More on Making Ice Cream

*Basic Vanilla for the Electric Maker*

In a blender, whizz:
1 c. whole milk
3/4 c. sugar

Gently stir in:
2 c. cream
2 t. vanilla

Freeze as usual.

This is a fantastic base which will support the addition of pureed or coarsely mashed strawberries, peaches, or raspberries (use those straight out of the freezer if necessary).

Moving on to the big ice cream maker, usually pulled out for larger festive occasions such as Labor Day, Memorial Day, or Fourth of July; but first a side note on custard-based ice cream: I don't like it. I don't like finding bits of egg in my ice cream, it's harder and more complicated to make, it takes longer, and I don't think it tastes as fresh. There, I have that off my chest.

*Big Batch Raspberry Ice Cream*
(makes 4 quarts)

Scald:
2 c. milk.

Stir in:
1 3/4 c. sugar
1/2 t. salt
until dissolved.

Add:
2 c. half and half
1 T. vanilla
4. c. cream
1 pkg. frozen raspberries.

Freeze in crank freezer.

*Big Batch Chocolate Ice Cream*
(makes 4 quarts)

Heat:
2 c. milk
6 sq. semisweet chocolate
over low heat, stirring until melted.

Remove from heat and stir in:
1 3/4 c. sugar
1/2 t. salt
until dissolved.

Stir in:
2 c. half and half
1 T. vanilla
4 c. cream

Make sure it's thoroughly chilled before cranking in freezer. Prepare to hand out copies of recipe.