MAKING ICE CREAM THE OLD-FASHIONED WAY
Folks sat on the back porch or under a big shade tree, whichever had the best breeze. Men chipped the ice and mixed it with
salt. The women came up with the mixture in the inside can. The kids pushed and shoved to be the first to sit on the freezer.
The ice cream freezer was assembled, a piece of old blanket or quilt was folded and placed on top and one lucky kid sat on it
to hold the freezer still while the men took turns at the crank. When it got too hard to turn the kids were in for a treat.
The inner tank was removed and the dasher carefully pulled out. Any ice cream on the dasher belonged to the kids. The ice
cream bucket went back into the freezer of ice and extra salt to harden and ripen. When the grown ups decided the ice cream
was ready, big bowlfuls were dished out to everybody. Refills were not only accepted, they were expected.
Making homemade ice cream on special occasions, such as church socials or relatives visiting or get togethers was a common
occurrence during our childhood. Vanilla was our favorite flavor, but occasionally we would make fresh peach or strawberry.
Mama preferred a cooked custard as the base for ice cream, but we voted her down when we found this recipe:
6 eggs, well beaten
2 c. sugar
1 can Eagle Brand milk
1 sm. can Pet milk
1 carton half and half
Additional milk to fill 1 gallon freezer
1 tsp. vanilla
Stir until sugar is dissolved
Now we sit in an air-conditioned room and eat store-bought ice cream with a foreign name. I wish I were 10 again, stirring on
the old hot front porch with kinfolks and a freezer of homemade vanilla ice cream, taking a big bite and getting a headache.
Remember?
