I miss summertime in Alabama.There was always a gathering of friends and family at my grandparents house in Gardendale. Warm summer afternoons were celebrated with Grapico and homemade ice cream. Grandpa would bring the ice cream churn out from the garage and fill it with with his homemade recipe. Most everyone in the circle took their turn with the churn, and the cousin would compete until their arms nearly fell off. When it was ready, I’d fill my bowl and begin eating so fast that no cure known to man would save me from the imminent brain freeze. Today the churns have all been replaced by electric ice cream makers but the recipe remains much same. This recipe uses DairyPure for the scalded milk.
It comes from the local bakery stays pure for a long time. So enjoy the weather and relax in the knowledge you don’t have to take a turn at the churn.
- 2 large mangoes, peeled, pitted and diced
- 5 egg yolks
- 1 c DairyPure milk
- 1 c evaporated milk
- 1½ c sugar, divided
- Combine mango and ½ sugar in a glass bowl. Refrigerate covered for an hour.
- