Kara's Sights & Bites: Follow George Washington's lead, make your own ice cream

By Kara Kimbrough

    Ever wonder how Americans in the old days made it through a long, hot summer without central air conditioning? According to historical records, they made ice cream. That’s right, making homemade ice cream is one of the most popular - and oldest - ways to beat the heat. President George Washington owned a "cream machine for making ice,” according to historical records. Washington was reportedly so fond of ice cream that he spent more than $200 (several thousand dollars in today's money) making the cool treat in the summer of 1790. 

     Those of us who grew up eating ice cream made in laborious, hand-cranked machines filled with rock salt love the fact that homemade ice cream is now very simple to make. Basic ice cream machines (in the $50 range for no-frills models) hat do most of the work are available at major retailers. And there's also the Nina CREAMi Ice Cream Maker (retails for $169 at Walmart), which produces a smoother, creamier version of ice cream, sorbets, milkshakes and similar treats than the basic models. 

     Everyone reminisces about childhood experiences of turning the ice cream handle, but nobody has time now to actually do that and why should we? Today’s machines turn out a superior product in 30 minutes or less.  And, if you like a firmer ice cream, all that is required is to put it in the freezer for a few hours.

    Last but not least - one of the major benefits of making your own product is the ability to become an ice cream artisan. You pick the ingredients, including quality dairy products and if desired, fresh, locally-grown fruit.

    This time of year, there’s nothing quite like the sight and feeling of a chilled bowl of homemade ice cream nestled in your hand, ready to be enjoyed. Even plain vanilla melting in delicate rivers over a helping of hot blackberry cobbler is a treat to be treasured.

   Here are two easy recipes that'll ensure a frosty bowl of homemade ice cream will be in your hands in under an hour. 

 3-Ingredient Homemade Ice Cream

2 cups heavy cream

1 can sweetened condensed milk

2 teaspoons vanilla extract

Additions: chopped fruit, chocolate syrup, sprinkles, nuts or other toppings/flavors of your choice.   

     Using a stand or hand mixer, whisk whipping cream for about 2 minutes. Set aside. In a separate bowl whisk together sweetened condensed milk and vanilla. Scoop out half of the whipped cream into the condensed milk bowl. Using a spatula gently fold the whipped cream into the condensed milk. 

     Fold the whipped cream and condensed milk mixture into the remaining whipped cream. Fold gently and mix. Stir in desired additions; mix well. Pour the mixture into a 5x9- inch loaf pan, cover with cling wrap and place into the freezer for 3 hours.

The Best Vanilla Ice Cream

3 eggs

3/4 cup granulated sugar

3 cups heavy whipping cream

1 cup milk

1 tsp vanilla extract 

   Tip: Freeze the bowl and paddle attachment to your ice cream maker for 24 hours.

    Beat eggs and sugar for 5 minutes, until thick and pale. Mix in cream, milk and vanilla until blended. Refrigerate batter at least 4 hours or freeze 2 hours or until very cold.

     To make ice cream: Pour cold batter into the frozen ice cream maker and churn for 25-30 minutes. Ice cream will look gritty once done. Transfer ice cream into a container and freeze until firm. 

Kara Kimbrough is a food and travel writer from Mississippi. Email her at [email protected].