My family loves ice cream. We enjoy it all year long, but especially in the summer when it’s hot outside. Any dessert made with ice cream is also a hit around here too.
· Root beer floats
· Italian Sodas
· Milk Shakes
· Ice Cream Cones – sugar, waffle or regular
· Banana Splits
· Ice cream cakes or pies
I noticed once the recession hit that the price of ice cream went up and the size of the carton went down. The standard half gallon carton of ice cream is no more, replaced by the 1.5 and 1.25 quart sizes.
Now granted, we don’t need ice cream and it is one of those luxury items we can get along without, though I hope I never have to, but it sure is nice to sit on the porch after a long day and enjoy a nice gob of ice cream sitting atop a sugar cone.
We make our own and for a fraction of the cost of store bought which allows us to enjoy it as often as we’d like. Several years ago I bought an ice cream maker with a gel base that you freeze. No ice or salt required. I keep the base in the freezer so it is ready to use and in about 30 minutes we have homemade ice cream.
I have tried a lot of recipes and for ease and thriftiness this is the one I use most often.
Homemade Vanilla Ice Cream
3 c. whole milk
1 c. cream
¾ c. sugar
1 Tbs. vanilla extract
Dash of salt
Combine all ingredients. Stir with a whisk until sugar dissolves. Pour into your ice cream freezer and freeze according to appliance instructions. Once ice cream is done pour into a large glass bread pan and freeze additional two hours for a hard serve consistency.
This recipe makes 1.5 quarts of ice cream.
Chocolate Ice Cream – Heat one cup of milk and ½ c. baking cocoa until cocoa dissolves stirring constantly with a whisk so it doesn’t scorch. Allow to cool and chill in refrigerator.
We love to stir in add ins too for different varieties – chopped up candy bars, chocolate chips, frozen berries, leftover cheesecake, etc.
And of course you have to have chocolate syrup!
Chocolate Ice Cream Syrup
½ c. baking cocoa
1 c. sugar
1 c. water
1 tsp. vanilla extract
Dash of salt
Combine in a small saucepan. Stir with a whisk over medium heat until syrup comes to a boil. Remove from heat. Transfer to a pint canning jar. Allow to cool. Keep in tightly covered in the refrigerator. Stir syrup before each use.
Makes 1 pint.
So easy and delicious. Do you and your family ever make ice cream?