Buttermilk Ice Cream

 

I’ve been making home churned ice cream, since 1990. My recipe started using Florene’s Ice Cream. It’s a great family recipe, that has lasted through many generations, and is going strong. I encourage you to visit that post, to pick up all the ice cream making tips, and a bit of nostalgia.

Some time ago, I found Florene’s Ice Cream to be too sweet for my liking. So, I changed things up. I reduced the amount of sugar by a third. Then, I added buttermilk, to give it brightness. 

Done are the days of making ice cream with raw eggs. I sanitize the egg shells before cracking. When I use my KitchenAid stand mixer, I beat the eggs and sugar to a ribbon stage. This is close to cooking the eggs, and most would stop there; but not me. I cook the base to 160-170 degrees, to ensure the mix is pasteurized, thereby reducing the risk of salmonella poisoning. When I use my Vitamix Ascent A3500 blender I don’t have to cook the mixture. It is a time saver.

My recipe is solid. My cooking method is stellar. The texture of the ice cream is thick, smooth, rich, and luxurious. These are all things hard to achieve, in home churned ice cream. A lot of thought, and effort went into this recipe, that I’ve used for years. Now is the right time, to share it with the world.

The texture, of this ice cream, tells you everything you need to know.

A YouTube demonstration is available, by clicking this link.

BUTTERMILK ICE CREAM

 

INGREDIENTS:

1 (12 ounce) Can evaporated milk

2 Cups sugar

6 Large eggs, shells washed, rinsed in cool water with a few drops bleach, rinsed well

6 Cups whole milk

1 Cup buttermilk

2 Cups heavy whipping cream

2 Teaspoons vanilla

 

DIRECTIONS USING VITAMIX ASCENT SERIES BLENDER:

Add evaporated milk, sugar, and eggs to 64 ounce blender container. Process on soup setting. The mixture will be hot and steamy. The egg mixture is now pasteurized, and considered food safe. Pour whole milk into egg mixture; then transfer to a gallon sized jug. Add remaining ingredients. Secure lid. Shake vigorously. Label jug, “Ice Cream Mix”. Ideally, Refrigerate 24 hours. Process in a 6 quart ice cream maker, as directed. Makes 6 quarts.

 

DIRECTIONS USING KITCHENAID MIXER:

Add sugar, and eggs to mixing bowl. Using the wire whisk, beat on high speed, until you achieve ribbon stage. The eggs will coat the back of a spoon. When you drag your finger through the eggs, you will see a defined streak. Stir in evaporated milk, to loosen the mixture. Transfer mixture to an Dutch Oven. Cook over medium high heat, stirring continually; to a temperature of 160-170. Let cool. Pour into a gallon sized jug. Add remaining ingredients. Secure lid. Shake vigorously. Label jug, “Ice Cream Mix”. Ideally, Refrigerate 24 hours. Process in a 6 quart ice cream maker, as directed. Makes 6 quarts.

Florene's Vanilla Ice Cream

My father-in-law, Milton, recalls his mother, Florene, making ice cream, as far back, as the 1930's. Times were different. Florene didn't have the luxury of electricity. She couldn't chill the ice cream base in the refrigerator. Nor could she freeze ice cubes. Ice would have to be brought in, from town. Not having an ice cream maker, Florene, came up with a way to churn her own ice cream. She would put the ice cream base in a syrup tin. The tin was set into a large bowl of ice and salt. She would twist and turn the tin can; then scrape down the inside, of the tin, with a butter knife, until the milk base froze, and turned into ice cream.

I never had the pleasure, of meeting Florene. She passed during the 1970's. I can feel what a special person she was, by the way my father-in-law speaks of her. 

She must have really loved her family, to go through all that work, churning ice cream with a tin can and a butter knife! I can't help but think, she would be happy to know her son is keeping her memory alive, by passing along this family tradition.

I asked my father-in-law if other families, in the area were making ice cream, too. To his recollection, she was the only one.

This recipe starts by mixing 2 cups of the whole milk, whipping cream, evaporated milk, sugar, eggs, and vanilla; until the sugar is dissolved.

