As with a previous recipe for playing with Dairy Queen ice cream, these two following recipes call for a blog entry of their own.
Driving south from Kansas City to Lake of the Ozarks, MO we passed sign after sign advertising ‘Frozen Custard’ and when I googled what this treat might be, I found it is my Grandmother’s ice cream recipe!!! She was originally from Missouri, traveling to the Northwest as a young bride, so like a light bulb switched on, it made sense this is the origin of her wonderful ice cream.
Custards are traditionally cooked, as her chocolate ice cream recipe is, but for some reason, her vanilla ice cream is not – how I wish I’d been old enough to ask her the whys.
My Grandma Fry’s (another of those Nelson girls~Gert) Ice Cream is the best ice cream you will ever taste! There is an ongoing debate whether to leave the paddle in the ice cream maker while it ripens or remove it and let the kids fight over who gets the paddle. If you love your kids, you’ll remove the paddle. For some reason my sister and I called our maternal grandparents MoreMommy and MoreDaddy…who knows why?
MoreMommy’s Vanilla Ice Cream
2 cups sugar
Dash of salt
1 qt. milk
1 qt. heavy cream
3 T. vanilla
With a whisk or an electric mixer, beat the eggs and add the sugar and salt and combine well, making sure the sugar is dissolved. Stir in the milk, cream and vanilla. Chill in the refrigerator for a couple of hours. Make the ice cream according to your ice cream maker’s instructions. When done, take the paddle out and let the kids enjoy themselves while the ice cream sets up.
CJ’s tip: Make sure there are children around when you make ice cream – IF you have the old fashioned ice cream maker. We have such wonderful memories of my Dad making ice cream when all eight cousins were together in the summer. Starting the youngest (and the lightest) they worked up in age and weight, so that when the cranking got difficult the biggest grandchild would be sitting on the machine to help steady it. Then Grandpa made a show of getting away, with the paddle, from Susie, Sherri, Leslie, Lynnie, Tracie, Scottie, Laurie and Mattie chasing after him.
And, here’s her Chocolate Ice Cream and what a wonderful treat it is.
MoreMommy’s Chocolate Ice Cream
2 1/3 cups milk
1 1/3 tsps. flour
1/4 tsp. salt
1 cup sugar
3 squares of chocolate (bittersweet or semi-sweet, 1-oz. squares)
1 tsp. cinnamon or nutmeg
2 1/3 cups heavy cream
2 1/3 cups milk
1 tsp. vanilla
Scald the 2 1/3 cups milk in a large saucepan and set aside. In a bowl, beat the eggs then mix in the flour, salt and sugar; add this to the scalded milk. Melt the chocolate over hot water and add this to the milk and egg mixture along with the cinnamon or nutmeg. Cook until smooth and well-blended.
Cool, then add the heavy cream, the other 2 1/3 cups milk and vanilla. Refrigerate overnight before making the ice cream according to mfg. instructions.
CJ’s tip: Scalding milk means bringing it nearly to a boil. Scalding serves to kill potentially harmful bacteria in the milk and destroys enzymes that keep the milk from thickening in recipes. Pasteurization has made scalding milk unnecessary, but for some reason, I still do this step in the old recipes.