Homemade Ice Cream for the Fourth of July - WLOX.com - The News for South Mississippi

Nancy's Corner

Homemade Ice Cream for the Fourth of July

Homemade Ice Cream is a cool treat to enjoy on this national holiday. With soaring temperatures, I am certain family and guests will enjoy a cold treat while they spend the day together and watch the evening sky light up with fireworks.

Try these simple recipes and tips to make your ice cream delicious and safe. Happy Fourth of July!

Personal Note: After 26 years of public service teaching with the MS State University Extension Service, I am retiring today, June 30, 2010.

Thank you for the rare privilege of visiting with you each week. I have always looked forward to our weekly visits. Each time you tuned in for Nancy's Corner during The 4 O'clock Show on WLOX-TV, you opened your home and took a few minutes out of your busy day to say hello and see what was cooking. I hope you found my cooking, shopping, storing and meal planning ideas helpful.

It has truly been my pleasure to be with you each week since August 1992. May you make many wonderful memories with your family gathered in the kitchen!

Nancy Freeman

Homemade Ice Cream Tips

Don't use raw eggs. I know it is what your mama used to do but now we know better. Raw eggs are a potential source of Salmonella. Use pasteurized eggs or no egg recipes if you are not cooking the filling. Cooked egg custards are perfect for this frozen treat.

Make the ice cream ahead of time and let it ripen. "To ripen" means to let the ice cream sit for a while to become firmer. Simply make the ice cream following your directions. Remove the dasher when the ice cream is frozen. Replace the lid on the canister.

Drain some of the water off from around the canister. Add additional crushed ice layered with ice cream salt (rock salt). The rock salt causes the ice to freeze harder thus making the ice cream get colder and firmer. Allow to sit covered with newspapers or clean towel out of direct sunlight for 1/2 - 1 hour.

Be sure to blend fruit pieces into the ice cream mix about halfway through the freezing process. This will allow the fruit to be suspended in the ice cream and not all end up in the bottom of the canister. Fruit puree can be added in the beginning of the freezing process.

Nancy's Favorite Homemade Dutch Chocolate Ice Cream

  • 1/2 Gallon Dutch chocolate milk
  • 1 - 8 oz. container frozen whipped topping, thawed
  • 1 can chocolate flavored or regular sweetened condensed milk

Stir together milks. Gently stir in whipped topping. Add enough whole milk to fill to line on the canister. Freeze in ice cream maker until frozen.
Makes 1 gallon.

Nancy's Favorite Flavored Sherbet

This was always my favorite as a child. You can make it any flavor you can find in a soft drink. I was always fond of grape, orange or red sodas.

  • 60 oz. soft drink – does not matter if it is regular or diet
  • 1 can sweetened condensed milk

Stir together and pour into canister for freezing. Makes about 3 quarts to 1 gallon.

Cake Batter Ice Cream

I had this ice cream recently and it just bowled me over. It you are a kid that grew up licking the beaters after your mother made a cake then you are sure to love this recipe.

  • 2 c. milk
  • 1 c. sugar
  • 4 egg yolks, beaten
  • 2 t. vanilla
  • 1 qt. heavy whipping cream
  • 1 1/2 c. white cake mix, sifted

Whisk together all ingredients in a large saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees, stirring frequently. Remove from heat and cool in an ice water bath. (This is easily done by first cleaning and sanitizing the sink or using a large bowl. Place ice and water in the sink, about 50/50 mix. Place saucepan in the ice water and stir until mixture is cooled.) Pour into canister of ice cream maker and freeze until firm.

Powered by Frankly