In Utah, we enjoy a unique summer holiday called “Pioneer Day” on the 24th of July. Those who visit Utah that day wonder what they have stumbled upon - but it’s a great tradition we look forward to. It is the official “swan song” of summer around here, and we celebrate with lots of good food on what is usually the hottest day of the summer.
My children and grandchildren were here on the 24th, so we pulled out the ice cream freezer and made a batch outside - complete with an “ice war” (putting crushed ice down the back of everyone’s shirts as we sweltered in the hot sun) I like to position my ice cream freezer on the landscape bark by my air conditioner. The salt can’t hurt anything, since it's mostly weeds - and it’s shaded in the late afternoon. I bring out a couple of newspaper sections to place the dasher and utinsels onto after finishing the batch. I wrap them up in the newspaper to take inside to wash - then I use the hose to spray off everything outside (including the kids!)
When it’s over 100 degrees outside, nothing sounds better than old-fashioned homemade ice cream. This is our spoons-down favorite version - the ultimate way to cool off in style. The hint of cream cheese, chunks of strawberries, and rich vanilla flavor can’t be improved upon. Best right from the ice cream maker as it finishes churning.
We discovered this recipe the summer of 2005 at our fledgling (immediate) family reunion - where we have just my own kids and their spouses and families. There are only seventeen of us at present, but we can sure go through a lot of good food.
I’ve tried lots of homemade ice cream recipes, and this one is near and dear to us. It takes a little forethought with the advance preparation and chilling - but that is an excuse to get organized the night before so you can enjoy the day.
For detailed photos, instructions, and recipe - go to:
www.changeabletable.com ("full house" tab)
Sounds like a recipe I would love! You are definitely right - homemade ice cream should be eaten right from the maker!
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