The sound of an ice cream machine churning away sends me straight back to my childhood. My favorite was a simple recipe combining soda pop and sweetened condensed milk, churned for what seemed like an eternity in an old ice cream maker, packed with rock salt and ice, surrounded by towels to keep in the cold. My cousins and I would sit around with great anticipation, just waiting for the ice cream maker to stop. We’ve gathered up three recipes for you to enjoy with friends and family, all summer long.
Soda Ice Cream
•(1) 2-liter bottle favorite soda (Orange Crush, Big Red, Nu-Grape)
•14 oz. sweetened condensed milk (you can use fat-free)
Start with cold ingredients! Add soda to the freezer canister of your ice cream maker first, then sweetened condensed milk, stir gently to combine.
Freeze in accordance with ice cream maker’s directions. If you have trouble getting the mixture to freeze, try these tips:
— Run your ice cream maker in a cold environment, not outside in the hot sun.
— Replace at least a portion of the ice and re-salt if the ice/rock salt mixture becomes too melted.
Strawberry Ice Cream
•1 pound strawberries, trimmed, halved if large
•3/4 cup sugar
•3/4 teaspoon fresh lemon juice
•1/8 teaspoon salt
•2 cups heavy cream
Using a potato masher, coarsely mash berries, sugar, lemon juice, and salt in a large bowl.
Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth.
Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.
Freeze mixture in ice cream maker then transfer to an airtight container and place in freezer to firm up.
Chocolate Cherry Ice Cream
•3 cups heavy cream
•3 cups whole milk
•1 cup white sugar
•(1) 10 oz. jar maraschino cherries, with juice
•8 egg yolks
•2 teaspoons almond extract
•12 oz. bittersweet chocolate, chopped
In a large saucepan over medium heat, combine cream, milk, sugar, and juice from the jar of cherries. Bring to a simmer, then remove from heat.
Add egg yolks to a large bowl, then whisk in hot cream mixture, about 2 tablespoons at a time, until you have added a total of 2 cups.
Whisk the yolk mixture into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon, about 170° F.
Pour mixture into a container, cover, and refrigerate 4-6 hours.
Chop reserved maraschino cherries. Add cherries, almond extract and chocolate to the cold mixture. Pour into ice cream maker, freeze in accordance with ice cream maker’s directions.