DEBORAH CROMBIE: Our ice cream maker is old. OLD. It's electric, not a wooden tub with a crank handle (although I have to admit I remember those...) but it is at least older than I care to admit. It sits in its box in the back of the hall closet, neglected, and my daughter has determined that as it is the 4th of July weekend, we WILL make homemade ice cream, rock salt and all. I found this recipe in the back of my very disorganized recipe notebook:
BUTTER PECAN ICE CREAM
1/3 cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 1/2 cups half and half
1/2 cup heavy cream
1 teaspoon vanilla extract
In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
In a medium saucepan over low heat, stir together brown sugar, eggs and half and half until smooth. Bring to a simmer, stirring occasionally, and cook two minutes more. Remove from heat and stir in cream, vanilla, and pecans.
Pour into ice cream maker and freeze according to directions.
This sounds really yummy, but I know I had recipes for strawberry and peach which have mysteriously disappeared.
Looking on the internet, I see that our ice cream maker is oh-so-20th century. Not only is rock salt no longer required in the fancy new versions, I could even get an ice cream attachment for my Kitchen Aid mixer! And the profusion of recipes is mind-boggling. So I'm turning to you, REDS and readers, for your tried and true perfect homemade ice cream recipe for 4th of July weekend--or any hot summer weekend!
HELP! (And if you give me enough irresistible recipes, maybe I will upgrade to a snazzy new ice cream machine!