An Old Fashioned Ice Cream Social

For taste, nothing can beat the chilly flavors of ice cream made the old fashioned way: cranked out at home in an ice cream freezer. Home made is almost always spectacular, though sometimes a mixed blessing. Eaten too slowly, it melts and looses much of its appeal. Eaten too quickly and you must endure the nightmare of the Ice Cream Headache.

As a child, my father insisted that hand-cranking the freezer was the ONLY way to make it. Little did he know that the electric freezer would not only become an alternative to the hand crank, but surpass it to the point of extinction. A triumph for technology! One of the greatest things about the electric freezers is that the motor stops automatically when it's done.

Recently, a group of my friends gathered together on July 4th for an old fashioned Ice Cream Social. The high point of the afternoon was cracking open the freezers, and dipping out the smooth just frozen ice creams we had each concocted. Five freezers were put to use that afternoon and the results of each was delicious, though some minor hitches did occur. Too little rock salt in one freeze resulted in a strange peach flavored goop! My freezer was a black hole for ice, so an emergency trip to the 7-11 was necessary.

Home made ice cream is not so much a food as an event. It takes a little work, a lot of ice, and friends who are willing to wait for the results. Just like the watched pot, the ice cream freezer does better if it is ignored for a while, so I suggest a cookout while waiting. Just don't try to stuff too many burgers in your guests, they won't have room for the main course...ICE CREAM!

1 quart of peeled mango slices
1 large can frozen Lemonade Mix
1 can (lemonade mix can) of water

Combine ingredients in a blender or food processor and puree until very smooth. Pour into your ice cream freezer, fit in the dasher and lid and churn. Mine took about 15 minutes to freeze.

I suggest filling the outer portion of the freezer with ice in layers, adding salt between each. Follow directions for your freezer.

Fresh Georgia Peach Ice Cream
2 cups finely diced fresh peeled peaches
2 beaten egg yolks
2 cups milk
1 cup sugar
1 envelope unflavored gelatin
1/4 teaspoon salt
4 cups light cream
3/4 tablespoon vanilla

Combine sugar and gelatin in a sauce pan, gradually stir in the milk. Cook the mixture over low heat stirring continuously until the gelatin is dissolved.

In a separate bowl, add about 1 cup of the hot mix into the beaten egg yolks. Once blended, add it back to the hot mix in your saucepan. Keep this cooking for another two or three minutes. Next add the light cream, salt and vanilla.

Finally, add the peaches, and mix again. Them pour the mix into your freezer and churn. I have been told this tastes great when served on the veranda, accompanied by a mint julep.

1 1/2 pints strawberries, hulled
2 Tbsp. fresh orange juice
1 1/2 cups Marshmallow Fluff
1 cup 1% milk\2 tsp. orange liqueur (optional)

In food processor, puree strawberries with orange juice. Transfer to a bowl. Add Marshmallow Fluff and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.)

Add milk and orange liqueur, if using, and mix well. If necessary, chill until cold. Pour into canister of an ice cream maker and freeze according to manufacturer's instructions. Makes about 1 qt., serves 6.

Watermelon Sorbet
Mild and delightfully different, this recipe will keep your friends talking.

6 cups watermelon heart, seeded
1 large can frozen apple juice concentrate
Juice of two lemons

The real mess is the watermelon itself. Slice it thin and remove the seeds. Then chunk it into cubes small enough to fit into a food processor. While you are working on the melon let a large can of apple juice concentrate thaw, completely.

Add the melon and apple juice concentrate to the food processor slowly and puree. Add the lemon juice as you go. Don't let the mixture liquefy to the point it loses it's texture. When it is mixed, put it in the freezer and let 'er rip.

Extra-Rich Chocolate Ice Cream
1 cup light cream
2 1/2 oz Semisweet or unsweetened chocolate
3 egg yolks
1/3 cup sugar
1 cup heavy cream

Melt the chocolate in a double boiler with the light cream. Stir continuously until smooth and consistent.

In a separate heat resistant bowl, beat egg yolks with the sugar until they are thick and creamy. Next, add the chocolate mixture to the egg yolks and stir well. Return the mix to the double boiler and gently whisk the mixture until it begins to thicken. Then take it off the heat and let it cool. Lightly whip the heavy cream and fold it into the chocolate mixture.

Pour it into your freezer and churn.