Homemade Ice Cream

The following information comes from a publication developed by the late Professor A. M. Pearson of the University of Guelph, targeted to the manufacture of ice cream in the home with an old-fashioned hand or electric crank bucket, cooled by ice and salt. There are many other ways to do it, and the recipes are equally applicable. 

Homemade Ice Cream has not lost any of its good, old-fashioned appeal. There is a delicious homemade ice cream to meet every need: regular, low calorie, non-cooked and one using a non-dairy liquid coffee whitener. Everyone can make a homemade ice cream to suit their need with convenience afforded by packages of ingredients from the supermarket.

Janice Bryant
Prof. A.M. Pearson
University of Guelph, 1980

Ice cream fills a useful place in homes throughout the country. It is a favourite for desserts or snacks incorporating an array of many flavour variations. Ice cream contains many nutrients. With the recipes provided, all should be able to enjoy some type of this tempting food. If the regular recipe does not suit your needs, there is the low calorie recipe which contains less than 3% fat for both a cost and calorie saving. The recipe using coffee whitener is significantly less costly than the regular and does not contain milk fat should that be your limitation. So let's mix up a batch of ice cream for anyone and everyone to enjoy!