It is Foodsday Friday of Hot Week, and with temperatures sticking to just below a hundred gazillion degrees outside, my mind is on ice cream. Homemade ice cream.
When a girl grows up on a dairy farm, there's lots of heavy cream available, and my mother was adept at using what was available. She dabbled in cheese making, yogurt making, and butter making, but she didn't just dabble in ice cream. She ruled. She had dozens of homemade ice cream recipes, one of which she called "Tootie Frootie" flavor. The little flavoring bottle actually said "Tootie Frootie" on the label. I STILL have no idea what the flavor was actually supposed to emulate, but even it was delicious when churned by my mama.
Mom usually used a base that called for eggs and needed to be cooked and cooled before churching. She also had some recipes for bases that called for Rennet tablets. But she also had really yummy bases that were easy peasy and tasted just as good on a hot summer day when she didn't want to warm up the kitchen by using the stove.
Today, I'm giving you the easy-peasiest of the bunch. Notice that it does NOT call for Tootie Frootie flavoring.
We had a crank-style ice cream freezer that made delicious ice cream, but we also had an electric freezer that did the cranking for you. Nowadays, we have super-fast ice cream freezers that don't even need bags of ice and boxes of rock salt to do the job. But just to be nostalgic, I think I'll make the kids and grandkids do some cranking this weekend. Mom always said it made the ice cream taste better if you had to work for it.
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