Home Made Ice Cream

The basics with an ice cream maker:

* when putting your salt and ice around the canister, layer them
* when the machine stops churning (it's done) take out the paddle turny thing (technical term = dasher) being very careful not to get any salt into the ice cream, replace the lid, and cover the lid with ice (no salt) and a towel. this helps the top of the ice cream to freeze a bit more.
* time to churn is usually about 20 - 30 minutes
* home made ice cream does not set up hard unless you put it in the freezer.

Food Sorage Ice Cream - Lousie Day

1 1/2 qt bottled apricot juice
1 gal of frozen peaches
2 tsp lemon juice
1 pt whipping cream
1/2 - 3/4 qt half and half
3 c sugar

Blend the frozen peaches with the apricot juice until you get the texture you want. Place all ingredients in the ice cream maker and churn. When the machine stop turning take the dasher out, replace the lid, and cover with ice and a towel to help the top freeze harder.

Frozen Fruit Ice Cream - Merilyn Seifert

1/2 gallon vanilla ice cream
1/2 gallon pineapple sherbet
small bag frozen raspberries or strawberries
5 bananas, cubed

Place ice cream in large bowl and let soften just enough to be mixed. Fold in thawed frozen fruit with their juice and the bananas. Mix thoroughly being careful not to let it melt and refreeze. It needs to refreeze for about 8-10 hours.

Fickel Brickel Icecream

1 Pint Heavy Cream
1 Can evaporated milk
1 small package vanilla instant pudding (if you have the pudding from the cannery, about 1/2 C)
1 can sweetened condensed milk
1 quart whole milk
3/4 Cup sugar
4 tsp. vanilla
3 candy bars crushed (Butter Fingers, Skors, or Heath bars work very well)

Combine all ingredients except candy. Stir well and churn in ice cream maker until it is a soft texture. Add crushed candy bars and finish churning ice cream.

Makes 4 quarts.
From my friend Verna Lou Gledhill

This is not a low cal, or low fat recipe.

Shelley Taylor