Monday, June 19, 2006

Strawberry Ice Cream (with ice cream making instructions)

  Strawberry Ice Cream


by Crystal Miller


 




We made this recipe for my husband as his Father’s Day special dessert and he loved it.. well we all did!!

My daughters and I have made lots of ice cream over the last couple of years. For $25 I bought a brand new one gallon capacity electric ice cream maker at the beginning of last summer. It was a purchase I don’t regret at all!

An ice cream maker consists of a large plastic bucket, a metal can with a lid, a dasher (the mixer that is used to stir the ice cream) and a motor to churn your milk and cream into ice cream. The metal can (that will have your ice cream mixture in it) goes in the bucket (that will hold the ice and rock salt) the dasher goes in the can and the motor sits on top. It is very easy and once you get the hang of it, not intimidating at all.

In this recipe you will find detailed instructions on making ice cream. I am basing these instructions on my ice cream maker type. Mine is a Rival brand and I am sure the basics are the same for any other type. But if not, then you will understand why my instructions may not match your ice cream maker.


   



The best thing about homemade ice cream is the taste! There is no ice cream in the store that will compare.. not even the some of the best known all natural type brands will compare to the taste of your own homemade ice cream.

One thing I will point out is that my recipes use raw eggs. I have tried many recipes using cooked eggs (you make a custard type mixture and then let it cool and use it to make ice cream) and recipes with no eggs and in the end our family has decided that ice cream made with raw eggs is THE best! There is just nothing to compare.

I know using raw eggs in anything today is not nutritionally, politically correct. The bigger problem I see is that the reason for salmonella poisoning problems goes right back to the chickens diet and living conditions.

Factory farm chickens are fed unnatural diets, loaded with antibiotics and live in crowded conditions which are just ripe for disease and sickness. These are not factors that you need to worry about if you raise your own chickens for eggs or you buy them from a small farmer who is concerned about the quality of his eggs too!

 


Now onto the recipe:
This recipe is enough to fill a one gallon ice cream container. If you want a smaller batch of ice cream you will need to adjust this recipe accordingly.

6 eggs
3 cups cane juice crystals (or white sugar)
1 T vanilla (only the real stuff)
3 cups strawberries that have been sliced and left to sit and get juicy. You can mash them up or puree them for better distribution. Fresh berries taste the best, but frozen berries that have been defrosted and mashed up will work
2 c. whole cream
Whole Goat Milk, as much as needed to fill ice cream maker container (whole cow milk will work too.. :)
1 T arrowroot powder (helps make the ice cream smooth.. but this is optional if you don’t have any)

In a big mixer (like a Kitchen Aid or Bosch) mix together (with the wire whip) the eggs and cane juice crystals until light and lemony colored. Add vanilla and mix again. While the mixer is on, begin adding the strawberries and let this continue mixing until the strawberries are well combined into the egg mixture. Add cream and arrowroot powder (if using). When all of this has mixed together completely pour it into your 1 gallon ice cream maker container.

Now add whole milk up to the fill line and stir with a wooden spoon. Set the container into the ice cream bucket and put the dasher in place, then the lid and connect the motor to the top. Now begin adding ice to the bucket, around the metal can. You will want a nice layer of ice, and then sprinkle about ¼ cup rock salt over the ice. Continue making these layers of ice and rock salt until you have ice up to the top level of the ice cream can. Start the ice cream maker (for the Rival brand, I just plug it in).

It will take 30 minutes or more to become thick. During that time the ice will melt down and you must add more ice and more rock salt to keep the ice at the same level as the can.

You will know when your ice cream is done as the dasher can no longer move and the ice cream churning stops. Unplug the ice cream maker, remove the motor from the top and remove the dasher. What you have will look very similar to soft serve type ice cream and it will melt fairly quickly if you were to try and eat it at this point.

Now you need to “harden off” your ice cream. Replace the lid on the ice cream maker and there should be some type of plug to stop up the hole where the dasher in to. You will need to make sure you cover that spot. Now take your bucket and go to the sink and dump out all the melted water… there should be a drainage hole in the side of the bucket (leave the metal can in there, just hold the top to steady it while you pour the water out of the drainage hole). Now fill the bucket up with more ice and more rock salt, covering the top of the ice cream can with the ice and rock salt (this is why you need that little spot covered up.. you don’t want the salt in your ice cream).

Cover the whole bucket up with several thick towels or a blanket and let it sit in the sink for 3 to 4 hours. Transfer your can of ice cream to the freezer when this hardening off time is up and let it sit in freezer for at least an hour.

Now it is time to eat the ice cream!! Yummy!!! Hope you enjoy!!


 


   

3 comments:

  1. what are juice crystals? Is this an alternative to granulated sugar?

    ReplyDelete
  2. I just added your RSS feed to my reader! I have your homeschool one there (I share your blog on hair and your Rosemary Shampoo Bar with everyone!). HOW WONDERFUL! I am so excited!!

    ReplyDelete
  3. I wonder if I could use the "Egglands Best" brand of eggs, safely? They are supposed to be good eggs.


    Your recipe sounds good.

    ReplyDelete

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)