4th of July Ice Cream

Nothing means summer like homemade ice cream. In our family it doesn't even have to be summer to get out the freezer. Homemade ice cream is a tradition from my husband's childhood. We have upgraded to an electric freezer however, and he can keep his stories of hand cranking the second freezer full while his brothers enjoyed the first freezer's goodness.
Another change we've made is an important one for food safety. Cook the eggs! Because of the risk of salmonella, eggs should not be consumed raw in any food - ice cream, cookie dough, eggnog, or anything else. Salmonella can be very serious, and even life threatening to to infants, older people, pregnant women, and people with a weakened immune system. Definitely not worth the risk! Eggs have an important role in ice cream, making it creamier and richer. So, just cook the ice cream mixture.
Fat is also important, even when we're trying to cut back on calories and fat. Fat freezes differently than water and helps the ice cream from becoming ice-cube-hard. So don't try skimping and using skim milk. Our favorite ice cream shop is the K-State Call Hall Dairy Department. Besides cones and dishes and malts, you can also by half-gallons of ice cream there. That ice cream has such a high butterfat content that you can take it right out of the freezer and scoop up a serving. Reduce your calories and fat intake by eating smaller portions.
Here's a good recipe for an easy to prepare, and tasty, ice cream for your 4th of July.

4th of July Ice Cream


4 cups whole milk


2 cups sugar


6 eggs


3 Tablespoons flour


dash of salt


2-3 teaspoons vanilla extract


1/2 teaspoon lemon extract


4 cups half and half

Heat the milk and sugar over medium heat. Beat the eggs in a medium size bowl until thick. Slowly add the warm milk mixture to the eggs, add enough milk so the bowl feels warm to the touch. Return the rest of the milk mixture to the heat. Add 3 tablespoons flour, dash of salt. Whisk in the eggs, whisking and heating until the mixture is thick (I put a thermometer into the liquid until it reaches 160 degrees.) When the mixture is thickened, remove from heat. Cool. Add 2-3 teaspoons of vanilla and 1/2 teaspoon of lemon extract. Refrigerate until cold, or overnight. Add 4 cups half and half. Stir. Pour into the ice cream maker and follow the manufacturers instructions for freezing. For a creamier ice cream use whole cream instead of half and half. 

From Karen Blakeslee

K-State Extension Food, Nutrition, Dietetics and Health

Happy Independence Day from our family