Homemade Ice Cream

I wanted to buy some ice cream the other day but then I started reading the labels; there are so many unpronounceable items in those containers even the ones that claim to be natural. I went home without any ice cream. For some reason today I picked up a container of ice cream salt and realized I should just make my own.  I remembered there was an ice cream maker in the basement that probably had been setting there for I would guess at least 20 years and likely was never used.  Well, turned out it was a yogurt maker so it must have been from the 90’s! Says it makes great ice cream too so I am ready to go.

Homemade Ice Cream

  • 3 egg yolks
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 2 cups milk
  • seeds from 2 inch piece of vanilla bean or 2 tsp vanilla extract
  • 1 cup cream

Combine egg yolks, sugar, and salt.

In double boiler add egg mixture to 2 cups milk.  Begin heating over medium heat.

Heat until it begins to thicken stirring frequently.  It took about 20 minutes to reach desired thickness; mixture will lightly coat a spoon when ready. Chill until ready to continue.

Meanwhile get the ice cream machine ready. This one worked relatively simply; no need for crushed ice just regular ice cubes and salt ~ follow directions for your maker before proceeding.

Once mixture has cooled add cream and vanilla.

Add to ice cream chamber of maker and begin churning as directed.

It took about 25 minutes for my first batch of ice cream to be ready.

This particular maker turned itself off when ready; simply follow directions for yours.

Freeze for at least an hour before serving.

Enjoy ~ Kimberly

Homemade Mozzarella …. or so we hoped!

Today I must share the story of our failed attempt to make cheese.  We bought a kit to make our own mozzarella ~ Yes, I am sure that I could have purchased the ingredients I needed for way less than this kit from Canada; but it was just so darn cute and I couldn’t resist.  It came with everything we needed except of course the milk.  So we gather together all of our equipment; read the provided recipes; look at a couple of online recipes; even watch a couple of videos on You Tube.  Seems easy enough……

We’ve taken the rennet and the citric acid and dissolved them in their own bowls as directed.  Heat the milk to 55 degrees; add the citric acid and stir.  Then we heat to 90 degrees adding the rennet and stirring for no more than 30 seconds as directed … removed heat and let set for 5 minutes.  Here’s where it all went wrong we think …. what does “somewhat hold its shape” mean?  I said “oh, I think that is right”.  Perhaps we were premature in deciding it was holding it’s shape.  Perhaps the milk is ultra-pasturized and unmarked.  Perhaps …..

So we proceed on cutting the curd; heating again, waiting some more … then straining …..

This picture actually makes it look like something but as I continue releasing the whey it all disintegrates.  We decide to continue anyway … heating the whey and trying to knead our cottage cheese ball into something.  I wish I had taken more pictures but by this time the disgust has set in and after several more minutes of trying to make cheese we put on our coats and head to the chinese restaurant for some carry out…. we shall try again.  Just got another gallon of milk perhaps Monday will bring more luck!