Old Uncle Gaylord's Ice Cream

We've become obsessed with hand-cranked homemade ice cream of late, and these recipes are to blame. Just try not to eat it all in one sitting. We dare you.

Uncle Gaylord recommends you use 1 cup cream for every 4 cups half & half to achieve proper butterfat content, although the recipes don't say so. You do the math. (The total "milk" amount must equal whatever each recipe calls for.) We've also taken to using agave nectar to sweeten our ice cream. I suggest adding a bit less agave than the amount of sugar the recipe calls for, then adding more if necessary.

Chocolate Chip

4 1/4 c. half & half
1 fresh egg
1/4 tsp. salt
1/2 c. cane sugar
1 tbsp. vanilla extract
1 1/2 tbsp. sherry wine
1/2 c. semi sweet and milk chocolate chips, chopped
(add the chips when the ice cream is almost done being cranked)


Coffee

4 1/2 c. half & half
1 fresh egg
1/4 tsp. salt
2/3 c. cane sugar
3 tbsp. instant coffee (El Salvador ground coffee is suggested, but the book was printed in 1968 or so.)


Mint Chip

4 1/2 c. half & half
1 fresh egg
1/4 tsp. salt
2/3 c. can sugar
1 tbsp. peppermint extract
2 tbsp. Creme de Menthe liqueur
1/3 c. semi-sweet chocolate chips, chopped
(add the chips when the ice cream is almost done being cranked)


Old Fashioned (aka Vanilla)

4 1/2 c. half & half
2 fresh eggs
1/4 tsp. salt
1/2 cup dark brown sugar
3 tbsp. cane sugar
1 tbsp. vanilla extract
1 tbsp sherry wine

With all these recipes, don't stop cranking once you start. The ice cream is done when you think your arm is about to break.



Morgan enjoying(?) his first taste of ice cream, age 2y5m.