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08 July 2013 @ 09:43 pm
ice cream  

When I was a kid, we used to go down to Homer for the 4th of July. Loads of us, extended theatre family types. Lots of kids, lots of adults, lots of mosquitoes. Fireworks you couldn’t see, because the sun doesn’t go down in Alaska in July. Wading in the slough and getting clay up to your knees and convincing each other that the mothers wouldn’t notice. Picking Alaska cotton and tickling each other with the fluff. Running up the solid mud road to the cousins who had running water, to drink from their hose. Hot dogs and potato salad and hamburgers and deviled eggs. Sodas and Kool-Aid and beer.

They (well, someone) had an old-fashioned hand-cranked ice cream maker, the big wooden barrel kind that you filled with salt and ice and sat a kid on top of to keep the lid on until that kid’s butt pretty much froze solid, and then you sat a different kid on top of it, and made the half-frozen kid turn the crank for a while to get the blood flowing again. Adults took turns cranking too, though not so much with the sitting, if I recall. It seemed like it took all day, and all day is a long time in Alaska in the summertime.

The vanilla ice cream I just made tastes like those memories.

(x-posted from The Essential Kit)

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Geek of Weird Shit: sensualgows on July 8th, 2013 11:08 pm (UTC)
I dearly love this. <3 <3
kitmizkit on July 11th, 2013 04:50 pm (UTC)
thank you. :)
Mary Anne: pixelpers1stence on July 9th, 2013 12:29 am (UTC)
share your recipe?
kitmizkit on July 9th, 2013 11:14 am (UTC)
French vanilla ice cream
4 egg yolks
1/3 c sugar
1.5 c cream
vanilla to taste
pinch of salt

Mix egg yolks and sugar at a high speed until they've thickened to a lovely light yellow and make ribbons when you draw the beaters out and across the surface of the mixture.

Scald the cream. Remove from heat when a perfect scald is reached. Add salt and vanilla. (I judged the vanilla by the mixture's smell, and would guess I used 2-3 tablespoons. But that's a guess.)

Drizzle the scalded cream into the egg mixture, mixing on high all the while. (Drizzling is important here, because letting the eggs cook slowly as the hot cream is poured in is most of what keeps the custard from being lumpy.)

Cook the custard in the upper pot of a double boiler over simmering, not boiling, water, for 12-15 minutes, stirring constantly with a wooden spoon, until it thickens enough to nicely coat the back of the spoon without instantly sliding off.

Put the pot of hot custard into a bowl of ice water and allow to cool to room temperature.

Proceed as your ice cream maker recommends.

Makes about 3 cups of ice cream. My ice cream maker, which is a 1 litre/quart thingie, could easily have held double this recipe.
Mary Annepers1stence on July 10th, 2013 04:24 pm (UTC)
Re: French vanilla ice cream
Thank you!
kitmizkit on July 11th, 2013 04:51 pm (UTC)
Re: French vanilla ice cream
you're welcome!
Ellen Millionellenmillion on July 9th, 2013 12:43 am (UTC)
I am now DESPERATELY craving homemade ice cream.
Wolf Lahtiwolflahti on July 9th, 2013 01:30 am (UTC)

I'm gonna go make me some deviled eggs.
kitmizkit on July 9th, 2013 11:04 am (UTC)
om nom nom!
Fighting Crime with a Giant Dandelion Since 2013: Gentianpameladean on July 9th, 2013 02:50 am (UTC)
What a great post. Thank you.

P.
kitmizkit on July 11th, 2013 04:51 pm (UTC)
thank *you*!