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Learn to Make Homemade Ice Cream

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July is National Ice Cream month – what a great reason to make some homemade ice cream. Helping make homemade ice-cream has always been a favorite hands-on activity. Since you can’t try this activity right now at Sauder Village, why not give it a try in your own very own kitchen! Gather your ingredients, find an ice-cream freezer, and give it a try. Be sure to visit the History Bound page of our website for even more fun videos, photos, and activities for your family to enjoy at home!

Homemade Ice Cream (Recipe for 1 ½ gallon freezer)
1 gallon whole milk (approximately)
3 c. sugar
¾ c. flour
½ t. salt
8 eggs, separated
3 T pure vanilla extract
1 Qt. Heavy Whipping Cream

Scald 1 ½ quarts (6 cups) of the milk in a large pan. Set aside. Separate egg yolks into one bowl and the egg whites into another bowl. Beat egg yolks. Refrigerate egg whites until ready to use. Mix sugar, salt, and flour in another bowl. Slowly add 2 cups of cold milk to dry ingredients while stirring constantly. Return scalded milk to the burner. Slowly add flour/sugar mixture, and then egg yolks while stirring constantly. Cook until thick. Cool. When ready to put the mix in ice cream freezer, add vanilla, cream, and beaten egg whites. Pour into metal freezer tub and add milk to fill line (about ¾ full). Put the lid on the freezer tub.

To Freeze: Place ice cream mix in the metal container into a wooden freezer. Put in a layer of ice and then sprinkle with ½ cup coarse ice cream salt. Repeat layering ice and salt until you have 3 or 4 layers. When you reach the top of the tub, place some ice on top of the lid. Pour water over ice until water runs out of the drain below. Start cranking immediately. You may need to add more ice and salt as you crank. (The more salt you add, the faster it will freeze). Keep cranking until you can barely crank. Open metal container and remove the paddle. Replace lid and cover with ice and a clean towel or rug to keep ice cream frozen until ready to serve.

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