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Oh boy it's hot--I don't care if it's not June 21, summer has most certainly arrived! If you're one of the uber-rich and have an in-ground backyard pool, you and the kids are probably romping with glee, but for most of us "primary caregivers" with kids in tow, these dog days are often filed with too much TV and a whole lotta complaints. Here, from my super-green friend Jan Maltby, is a bit of respite from the powerful sol, and a fun project for the kids: Jan's recipe for homemade ice cream. And in case you're worried that it's junky, never fear: Since you control the ingredients, it's all natural and organic to boot.
I'll bring you more of Jan's wisdom in the near future--she makes fresh bread for her family every day, and then goes off to work at either famed Rockefeller, NY sustainable farm Stone Barns or her other passion, Slow Food USA.
Now before you get really excited, I need to warn you that you'll need an ice cream maker, but I have done the due diligence and found some good ones for you. Or, if you have the time, scout E-bay or Amazon for a used version, and you may get an even better bargain.
Just watch the portion sizes, remember you won't be burning those extra calories trying to catch up with the ice cream truck...
Linens n Things has the Deni's Automatic Ice Cream Maker with Candy Crusher for about $50 (skip the crushed candy please!).
The indestructible Cuisinart has a premium looking model, the Automatic Frozen Yogurt-Ice Cream & Sorbet Maker, also for about $50.
EASY VANILLA ICE CREAM
2 c. Organic Heavy Cream
¾ c. organic sugar
2/3 c. organic half-n-half
Put cream in mixing bowl, whisk in the sugar a little at a time until blended. Whisk in half-n-half. Put in quart container and freeze in ice cream machine.
It is so easy I give this job to one of my kids while I am fixing dinner. By the end of dinner it will have finished freezing and still had a little time to firm up in the freezer.
RICH VANILLA CUSTARD ICE CREAM
2/3 c. organic sugar
2 farm fresh eggs
2 Tbs. flour
¼ tsp salt
12/3 c. organic milk
1 c. organic heavy cream
2 tsp. real organic vanilla (or vanilla paste)
In medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in flour and salt. Set aside. Bring the mild to a simmer on the stove in a heavy saucepan. SLOWLY beat the hot milk into the eggs and sugar. Pour the whole mixture back into the heavy saucepan and place back on the stove. Stir constantly with a whisk until it thickens slightly. DO NOT BOIL. Remove from heat and pour through a strainer into a clean bowl. Allow to cool and stir in cream and vanilla. Cover and when cold, freeze in ice cream freezer. Eat right away or transfer to freezer container.
Lynda Fassa is the founder of Green Babies, one of the oldest organic-cotton clothing companies in the United States. She is also the author of Green Babies & Sage Moms: The Ultimate Guide to Raising Your Organic Baby (2008, Penguin) and is currently writing Green Kids, Sage Families, to be published by Penguin in late 2008.
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