Today at the Community School in Sun Valley, Idaho, I asked the kids “what would you rather eat?”
Option 1: Something made from: eggs, sugar, milk, cream and vanilla
Option 2: Something made from: skim milk, cream, sugar, corn syrup, molasses, acacia gum, guar gum, carob bean gum, carrageenan, xanthan gum, natural flavors (with vanilla extract)*, annatto color
*”with” vanilla? What else is in there? “Natural” flavors is an umbrella category for all kinds of substances, including those made from petroleum. Did I read four kinds of gums? Anyway…
That “something” was vanilla ice cream. Option 1 was home-made while Option 2 was a popular store-bought brand. I then gave them a taste test. Which option do you think won hands down? Option 1!
Now, you might be thinking, “I’m not going to take the time to make my own ice cream!”. Well, I’m here to convince you that you can. It takes about 5 minutes to assemble the ingredients and beat them up. Your kids will probably help you, believe me. Then you put the ingredients in an ice cream maker, and it does the rest of the work for you. (My kids stand over the ice cream maker while it freezes). I even found an ice cream maker –an excellent Cuisinart brand– that was nearly half off, and available through Amazon Prime (2 day free shipping). See below.
First, here is the recipe:
2/3 cup sugar
1 ¾ cups milk
2 cups cream
2 tsp. vanilla
*to serve this recipe at school, I went the very safe route and used an egg substitute product instead of eggs, since you don’t cook the mixture. However, I make this recipe with real eggs all the time at home. Just make sure you buy great quality and fresh eggs.
Directions: Beat eggs and sugar with an electric mixer until thick and cream colored. Add milk, cream and vanilla. Mix well. Then add to your ice cream maker (you will have kept the base in the freezer overnight so that it is nice and cold), and you will have ice cream in about 20 minutes!