Homemade ice cream has history in my family

It's the perfect time of the year for ice cream.

In 1890, my great-grandmother, Sarah Mackey rode by train from Mackey's with her parents to Columbia, South Carolina to be in the wedding of one of her favorite cousins Caroline Hampton. Caroline was to marry Dr. William Halsted in Trinity Episcopal Church.

Reconstruction had been especially hard on the Mackey's and there had not been many joyful occasions since the surrender of Lee at Appomattox Courthouse, Virginia.

Upon arrival in Columbia, they were taken to the Hampton home where they would spend a month. The balls, receptions, dinners and the grand finale - Caroline's wedding, seemed to signal an end of the "hard times."

The event that had the strongest influence upon the Mackey's was an ice cream social that was given in honor of Caroline and William. This was the first time that the Mackey's had experienced homemade ice cream.

My great-great grandfather was determined to buy one of those hand cranked oak contraptions and bring it back to Mackey's. Unfortunately, one could not be found in Columbia.

Upon arrival back home they unpacked and settled into daily life. One morning, several weeks later, the railroad agent rode over to their home to tell them that a package from Columbia, S.C. had been dropped off by the night express train.

My great-great grandfather opened up the large package. To everyone's surprise, it was an oak hand cranked ice cream churn.

I would like to share with you some of our favorite homemade ice cream recipes.

This first recipe is my mother's favorite. Your family will enjoy it too!

Double Almond Ice Cream

Makes one quart

3 cups whipping cream
1 cup milk
3/4 cup plus 2 tablespoons sugar, divided
4 egg yolks, beaten
1 tablespoon vanilla extract
2 teaspoons almond extract
2 tablespoons butter
1 1/2 cups natural almonds, chopped

Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir over medium heat until sugar is dissolved and mixture is hot. Gradually add 1 cup cream mixture to beaten egg yolks, whisking constantly. When mixture is smooth, strain into double boiler. Gradually pour in remaining cream mixture, whisking constantly. Cook over simmering water, stirring until mixture thickens slightly and coats the back of a spoon, about 8 minutes. Do not boil. Stir in extracts. Cool.

Meanwhile, melt butter and stir in remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until sugar begins to bubble (about 30 seconds). Add almonds and cook and stir over medium heat until golden and well coated; cool. Stir almonds into cream mixture. Pour into ice cream freezer container. Freeze according to manufacturer's instructions.

This recipe is especially good if you enjoy the taste of coffee, brickle and nuts. This one is easy to make and very delicious. 

Coffee Brickle Ice Cream

Makes about 2 quarts

2 tablespoons instant coffee
2 teaspoons hot water
1 (14-ounce) can sweetened condensed milk (Not evaporated milk)
4 cups (1quart) half-and-half
3/4 cup chopped almonds, toasted
1/3 cup almond brickle chips
2 teaspoons vanilla extract
1 teaspoon almond extract

In a small bowl, dissolve coffee in water. In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers.

This was my favorite when I was a teenager. It is easy to make, chewy and delicious!

Fudgey Rocky Road Ice Cream

Makes 2 quarts

5 (1-ounce) squares unsweetened chocolate, melted
1 (14-ounce) can sweetened condensed milk (Not evaporated milk)
2 teaspoons vanilla extract
2 cups (1 pint) half-and-half
2 cups (1 pint) whipping cream, unwhipped
1 1/2 cups miniature marshmallows; 3/4 cup chopped pecans

In large mixer bowl, beat chocolate, sweetened condensed milk and vanilla. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

This next recipe is pretty to look at and easy to make. It is my daughter Elizabeth's childhood favorite. It's also very easy to make.

Cherry Cheesecake Ice Cream

Makes about 1 1/2 quarts

1 (3-ounce) package cream cheese, softened
1 (14-ounce sweetened condensed milk (Not evaporated milk)
2 cups (1 pint) half-and-half
2 cups (1 pint) whipping cream, unwhipped
1 (10-ounce) jar maraschino cherries, well drained and chopped (about 1 cup)
1 tablespoon vanilla extract
1/2 teaspoon almond extract

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

TIP: 1 (17-ounce) can pitted dark sweet cherries, well drained and chopped, can be substituted for maraschino cherries.

The following recipe is simply exquisite! This is my daughter Mary Courteney's favorite ice cream. She is the daughter that attended culinary school before becoming an elementary school teacher.

White Chocolate Ice Cream

Makes 1 quart

1 cup whole natural almonds, coarsely chopped
1 tablespoon butter
3 cups whipping cream
1 cup milk
4 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract
1/2 cup kirsch
1 cup grated white chocolate

Sauté almonds in butter in skillet over medium heat until crisp; reserve. Combine cream and milk in saucepan; cook over medium heat until skin forms on surface. Beat yolks and sugar with vanilla in medium bowl, gradually add cream mixture, whisking constantly. Strain into double boiler and cook over simmering water, stirring until mixture thickens and lightly costs the back of a spoon, about 10 minutes. Do not boil. Remove from heat; add kirsch and white chocolate, stirring until chocolate melts. Cool to room temperature. Add almonds. Pour into ice cream freezer container. Freeze according to manufacturer's instructions.

This last recipe that I'm sharing with you is everyone's favorite! I'm going to include a quickie recipe for this one too that my grandmother used.

Peach Ice Cream

Makes 1 1/2 quarts

3 cups (1 1/2 pints) half-and-half
1 (14-ounce) can sweetened condensed milk (Not evaporated milk)
1 cup pureed or mashed peaches
1 tablespoon vanilla extract
Yellow food coloring, optional

In ice cream freezer container, combine ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers.

Refrigerator-Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; stir in pureed peaches and food coloring if desired. Fold in 2 cups (1 pint) whipping cream, whipped (Do not use non-dairy whipped topping). Pour into 9X5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

Eat well! Until next week. ...