Isn’t this the perfect time for homemade ice cream? We love ice cream around our house, but a lot of commercial ice cream has a lot of fat in it. We don’t really care for the fat, but don’t want it to taste like watered down milk, either. We have a compromise that works well for us, so I thought I’d share our recipe. It’s not as rich as using whipping cream, but is richer than it sounds. The recipe is for a 6 quart freezer. I won’t go into the freezing instructions, since they might vary according to your particular freezer.
4 boxes Junket Ice Cream powder
1 1/2 cups powdered milk
3/4 cups sugar, or to taste.
1 can fat free Eagle Brand Milk
1 tablespoon vanilla extract, or to taste
About 5 quarts milk (we use 2%)
Mix all dry ingredients in a bowl, then add condensed milk & about a quart of milk to make sure it mixes well. Pour into freezer bucket. Use additional milk to rinse the bowl, then fill with milk to about an inch from the top of the bucket. Freeze according to freezer instructions.
Do you have any summertime family traditions?
Have a blessed summer.