The Joy Of Home Made Ice Cream
Remember when our mothers and grandmothers would drag out the red and white-checkered tablecloth? At our house, we knew that meant a picnic, with fried chicken, potato salad, deviled eggs, watermelon, and everyone’s favorite – homemade ice cream. Our picnics were mostly in the back yard or on the river. We had a favorite spot on the river that beckoned to us on hot summer days and nights. We played, splashed and floated along with the gentle currents and it was the best part of life. We didn’t have a lot of money then, or technological gadgetry, so our world and entertainment was outside and that is where we spent most of our time. We didn’t think about what we didn’t have; we just enjoyed what we did have. Life was uncomplicated, simple and free.
Everyone had to take a turn on the hand crank ice cream maker. Until the electric ones came along, that is how we made ice cream. But no one seemed to mind the work because we all anticipated the fresh, taste of our favorite flavor. Funny thing is, everyone’s favorite was exactly the flavor ice cream we were making at the time! There is nothing like a cold, sweet treat in the midst of summer. Of course, even in the middle of winter when there is snow on the ground, we won’t hesitate to crank up the ice cream machine – even if we have to sit by the fireplace to keep warm!
Some attribute the first ice cream to Nero, Emperor of Rome. He sent his workers into the mountains to bring back snow and then was mixed with fruit pulp, nectar and honey. Other research suggests that Marco Polo brought the recipe for water ices, the first frozen treat, from Asia to Europe. However, the Alaskan Native People have been enjoying their own form of ice cream for thousands of years. Made from reindeer fat, seal oil, fresh snow or water, berries, and on occasion fresh fish, this delicacy is called Eskimo ice cream, or Akutag, a Yupik word that means to mix them together. This was not only a delicious treat, but highly nutritious and Eskimos thrived on it, taking it on long journeys and hunting trips. Today, Eskimo ice cream is made with Crisco, raisins, and sometimes sugar – each family having their own special recipe. The contemporary recipe for Eskimo ice cream is 1 cup of Crisco, 1 cup of sugar, ½ cup of water berry juice or snow, 4 cups of fresh berries. Cream Crisco, sugar until light and fluffy, add liquid until well mixed and add berries one cup at a time, folding them in. Freeze before serving. I can tell you right now, my mother would have loved this recipe – she used Crisco for everything!
In 1846, Nancy Johnson, a New Jersey resident invented the hand crank ice cream maker. Unfortunately she did not patent her invention and as they say, the rest is history with the first commercial ice cream plant started by Jacob Fussell in 1861.
For picnics and outings, you can still have homemade ice cream using the hand crank machines as they are still available. However, the electric ones are easy and just wonderful to use and what we use here at the house. We have also chosen to make our own ice cream, not only because it tastes so much better, but we have control over the ingredients we use. I try to use all organic if at all possible. We change the recipe to use all organic milk, or soy or almond milk, fresh organic fruits and sweeten with Xylitol, or Stevia to cut the calories and not have all the sugar in commercial ice creams (not to mention the chemicals and ingredients added today that we can’t even pronounce). Using soy or almond milk is a way for those with allergies to dairy to enjoy ice cream, too.
So, you don’t have to get out a red and white checkered table cloth, or pack up the car, or even have a family gathering to enjoy some home made ice cream. Just add the ingredients to your ice cream maker, plug it in and go work in your garden, or on your painting, read a book, or just relax while the machine is doing all the work. Enjoy!