Ice cream is a wonderful treat any time of the year. Summer is the perfect time for homemade ice cream. I have fond memories of ice cream suppers. Yes…ice cream for supper. We had these at the church. Everyone with an ice cream freezer would bring their best ice cream recipe. Of course, vanilla, chocolate and strawberry were always favorites. Some were very creative with different concoctions. Peach is a southern favorite. Some used candy bars to flavor, butter pecan, rocky road, buttermilk, banana – ice cream of all flavors. We sampled it all or most. Those that didn’t have ice cream churns or makers brought cakes, cookies, brownies, etc. What a wonderful buffet of ice cream and sweets! Fellowship was great too.
I have fond family memories of homemade ice cream. Our aunts and uncles would come for a visit in the summer. We, of course, would gather and make ice cream. Peach is still one of their favorites. Mama made the BEST banana ice cream. I wish I had some of the goodness right now. It’s hot and nothing cools you off better than homemade ice cream. Watch out though, it gets so cold you may get a brain freeze.
I would like to share this quick and easy, very refreshing sherbet with you. One thing to remember when churning ice cream is to use a lot of salt with a lot of ice. Alternate ice, salt, ice, salt, ending with ice so not to get salt water in your cream. If you don’t have ice cream salt, use one box of table salt. I like to give a jump start to the churn by layering the ice and salt and add one cup of water and start your churn. Don’t forget to ripen your ice cream – after the churn has stopped, pour on more ice (no salt) and cover the churn with newspaper and towels. Let it stand for 30 to 45 minutes; then remove the top ice and dip out a special treat.
- 1 can of sweetened condensed milk (Eagle Brand)
- 1 large can crushed pineapple
- 1 large bottle of orange soft drink (Orange Kist, Crush or Fanta)
Combine sweetened condensed milk and crushed pineapple. Put into cylinder and add orange drink to the fill line. Stir and freeze. Make some tea cakes or pound cake –oh sooo good.!
Try to stay cool this summer. May God Bless you with a cool breeze.
Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.