Sample Articles

Extra from Volume 9#3

strawberry ice cream
Ashley L.

Ice Cream Base:

2 ½ cups of milk
1 ¾ cups of white sugar
½ tsp. of salt
2 cups of half and half
1 Tbsp. of vanilla extract
3 cups of heavy whipping cream

Strawberry Puree:

4 cups of Strawberries
½ to 1 cup of white sugar (depending on how sweet the strawberries are)

Scald milk until bubbles form around the edge of the pot. Remove from heat and add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and heavy whipping cream. Add Strawberry Puree and stir well. Cover and refrigerate for 30 minutes. Freeze and enjoy!

ol' time vanilla ice cream
Rebekah S.

2 eggs
1 can sweetened condensed milk
½ cup turbinado sugar
1 pint heavy whipping cream
1 pint half & half
¼ teaspoon salt
2 ½ tablespoons real vanilla extract

In a large mixing bowl whisk the eggs, then add the condensed milk. Whisk together until it is well mixed. Add turbinado sugar and mix well again. Then add the heavy whipping cream, half & half, salt, and the vanilla. Mix. Chill in the refrigerator for about 4 hours before freezing. Freeze according to the directions for your ice cream freezer. Delicious!


thomas jefferson vanilla ice cream
Sarah B.

“Here is a delicious recipe we enjoy. We like topping this ice cream with chocolate chips, coconut, and marshmallows. If you’re using vanilla extract, stir it into the cream mixture after the ice-water bath.”

2 quarts heavy whipping cream
1 cup sugar
1 vanilla bean or 1 tablespoon vanilla extract
6 egg yolks, lightly beaten

In a large heavy saucepan, combine cream and sugar. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around side of pan, stirring to dissolve sugar. In a bowl, whisk a small amount of the hot mixture into egg yolks. Return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160; stirring constantly but gently. Do not boil. Immediately transfer to a bowl. Place bowl in a ice-water bath for a few minutes, stirring occasionally. Discard vanilla bean. Press waxed paper onto surface of custard. Refrigerate until cold. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacture’s directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 4-6 hours before serving. Repeat with remaining mixture.

kefir ice cream
Emily P.
"We love this recipe! I have had fun experimenting with the flavors. Some of our favorites include, chocolate syrup, mixed berries all blended up and just plain."

3 cups milk
3 cups kefir
2 teaspoons vanilla
6 egg yolks
1 cup honey (we use 1/2 cup)

Place all ingredients in blender, blend for 1 minute. Put in the freezer for 20 minutes (or until chilled). Pour into ice cream maker and process with machine's instructions.

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