In the early days of our marriage, we got a new ice cream freezer. The plastic tub did not insulate the cold as well as the old-fashioned wooden ones did. So much cold escaped that the freezing took a tremendous amount of time. The ice cream tasted fine, but the amount of work required with the new plastic product hindered us.
When we moved to the farm, we inherited the old ice cream freezer. We still churn with the old hand-crank method. It takes time and effort. Yet, it makes the experience a family or group event.
Ice cream companies consider winter a slow time for marketing their product, at least in the frigid parts of the world. Folks enjoy their hot cocoa instead. But for us, it is a prime time for making it. The reason: snow is the magic ingredient for ice cream-making, not ice. It packs easily during the freezing process.
In fact, this past week we had a birthday to celebrate. The birthday boy requested home-made ice cream. We did just that.
The day before the event, I cooked up the custard recipe for my ice cream recipe. After it thickened I refrigerated it over night. The next day, I poured the thoroughly chilled mixture into the freezer can for freezing.
We collected the equipment in the basement.
The family gathered around for the work and entertainment.
Snow and salt are packed down with the old broom handle. The salt melts the snow at a colder temperature than 32° F. Hence, the low temperature of the melted snow works to freeze the contents of the ice cream can.
Look, the snow did its job. The churning took time, but the wait was worth it.
photo credit:Bretta Grabau
photo credit:Bretta Grabau
photo credit:Bretta Grabau
photo credit:Bretta Grabau
photo credit:Bretta Grabau
photo credit:Bretta Grabau
photo credit:Wenda Grabau
Deena Hall says
Oh it looks so yummy! Good winter for a lot of ice cream making!
grabauheritage says
Yes, it sure is. Too bad that we have to do so much snow removal that we don’t have time for the finer things.