How to Make Easy Homemade Ice Cream

homemade ice cream at homeIce cream dessert is an American pastime that seems to never get old. Whether it’s soft serve, old style, in the cone, in a cup, or from the ice cream man,  this cold treat is something that family’s can enjoy everywhere. What most people don’t realize is that homemade ice cream is extremely easy to make. Not only will this help the family to save some money on dessert, but it is also a great way to make sure you are getting a healthier treat than what you might find at the store.

The first thing you need to do when learning how to make homemade ice cream is to find yourself a nice ice cream recipe. Since this is likely your first time, you may want to start with something basic like Chocolate or Vanilla flavored ice cream. As you get used to the process, you can advance on to other, more exotic, flavors. You can find ice cream recipes everywhere. They are in cook books, magazines, and online recipe websites. Just pick one a go with it. Most ice cream is made up of milk, sugar, and various forms of cream.

Once you have chosen the homemade ice cream flavor you want, it is now time to mix everything together. All you need to do is mix all of the ingredients in a big plastic bowl or deep baking dish. Feel free to begin mixing your concoction by whisking the mix with a fork. After a little while, you can switch over to a spatula or electric hand mixer to make things easier. When you feel that all of the ingredients for your homemade ice cream are mixed sufficiently as per the recipe, you can place the bowl or baking dish in the fridge to cool for thirty minutes. You want to cool the mixture in the fridge before placing it in the freezer so that the different ingredients have time to join together instead of freezing separately.

Now that everything has mixed together, you will want to remove the homemade ice cream from the fridge and quickly mix it again before putting it into the freezer. From here on out, the process is very simple. Just place your bowl or baking dish into the freezer and make sure it is covered well by tin foil, plastic wrap, or an airtight cover. Remove the mixture every thirty minutes and stir it up vigorously. The more you mix it while it is freezing, the creamier the homemade ice cream will be when it is finished.

Your fresh and easy homemade ice cream will be ready in about two hours. Once it is ready, you can feel free to serve it to the family immediately, or leave it in the freezer so that you can enjoy it later on. You can feel proud now that you have just made a treat that is both healthy and cost-conscious for your family. Homemade ice cream tastes great and is easy to make. You’ll be hooked after your first taste!

How to Make Homemade Butter

Always seen in old time movies, photos and magazine pictures of life in the “olden days” was the wooden butter churn sitting in the kitchen or on the porch. It was common practice for homemakers to make their own butter at the end of the 19th century.  In the beginning of the 20th century, innovative inventors started making the process of churning with a paddle, easier with machines that had a whirly gig handle, and of course butter started being manufactured and available at the grocers around that time too.

I wonder if people today, if they knew just how easy it was to make delicious butter from any type of cream available, would feel just a little bit guilty at throwing sour creams not perfect for dipping, or sweet cream just a little “off” for morning coffee right down the drain!

There are butter churns still around today for people who make their own, but making it in a blender or food processor is of course the fastest method.  What used to take muscle, endurance and about an hour with a wooden churn is now about a 5 minute process in a blender.  Here are the steps to making one’s very own butter (wow, wouldn’t that be cool to brag about?):

  1. Use any kind of cream: sour, sweet or recommended as the best is raw cream from grass-fed cows. Cream that has been previously cultured in refrigerator, but now room temperature is recommended.
  2. Blend, holding the lid of the blender very firm. After about five minutes, the butter separates from the buttermilk in little pieces.
  3. Stop and let the butter rise to the top.
  4. Pour off buttermilk, squeezing as much liquid out as possible by pressing butter with a spoon.
  5. You could stop right here.  You have made butter!  But “washing” the butter is better, so one more step.
  6. Pour ice cold water into blender with butter.  Blend for 30 seconds, then again pour off liquid.
  7. Mix in sea salt to taste and store in glass jars.
  8. You can experiment with butter by using different creams, different spices and different herbs.