Homemade ice cream doesn’t get any better than that when eaten with family. It was a hot and humid summer day, the kind of day that just begs for something cold and sweet. My family had gathered at my in-laws’ house to celebrate the 4th of July, just like we did every year. After enjoying a big picnic lunch under the shade trees, it was time for our traditional ice cream-making.
Family fun
My dad hauled out his old-fashioned wooden bucket ice cream maker from the storage shed. It was a relic from his childhood that he treasured and still used every summer. The kids gathered around eagerly as he unpacked it. The inner metal canister would be filled with our homemade vanilla mixture, rich with fresh cream and eggs. The outer wooden bucket was filled with ice and rock salt. Now it just needed some good old-fashioned muscle power!
My brother Jeff volunteered to go first. Gripping the wooden crank handle tightly in his hands, he began churning it clockwise. It was always a fight over who was going to go first. That was the easiest part of the churn.
After a good 15 minutes, Jeff was beat. He pulled up the crank and stepped aside, flexing his aching arms. My cousin Emma jumped in next, her ponytail swinging wildly as she attacked the crank with gusto. Laughter rang out as we watched blobs of ice cream clinging to the canister sides start to take shape, becoming a delicious, creamy white mass. I couldn’t wait to taste it!
The little kids started clamoring for a turn too. My eager 5-year-old niece tugged at the crank, with some help from her dad steadying it from behind. And
Her tongue stuck out in concentration as she slowly but surely churned that ice cream.
Mixture is getting ready
As the mixture began to freeze. The adults would take their turn. Of course, by this time, it was starting to get harder, and Jeff turned it over to someone else. You see, Jeff was the smart one! He knew that as the ice cream began to freeze, it would get harder to crank. And it was always fun to see how fast they could get the ice cream frozen enough to eat.
Finally, it was my turn. Putting my lower back into it, I settled into a smooth rocking rhythm, rotating the crank around and around. I relished the feel of the wooden handle under my palms, polished smooth from decades of use. The ice and salt crunched and swooshed as I cranked up the sweet, creamy confection we all craved.
Its Frozen
At last, it was ready. My grandpa proudly opened the canister and revealed the finished product—6 quarts of flawless, velvety homemade vanilla ice cream! My uncle spooned it out carefully into bowls, making sure everyone got an ample portion. We all dug in eagerly, savoring the rich, creamy sweetness. I loved the tiny flecks of vanilla bean throughout. With the sun blazing down and a slight breeze rustling the cornfields nearby, it was absolute perfection.
Over our bowls of ice cream, stories and memories were shared as we talked and laughed. My grandpa told us how he first used this same ice cream maker as a boy and how excited he was when his father would let him turn the crank! My grandma recalled churning ice cream on these very farmhouse porches for her own growing brood, keeping the tradition alive. Though the world had changed so much around us, this simple joy of family togetherness over homemade summer treats endured.
With bellies full of icy goodness, we relaxed in lawn chairs and watched the sunset, waiting for fireworks to start. But days like this—full of love, tradition, and food made with care—would keep me going until next summer, when we’d all be back at the well-worn ice cream maker once more. The cycle would continue, each generation appreciating anew the simple magic of cranking fresh ice cream on a hot summer’s day surrounded by family. Even with the summer heat, there were usually some looking for a blanket.
Vanilla Homemade Ice cream
The recipe that was always a hit with the family
1 quart of half and half
to make it rich, you could use a 1/2 pint of Whipping Cream
2 cups of sugar
dash of salt
1 to 1 1/2 tsp. of vanilla
4 eggs
Vitamin D milk
Combine the ingredients in a 6-quart kettle over low heat.
Cook over low heat, stirring constantly to cook the mixture and also keep the mixture from sticking to the bottom of the kettle and burning. Take off the heat and let it cool. It is better if you prepare the night before and refrigerate overnight. It will freeze a little quicker that way. When you fill the canister, add more vitamin D milk to fill the line in the canister. The next step is to place the canister in the ice cream freezer. Add the ice and rock salt around the canister. It works better if you put on a layer of ice and then a hand full of rock salt. Repeat until the freezer is packed. Have your churners ready to start cranking. And the fun starts!
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