This has been a momentous week for our family. Our second oldest child became a teenager. He’s a wonderful boy. I love to watch him playing with his toddler and baby brothers…makes my heart melt. It has also been a wonderful week weather-wise. We’ve been enjoying hanging the laundry out, having our windows open, lots of walks and playing outside. The Vitamin D is great, right? We’re all sleeping better with all the fresh air.
Last year I started making homemade ice cream for our children’s birthdays. I was constantly searching for a way to do this without eggs and without an ice cream maker. Then several months ago we found an old-fashioned hand-crank ice cream maker at our local flea market. It’s a bit beat up but it does the job. I’ve finally found a recipe for ice cream that doesn’t use eggs. You can see the recipe here. This is not a cheap recipe, but we only have ice cream on birthdays so we don’t mind spending a little more for these special occasions.
Noah has discovered that leftover homemade ice cream is much better than fresh so tonight he and his brother made the ice cream for his birthday party tomorrow night. It takes a good thirty minutes of cranking to get ice cream. It is soft serve style but after “curing” in the freezer for several hours it becomes harder. I didn’t think of it soon enough, but next time I will use unflavoured gelatin to try and thicken it a little more. One tweak I did make to the recipe was changing the sugar to honey. In order to make the honey mix properly we had to heat the honey with the cream and then cool it before we started cranking.
We’ve had a little taste of the ice cream tonight – you know, just to make sure it was okay. I’ll let you know next Friday how it tasted. Making our own ice cream is a lot of work but very satisfying. It’s great to know all the ingredients that are in our ice cream – all readable and all edible.
How was your week?