By Marcelle Bienvenu

In the not too distant past, the process of making homemade ice cream was just as eventful as the enjoyment of eating the creamy, smooth and very rich concoction.

Before those fancy-swanky electric ice cream machines that are attractive enough to set right on your gleaming kitchen counter, there were the old-fashioned ice cream makers. They were composed of a metal canister into which the ice cream mixture was poured. The canister was fitted with a paddle, sometimes referred to as the dasher. The canister fitted into a wooden or plastic bucket to which was attached a hand crank. More modern versions have an electric crank.

The whole ritual of making ice cream was something we, as children, adored. Papa would check the gears, clean the metal can and dasher and inspect the wooden tub while Mama stood over her pot of simmering custard made with yard eggs, whole milk, and sugar, which was then cooled before fresh fruit might be added.

Then, off we would go to the local ice factory to get blocks of ice which had to be chipped with an ice pick into small pieces to fit between the can and the tub. (Nowadays a quick trip to the local convenience store for a couple of bags of crushed ice does the trick.)

Then the cranking began. The youngest first since it was easier in the beginning. By the time it was getting harder to crank, the oldest took over. The sound of the crunch of the ice and rock salt against the can was music to our ears. Then the bucket had to be wrapped with gunnysacks or newspaper to keep it cold while the ice cream cured. We argued over who was going to lick the paddle when it was removed. Then when Papa announced “it’s time”, we went into a frenzy.

Nowadays, most of the ice cream custards require little or no cooking. The bowl or canister into which the custard is added is pre-chilled, then put into the freezer. In practically no time at all, and with very little effort, voila’, you have ice cream. All the fun of making ice cream has vanished. But at least we have the fun of eating that wonderful velvety soft ice cream!

Why not indulge and have your very own ice cream party for your family, neighbors and friends on a hot afternoon?

Here are several recipes. Oh, and let me give you a little tip if you want to use fresh fruit in the ice cream. To prevent the fruit from freezing, soak them in a little brandy for a couple of hours before adding them to the custard.

Here are two glorious ice cream recipes. Try them right away because summer is definitely here!

MAMA’S ICE CREAM

FIG AND GRAND MARNIER ICE CREAM

GINGER ICE CREAM

Filed Under: Food Talk