Winter…Time for Making Ice Cream

Note how the liquid looks on the spoon. This indicates it is not thick enough for freezing.

In the early days of our  marriage, we got a new ice cream freezer.  The plastic tub did not insulate the cold as well as the old-fashioned wooden ones did.  So much cold escaped that the freezing took a tremendous amount of time.  The ice cream tasted fine, but the amount of work required with the new plastic product hindered us.

Here you can see the coating of the spoon. The custard is now cooked enough for making ice cream.

When we moved to the farm, we inherited the old ice cream freezer.  We still churn with the old hand-crank method.  It takes time and effort. Yet, it makes the experience a family or group event.

After cooking the custard, it is refrigerated to cool. Then it is put into the ice cream can and it is ready to freeze. Cold custard makes the freezing go more quickly.

Ice cream companies consider winter a slow time for marketing their  product, at least in the frigid parts of the world.  Folks enjoy their hot cocoa instead.  But for us, it is a prime time for making it.  The reason: snow is the magic ingredient for ice cream-making, not ice.  It packs easily during the freezing process.

In fact, this past week we had a birthday to celebrate.  The birthday boy requested home-made ice cream.  We did just that.

The day before the event, I cooked up the custard recipe for my ice cream recipe. After it thickened I refrigerated it over night.  The next day, I poured the thoroughly chilled mixture into the freezer can for freezing.

The wire basket will table the ice cream maker, The snow will freeze the ice cream mixture. It pack nicely around the ice cream can inside of the wooden bucket.

We collected the equipment in the basement.

Dad churns, his helper packs the snow around the metal can holding the ice cream mixture.

The family gathered around for the work and entertainment.

This treat takes teamwork.

Snow and salt are packed down with the old broom handle.  The salt melts the snow at a colder temperature than 32° F.  Hence, the low temperature of the melted snow works to freeze the contents of the ice cream can.

What a treat!

Look, the snow did its job.  The churning took time, but the wait was worth it.

photo credit:Bretta Grabau
photo credit:Bretta Grabau
photo credit:Bretta Grabau
photo credit:Bretta Grabau
photo credit:Bretta Grabau
photo credit:Bretta Grabau
photo credit:Wenda Grabau