Ice cream

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sidelock

50 Cal.
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Any of you ever crank ice cream? I know it's winter but got to thinking about the fun we used to have turning the handle.
 
Fwiw, I have a 12 quart WHITE MOUNTAIN manual ice cream freezer, that I bought at a garage sale for 10 bucks about 20 years ago in Shreveport LA.

Imo, it makes MUCH better textured homemade ice cream than my 4 quart electric/automatic freezer by Richmond Cedar Works. - I've never had any trouble finding volunteers to help me turn it, as they wanted a bowl or three. = CHUCKLE.

yours, satx
 
I was glad when the electric freezers became available. It seems to take forever for the ice-cream to freeze when you are on the business end of the crank. That is about as much fun as running the crank on my moms old butter churn when I was a kid.
 
satx78247 said:
Would you care to tell us how you did that??

yours, satx

The dutch oven served as the vessel for the ice and salt then a smaller vessel was placed in the center into which the ice cream ingredients were placed. Stir until the desired consistency was achieved.

I've also seen it done with a can inside a can. Inside can contains the ingredients - sealed tightly (duct tape) and placed inside a large can that holds the ice & salt. The resulting unit is rolled on the floor a bit like a soccer ball to mix & freeze. Kids at camp enjoy this method...
 
Check out Jas Townsend cooking vids for cheese ice cream from Indiana pioneer village. Looks good and I plan on trying it as soon as my roundtoit is back from the shop.
 
When my family of 6 kids cranked ice cream about twice a week the neighbors came to visit and we had a great time.
 
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