My Mother's Ice Cream (recipes From Sweet Yesterday)
Author/Submitted by: Thelma Allen posted to Recipelu by Carol - PA
Ice Cream/Frozen Yogurt
a little vanilla
milk to fill 1/2 gallon bucket
Beat 2 eggs (separated, then together). Beat 1 cup sugar into the eggs gradually and add a pinch of salt and a little vanilla. Add 1 cup of cream to this mixture and finish filling a 1/2 gallon syrup bucket with milk, leaving 1/2-inch at the top. Then the syrup bucket was put in a larger bucket surrounded by ice and salt. We took the small bucket and turned it back and forth with our hands planted firmly on the bucket lid. We had to open the bucket several times and stir the frozen mixture from the sides, until it was ready to eat.
Ice cream was made on the front porch only on Saturday nights in the summertime; the only time we had ice. There was always a bed on the porch in the summer, when we got cold from eating ice cream, we jumped in bed and covered up. When we got warm, we got up and ate some more.
Somehow, I have to feel sorry for the kids who haven't had that kind of ice cream or the experience of making it. Most ice cream freezers now are electric. I still have a gallon and a half cranked freezer, and my grandson prefers it. We make it in the kitchen sink, but I think it would be more fun to make it on the back porch or under a shade tree. There was, however, no dasher to lick in my mother's syrup bucket method.
The method of ice cream has never been changed. It no doubt, had to be the favorite American dessert -- maybe the whole world. Let's not neglect this tradition. It's so delightful and something grandmas can do with their grandchildren. They won't forget the pleasure of lickin