As I type this, I have ice cream ripening in my Handy Freeze electric ice cream maker. The metal on the maker is all rusted and the paint has peeled off but, for being at least 50 years old, it is a workhorse and outlasted the plastic maker I owned in the late 1980’s.
There is only one type of ice cream that can be made in my grandparent’s Handy Freeze. Not because of the limitations of the freezer. No. It is because of tradition. When I took a quick taste of the ice cream after it had finished churning, it took me back to my grandparent’s back yard in North Hollywood. The women would be in the house, cooking and gossiping, and my father and grandfather would be sitting on lawn chairs in the driveway with the ice cream freezer. The children would stand around them in gleeful anticipation of Grandma’s Ice Cream.
This is just a plain old vanilla ice cream. I have added fresh peaches or strawberries in with the mix, but there would surely be a photo of this ice cream in the dictionary next to the “comfort food” entry.
Here is a link to an article on how to use an old-fashioned ice-cream freezer by Patricia Mitchell.
Ice Cream Recipe (by Lois Mears)
2 cans Eagle Brand sweetened milk
2 eggs (I used pasturized egg substitute)
3 Tb. vanilla
1 pint cream
1 quart 1/2 and 1/2
Fill rest with milk (canister should only be filled 2/3 full, total)
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