I doubt that many households still own one of the old-fashioned crank freezers, but it was all we had at the time. With the new electric models, it’s just not the same. It’s easier, for sure, but it loses a lot of the enjoyment I experienced when I was young.
Children today miss getting to sit on the freezer. To many of the younger generation, that might sound a little unusual. Being the youngest of seven children, this was usually my job.
I can still see my mother folding a quilt and placing it on top of the freezer until time to serve this homemade treat. I couldn’t understand this, because I thought that when the ice cream was frozen, it was time to grab a bowl.
One of my favorite homemade ice creams is banana, but my parents also made great vanilla, black walnut, strawberry and peach ice cream.
Fresh peaches are now in the supermarket, and what could be better than a freezer of homemade peach ice cream. If you don’t already have a favorite peach ice cream recipe, you might like the following one from Southern Living’s Our Best Recipes from 1970. This is a good recipe for those who have a fear of using raw eggs in ice cream, because it starts with a cooked custard.
When I make ice cream, I have a problem knowing when to stop eating it. So I decided to make the following banana ice cream using fat-free condensed milk and fat-free half-and-half. It is good, if you just don’t think about the “fat-free” part. Keep in mind that this is not low-cal because it does have sugar in it.
Of course, there is no reason why you can’t use regular condensed milk and half-and-half in this recipe. Also, whole milk can be substituted for the skim. If desired, you could even beat in a couple of eggs. Now, you have some “real” ice cream to enjoy.
You might also want to try mashed fresh strawberries instead of bananas. For the strawberry version, you would probably need to add a little more sugar.
Homemade Peach Ice Cream
2 1/2 cups sugar, divided
2 tablespoons flour
1/2 teaspoon salt
3 eggs, beaten
1 quart whole milk
1/2 pint whipping cream
1 tablespoon vanilla extract
6 cups chopped peaches
Combine 1 1/2 cups sugar, flour and salt in a heavy saucepan; add eggs and blend well. Add milk and cook slowly until slightly thickened. Let cool. Add the whipping cream and vanilla. Mix well. Combine the peaches and remaining 1 cup sugar. Add to ice cream mixture and beat well. Pour into freezer and freeze. Makes 1 gallon.
Almost Guilt-Free Banana Ice Cream
1 (14 ounce) can fat-free sweetened condensed milk (not evaporated milk)
1/2 cup sugar
2 teaspoons vanilla extract
2 quarts fat-free half-and-half
1 1/2 cups mashed bananas
Skim milk, as needed
Combine sweetened condensed milk, sugar, vanilla and half-and-half. Mix well. Stir in bananas. Pour into ice cream canister and, if needed, add enough skim milk to reach the “fill” line. Freeze according to directions given with your ice cream maker. Makes 1 gallon.