It’s Frost Fest week here in Brookings – a celebration of winter in the Midwest! COVID-19 has us celebrating a bit differently this year, so we’re adding some online content this week so you can have some fun at home.
While both sets of my grandparents farmed, my mom’s parents were dairy farmers who farmed about 30 minutes outside of where the museum is located in Brookings, SD. Even in the frosty winter weather, one of our favorite dairy treats to make was homemade ice cream. Making ice cream at home is easy to do, and while you can make it with more expensive ice cream makers, you can also make it with a few household items! I’ll share my favorite family recipe below plus a few ideas on how to make your ice cream.
Find a helpful how-to video below:
Ways to make your ice cream
- If you have a stand mixer, many companies sell ice cream mixing bowls and attachments. Simply put the mixing bowl in the freezer and make your ice cream according to directions.
- If you have a hand powered ice cream maker, put the mixing bowl in the freezer and make your ice cream according to directions.
- Don’t have a mixer or ice cream maker? No problem! Fill a sandwich size plastic baggie half full with ice cream mix and seal. Take a gallon size plastic baggie and fill it half full with ice and add three tablespoons of rock salt. Place the sealed sandwich baggie with the ice cream mix inside the gallon sized bag filled with ice and salt, then seal the gallon baggie. Shake your baggies (I suggest doing this outside OR you can do it inside over a sink or towel in case of any spills) until your ice cream is firm enough for you!
Ingredients
- 2 pasteurized eggs (do NOT use raw eggs as this will not be cooked)
- 1 ¼ cups sugar
- 1 ½ teaspoons lemon juice
- 4 ½ teaspoons clear vanilla
- 2 cups heavy whipping cream
- 4 cups whole milk
- ¼ teaspoon salt
Directions
- Mix eggs and sugar until sugar is dissolved.
- Add the rest of the ingredients and mix well.
- “Age” the ice cream in the refrigerator for 24 hours.
- Make in an ice cream maker according to directions.
Yield: about two quarts