Old Fashioned Churned Peppermint Ice Cream

ChurnedIceCream_5

In early August, Curtis and I went up to my family house in NH for our family reunion. It’s always a lovely time, and one of my favorite parts is when my Great Uncle Ron makes his homemade Peppermint Stick Ice Cream. He makes it in his old fashioned ice cream maker and we all take turns churning (it’s really not as hard as it sounds, promise!). It’s super rich and comes out the most beautiful pink color!

Since this is the last weekend in August and you might be going away this weekend and/or next for Labor day, we figured we’d share this fun recipe! And I know the odds of you all having an old fashioned ice cream maker isn’t necessarily high, but if you do, or are interested in buying one, this recipe should be on your list!

It makes about 3 Quarts, and you are going to grind or crush:
1 1/2 lb peppermint stick candy (*optional – reserve some larger pieces of candy to add later for texture)

Soak candy for 4 hours in:
6 cups milk

Add to it:
6 cups cream

Instructions:
Mix together ingredients, and fill canister. Only fill three fourths full to allow for the expansion of the frozen cream.

To pack an old fashioned ice cream maker:
Allow from 3 to 6 measures of ice to 1 measure of coarse rock salt. The larger proportion of salt will bring quicker results, but the cream is finer grained when it is frozen slowly. Place canister containing ice cream mixture into bucket. Pack the bucket one third full of ice before adding any salt, then add the salt, and the remaining ice and salt in alternate layers around the container until the bucket is filled.

Turn the cream slowly at first until a slight pull is felt, then turn it rapidly. If the ice cream is to be used at once, turn it until it is very stiff. If the ice cream is to be left to chill, turn it only until it is the consistency of thick sauce. (If you do this with a group of people, it is fun to take turns!)

Pour off the salt water in the bucket. Wipe the canister lid carefully, remove it, remove the paddle, scrape it and pack the cream down with a spoon. Cover canister with plastic wrap and replace lid. Repack the bucket using 4 parts of ice to 1 part of salt. Cover with newspapers and a blanket to insulate and hold it in place.

Let it sit and rest until ready to use, but for no more than two hours.

Our favorite way to serve it is with chocolate chocolate cake 🙂

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