This week has not been that bad, but last week was HOT! I decided to make homemade ice cream in an effort to beat the heat.
I have a cheapo ice cream freezer that I got on clearance at Target for like $15. It's not the best, but seeing as I only make homemade ice cream once a year, I have hardly ever been able to justify the expensive wooden kind. Even though this is a cheap, plastic kind, I still prefer it to those kind where you freeze the bowl and don't use ice/salt.
There are tons of great recipes out there for homemade ice cream or custards. I went the easy route and used my Mom's recipe because it is tried and tested (and did I mention easy?).
Homemade Vanilla Ice Cream
6 eggs beaten
3 2/3 cups of sugar
3 teaspoons of vanilla
2 tall cans of Pet (evaporated) milk
1 small carton of half & half
finish filling with regular milk
Now I know people get all crazy about the raw eggs, but we've been eating this for years and all has been well.
Here's another one of my Mom's recipes that I really like (gosh I may just have to break out and make another round of homemade ice cream this year!)...
Tutti-Frutti Ice Cream
1 can Eagle Brand milk
1/4 cup lemon juice
1/2 cup sugar
3 ripe bananas, mashed
1 (8 oz.) can crushed pineapple (undrained)
1 (11 oz.) can mandarin oranges (drained and chopped)
1 cup water
3 cups milk
Combine first 7 ingredients; blend well. Add water and milk. Pour mixture into freezer can of a 1 gallon freezer. Freeze according to freezer directions. Allow ice cream to ripen at least 1 hour (does this mean that you should let it sit for one hour before eating it? Mom?).