Appalachian Thursday — Making Ice Cream
One of our favorite summertime treats growing up on the farm was hand cranked ice cream. Of course, when you have a cow that delivers lots of creamy milk, the ingredients aren’t hard to come by. I suppose we made other flavors, but good ole vanilla is what I remember best.
Dad would set the churn up on the back porch (where we spent lots of time in the summer–see photo). Mom filled the internal cylinder with the appropriate ingredients–cream, sugar, vanilla. Then ice was added to the bucket, rock salt poured over the top, and the cranking began.
We always wanted to help crank, although I suspect we (or at least I) were more hindrance than help. The churn sat on the edge of the porch with the little drainage spout extending into the grass below. We’d stick our fingers in the drip, drip, drip, then taste and marvel at how salty it was.
Once Dad deemed the ice cream ready, we’d immediately pull out the dasher and dig in. Well, after we fought over who got to lick the dasher.
As an adult, my husband and I made ice cream with an old, hand-cranked maker his dad gave us. It was more work than I remembered! After the ice cream was “made,” my husband packed more ice around the cylinder, covered it with a towel and set it aside.
I asked him what the heck he was doing. “Curing it,” he said.
I was mystified.
Well, it turns out you can pack your freshly churned ice cream in ice (or stick it in the freezer) and it will harden. Just like store ice cream.
It was certainly delicious and, well, sturdier, after the ice cream had cured, but I think I’ll always prefer it uncured. Meltingly soft, so you almost have to hurry to eat it–kind of like summer itself, gone before you fully appreciate it.
Then again, I may just be sentimental.