During the COVID we are asked to socially distance. If you’re adhering to these rules, have the kids kick to each other in turns, or pass to each other in a big circle.
Ice cream is one of the essentials of summer, so here are three different methods to make your own. Homemade ice cream is fun, self-reliant and extra cool. It is also a good way to bypass the synthetic colors and chemical preservatives that often fill store bought ice creams.
For fun ice cream making with help from the kids try this energetic technique which involves a lot of running around. And I mean a lot! It takes a while for the ice cream to set hard.
Kick the can ice cream
This is a blast and really works. It’s great entertainment for children – especially hyperactive ones as it gives them some exercise – and it makes additive-free ice cream. If you want to add flavorings watch out for artificial ones with possible side-effects. You’ll need:
3/4 cup milk
1 cup cream
1/3 cup sugar
1/2 teaspoon natural vanilla extract (not fake essence)
Empty 1 pound and 3 pound coffee cans with lids
3/4 cup salt – rock salt is best, but not the stuff you use on driveways as it’s too harsh.
Masking tape/Duct tape
In the small can, mix the milk, cream, sugar, vanilla and flavoring. Place a lid on the can and tape it tightly shut. Put the small can inside the large can. Pack the crushed ice around the edges of the small can. Pour the salt over the ice. Put the lid on the large can and tape it really tightly shut. Kick the can around for about 15 minutes. You can just roll it with your hands but kicking it like a soccer ball is way more fun.
Or, here’s a delicious recipe for people who have an old-fashioned ice cream maker:
Homemade Strawberry Ice Cream
2-2/3 C Sugar
1/3 C All-purpose flour
1/8 t Salt
4 C Whole milk
5 Large eggs
5 C Pureed fresh strawberries (about 4 to 4-½ pints)
4 C Whipping cream
4 t Vanilla extract
1/2 t Almond extract
Wash, trim and semi-hull the strawberries; cut the larger ones in half. Transfer strawberries to a blender and puree. Put the puree in a container and refrigerate.
Combine two cups of the sugar, flour and salt; set aside.
Heat milk in top of a double boiler until hot, but not boiling; add a small amount of the hot milk to the sugar mixture, stirring to make a smooth paste. Then stir sugar mixture back into the remaining milk. Cook, stirring constantly, over medium heat, until slightly thickened. Lower heat to medium-low, cover, and cook 10 minutes. (Make sure you have sufficient water in your double boiler.)
Lightly beat the eggs in a bowl. Stir about one-fourth of the hot mixture into the eggs; mix well. Stir the egg mixture back into the hot mixture, and cook, stirring constantly, for two minutes. Allow to cool.
Mix together the strawberry puree, the remaining 2/3 cup sugar, whipping cream and extracts. Stir into the custard. Refrigerate until cold.
Pour custard mixture into the freezer can of a hand-turned or electric ice cream freezer. Freeze according to manufacturer’s directions. Makes about four quarts.
But if you don’t have an ice cream maker, here’s how to make your favorite treat using only your freezer:
Lemon Ice Cream
3 large egg yolks
14-ounce can of sweetened condensed milk
1/2 cup fresh lemon juice
2 cups whipping cream, whipped
a few drops of yellow food coloring (optional)
Whip the whipping cream, using either an electric mixer or a wire whisk and a strong arm, and refrigerate it while you are mixing up the remaining ingredients.
In a large bowl, beat the egg yolks well, about 2 minutes. Then stir in the sweetened condensed milk and lemon juice. Optional food coloring may be added at this time. Gently fold in the whipped cream.
Pour mixture into a 9×5-inch loaf pan or other 2-quart container. Cover and freeze for six hours or until firm.