Summer has officially reared its beautiful, hot head. Which means one thing in my world. Ice cream. Homemade ice cream, specifically.
Homemade ice cream is kind of a big deal in my family. Our Fourth of July celebrations literally revolved around ice cream when I was growing up. We’d all go over to my grandparents house and us grand kids would head straight for the pool. My grandmother had homemade ice cream all ready to be churned. By hand. Yes, my grand parents had an old fashioned ice cream maker with a big ol’ handle to churn the ice cream. So from youngest to oldest, the grandchildren would hop out of the pool and crank that ice cream maker 50 times. Thankfully am one of the youngest, so I got off easy.
**DISCLAIMER. To keep me from being disowned, I am not comparing my grandmother’s homemade ice cream to this ice cream in anyway. Her recipe is superior in every way. (I may still be disowned for posting a different recipe, or for even admitting that I ever made different ice cream.)
My grandmother’s recipe, which she has named Sharyn’s Splendid Ice Cream, is indeed splendid in every way. The ice cream is cooked, so you start it on the stove, cool it off, and then churn it. Sometimes I need easy. Easy and good. (Notice I did not say splendid.) Especially when little kids want to help with everything in the kitchen, and I’d rather have 23 root canals than do extra dishes.
So… here is the easiest ice cream ever.
Put ice and ice cream salt on the outside bucket of the ice cream maker. Add some salt over the ice cubes.
Turn that bad boy on. Churn the ice cream for about 40 minutes or until the ice cream is thick. It won’t get as thick as the store bought stuff. You will need to keep an eye on the ice. If it starts to melt, add more and sprinkle more salt on top. The ice cream machine will start to turn slower when its done. You’ll know it when you hear it.
- 4 cups half 'n half
- 2 cup heavy whipping cream
- 3 teaspoons vanilla extract
- 1 cup sugar
- Ice cubes
- ice cream salt
- Add half n half, heavy whipping cream, vanilla, and sugar into the metal tin of the ice cream maker.
- Stir until sugar is dissolved.
- Place metal tin into the bucket of the ice cream maker. Surround with ice and ice cream salt.
- Churn ice cream for 20-40 minutes or until the ice cream has a thick consistency. You will have to keep an eye on the ice and add more as it melts.
- Serve immediately.
This is my favorite ice cream maker. I bought it in college, and it’s been with me every summer, ever since. Mostly my mother-in-law used it and she loved it too. Its simple and classic and can make a ton of ice cream, if you’re serving a crowd. (affiliate link.)
Root Beer Float
Root beer floats are one of my favorite desserts, and they are even better with homemade ice cream. The only root beer to use for root beer floats is Henry Weinhard’s. (Not an ad.) This root beer is incredibly creamy. Adding it to homemade ice cream is like floating on a big creamy cloud.
Dipped Waffle Cones
I remember one of my friends dipping waffle cones and adding sprinkles for one of her birthday parties. Her ice cream cones were so cute and festive! I love this idea for any holiday or party. Just warm up some white chocolate, almond bark, or white candy melts, dip the cones, and add your sprinkes. Place on wax paper to dry.