DIYIssue 29pulse

Wholesome Ice Cream, Handmade

By Ashley Stinson

 I scream, you scream, we all scream for ice cream, and in July you can scream your very loudest while you celebrate national Ice Cream month. You could celebrate the month by buying a few tubs at the store, or you could do something really special and make your own.

Homemade ice cream tastes great, can be made in just about any flavor you think up, and is always a big hit at any Fourth of July party or summer get together—and it’s not as hard to make as you might expect.

There are a few ways to make ice cream, but having a dedicated ice cream maker is the fastest way. Old fashioned ice cream makers consist of a metal canister which sits inside a much larger bucket, and a yoke with a paddle which is either motor-powered or hand cranked. Ice and salt are stacked up in layers between the larger bucket and the metal canister while the paddles churn the liquid ingredients in the canister. This sort of machine creates a lot of water as the ice melts, so it’s best done outside.

A cleaner alternative to an old fashioned ice cream maker is a newer, self-contained model, which consists of a double-walled canister with cooling gel in the middle and negates the need to use ice and salt in the process. In either case, for best results the empty canister should be thoroughly chilled in the freezer before the ice cream making process begins.

How to Make Peach Ice Cream

Our favorite summer ice cream is good, old fashioned peach. In a blender, finely dice three fresh, ripe peaches, and then add 1/3 cup of sugar and a squeeze of fresh lemon juice and set aside. Heat one cup of milk and one cup of cream together in a saucepan until it just begins to steam while you beat 1/3 cup of sugar into two egg yolks.

Once the yolks are light, add the cream mixture one splash at a time into the egg mixture, quickly stirring, until the cream is fully incorporated into the egg. Add this liquid back into the saucepan and cook, stirring, until it thickens slightly.

Take off the heat and stir in peaches and a splash of vanilla extract, before placing the mixture in the fridge to cool. Ice cream turns out best
if the liquid mixture is well chilled, and letting it sit for six to 12 hours in the fridge will give it time for that fresh peach flavor to infuse throughout.

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