Looking for a summer activity with the family?
Arizona Historymaker™ Jim Bruner and his wife, Sandy, recommend churning your own homemade ice cream. “Simple homemade ice cream has been a part of the Bruner family for at least 70 years. We continue the tradition my parents started and serve it for every birthday and special occasion, even Christmas Eve dinner.
For years we made it the old-fashioned way, with the wooden bucket and hand crank. Our kids always made such a fuss when we made them turn the crank, charging us with child abuse! So one year Santa Claus brought an electric ice cream machine and the kids dropped their threat to call Child Protective Services.
Sandy starts the mixture, I put in the ice and salt, and in less than one hour from start to finish, you have perfect home made ice cream. Couldn’t be any simpler! Homemade ice cream makes me recall my early childhood memories.”
This recipe is from Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona, written by the Historical League. The book raises funds for the Arizona Heritage Center, promotes Arizona history and the Historymakers Recognition Program.
Available at www.HistoricalLeague.org/shop.aspx
HOMEMADE ICE CREAM
1 large fresh pasteurized egg (or 1⁄4 cup liquid eggs)
1 cup granulated white sugar
2 1⁄4 cups whole milk
1 3⁄4 cups half and half
1 1⁄2 teaspoons La Vencedor Mexican vanilla, if available
This recipe has been reduced from the original to fit the smaller electric ice cream makers used today; please follow manufacturer’s directions on pre-freezing the center freezer container.
In a medium bowl whisk the egg, then slowly blend in the sugar while continuing to whisk. Add the rest of the ingredients and whisk until smooth. Place mixture in refrigerator and chill thoroughly. Pour into the center freezer container and put into an electric ice cream maker, following the freezing directions. This recipe makes about 5 cups delicious vanilla ice cream.