Home-Made Ice Cream
Every Fourth of July brings back sweet memories and smells of spending the day at Grandma and Grandpa Hardy's. The smoke from the fireworks that lingered in the air on hot, humid days, T-Bones sizzling on the grill and the anticipation of Grandpa's Home-Made Ice Cream with fresh strawberries. Of course, Grandpa wasn't the only one hard at work.
Mom, Grandma and my aunts always spent the day preparing salads, desserts and, of course, Grandma Hardy's birthday cake because her birthday just happened to fall on Independence Day.
The "boys" spent most of the day outside, lighting fireworks and tending the grills. Our gatherings were always quite large and grandpa, dad and my uncles tended more than one grill to get the steaks ready. The T-Bones usually covered most of our plate so we'd usually have to go back for seconds if we wanted the salads or pile them on top. However, at that age, the kids always thought it was gross if one food touched another.
For anyone that knew Grandpa Lloyd, this picture would be considered pretty fitting. He was very animated and surely put a smile on the face of everyone he met through a kind word, but more-often-than-not, a practical joke. His jokes and wit are too numerous to mention here but there's one thing we grew accustomed to after every holiday meal and that was his home-made ice cream and the looming brain freeze.
This treat has become a tradition at our house that we hope will be passed along for generations to come.
Another tradition is Team Hardy getting the best price the market will bear on your property. 25-years of advertising experience has taught John how to brand practically anything. Want to get the best price on your home? See what real estate descriptions can do, click here. Call or text me today, (402) 639-8558 and we'll set up your free consultation.
2 15 oz. Cans Evaporated Milk
8 Eggs*, Beaten
1-1/2 Cups Sugar
Pinch of Salt
1 T Vanilla
Mix all the ingredients together and fill a One Gallon ice cream maker with approximately 1/2 Gallon Milk (let about 1-2" at the top because the ice cream will expand as it freezes)
Cover container and place into position in the freezer. Layer ice cream salt and ice in the bucket surrounding the freezer but stay below the lid. You don't want salt water getting into your ice cream.
Turn on the freezer and watch it spin. Ice cream will be soft-serve ready in about 1.5 hours but can be put in the freezer to harden until you're ready to eat.
I use heavy cream, then top with whole milk per the directions above. You can use 2% if you want but the fat to sugar ratio changes which will make it a little less creamy. Want to see Alton Brown from the Food Network make his version of this? Nearly the same ingredients but he's a lot more patient than I am.
* Since eggs could contain bacteria we recommend they be cooked. Since eggs are easily overcooked if you do this to the eggs only, we suggest mixing the eggs, evaporated milk and sugar together in a sauce pan then cook over low heat, stirring constantly until the temperature is above 145°F for :15 seconds. Then remove from heat and add the salt, vanilla and milk.
Our ice cream maker is a Proctor-Silex 88103 Copper Top Electric Ice Cream Freezer. It's retro, wooden, steam punk.