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It takes about 20 minutes of hand-cranking to make a half-gallon of ice cream.
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Ice cream dates back to the 15th century, when Marco Polo returned to Europe with the first recipe. Ice-cream aficionado Tom Frew claims that once you make homemade ice cream, you'll continue to make it because of its high quality. Frew eats ice cream on a daily basis but makes it only in the summer. Frew's specialty is peach ice cream, and his magic ingredient is apricot nectar, which strengthens the flavor of the peaches. Frew also keeps his peaches in a paper bag for a couple of days after purchase to allow them to fully ripen. Homemade Peach Ice Cream Ingredients: 2 large cans evaporated milk
3 cups sugar
12-oz. can apricot nectar
6 peaches
1 pint whipping cream (Frew recommends adding heavy whipping cream to the fill line on your ice-cream freezer)
Blender
Ice-cream freezer
Steps: - In a blender, combine all ingredients except whipping cream.
- Blend until smooth.
- Add whipping cream to mixture.
- Place in ice-cream freezer and freeze according to manufacturer's instructions.
Frew says the initial investment in an ice-cream freezer can be high (as much as $200), but less expensive models can be purchased at thrift stores or flea markets. The initial costs, Frew says, are offset by the savings and rich taste of homemade ice cream -- he makes about five quarts for around $10.
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