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TEXARKANA, Ark. –
Nothing says summer like an ice cream freezer full of homemade ice cream. I remember
from my childhood, taking turns with my sister as we sat on the ice cream bucket while
dad cranked to make that delicious, cold treat. Most people now use the electric models,
which still makes great cold ice cream.
I remember mom in the kitchen getting everything ready. She would be standing over
the stove beating farm fresh eggs, slowly adding sugar, and then stirring in cans
of evaporated milk and regular whole milk. If we were lucky she would add some pureed
strawberries, peaches or blackberries. I never understood why she was cooking the
mixture to go in the ice cream container when dad had to crank it that much longer
to get that creamy treat.
Little did I know at the time that mom was actually making a cooked custard with the
egg mixture and keeping us away from a food borne illness such as salmonella.
If you just don’t want to use the cooked custard version, there is an alternative
to safe "raw egg" dishes. That alternative is to substitute the raw egg called for
in your recipe with the whole refrigerated or frozen whole liquid pasteurized eggs
found in cartons at the grocery store in the produce dairy/eggs section or in the
frozen food section. The pasteurized egg product needs to be the whole egg and not
just the whites or the texture of the ice cream will not be what you expect-rich and
Besides the egg issue, there often is a concern about making ice cream that is a lower-fat
version. The more fat that is in the milk or cream, the smoother the frozen mixture
will be. You would be satisfied with substituting 2% milk for half-and-half or whipping
cream in your recipe. However, if you choose to use 1% or skim milk, you will end
up with Ice Milk with lots of ice crystals and low volume, since there is no or little
fat to whip.
Homemade ice cream is one of those sometimes foods and it’s not the time to replace
some or all of the sugar with artificial sweeteners. Sugar raises the freezing temperature
of the mixture so you can freeze it with ice, water and salt. It also helps to make
the mixture easy to dip when frozen.
Ingredients in making homemade ice cream and cooking do more than provide flavor.
Cooking is a science! There is nothing wrong with making ice cream rich, creamy and
smooth-using sugar, pasteurized milk with plenty of fat, and pasteurized raw eggs
to make it safely. Or, choose a cooked recipe or eggless version from the beginning.
I know there are many who will say they have always made their homemade ice cream
with raw eggs and have never gotten sick. But why keep tempting fate. Instead try
one of these homemade ice cream recipes that follow current research-based recommendations
to be safe. The one I use all the time in the summer is My Favorite Homemade Ice Cream.
Don’t forget to visit the farmers market for your fresh, locally grown fruit to add
to your ice cream mixture, or to add on top. They currently have Nashville peaches,
blackberries, and blueberries, to name a few.
For more information, contact the Miller County Extension Office, 870-779-3609 or
visit us in room 215 at the Miller County Courthouse. We're online at firstname.lastname@example.org,
on Facebook at UAEXMillerCountyFCS/CarlaHaleyHadley, on Twitter @MillerCountyFCS or
on the web at uaex.uada.edu/Miller.
No Egg Peach Ice Cream
2 1/2and one-half pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups milk, or as needed
Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
In a gallon ice cream freezer container, mix together the peach mixture, sweetened
condensed milk, evaporated milk, and vanilla. Pour in enough milk to fill the container
to the fill line, about 2 cups. Follow the manufacturer's instructions to freeze
the ice cream.
My Favorite Homemade Vanilla Ice Cream
2 ½ cups sugar
7 cups whole milk
3 cups whipping cream
2 1/2 tablespoons vanilla
1/2 teaspoon salt
Beat eggs until light. Add sugar gradually, beating until thick. Add 3 cups of the
milk. Heat till thickened. Add remaining ingredients; mix well. Pour into 5-quart
freezer can. (If using electric freezer, follow manufacturer’s directions.) Adjust
dasher and cover. Pack 6 parts crushed ice and 1 part rock salt around can. Continue
to add more ice and salt to maintain level. Freeze according to directions for your
freezer. Yields: 5 quarts.
By Carla Haley-Hadley County Extension Agent - FCSThe Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Carla Haley-Hadley County Extension Agent - FCS U of A Division of Agriculture Cooperative Extension Service 400 Laurel Street, Suite 215 Texarkana AR 71854 (870) 779-3609 email@example.com
The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative
action institution. If you require a reasonable accommodation to participate or need
materials in another format, please contact your County Extension office (or other
appropriate office) as soon as possible. Dial 711 for Arkansas Relay. The Arkansas Cooperative Extension Service offers its programs to all eligible persons
regardless of race, color, sex, gender identity, sexual orientation, national origin,
religion, age, disability, marital or veteran status, genetic information, or any
other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.