Mother's Easy Ice Cream

Mother’s Easy Ice Cream (Heritage Recipe)
1 quart fresh strawberries or other fruit
1½ cups sugar
½ cup lemon juice
1 quart whipping cream
1 can evaporated milk
Milk to fill

Mash strawberries or peaches, or other fruit. Dissolve sugar with fruit. You may need to heat the fruit slightly to dissolve the sugar. Cool before adding cream. Add lemon juice. Whip the cream until soft peaks form. Add to fruit and stir in canned milk. Pour into freezer and add milk to fill the container ¾ full. Freeze in the ice cream maker. Makes 4 quarts. This is Grandma Beverly's recipe.

Tiffany's Note: This is a good basic recipe for homemade ice cream.  You can also use orange juice or a mixture of orange/lemon juice.  I don't whip the cream before adding--I just stir the ingredients together, add it to the ice cream freezer, and then add the milk to the freezer's "fill line." Grandma would add eggs to this, but to avoid the raw egg dilemma we just leave them out and it's still good.  


  1. This was published in the newspaper along with a biography and photo of Grandma.

  2. Thanks, I didn't know that--it would be fun to see!


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