An Old Fashioned Ice Cream Socialby Hardy Haberman
Ice Cream on a hot summer day! Just let your mind drift back to a time before Ben or Jerry or
Haggen-whatever, when the best flavors were made at home.
For taste, nothing can beat the chilly flavors of ice cream made the old fashioned way: cranked out at home in an ice cream freezer. Home made is almost always spectacular, though sometimes a mixed blessing. Eaten too slowly, it melts and looses much of its appeal. Eaten too quickly and you must endure the nightmare of the Ice Cream Headache.
As a child, my father insisted that hand-cranking the freezer was the ONLY way to make it. Little did he know that the electric freezer would not only become an alternative to the hand crank, but surpass it to the point of extinction. A triumph for technology! One of the greatest things about the electric freezers is that the motor stops automatically when it's done.
Recently, a group of my friends gathered together on July 4th for an old fashioned Ice
Cream Social. The high point of the afternoon was cracking open the freezers, and
dipping out the smooth just frozen ice creams we had each concocted. Five freezers
were put to use that afternoon and the results of each was delicious, though some minor
hitches did occur. Too little rock salt in one freeze resulted in a strange peach flavored
goop! My freezer was a black hole for ice, so an emergency trip to the 7-11 was necessary.
Home made ice cream is not so much a food as an event. It takes a little work, a lot of ice, and friends who are willing to wait for the results. Just like the watched pot, the ice cream freezer does better if it is ignored for a while, so I suggest a cookout while waiting. Just don't try to stuff too many burgers in your guests, they won't have room for the main course...ICE CREAM!
|Recipes for your own Old Fashioned Ice Cream Social|
Lemon Mango Sorbet
This exotic sounding treat was the big hit of the party. I brought the mix prepared, so all I had to do was pour it into the freezer and churn out sorbet. This made clean up easy and kept the simplicity of this delicious dish a secret.
1 quart of peeled mango slices
Combine ingredients in a blender or food processor and puree until very smooth. Pour into your ice cream
freezer, fit in the dasher and lid and churn. Mine took about 15 minutes to freeze.
I suggest filling the outer portion of the freezer with ice in layers, adding salt between each. Follow
directions for your freezer.
Fresh Georgia Peach Ice Cream
Combine sugar and gelatin in a sauce pan, gradually stir in the milk. Cook the mixture over low heat
stirring continuously until the gelatin is dissolved.
In a separate bowl, add about 1 cup of the hot mix into the beaten egg yolks. Once blended, add it back to
the hot mix in your saucepan. Keep this cooking for another two or three minutes. Next add the light cream,
salt and vanilla.
Finally, add the peaches, and mix again. Them pour the mix into your freezer and churn. I have been told
this tastes great when served on the veranda, accompanied by a mint julep.
More Ice Cream on the InternetMilk Shake Recipes from the recipe archive
Ice Cream-making supplies
Peach ice cream & other peach desserts
Liquid Nitrogen Ice Cream?
Recipes at ice-cream-recipes.com
Strawberry Ice Cream
This recipe came from Linda Wilson, a regular contributor to our Recipe Exchange, and a friend made it at the party. Very rich and very popular!
1 1/2 pints strawberries, hulled
In food processor, puree strawberries with orange juice. Transfer to a bowl. Add Marshmallow Fluff and
mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down
Add milk and orange liqueur, if using, and mix well. If necessary, chill until cold. Pour into canister of an
ice cream maker and freeze according to manufacturer's instructions. Makes about 1 qt., serves 6.
6 cups watermelon heart, seeded
The real mess is the watermelon itself. Slice it thin and remove the seeds. Then chunk it into cubes small
enough to fit into a food processor. While you are working on the melon let a large can of apple juice
concentrate thaw, completely.
Add the melon and apple juice concentrate to the food processor slowly and puree. Add the lemon juice
as you go. Don't let the mixture liquefy to the point it loses it's texture. When it is mixed, put it in
the freezer and let 'er rip.
Extra-Rich Chocolate Ice Cream
Melt the chocolate in a double boiler with the light cream. Stir continuously until smooth and consistent.
In a separate heat resistant bowl, beat egg yolks with the sugar until they are thick and creamy. Next, add the
chocolate mixture to the egg yolks and stir well. Return the mix to the double boiler and gently whisk the
mixture until it begins to thicken. Then take it off the heat and let it cool. Lightly whip the heavy cream
and fold it into the chocolate mixture.
Pour it into your freezer and churn.
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