a. When it's really hot outside
b. When you've finished all your dinner
c. When it's 20 degrees outside in the
middle of January
Trick question, the answer is always. It's Always the
perfect time to eat ice cream.
So why not in the middle of this Utah winter, break out the
ice cream machine and make some homemade goodness? Yeah, I can't think of a
reason going against that plan either.
This recipe comes from my great grandma. Let me introduce
you to Mildred.
This redheaded, beauty queen who never left the house
without being perfectly done up, knew how to cook. She was that grandma that
would shove food into your hands right as you walked through the door. She
would never let you go hungry and would always have something to offer you. S/O
to grandma great for still keeping us fed today with her brilliant
recipes.
Her homemade ice cream recipe is super simple and nothing
short of delicious. It reminds me of a Wendy's Frosty. You just mix up all the
ingredients, throw it in an ice cream machine, and after you wait for what
feels like three days, the ice cream will be frozen, soft, and ready for your
belly!
Here's a quick video of the basic recipe.
Note: I did put the mixture in the blender and blend it
because I felt like the whisk wasn't doing well enough. I also lacked the
patience. So you can mix it in a blender as well!
Mildred's Chocolate Ice Cream
1 quart heavy cream
2 quarts milk
6 eggs
2 tablespoons vanilla
1/4 teaspoon salt
12 ounces Hershey's Chocolate Syrup
Mix all above ingredients. Use an ice cream machine to
freeze, takes anywhere from thirty minutes to an hour and a half. Layer ice and
rock salt around the ice cream container. When done, pour into an airtight
container and store in the freezer (that is if there is even any leftovers).
Enjoy!
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