We enjoyed a good, family filled. .work-filled. .food filled weekend!
We had been planning a "work-weekend" at mom's for over a month. .
There were tasks that needed to be tended (according to us. .NOT her) and we wanted to get some things fixed, cleaned, organized, etc. My kids chose the "babysitting team," and I volunteered for the "kitchen team," everyone else was the "work team."
We have been emailing back and forth for a week, deciding on menus. Friday afternoon, I finally got around to fine-tuning the menus, and making last minute calls to confirm ingredients and contributions. Turned out, my SIL Tina and I were on the same page. .and thought that homemade ice cream sounded like a good plan. She had already bought the ingredients. She advised me that she had my grandparents old ice cream maker. .so I could leave mine at home. She mentioned it was a crank. .but I had NO idea just what that entailed!!
Initially it was intriguing to pull that old handle 'round and 'round to transform my liquid ingrendients into an icy, creamy goodness. I reflected over the day, noted the order of supper preparations still ahead of me, and pondered on how many buckets of homemade ice cream that my grandma churned in the same maker in years gone by.
That wore off pretty quickly though as I mentally cursed myself for not just bringing the electric one!!
I was thankful that Jeremy and Chris had finished their door revision and shop clean up about the time my arms were getting tired!! Cause there were no kids big enough to crank ANYWHERE to be seen!
A big bowl-ful of this treat was the perfect ending to a long, hot summer day!! Granted, this ice cream takes some time and love to concoct. .It is ALWAYS well worth it in the end. .and be careful. .it tastes ALMOST as good slurping it off the spoon warm as it does slurping it off the spoon icy cold!!
I know I haven't been good to post any recipes lately. .so I am excited to share my famous vanilla recipe taken from a Taste of Home magazine a ba-jillion years ago!! Warning: Once you TRY this recipe. .you'll have to think R-E-A-L-L-Y hard before going back to your plain 'ole easy recipe again!!
Mel’s Vanilla Ice Cream
8 cups milk, divided
6 eggs, separated
3 cups sugar, divided
3 Tbsp cornstarch
¼ tsp salt
2 tsp vanilla extract
2 cups whipping cream
In large saucepan, bring 6 cups milk to a boil. Remove from heat and set aside. In a mixing bowl, beat egg yolks and add remaining milk, mixing well. Combine 2 cups sugar and cornstarch and salt. Gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form. Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate at least 5 hours or overnight. Freeze in ice cream freezer.