When my brother and I were young, our dad made ice cream as a treat for all the relatives coming over for a huge family get together. Nothing was artificial. Even the ears of corn were picked while mom boiled the water.
Do you remember the children’s song, “I scream you scream we all scream for ice cream”?—well, we can all scream about homemade ice cream. When you want the rich flavor of ice cream, you will not find it packaged as ice cream in the grocery store. What the store ice cream consists of is about 60 different additives and chemicals that imitate real flavor and actual color. These additives also give the store bought ice cream an artificial creaminess, fake texture, and other chemicals to prevent little ice crystals from forming when it is stored in the freezer. Ice cream manufacturers do whatever they can to cut the costs for the real thing. Their bottom line is more important.
When you read the label you will know some of the ingredients. Some companies use honey rather than sugar to sweeten ice cream. They also use carob, a substitute for chocolate that is cheaper rather than chocolate syrup.
The finest ingredients use whole milk or cream, real fruit and nuts, natural flavors with no coloring added, no fillers, or chemical emulsifiers.
When you want to relish the best taste and savor the finest additions to ice cream, making your own will give you that. If you long for the goodness and flavor of old-time ice cream, make your own. It is easy to make, easy to clean up, and your family will love you for it.
With only 5 ingredients, you can whip up this tasty chocolate delight quickly. You can add nuts, chocolate chips, banana chips, and raspberries are heavenly. Add instant coffee for a mocha flavor. For trips and picnics, put this in an electric ice chest to keep it icy cold until you serve it. You must first freeze it in your home freezer or it will melt.
- 1-1/2 cups whole milk
- 2 cups heavy cream
- 1/2 cup unsweetened cocoa powder such as Hershey
- 1-cup sugar
- 1-teaspoon pure vanilla extract
- Combine and stir the milk, cocoa powder, and sugar. It should dissolve completely.
- After it is incorporated, stir in the heavy cream and vanilla.
- Refrigerate for 30 minutes before putting it in your ice cream freezer or plastic container. You want it to be cold to freeze faster.
- Stir again before freezing.
- Yield: 1-1/4 quarts
For a more rich and luscious vanilla flavor, use a vanilla bean to equal the amount called for in the recipe. Make a banana split or put into a nice glass ice cream sundae pedestal footed dish with a dollop of whipped cream and a cherry. On the other hand, make cones for the kids.
Using thermoelectric coolers on a long trip, help it out and add dry ice to keep things frozen and very cold. Ice blocks will help also.