Recipes and tips: Homemade ice cream

Below are the best information about White mountain ice cream recipes voted by readers and compiled and edited by our team, let’s find out

Video White mountain ice cream recipes

Vintage ice cream maker / Melinda Cox Hall on Pinterest

It’s that time of the year again. No, not taxes or tags or even graduation, that’s all past us. It’s time for some fun, now, and in the South, that translates as shady porches, tall glasses of iced tea, cold watermelon and homemade ice cream.

The days of the crank freezer are pretty much just a story we tell our grandchildren, although you can still find people who swear they make the best ice cream. Children were often recruited to sit on top of a damp towel that had been placed on the iced down bucket. Their weight helped an adult to turn those last hard cranks to ensure that the ice cream was of perfect consistency. These days electric freezers have become the ‘must-have’ for making everything from sherbet to sorbet and of course, ice cream.

People have strong opinions about just which ice cream is best, plain vanilla for some, fruit-laden concoctions for others, while some love the Orange Crush type recipes. All of it is a delight on a hot afternoon!

Here are some things you might not know about ice cream.

George Washington purchased a “cream machine for making ice” and spent the unheard-of sum of $200 making ice cream all summer!

Nancy Johnson of Philadelphia received the first U.S. patent for a small-scale hand-cranked ice cream freezer in 1843. The ice cream freezer was actually a pewter cylinder. The paddles were hand-turned every 10 minutes or so for a few hours until reaching the desired consistency and flavor. Johnson sold the patent to William Young, who marketed the machine as the “Johnson Patent Ice-Cream Freezer.”

The White Mountain Freezer Company, which manufactures ice cream makers, is the largest establishment of its kind in the world. The company began business in Laconia, New Hampshire in 1872. Thomas Sands being the inventor was also the proprietor and manager. The enterprise was a success from the start and greatly expanded its business.

Some favorite recipes

Vanilla Ice Cream

Makes approximately 1 ½ pints.

  • 2 eggs
  • ¾ cup sugar
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 2 teaspoons pure vanilla extract
  1. In a large mixing bowl whisk the eggs until they’re light and fluffy.
  2. Add the sugar a bit at a time while continuing to whisk until completely blended.
  3. Add the cream, milk, and vanilla. Whisk to thoroughly blend.
  4. Add the mixture to your ice cream maker and freeze according to the manufacturer’s directions.

Recipe from World of Ice Cream.

Note* one can of Eagle Brand Milk can be substituted for the heavy cream, and more sugar can be added to taste.

Variation; Strawberry Banana Ice Cream

Follow the recipe for vanilla above, then add slightly mashed, chopped strawberries, and sliced, ripe bananas to the recipe. Make sure that your ingredients do not go above the ‘fill’ line on the inside of your freezer.

Easy Chocolate Freezer Ice Cream

Makes 1 gallon.

  • 5 eggs
  • 2 c. sugar
  • 1 tsp. vanilla extract
  • 3 (13 oz.) cans evaporated milk
  • 1 (16 oz.) can chocolate syrup
  • Milk
  1. Beat eggs until light and fluffy.
  2. Stir in sugar, vanilla, evaporated milk and chocolate syrup.
  3. Pour into freezer can of a 1 gallon hand turned or electric freezer.
  4. Fill to within 3 inches of top of can with milk.
  5. Freeze according to manufacturer’s instructions.
  6. Let ripen at least 2 hours.

Recipe from Cooks.com.

Lemon Sorbet

Makes 1 pint.

  • 1 cup water
  • 1 cup sugar
  • ¾ cup fresh lemon juice
  • 5 tablespoons lemon zest
  1. In a medium saucepan, over medium heat add the water and sugar.
  2. Cook until dissolved.
  3. Raise the heat and bring to a boil, then lower the heat and simmer for 2 or 3 minutes.
  4. Let cool.
  5. Add the lemon juice and zest to the syrup.
  6. Chill.
  7. Add the mixture to your ice cream maker and freeze according to the manufacturer’s directions.

Recipe from World of Ice Cream.

French Peach Ice Cream

Makes 1 gallon.

  • 5 eggs
  • 2 c. sugar
  • 1 can sweetened condensed milk
  • 1 (13 oz.) can evaporated milk
  • 1 tbsp. vanilla
  • Milk
  • 2 c. mashed peaches
  • 1/2 c. sugar
  1. Beat eggs until frothy.
  2. Add 2 cups sugar.
  3. Add condensed milk, evaporated milk, and vanilla.
  4. Combine 1/2 cup sugar with mashed peaches (peaches must be very ripe).
  5. Add to mixture.
  6. Add enough regular milk to fill freezer 1 inch from top.
  7. Freeze according to freezer directions.

Recipe from Cooks.com.

Butter Pecan Ice Cream

Makes 2 quarts.

Toasted nuts:

  • 3 tbsp. butter, melted
  • 3/4 c. pecans, chopped
  • 1/8 tsp. salt
  • 1 tbsp. sugar

Ice cream:

  • 1/2 c. brown sugar, packed
  • 1/4 c. sugar
  • 2 tbsp. cornstarch
  • 2 eggs, beaten
  • 1/3 c. maple-flavored pancake syrup
  • 2 1/2 c. milk
  • 1 c. whipping cream
  • 2 tsp. vanilla extract
  1. On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer.
  2. Roast at 350 degrees for 15 minutes.
  3. Stir and roast 15 minutes longer, cool.
  4. For ice cream, combine sugars, cornstarch, eggs and syrup in the top of a double boiler, gradually add milk. Cook over boiling water until mixture thickens.
  5. Remove from the heat and chill several hours or overnight.
  6. Stir in nuts, cream and vanilla.
  7. Place in ice cream freezer and freeze according to manufacturer’s directions.
  8. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer an hour before serving.

Recipe from Cooks.com.

TIP: White Mountain recommends this old-fashioned method to harden ice cream:

It is best to make a cooked recipe the night before, so it has plenty of time to chill.

  1. Leave ice cream in the canister. Place a sheet of waxed paper across the top of the can; place the canister cover over the waxed paper.
  2. Drain water and repack maker with 5 parts of ice and 1 part of salt. Do this until entire canister and lid are covered with the ice and salt mixture.
  3. Cover with a towel or some suitable materials for insulation.
  4. Let stand until frozen hard.

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