Eat the ice cream yourself.
What a fun party!!
Well, you need a recipe to start the process of making ice cream. A good basic recipe for Vanilla Ice Cream would be below:
1 cup milk
1 ½ cup sugar
¼ tsp salt
½ gallon of half/half
3 TBS vanilla
Scald milk. Add the sugar and salt to the milk and stir until both are thoroughly dissolved. Add the half and half. Stir in the vanilla. Cool. Pour into ice cream maker and crank.
Variations:
Butterscotch – Substitute brown sugar for granulated sugar in the basic vanilla recipe. Cook sugar with 2 tablespoons butter until melted, boil one minute and add to hot milk.
Coffee – Combine ¼ cup powdered instant coffee with the sugar in the basic vanilla recipe.
Chocolate Chip – Grate or chop semi-sweet chocolate to make 1 2/3 cups. Add to vanilla ice cream recipe after it has frozen until it is mushy or about 15 minutes. Continue freezing as directed.
Chocolate – 1 cup sugar, 5 cups evaporated milk, 2 squares chocolate, 1/12 teaspoons vanilla and ¼ tsp salt. Scald Milk. Dissolve the sugar in two cups of scalded milk. Pour sugar and milk mixture slowly over melted chocolate, stir constantly to avoid dark specks. Add the remaining three cups of milk. Stir in the vanilla and salt. Freeze.
Enjoy your party! Don’t forget to invite me.
