We all scream for ice cream, how to make it homemade

The cold, sweet taste of ice cream is a summertime favorite. A fun activity for 4-H camp for many years has been making ice cream in a coffee can or a plastic bag. Whether you shake a bag, roll a can, or crank an ice cream maker, nothing beats the taste of homemade ice cream. Here are some tips for making ice cream with a smooth, creamy texture.

Shaking or rolling the can while the ice cream mixture freezes, or churning it in an ice cream maker is important because it adds air into the mixture. This makes the ice cream smooth and increases its final volume. Once you start shaking, rolling, or churning, don't stop. Stopping could cause large ice crystals to form in the coldest part of the mixture. This would produce a grainy texture in parts of the ice cream, but the center may not freeze at all. Shaking, rolling or churning also distributes the flavorings and brings the unfrozen portions of the mixture to the surface.

To help an ice cream mixture freeze, the container holding the mixture is surrounded with ice and salt. Too much salt causes the ice cream mixture to freeze too quickly and not be smooth. If too little salt is used, the ice cream might not freeze at all. Unless the ice cream recipe says otherwise, use 1/2 cup salt to 4 cups crushed ice. Coarse rock salt works better in an ice cream maker.

If an ice cream recipe calls for eggs, take special care to avoid salmonella bacteria that can cause foodborne illness. It's easy to adjust a recipe and make the ice cream from a cooked custard base. Combine eggs, milk, sugar, and salt in a saucepan and cook over low heat, stirring constantly, until mixture reaches at least 160 degrees Fahrenheit and is thick enough to coat a metal spoon with a thin film. Cool quickly, cover and chill at least 1 hour. When ready to freeze, pour chilled custard and any other ingredients into the freezer can.

Another option is to use a pasteurized egg product in recipes that call for raw eggs. These can be found in the egg section at the grocery store. Use them just as you would fresh, whole eggs.

Homemade ice cream does not store as well as store-bought ice cream. For best results, transfer leftover homemade ice cream into a plastic airtight container. Store it in the freezer for no more than one week. If the texture of the stored ice cream is grainy, let the ice cream soften, then beat it before serving.

Store-bought ice cream must be properly stored, or it will become icy, pasty or gummy. If storing an opened box of ice cream for less than one week, cover the exposed area with aluminum foil or plastic food wrap to keep it from drying out. If storing for more than one week, transfer to an airtight container. Freeze for up to two months.

For a fun summer activity with children, try making ice cream in a bag. You'll need:

1 tablespoon sugar

1/4 teaspoon vanilla extract

1/2 cup whole milk

1-2 tablespoons soft fruit (for flavored ice cream)

1/2 cup rock salt

Ice cubes

Open a pint zip-type bag, add sugar, vanilla, fruit and milk. Squeeze out extra air. Seal tightly and mix well by squeezing with fingers. Open a gallon zip-type bag, add rock salt and fill halfway with ice cubes. Put pint bag inside gallon bag, seal well and shake bag for 5 to 10 minutes or until liquid has changed to ice cream. Hands get really cold holding the bag, so either wrap it in a towel or use oven mitts to hold the bag while shaking.

Be careful when removing the small bag of ice cream from the larger bag. Rinse it off and be careful not to get any salt in the ice cream. Enjoy the taste of homemade ice cream!

Editor's Note: Ann Ludlum is a K-State Research and Extension family and consumer sciences and 4-H extension agent assigned to Bourbon County. She may be reached at (620) 223-3720.