Homemade ice cream may be more expensive per gallon than store-bought, depending on the recipe. And it’s definitely more trouble to make it than to buy it. Plus, it takes plenty of ice and rock salt. But the taste of homemade can’t be beat.
1 1/4 cups sugar
1/2 packet (1/4 ounce) unflavored gelatin
1 cup milk
5 egg yolks, beaten
Zest and juice of 6 lemons
2 cups heavy whipping cream
In small, heavy saucepan, stir sugar and gelatin in milk until dissolved. Heat to 175 degrees and remove from heat. Whisk in a small amount of hot mixture into egg yolks, then add yolk mixture to hot mixture, and return to heat, whisking constantly. Add lemon zest. Cook and stir over low heat until mixture reaches at least 160 degrees and coats back of metal spoon. Remove from heat and strain into bowl. Stir in lemon juice. Cool quickly in ice water bath and stir for 2 minutes. For best results, cover and refrigerate for several hours or overnight (optional). When ready to freeze, whip cream until soft peaks form. Fold cream into lemon custard and process in ice cream freezer until mixture reaches soft-serve consistency. Transfer to freezer container and freeze two to four hours or overnight before serving.
Servings: 16. Serving size: 1/2 cup. Per serving: 195 calories, 2.2 g protein, 12.3 g fat, 19 g carbohydrates, 0.3 g dietary fiber, 21 mg sodium, 17 g sugars, 99 mg cholesterol
David and Lea Cronin, HILCO Electric Cooperative