Cathie Campbell

Cranking out ice cream

Making ice cream during the summer is one of life’s most memorable treats; at least it was for me. We had a tradition that you had to take a turn at the ice cream freezer’s crank in order to earn a bowl of the frozen delight. I know that most ice cream freezers are electric nowadays and nobody has to turn any crank-handles, but I still hang on to my old-fashioned one. If you would like to have an ice cream-making party for friends and family, see what you can find here that might inspire you. When figuring out how much time a recipe will take, remember to factor in the hours it takes for the pre-churned mixture to chill in the refrigerator, which is sometimes as long as overnight. Enjoy and remember to serve plenty of napkins.

Vanilla ice cream

2 cups whole milk

1 cup sugar

4 egg yolks

Pinch of salt

2 cups half-and-half

2 cups whipping cream

2 teaspoons vanilla

1. In a medium saucepan, whisk together milk, sugar, egg yolks, and salt until well blended. Cook over medium-high heat and continue to whisk until mixture begins to simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain into a large bowl, then whisk in half-and- half, whipping cream and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

2. Pour mixture into ice-cream maker; process according to manufacturer instructions. Makes 16 servings.

Variations on vanilla ice cream recipe

1. Chocolate ice cream: After straining mixture in step 1, add 1 cup semisweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.

2. Mint chocolate chip ice cream: In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream’s made, stir in 2 cups mini chocolate chips. Continue with recipe.

3. Peanut butter ice cream: After straining mixture in step 1, add 1 cup smooth peanut butter and stir until fully incorporated. Continue with recipe.

Raspberry cheesecake ice cream

3 ounces cream cheese

1 cup sugar

1 1/2 cups pureed, strained raspberries

1 cup whipping cream

1 cup whole milk

1. In a large bowl, beat cream cheese until smooth; add sugar and continue beating until well combined.

2. Stir in raspberry puree, followed by cream and milk until fully incorporated.

3. Pour mixture into ice-cream maker; process according to manufacturer instructions. Makes 10 servings.

Apple streusel ice cream

Make this one or two days ahead of when you plan to serve it.

1/3 cup packed brown sugar

1/4 cup flour

1/2 teaspoon ground cinnamon

3 tablespoons plus 4 1/2 teaspoons cold butter, divided

1/2 cup chopped pecans

1 cup chopped, peeled Golden Delicious apples

2 teaspoons sugar

1/4 teaspoon ground cinnamon

Ice cream:

1 1/4 cups whole milk

3/4 cup sugar

1 3/4 cups heavy whipping cream

1 1/2 teaspoons vanilla

1 jar (12-oz.) caramel ice cream topping

1. Preheat oven to 350. To make the streusel, combine brown sugar, flour and cinnamon in a bowl; cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans.

2. Press into a 9-inch pie plate. Bake 10 to 12 minutes or until the edges are browned. Cool slightly; break into small pieces. Cool completely.

3. In a small skillet, melt remaining butter. Stir in apple, sugar and cinnamon. Cook 8 to 10 minutes or until apple is tender; cool.

4. In a large saucepan, heat milk to 175 degrees, then stir in sugar until dissolved. Cool mixture. In a large bowl, combine milk mixture; cream and vanilla. Refrigerate for several hours or overnight.

5. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions, adding apple mixture during the last 5 minutes of processing.

6. Spoon a third of the ice cream into a freezer container. Top with a third of the streusel mixture. Drizzle with a third of the caramel topping. Repeat layers once. Top with remaining ice cream. With a spatula, cut through ice cream in several places to gently swirl layers. Cover; freeze overnight. Garnish with the remaining streusel and caramel topping. Makes 1 1/2 quarts.

Lemon custard ice cream

2 cups sugar

1/4 cup flour

1/4 teaspoon salt

4 cups whole milk

4 eggs, lightly beaten

3 cups heavy whipping cream

1 cup fresh lemon juice

1. In a large saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil over medium heat; cook for 2 minutes, stirring, or until thickened. Remove from heat; cool slightly.

2. Whisk a small amount of hot milk mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160 degrees and coats the back of a metal spoon.

3. Remove from the heat; stir in cream and lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2 to 4 hours before serving. Makes 2 quarts.

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