Last summer a friend loaned us her ice cream maker as a blessing to us/ temporary storage solution for her. I loved having ice cream that was all real ingredients, usually we only splurge on the air infused whipped cream. I did NOT like the noise, salt, filtered water ice cube use & machine parts, I would have to start Thurs. to build up a supply of ice cubes in time for Sun. & if I was short it had to finish freezing in the freezer. But why is that a bad thing?
This year we forewent the extra appliance & just used the blender. Blend
2 Cups 1/2 & 1/2
1 Cup of Sugar
2 Cups of Whipping Cream
1 Tbsp Vanilla
Flavors of Choice, usually not in the blender due to lack of space.
Pour into a large pyrex bowl before church & let freeze. Stir occasionally when you get home until the hottest part of the day hits. So far we've made vanilla, strawberry from our garden, butter pecan, rocky road, wild blackberry, peaches from a jar that didn't seal for today, & next week I plan to make apple pie. I need to start making pantry space for this years apple sauce. This is our only sweet for the week & the children really seem to savor it more that way.