Print PDF
Favorite
Email
I like hand-cranked ice cream, not the kind that runs electrically (or even worse the kind that comes from the store). I read lots of books about pioneers when I was growing up and I loved the stories about sitting on the front porch in the summer and taking turns cranking the ice cream freezer. I also loved to think about how you store ice by first cutting it out of a local lake, river or pond in big blocks, loading them onto sleighs pulled by oxen or horses, and then packing them in sawdust in a spring house or some kind of shack.
I've been making this ice cream a lot around the tower where Squid is located and there are always enough willing volunteers to help me out when the churn gets difficult to turn. There are also lots of questions and on the fourth of july a large contingent of recent Cambridge grads took photos as though I were a tourist attraction. Very bizarre feeling. That's not why I do it, of course. It's because I really don't like my ice cream any other way than fresh out of the churn. And plus you burn all those calories while you're turning it so you don't die of guilt after gorging yourself.
I've been making this ice cream a lot around the tower where Squid is located and there are always enough willing volunteers to help me out when the churn gets difficult to turn. There are also lots of questions and on the fourth of july a large contingent of recent Cambridge grads took photos as though I were a tourist attraction. Very bizarre feeling. That's not why I do it, of course. It's because I really don't like my ice cream any other way than fresh out of the churn. And plus you burn all those calories while you're turning it so you don't die of guilt after gorging yourself.
Remove these ads by
Signing UpStep 1Mixing your ingredients
Ice cream is really quite simple to make, but because it is made of so few ingredients the quality of those ingredients is key. I like to use Clover milk and cream, which is a local to the SF Bay Area creamery. You can drive past their cows on the way to the ocean from Petaluma or Sebastopol and see for yourself why the milk tastes so delicious. Use local, fresh ingredients whenever possible.
Ingredients for a basic vanilla recipe:
about a cup of sugar (I like unrefined sugar)
one or two eggs (depending on how rich you want it to taste)
a half gallon of milk
cream (optional)
a vanilla bean
Put all the ingredients except the milk in a bowl and stir. Cream is optional, but when I add it I add about half a cup. It tastes much thicker when you have cream in it, and creamier (obviously).
In the photo you can see two variations we have tried: cookies for a cookies and cream flavor, and fresh strawberries. Using the basic cream recipe above you can easily modify depending upon your current cravings or what's in season. Be creative! This is (one of) the fun parts!
When adding things like strawberries be sure to wash them and remove any stems or pits. We used an immersion blender to blend the berries into the cream mixture. When adding things like cookies you should wait until the end when the ice cream is already frozen and then stir in the cookie bits, otherwise you get a kind of chocolate mush ice cream (that's what we got and it was still yummy).
A note about the vanilla bean: Some people have never scraped the seeds out of a vanilla bean before. It's very easy and rewarding because it smells delicious. Just cut along the vanilla bean the long way and then scrape the seeds out with the back of the knife.
Ingredients for a basic vanilla recipe:
about a cup of sugar (I like unrefined sugar)
one or two eggs (depending on how rich you want it to taste)
a half gallon of milk
cream (optional)
a vanilla bean
Put all the ingredients except the milk in a bowl and stir. Cream is optional, but when I add it I add about half a cup. It tastes much thicker when you have cream in it, and creamier (obviously).
In the photo you can see two variations we have tried: cookies for a cookies and cream flavor, and fresh strawberries. Using the basic cream recipe above you can easily modify depending upon your current cravings or what's in season. Be creative! This is (one of) the fun parts!
When adding things like strawberries be sure to wash them and remove any stems or pits. We used an immersion blender to blend the berries into the cream mixture. When adding things like cookies you should wait until the end when the ice cream is already frozen and then stir in the cookie bits, otherwise you get a kind of chocolate mush ice cream (that's what we got and it was still yummy).
A note about the vanilla bean: Some people have never scraped the seeds out of a vanilla bean before. It's very easy and rewarding because it smells delicious. Just cut along the vanilla bean the long way and then scrape the seeds out with the back of the knife.
| « Previous Step | Download PDFView All Steps | Next Step » |
Keep this awesome tradition alive! I know I will.
Long answer: Raw eggs have been used in all kinds of food for years, from ice cream to mayonnaise. A *very* small percentage of eggs have salmonella, if they have been properly handled, the risk is almost negligible.
One important exception. If you are cooking for very young children or the elderly, or anyone else with a compromised immune system, use an eggless recipe or get pasteurized eggs just to be absolutely safe.
From my own perspective, I've been using raw eggs in food for years, and I've never once had a problem with food poisoning.
I've never made the base this way before, but it all sounded reasonable... but after almost an HOUR of cranking, we had just a foamy, creamy liquid, still no hardening. Might this have anything to do with the direction we were cranking it? We'd been going counterclockwise, I believe, which meant the wooden part of the paddles that skirt the edge of the container were "dragging" along the outside, rather than "pushing" the liquid around. Might this be the problem, or shouldn't this make any difference? I haven't found any information telling me which way we're supposed to turn it, and it's been long enough that I have no clear recollection of past experiences. Could cranking speed be a problem (too slow OR too fast)?
Any ideas or help here? I'd thought of the bicycle idea myself, I think that may be the destiny of my old ten-speed... if I can get the rest of these kinks worked out! Thanks in advance,
M
Ahhh yes, hand-made ice cream. When I was younger, every summer I went to Boy Scout camp in the Adirondacks, and without fail, one day our troop would get a hold of the camp's churn, and the ingredients along with ice and salt. We then all took turns cranking and enjoyed the very basic, but oh so delicious ice cream that resulted. I remember it too was a "White Mountain" churn.
Now I have a little Donvier that makes about a pint or so. It's great, I just keep the metal sleeve(which contains a liquid) in the freezer and assemble my ingredients and my Donvier, then crank away when I want ice cream.
On the subject of Basil Ice Cream, I had some in a Swedish restaurant here in Chester as an accompaniment to a chocolate truffle cake. It was amazing! Almost minty, and really refreshing. I have yet to recreate it though.
And I've not had trouble with raw eggs yet, but for those who don't want eggs in (for whatever reason) but do want rich creamy ice cream, gently cook half of your cream like ardrhi suggests cooking eggs. To keep your ice cream from getting too thick, you might lightly whip the other half of your cream. You can also flavour the ice cream with a 'used' vanilla pod. After you have scraped the seeds out of a vanilla pod, seal it in a container or bag. Next time put the 'empty' pod in the cream while it cooks and remove it after it has cooled, et voila, vanilla infused cream. Or just pop the used pod in your sugar jar to make Vanilla Sugar.
Or you can just ditch the eggs and French-style ice cream altogether, and make Philly-style without eggs. Or find a nice Sicilian Gelato recipe -- no eggs, but a little cornstarch, like http://www.recipezaar.com/138719. The cornstarch starts it off thickened, like eggs would. You still have to cook it, but you don't run the chance of curdling the cornstarch.
http://licioussweets.blogspot.com/2007/03/ice-cream-sorbet-frozen-yogurt-recipes.html
for an abundance of frozen recipes, david leibovitz's book "the perfect scoop" is a real treasure house. everything from classic chocolate to delights like orange sour cream to daring olive oil (interesting fruity flavor that went well with a dense chocolate cake) or parsley ice cream (refreshing with berries) along with toppings and treats to accompany the frozen goodies. his recipes make small batches, so, they are perfect for small ice cream makers and it seems like they can be easily doubled.