It's been blazing hot
here with local weather stations hitting record temperatures for June.
Meanwhile, our fridge is full of excess milk that I'm too tired to turn
into cheese.
"Homemade ice cream?"
Mom suggested. You don't have to ask me twice --- I'm sold!
I wanted to make a very
simple ice cream, so I first mixed the following ingredients and began
to warm them over medium-high heat:
Meanwhile, I mixed these
other ingredients:
I added the cornstarch
mixture to the warming chocolate mixture, then heated until just barely
boiling to thicken my chocolate milk. After that, I removed the mixture
from the heat and cooled it thoroughly in the refrigerator.
Part two began three
hours later when I froze the ice cream. I don't have any fancy
equipment, but I do have ice cube trays, table
salt, random cleaned out food containers, and a hammer. That appeared
to be quite sufficient.
I crushed the ice cubes with
the hammer, mixed in salt, and packed the frozen salt water around the
small jar inside the larger container. Then I rocked the outer
container with my foot (like a cradle) for about ten minutes, at which
point I really should have added more ice.
Since I was out of ice, I instead, stirred the halfway frozen ice cream
and put it in the freezer. Another couple of stirs at hour intervals
resulted in a delicious dessert that didn't seem to suffer from lack of
cream and eggs.
Yes, I'll definitely be
trying this again with a larger batch soon. I think I'll freeze a tray
of salted water next time, though --- after all, if I'm going to be
whacking my ice with a hammer, I might as well get the colder cubes the
easy way.
We love to freeze our seasonal fruit, and then put it in the food processor with some milk and sometimes a bit of sugar. Whiz it up and it is like ice cream. Put it in the freezer and stir it vigorously every 20 minutes and it becomes much more like ice cream.