Summer is in full swing and it is hot, hot, hot! One of my favorite memories of my childhood was sitting on my Grandmother’s huge front porch on a hot summer day and waiting for someone to finish churning a quart of ice cream in the hand cranked freezer. Since my Grandmother didn’t believe in air conditioning, (“We don’t need it,” she’d say), this was the perfect opportunity to cool down. We would enjoy scoops of the cold, creamy goodness, ending with sticky hands and faces. As an adult, I am a huge proponent of central air conditioning, but I still enjoy at least one batch of homemade ice cream each summer, especially since the kids are old enough to churn the ice cream! When my neighbor brought over a batch of fresh picked blueberries, he hinted they would be perfect to use in ice cream. I had been planning to make a batch of strawberry cheesecake ice cream, but quickly changed my mind and decided to use the blueberries. The recipe I use can be made in an ice cream freezer or made by placing it in the freezer for a few hours if no kids are available to work the hand crank.
Here’s what you will need to make it:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup (3 ounces) heaving whipping cream
2 tsp. lemon peel, finely chopped
1 ½ cups (12 ounces) fresh or frozen blueberries
5 graham crackers (or gluten free graham crackers), crushed
Here’s both versions of how to make it:
Place the cream cheese, sweetened condensed milk, whipping cream and lemon peel in a large bowl. Using a mixer, beat until well blended. Add blueberries and graham crackers and stir just until blended. If using ice cream freezer, place in freezer and prepare according to manufacturers directions. To make the ice cream in the freezer, mix the first four ingredients until smooth. Place into freezer until almost frozen. Remove from freezer and stir in blueberries and graham cracker crumbs. Return to freezer until frozen, or at least eight hours.
One thing that has remained the same over the years is the amount of sticky mess ice cream makes. When browsing on the napkin aisle in Walmart, where I shop thanks to their low prices, I ran across some Wet-Nap, soft, strong wet napkins that can be used whenever we have a sticky mess. I added some to our buggy to keep in the car when we are traveling or whenever we have messy foods. They moisturize with aloe so we don’t feel dried out when we use them. Want to try Wet-Nap for yourself in case you have messes? (I mean, who doesn’t have messes, right?) Here’s a money saving coupon (available while supplies last) to help you stay clean.
Do you make homemade ice cream? What is your favorite flavor?