It has come to our attention that July is National Ice Cream Month and we’re a little sad that we haven’t been celebrating it already. After much debate on the air this morning as to the best kind of ice cream, Rocky and Chelsie decided that you just can’t beat homemade vanilla.
It just wouldn’t be right for us to continue to not celebrate National Ice Cream Month, so we need your help! We are looking for your favorite homemade ice cream recipe. We’ll compile a list, share the recipes with you and choose one for us to make and try at the KCLY studios.
Send your recipe to us in the comment section of the blog, by emailing us at webmaster@kclyradio.com or by posting it to our Facebook page.
Join us in continuing to Celebrate Summer!
3 Comments
MOCHA ICE CREAM
4 1/2 C half & half
2 1/4 C sugar
4 1/2 T instant coffee
6 C whipping cream
Combine all in cream canister. Stir until sugar dissolves. Freeze as directed.
*This recipe is for a large ice cream maker-do the math for a smaller version
Here is the recipe (somewhat modified) my mother used. She had farm fresh eggs and plenty of cream and milk.
MOM FRY’S HOMEMADE ICE CREAM
Figure one egg (or equivalent amount of Egg Beaters) for each quart of ice cream you are making.
One half as many cups of sugar as the number of eggs 1-1 1/2 teaspoons pure vanilla or to taste; few drops of lemon extract; dash of salt.
Beat these ingredients together until light and fluffy. Add 1-1 1/2 boxes of instant pudding mix, any flavor desired and beat a little longer. Add 1 quart cream or half and half (more or less as desired) and beat again. (I have used liquid coffee creamer for lactose intolerant people.) Pour into ice cream canister and add enough whole milk to fill the can about 3/4 full. Freeze as directed.
CHOCOLATE MALT ICE CREAM
For 1 gallon of ice cream:
1 small pkg. of instant chocolate pudding mix
2 eggs or equivalent amoung of Egg Beaters
1 1/2 cups sugar
1/2 cup cocoa powder
1 1/2 cups malted milk powder
1 cup whipping cream or liquid non-dairy coffee creamer
2 pints half and half
Whip the eggs; add sugar, cocoa. Add other ingredients alternately with malted milk powder. Add to freezer can and enough whole milk to fill the can 3/4 full. Freeze as directed.