When we were kids I remember my dad setting up an old fashioned ice cream churner on the back porch and we would all take turns cranking it. It was hard work, and it took forever, but it was typically the best ice cream we would eat all summer.
My grandparents will sometimes still make their banana ice cream this way, sitting the container on the tail of the pickup with each of us taking turns to spin it. Luckily, with my homemade ice cream I get to cheat a little bit. One of our wedding presents was a Cuisinart Ice Cream Maker that does the spinning for you. Which may take away some of the memories, but when you're the only one making it, pretty convenient.
So this weekend I decided to try my hand at it again, making both a simple vanilla, and a butter pecan (my dad's favorite)
1 teaspoon salt
1 cup whole milk
3/4 cup sugar
pinch of salt
2 cups heavy cream
1 tablespoon vanilla extract
For the Butter Pecan, add these two ingredients
4 tablespoons unsalted butter
1 cup pecans
Makes about 5 cups
In a medium bowl combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. It's best to cover and refrigerate for 1 to 2 hours. We substituted skim milk for the whole milk and the recipe turned out good, but it was purely because we had skim in our fridge. Less calories I suppose, but who cares when you're eating ice cream?
We substituted skim milk for the whole milk and the recipe turned out good, but it was purely because we had skim in our fridge. Less calories I suppose, but who cares when you're eating ice cream?
Pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will be soft and creamy. I prefer it a littler firmer, so I put it in the freezer for at least two hours. Then you can top with whatever you like! I prefer chocolate chips, but Reece's cups are always a good choice, or use it to make one of the best milkshakes ever!
For the butter pecan recipe, only two alterations are needed. Melt the butter in a medium skillet, add the pecans and a teaspoon of salt. Cook this over medium heat, until the pecans are toasted and golden. Stir frequently for 6-8 minutes. The smell is heavenly. Remove from heat, strain the remaining butter, and allow to cool. About five minuted before your ice cream is done in the mixer, add the pecan to the mixture.
Seriously so good and simple! Not sure why I don't keep some made on hand more often! Hope you enjoy!