Flags, Freedom, & the Fourth of July

It just would not be July 4^th without my Mom’s macaroni and cheese (more cheese than macaroni really), hot dogs on the grill with homemade coney sauce and my Aunt Jackie (keeping the cousins in line by telling them if they were going to help make ice cream they had to eat their dinner) Lemon custard ice cream!  It was so exciting for all us when Aunt Jackie would come out of the garage with the wooden barrel crank ice cream maker and the Scotch cooler loaded with ice!  “Just a few more minutes”, she would say as she rushed in the house to get another tray of goodies!  Aunt Jackie’s house was the best place to go, she always had little bottle cokes, coffee with your own special cup and ice cream….just the best!  She gave everyone a job, from pouring the chilled liquid into the canister to adding the paddle to adding ice and salt.  After the assemble was all done , I swear we learned to count by churning ice cream, first with 20 cranks and as it become more firm 10 cranks.  With all the cousins we got to crank from youngest to oldest…I didn’t think I would ever get my turn!  Finally the mixture had thickened and the paddle emerged with creamy pale lemon colored ice cream.  Aunt Jackie handed out the spoons quickly so we all got the first taste!  Then off to the kitchen to freeze while she prepared the fresh berries and cake.

Aunt Jackie and Mom would emerge from the kitchen door and yell, “Who wants ice cream?” and the line formed quickly.  Pieces of cake and berries in a bowl covered with a ladle of creamy lemon goodness.  Guaranteed the parents could have a few moments of quiet!

Aunt Jackie’s Lemon Custard
2 quarts ½ and ½                                                              2 ½ pints heavy whipping cream
8 eggs                                                                                   2 cups sugar
½ tsp salt                                                                             3 tablespoons vanilla
½ tsp lemon extract

Scald the ½ and ½ and cream.  Carefully mix in the eggs and cook until the custard coats a spoon, or until you’re tired of working at the stove (do this the night before).  Incidentally, it’s best to cook a custard slowly over hot water in a double boiler or you may wind up with creamy hard-boiled eggs, which are not often called for in recipes.  Mix in all that wonderful, pure-cane sugar, vanilla, salt, and lemon extract.  Cool all in the refrigerator overnight.  Pour into the cream can and freeze according to your machine’s directions.  Scoop the ice cream into a container, cover with waxed paper (not sure why, but Aunt Jackie always did and that’s good enough for me) and freeze for an hour or so as it will be soft. Enjoy!

What’s your favorite homemade ice cream recipe?