Nothing says “Sweet Summer Treat” like homemade ice cream. I am one very proud owner of a 1948 hand crank ice cream freezer.
Armed with the same recipe my grandmother made when I was a baby, my children and I love the adventure of making ice cream with the labor of cranking the freezer.
Here is the recipe (it’s from a 1942 Good Housekeeping Cookbook):
Basic Vanilla Ice Cream:
1/2 cup granulated sugar
1 1/2 tsp. flour
1 1/2 cups milk or 3 cups heavy cream
3/4 cup evaporated milk
3/4 cup water
1.4 tsp. salt
1 1/2 tsp vanilla extract
Combine the sugar and flour in the top of a double boiler. Beat eggs, stir in milk and salt, then add gradually to dry ingredients, while stirring. Cook over boiling water, stirring constantly until mixture begins to thicken, then remove. Chill, then add vanilla and cream. Freeze in a 2 qt. crank freezer until difficult to turn, using 8 parts of crushed ice to 1 part ice cream salt. Makes about 1 1/2 quarts.