Homemade Ice Cream

Seeing a gallon of milk in the dairy section recently with these words written across the label, “Contains real cream” brought back memories of hot July afternoons as the kids volunteered to sit on top of a pile of towels which rested on the hand-cranked ice cream freezer.

Our reward for volunteering was to get the first bowls of ice cream. As you waited, an added treat, you got to hear some of the family stories from our very best storytellers.

For real ice cream, you naturally have to have milk that still contains cream, no one percent or two percent milk will give the desired results. And what a result it will be.

Many times we had strawberry or peach ice cream. The frozen pieces of fruit in the ice cream was a sweet surprise that you wanted to savor for a while. Ah, savor the flavor.

The metal container of fresh hand-churned ice cream didn’t last long. You had to eat it fast or else you ended up with a bowl of melted concoction.

Now we can go to the store and get half-gallons or whatever that size is and enjoy something that is called ice cream, but take the time to get that milk with the real cream and make a churn of ice cream this summer.

Everyone will thank you after they have licked their bowls.