* There are times when it becomes necessary, for health reasons to cook the ice cream base: pregnant, elderly, or toddlers; you should err on the side of caution. My in-laws never cooked the ice cream base, but I did elect to, when my daughter was pregnant. If you decide to cook the ice cream base, it would be at this point. Blend thoroughly: 2 cups of the whole milk, whipping cream, evaporated milk, sugar, eggs, and vanilla; until the sugar is dissolved. Cook ice cream base, in a dutch oven, over medium high heat; until you get a temperature of 170 degrees.Let mixture cool, then resume with the remainder of the recipe.

** Another good tip, when it comes to raw egg safety: wash your eggs with soap and warm water, prior to cracking!

I pour the milk base, and the remainder of the whole milk, into a gallon milk jug; giving a good shake.

Make sure to label the jug, so you don't accidentally drink it. Keep refrigerated, until ready to churn.

We are churning the ice cream, but with the help of an ice cream maker.

Find a comfortable spot, because that's where you're gonna be for the next half hour.

Fill the container, with the ice cream base; then attach the crank. We always set the ice cream maker in a large tub, to catch the salt water, as it melts.

Fill the tub with ice, a third of the way; then add a cup or so of rock salt. Repeat, until the ice is filled to the top. As the ice melts, keep adding ice and salt.

I've found that it takes 20 pounds of ice to churn a 6 quart container of ice cream. It probably takes about 1 pound of rock salt. Rock salt tends to be expensive, at the store. A box of rock salt at the store, can cost as much as a large bag at the hardware store. So, if you plan on making ice cream more than twice, get the big bag!

Now you're set to crank! It is important to not stop, once you start the cranking. The ice cream is freezing, to the inside of the tin. If you stop, it will be hard to get to cranking again.

*Here is my own disclaimer. Keep your upper arm close to your side while cranking, to keep your shoulder stable. Last thing you want, is a shoulder injury. Remember, all this hard work will be worth it, when you are eating home made ice cream.

I always serve the ice cream, from the kitchen sink. Just place a dish towel, on the bottom of the sink, then place the ice cream maker on top.

You can serve the ice cream, right after it has been churned. It will be a soft serve consistency. I prefer to have the ice cream prepared 2 - 2:30 hours, before serving. This gives the ice cream time to harden.

To pack the ice cream, for hardening:  Start by removing the dasher. It will make the ice cream easier to serve.

Then replace the lid. I cover the lid with a piece of foil, so salt doesn't make its way into the ice cream.

Cover the lid with one more layer of ice and salt.

Then insulate with a couple of dish towels. We put the serving spoon, on top, so everything will be ready to go!

This is ice cream that was allowed to harden for a couple of hours. It is nice and thick.

If you happen to have left over ice cream, just store in a ziplock freezer bag. I've found, stored in the freezer bag, keeps it from becoming rock hard.

I'm thankful for so many things: Florene, for creating this ice cream recipe and making it for her family. My father-in-law, for continuing the tradition. For electricity, refrigeration, and freezers. For a White Mountain ice cream maker, to make churning that much easier. Most of all, I am thankful that this recipe is going strong, with 5 generations still cranking, Florene's Vanilla Ice Cream!

FLORENE'S VANILLA ICE CREAM

4 Quarts:                                                      

4 Cups whole milk                                     

1 Cup heavy whipping cream                            

1 Can evaporated milk                               

2 Cups sugar                                               

4 Large eggs                                               

1 Teaspoon vanilla                                       

6 Quarts:

7 Cups whole milk

1 Pint heavy whipping cream

1 Can evaporated milk

3 Cups sugar

6 Large eggs

2 Teaspoons vanilla 

DIRECTIONS:

Beat 2 cups whole milk, whipping cream, evaporated milk, sugar, eggs and vanilla, with an electric mixer, until sugar is dissolved. Stir in remaining milk; blending well. Freeze ice cream base, according to manufacturer's directions. 

4 Quarts serves up to 10 people

6 Quarts serves up to 14 people