I don’t like to brag about many things but I do brag about
my ice cream. I developed it over the years and if I say so myself, it is the
best ice cream ever.
Well here it is: One quart of half and half milk, 2 cups
sugar, ½ bottle of Smucker’s Carmel flavored Topping (for emulsification) and one tablespoon of
Nestles Cocoa powder. Heat this with stirring to dissolve the sugar and caramel
and pour this into the aluminum container. I have used two types of ice cream
makers over the years that I practiced my trade. The first was the traditional
wood bucket with a plastic paddle devise. These are made by several companies.
I used one from the White Mountain Company (See below). Buy a bag of ice cubes
from the grocery store and crush these a little in the plastic bag with a
rubber mallet. Add Morton’s Ice Cream
Salt to the bucket around the aluminum can and then add crushed ice. I usually
do this 2 or 3 times until the ice reaches the entire height of the can. Add
the paddle device and attach the motor. Leave it run until it begins to slow down as the ice cream becomes
more viscous. Then remove the motor and the paddle and pour and spoon the ice
cream into one quart plastic containers. Leave these in the freezer overnight.
I found that the ice cream should not be rotated
at a high speed so that it is still high density with little air added. 
For a more industrial scale, I purchased the “Nostalgia
Gourmet Ice Creamery”. For this, scale up everything by two. In this device,
the aluminum can attaches to a rotator that fits into the bottom of the can.
When the can turns, the plastic paddle is held from moving. I usually run this
for 1-2 hr until the sound indicates that the ice cream is turning viscous. The
ice cream is ladled into plastic containers which are put in the freezer. Again
do not let the ice cream become full of air. The high density of the ice cream
is part of my secret.
The major problem involves disposal of the salt water. I
hesitate putting it down the drain so I usually pour off the water into a sandy
area of my yard and then shake the salt into the trash can.
Oh, the flavor you ask. It is a mixture of vanilla - caramel
and a touch of cocoa. I tell people that I make any flavor as long as it is
vanilla! The true conissor does not add fruits to the ice cream, but you can in
an emergency.
Oh by the way, this is a secret recipe so don’t tell
anyone!
