Ron Bordwine

Two of my fondest memories from childhood include fishing with Grampa and eating Great Gramma Edith’s old fashion ice cream. Please continue and I will show you how to make GG’s great taste treat.

This seven pounder is the largest bass I ever boated. She won me the tournament. I know that sweet feeling.

But let me tell you, eating my Great Gramma Edith’s old fashion ice cream is pretty sweet too.

On special family occasions, Dad would get out the ice cream freezer.  Dad preferred the hand crank freezer because the ice cream came out frostier.  Us kid had our role to play.  My dad and uncles cranked away and kept the ice and salt topped off.  Dad would pad the top with a bath towel and my brother, sister, cousins and I would take turns sitting on top of the freezer.  Our weight would keep the freezer stable and make cranking much easier

Waiting on that ice cream seemed like it took forever.  But Dad would decide when the cranking was done.  Carefully, he would remove the crank, wipe the salt off the top and lift the cover from the can.  After a brief inspection, Dad would slowly remove the paddle thingy (dasher), taking care not to lose a drop of the vanilla treat.

Each taking a spoon, kids and men alike, would scrape the dasher clean.  Just a spoonful for the time being.  Dad would return the cover to the can of ice cream, letting it continue to freeze in the icy brine.

I could say that Great Gramma’s Ice Cream is a family secret, only known to a few.  But this ice cream is too yummy to keep it to myself.  I want to share it.  I want to give you an opportunity to make memories that will last a life time.  I hope you find this video enjoyable and will give this ice cream a try.  All you need is an old fashion ice cream freezer (I prefer motorized) and a few ingredients and you’re on your way. I hope you enjoy my video. Please like, comment and share.

Great Gramma Edith’s Ice Cream
6 Cups Milk
3 Cups Sugar
1 tsp Salt

3 Whole Eggs, Beaten
3 Envelopes Knox Gelatin

5 Cups Heavy Whipping Cream
3 TBS Vanilla

Heat milk on low until bubbles form around the pot, 150 deg F.
Stir sugar & salt into milk and return to 150 deg. Remove from heat.

Using a cup of hot milk mixture, disolve 3 envolopes of Knox Gelatin and set aside for a minute.
Beat eggs in a large bowl. Tempor the eggs by adding hot milk mixture, ONE cup at a time until the bowl is warm

Add Egg and Gelatin mixtures back to the pot of hot milk and mix thoroughly.
Add cold whipping cream and vanilla to the milk mixture.

Cool the mixture in the refrigerator or an ice bath.
Now you are ready to freeze your custard mix in an ice cream freezer.