When the family gathered and the temperature soared on summer Sunday afternoons, the ice cream freezer, sack of rock salt, fresh ingredients, and tub of ice were brought out for the weekly ice cream ritual, one almost as unbreakable as the visit to church earlier in the day.Įven though this summer Sunday ritual has faded along with taking a turn on the crank of the ice cream freezer, ice cream is still marked by the strong loyalty of its devotees, a loyalty with a surprisingly long historical reach. Ice cream has been a favorite dessert for a long time. Try some of our cool ice cream recipes on your own! A History of Homemade Ice Cream Put it back in the tub, pack it in with four parts ice, one part salt, then protect the tub with a thick covering (old carpet, a blanket folded over a few times) and let it sit in a shady spot for at least two hours.Ĭongratulations! Fresh, homemade ice cream knows no equal when it comes to cooling you and your family off after a hot summer’s day. Put the cover back on tightly and place a cork in the hole where the dasher was. Let the ice cream “ripen ” remove the dasher and pack the ice cream down into the can with a long-handled spoon. Wipe the top of the can clean of ice and salt water and check to see if it is done.Don’t worry! This just means, “It is now ice cream!” The handle will become more and more difficult to turn until suddenly it will resist, which might make you think that you broke it. Turn slowly for the first couple minutes, then pick up speed for the next 10 minutes or so, until the ice cream is solid. Begin churning so that the can is turning clockwise.Let the mixture sit in the iced tub for about 5 minutes, in order to let it chill. Gradually layer the ice and the salt around the can in the proper proportions, turning the crank slowly to let it settle. With everything ready to go, pour the prepared ice cream mixture into the can and nestle the can into the tub fitting.While you’re cranking your ice cream mixture, don’t add ice as it melts away, don’t take any water out, and don’t add more salt. The ideal proportion of ice to salt in your ice cream mixture should be three to one.Never fill the can more than three-quarters full-somewhere between two-thirds and three-quarters is ideal-because if the can gets overcrowded, your ice cream will become grainy.Make sure the can and the ice cream mixture is well chilled after you scald it. Make sure you have the rock salt (available at most hardware stores) and the crushed ice is at the ready. Before you start, scald the can and the dasher.Use the freshest ingredients available to you, especially fruit if you’re making fruity ice cream.Tips for Making the Best Homemade Ice Cream Homemade Backyard Mint Chocolate Chip Ice Cream
0 kommentar(er)
