July 3   #601                            Homemade Ice Cream

Tomorrow is the 4^th of July and we’re certain a large portion of our audience will be celebrating the National Holiday with picnic, cookout or barbecue.  We’re equally certain that if kids are involved, ice cream will be served, and that many an adult will be tempted to partake.  But wonder how many folks out there will be making their own ice cream.  Lately Jerry acquired his own ice cream maker (a Cuisinart) and he’s been having a blast.

The modern ice cream maker usually has a removable hollow collar that can be filled with ice and rock salt, and stored in the freezer until you want it.  Just assemble your ingredients, and fill the churning vat half way (the ice cream will expand as you make it).  The electric motor will turn a churning paddle which works air into the mixture, and minimizes the size of the ice crystals.  The smaller, the smoother the texture will be.  25 minutes later, it’s ready!

One tip on flavoring ingredients:  if it doesn’t naturally taste good frozen, don’t put it in.  Rock hard strawberries or chunks of chocolate really aren’t that good.  Jerry recommends purees or syrups of your favorite  flavors.  One thing that does happen:  once you get the knack, your creative spark is ignited.  Jerry has worked on such improbable combos as cherry/mint/and black pepper.  And since a little alcohol improves the texture, things like Cointreau, rum and Kahlua are appearing in his frozen treats

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