Ice cream must be the world’s favourite frozen treat. We’re absolutely spoilt for choice these days, of course, with an extensive range of flavours available even in the aisles of our local supermarket. But visiting the local supermarket isn’t as much fun as making your very own homemade ice cream!
Back in 1941 – the date of this homemade ice cream recipe – the range may not have been as wide, but I’m sure ice cream was as loved as it is today. Perhaps more so judging by the number of recipes in Nana Ling’s notebook – I counted 5 different recipes in her collection!
This recipe doesn’t contain eggs and we attempted it without an ice cream maker. While domestic ice cream makers have indeed been around since the 1800s, I think it’s a safe bet that they weren’t as prevalent back in 1940 and Nana Ling likely did not count one among her kitchen tools.
What she did have, though, was access to quality ingredients. Nana Ling had her own cow! So, that’s where we started with this recipe for old fashioned homemade ice cream – with quality ingredients. The Australian company Made by Cow claims to be the first company in the world to sell safe-to-drink raw milk. It’s about four times the cost of regular milk but about 100 times as tasty!
After investing in this quality milk, and resisting the temptation to just drink it all down, we set to work.
The results of our homemade ice cream experiment
I’d like to say the results were amazing. While the ice cream was lovely and the taste factor was excellent, there was a little too much ice in our ice cream.
Perhaps we need to refine our technique (this blog post here gives some great tips on avoiding the dreaded ice crystals)?
Perhaps we should have followed the traditional method of placing the mixture in an ice bucket and stirring continuously for at least half an hour?
Perhaps we should just invest in a domestic ice cream maker for next time?
Perhaps making ice cream without an ice cream maker is darn hard and that’s why Nana Ling has 5 recipes in her collection?
Who knows? But if you’d like to give our recipe a go, watch the video below or scroll down for Nana Ling’s recipe and then the converted and tested recipe.
I’d love to hear about your experience making homemade ice cream (and any tips or tricks) in the comments below.
- 570 ml milk
- 2 tablespoons condensed milk
- 1/4 cup sugar
- pinch salt
- 1 junket tablet
- 1 tablespoon milk (for junket tablet)
- 115 ml thickened cream
- 1 1/2 teaspoons vanilla essence
- Combine and dissolve milk, condensed milk, sugar and salt.
- Warm mixture without boiling and then allow to cool to lukewarm temperature.
- Dissolve junket tablet in tablespoon of milk. This may take a few minutes.
- Add junket to mixture and allow to set. This may take up to half an hour.
- When set, whip in cream and vanilla essence.
- Cover and place in freezer. From time to time, take out of freezer and quickly stir well before placing back into freezer (to help prevent ice cream becoming too icy).
- Alternatively, place container in a larger container filled with ice and sprinkled with salt. Stir continuously for 30 minutes and then cover and place in the freezer.