When Nancy Johnson invented the hand-crank ice cream freezer in 1846, she sparked generations of summertime memories—of backyard picnics and church socials—for people across the South. Making ice cream with a hand-crank ice-cream freezer is becoming a lost art. Here are some recipes and tips for those who’d like to revive this summertime tradition.
- Peach Ice Cream >>
- Strawberry Ice Cream >>
- Banana Ice Cream >>
- Lemon Custard Ice Cream >>
- Milky Way Ice Cream >>
- Pineapple-Coconut Ice Cream >>
- Vanilla-Bean Ice Cream >>
- Chocolate-Chunk Sandwiches >>
- Double Chocolate Sandwiches >>
Tips
• For the best results, start with cold ingredients. Chill your ice-cream base in the refrigerator for several hours or overnight. Also, chill any additional ingredients you plan to add, such as chopped fruit.
• If you’re using an old-fashioned ice-cream freezer with a wooden bucket, fill it with 3 or 4 inches of water before using. The dry wood will absorb the water, closing any gaps in the planks of the bucket.
• Assemble the freezer and make sure all parts turn easily. Add the chilled ice-cream base to the canister, and secure the lid.
• To freeze ice cream, you’ll need ice (two 10-pound bags or more) and rock salt. The rock salt will force the ice surrounding the canister to melt, creating a brine solution that absorbs heat and helps the ice cream to freeze.
• To create a good brine, use a ratio of 5 cups ice to 1 cup rock salt. Fill the tub with approximately 10 cups ice, and crank the freezer for about 2 minutes so that the canister chills evenly. Then add 2 cups rock salt to the top.
• Continue to crank the freezer. When the ice melts down 2 or 3 inches, layer more ice and salt on top.
• After 20 to 25 minutes of cranking, your ice cream will be done when it reaches the consistency of soft ice cream. It will become difficult to turn the crank, or if you are using an electric freezer, the motor will sound like it is straining.
• Make sure to carefully wipe the water and salt off the ice-cream container lid before opening. Take the dasher out, and scrape the excess ice cream back into the canister with a wooden spoon. Stir in additional ingredients, such as chopped fruit.
• Enjoy your ice cream now, or let it ripen the old-fashioned way. To ripen, place a sheet of waxed paper across the top of the canister, press the lid down, and cover the hole in the lid with tape. Drain the water from the bucket, and repack it with 5 parts ice and 1 part salt, covering the entire canister with ice and salt. Place a burlap bag or a thick towel on top for insulation. Let stand until frozen hard.
• For the best results, start with cold ingredients. Chill your ice-cream base in the refrigerator for several hours or overnight. Also, chill any additional ingredients you plan to add, such as chopped fruit.
• If you’re using an old-fashioned ice-cream freezer with a wooden bucket, fill it with 3 or 4 inches of water before using. The dry wood will absorb the water, closing any gaps in the planks of the bucket.
• Assemble the freezer and make sure all parts turn easily. Add the chilled ice-cream base to the canister, and secure the lid.
• To freeze ice cream, you’ll need ice (two 10-pound bags or more) and rock salt. The rock salt will force the ice surrounding the canister to melt, creating a brine solution that absorbs heat and helps the ice cream to freeze.
• To create a good brine, use a ratio of 5 cups ice to 1 cup rock salt. Fill the tub with approximately 10 cups ice, and crank the freezer for about 2 minutes so that the canister chills evenly. Then add 2 cups rock salt to the top.
• Continue to crank the freezer. When the ice melts down 2 or 3 inches, layer more ice and salt on top.
• After 20 to 25 minutes of cranking, your ice cream will be done when it reaches the consistency of soft ice cream. It will become difficult to turn the crank, or if you are using an electric freezer, the motor will sound like it is straining.
• Make sure to carefully wipe the water and salt off the ice-cream container lid before opening. Take the dasher out, and scrape the excess ice cream back into the canister with a wooden spoon. Stir in additional ingredients, such as chopped fruit.
• Enjoy your ice cream now, or let it ripen the old-fashioned way. To ripen, place a sheet of waxed paper across the top of the canister, press the lid down, and cover the hole in the lid with tape. Drain the water from the bucket, and repack it with 5 parts ice and 1 part salt, covering the entire canister with ice and salt. Place a burlap bag or a thick towel on top for insulation. Let stand until frozen hard.
