When I was a kid, my dad bought an old-fashioned electric ice cream maker with a wooden container. He would make the ice cream mix right in the metal ice cream canister with sweetened condensed milk. Daddy always had a sweet tooth and had to taste the rich, thick milk as he made the mix. He let us taste it too. Then we’d pack the wooden container with crushed ice and rock salt, put the top on and wait quite impatiently until our ice cream was frozen. Spoons were handed to my sisters and I and we ate the ice cream out of the canister as soon as it was ready.
Maybe that’s way out of everything I do in the kitchen, I love stir-freezing the most. Even today, I can’t resist tasting my creation as soon as it’s frozen. I love everything about ice cream; the coldness as it hits my lips, the sweet creaminess as it melts in my mouth. I can mix almost anything together and it still tastes great. The biggest challenge I’ve had in making homemade ice cream is scoopability. Homemade ice creams are notorious for freezing so hard that you have to let it set out for 30 minutes or so before you can scoop them. Not this one – you can scoop it right out of the freezer. That’s a good thing because it’s so delicious you won’t want to wait. Once you master the vanilla ice cream, try the cinnamon variation below.