Old-fashioned, bucket-style ice cream makers bring back memories of family gatherings, when people would take turns turning the crank.
You may own an old-fashioned, hand-crank ice cream maker that has been in the attic or basement for several years. All old-fashioned ice cream freezers, regardless of make and model, pretty much work the same way. There is a lot more working involved in making ice cream this way but most folks agree that it is tastier and creamier.
It is best to make your ice cream outside with this type because of the ice melting as the salt is applied.
You will need about 15 pounds of crushed ice and about 6 cups of rock salt.
After thoroughly cleaning the beater or dasher and the cream can, you will need to place them in the freezer for a while to cool. This helps the ice cream freeze faster.
Put the beater in the can, making sure it is set well in bottom of can, then pour in the previously cooled mixture from your favorite recipe.
Fill the can only two-thirds full (up to the fill line stamped on can) to allow for expansion.
Put the top on the can and place can in the tub, making sure that the can is centered on the can rest in bottom of the tub
Attach the cranking mechanism making sure the beater is still properly set, and that the can is on the bottom of the tub. Latch down by pushing thumb lock over prong on frame.
Pack the crushed ice in the tub around the can. Then apply the rock salt and start cranking. Finely crushed ice melts more evenly and will give you smoother textured ice cream. The attached recipe is an old favorite and can be used in the hand crank ice cream maker or in a sleek electric ice cream maker that does the work for you.
Old Fashioned Homemade Ice Cream Recipe
• 2 cups sugar
• 1/4teaspoon salt
• 1 tablespoon vanilla extract
• 13-ounce can evaporated milk (1-1/2 cups plus 2 tablespoons)
• 1 gallon whole milk
• chipped ice
• rock salt
In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla and canned milk. Add about a pint of the fresh milk and mix.
Pour mixture into ice cream freezer can. Add enough of the remainder of the milk to fill can to the middle of the top board of dasher. (If the freezer can has a “fill” line on it, fill no higher than that line.)
Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can. Crank freezer until ice cream begins to freeze (cranking will become harder as ice cream freezes), adding more ice and salt, as needed. When handle becomes difficult-to-impossible to turn, remove turning mechanism, and carefully remove top from freezer can; remove dasher. Replace top. Cover can with more ice and salt. Cover ice with an old towel, allowing ice cream to “cure” for at least 1 hour. If yours is an electric freezer, follow manufacturer’s directions, but the curing step is essential.
Makes about 5 quarts of ice cream.
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