Wednesday, June 29, 2011

National Ice Cream Month

If you've ever made ice cream at home,
you know that it doesn't compare with store-bought. 
Neither does the cost of making it, however. 

Even the fanciest store-bought ice cream is affordable
when compared to homemade.

But this is National Ice Cream Month. 
I found myself wondering: Can I find delicious,
yet affordable recipes to make ice cream at home? 
Sounds like a delicious challenge.

So lets get our ice cream spoons...

... and start crankin'!

All Recipes gives us this one from Eagle Brand

 It uses sweetened condensed milk
in place of some of the cream,
which I haven't yet tried in ice cream made at home. 
But it appears to be cheaper than 1 1/2x the cream! 
And it shows ten 5-star reviews.
Here's the recipe:
4 cups half-and-half or light cream
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons vanilla extract

In large bowl, combine ingredients; mix well.
Pour into ice cream freezer container.
Freeze according to manufacturer's instructions.
Freeze leftovers. 

Refrigerator-Freezer Method: Omit half-and-half.
In large bowl, combine sweetened condensed milk and vanilla; mix well.
Fold in 2 cups whipping cream.
Pour into 9x5-inch loaf pan or other 2-quart container; cover.
Freeze 6 hours or until firm.
Freeze leftovers.

Amount Per Serving  Calories: 263 | Total Fat: 12.8g | Cholesterol: 42mg

This one from uses evaporated milk. 
Again, replacing the standard cream,
which is so much more expensive. 
It does include the typical eggs, sugar and vanilla. 
I was unable to find a rating for this,
but it seems worth an honest shot.

Vanilla Ice Cream

6 eggs, seperated  (room temerature)
1 large can evaporated milk
1 7/8 cup sugar
1 tsp. vanilla
dash of salt
ice cream salt

Put dash of salt in egg whites and beat until soft peaks form.
Beat egg yolks.
Add evaporated milk, sugar, and vanilla; mix well.
Pour some milk in and add egg whites and mix.
 Pour into freezer can and add enough milk
to finish up to make the gallon.
DO NOT fill completely as it will run over as it freezes.
After adding the last of the milk,
put cover on and put can in freezer bucket
and add cubed ice and ice cream salt in layers
until bucket is full.

You may have to add some more ice and salt
as it is freezing due to melting.
Be careful as you add salt
so as not to get it on top of the lid
as it might get into the ice cream.
Turn freezer until it is very hard to turn
and then when complete


Here's a great site I stumbled onto for all kinds of
ice cream recipes:

I found It does use half & half,
but only 1/2 cup and you can use whole milk instead.
We're told it's very easy. Here's the recipe:

1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake until the mixture is ice cream, which takes about 5 minutes.
Wipe off the top of the small bag, then open it carefully. Enjoy!

They've got everything!
You'll also find fruity, herbal, Holiday, tropical, vegan, and more.

Here's a chocolaty-banana recipe from the site of David Lebovitz.
It doesn't call for any costly cream or half and half,
but it does include 6 Tbsp. of Bailey's Liqueor
and 1 Tbsp rum.
I'm sure this could be omitted or replaced,
if you must,
but be careful with this as it is the alcohol
that keeps it from freezing.

2 ounces (55 g) bittersweet or semisweet chocolate, chopped
6 tablespoons (80 ml) milk, whole or low-fat
6 tablespoons (80 ml) Baileys liquor
1 medium-sized ripe banana, peeled*, and cut into chunks
1 tablespoon (15 ml) dark rum

1. In a small bowl set over a pan of simmering water
(or in the microwave), melt the chocolate with the milk.
2. Blend the melted chocolate the Baileys,
the banana, and rum until smooth.
3. Pour into a plastic or metal container,
cover, and freeze for at least 4 hours.

1940s,  when one scoop was enough
Something just too wonderfully simple that I
discovered on a blogsite called
Chocolate & Zucchini
that I couldn't resist linking up to my own site
is a recipe is called:

Super Simple Nutella Ice Cream

12 1/3 ounces = 1 1/2 cups Nutella

14 1/2 ounces = 1 1/2 cups + 1 tablespoon
unsweetened evaporated milk*

Pre-freeze the bowl of your ice cream maker.
Combine the chocolate hazelnut spread and
the evaporated milk until smooth.
Cover and refrigerate until well chilled.
Whisk again and churn in your ice cream maker.

* I had originally listed this as "unsweetened condensed milk",
which is technically correct --
the use of "condensed" and "evaporated" for canned milk
vary from country to country --
but led to confusion for US readers.
I've edited it to read "unsweetened evaporated milk"
so it would be clearer for all.

Here is a "Quick Chocolate Ice Cream" recipe from

5 Tbsp.  cocoa
1 large can condensed milk
1/2 pint milk

Mix the milks together.
Dissolve the cocoa in a little hot water,
Stir into milk mixture.
Transfer mixture to ice cream maker,
freeze according to manufacturers instructions.

Now for this next one,
 (a thousand pardons)
 I must admit
that I'm a bit skeptical.
Because of it's extreme frugality
I feel obliged to include the recipe.
I must make a personal footnote, however,
this may not technically be considered ice cream.
If you should try it,
Please let me know what you think!

Judy's No-Fail Chocolate Ice Cream

1/2 gallon chocolate milk

1 can sweetened condensed milk

8-ounce carton non-dairy whipped topping 

Mix ingredients together in an ice cream freezer.
If needed, milk may be added up to the FILL line.
Follow manufacturer's directions for freezing.

How about the quintessential coffee can ice cream?
I found a simple recipe for this on

2 clean metal cans, both with lids
(make one can larger than the second)

Use the ice cream recipe already given in

1 cup of very cold milk
1 cup sugar
1 tsp vanilla
1 tbs chocolate syrup

Place the ice cream mixture in the smaller coffee can
(make sure it's clean) and seal with the lid on tightly.

Place the smaller can in the larger can. 
Pour the ice and salt around the smaller can
making sure it is more or less in the center.

Seal the larger can with its lid tightly
 and roll it around for about a half hour.
This process works great if you have kids.
Let them sit on the floor and roll the can between them.
When it's done you'll have
 a nice container to keep the ice cream in!

Regardless which recipe you choose,
or whether you treat yourselves to a parlor specialty,
Make a delicious memory with the family
this July for National Ice Cream Month!

Happy Licking, friends!

Yup, that's me - on Fisherman's Wharf, San Francisco 2009
with a chocolate gellato!  Mmmm...

After adding the last of the milk,
put cover on and put can in freezer bucket
and add cubed ice and ice cream salt in layers
until bucket is full.

You may have to add some more ice and salt
as it is freezing due to melting.
Be careful as you add salt
so as not to get it on top of the lid
as it might get into the ice cream.
Turn freezer until it is very hard to turn
and then when complete

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As long as I'm on this journey, rambling through life's exhilarating highs and trudging heavily amongst it's incapacitating lows, I might as well share whatever may be gleaned from my little bits of wisdom and my many missteps. No room for judgment from this broken mama. I'm writing from my heart: raw, open, messy, but saved. And I'm still thanking God!