August 10, 2006

Vanilla Ice Cream - Gluten Free

I have fond memories of eating home made ice cream in the summer. A gluten-free and organic version of vanilla ice cream has been on my wish list.

When I was a kid, my parents would invite a number of friends over for a summer barbecue and the dessert would be brownies and ice cream. However, in order to have ice cream you had to help crank the churn. All the kids would line up to take a turn working the crank. Sometimes two of us at a time would try to put that handle around. After a few minutes, one of the dad's would come over and say, "If we want ice cream tonight guys, I need to put some spins on that handle!"

These were always great parties. When the ice cream was finally declared ready and was served, the silence was amazing. Everyone sat and savored their cool and delicious ice cream. We had our reward and it was fabulous.

At our house, I like to make up the ice cream early on Saturday morning and put it in the freezer to chill down. Then we go out to do the yard work or clean up the cars. By the time we've finished taking care of the lawn, everyone is ready for a rest and we start up the barbecue grill. After dinner, we have brownies and ice cream. Our sweet reward for a day of working in the sun.

I have wanted an ice cream churn for a while and my family remembered my interest in making ice cream. For Mother's Day, they gave me an ice cream bowl attachment for my Kitchen Aid stand mixer. This baby 20 minutes it has a nice soft serve which is ready to eat. If you prefer it harder...put the ice cream in another container and let it freeze for about 4 hours... or less if you don't have the patience to wait that long.

My Mom's recipe for Vanilla Ice Cream was made for a 5 to 6 Qt. traditional or electric ice cream churn. I have modified her recipe in size and by using half & half plus whipping cream.

Mom's Vanilla Ice Cream Recipe

6 pasteurized eggs, whole
2 cups white sugar
1 can condensed milk
1 can PET cream by Carnation
1 Tb Vanilla
Add milk until you get to the fill point on the cannister.

Note: This ice cream recipe is not cooked prior to churning.

No Cook Vanilla Ice Cream Recipe (makes 1 Qt)

3 pasteurized eggs, whole
1 cup white sugar
1 1/2 cup half and half
1 cup heavy whipping cream
1 Tb vanilla (mine is homemade)

Place in an already blending Kitchen Aid ice cream attachment. Allow to mix for 20 minutes. Transfer to a freezable container for storage and serving.

This is a quick and delicious ice cream and a family favorite. It gets 5 yes votes at our house, because our dog loves ice cream too.

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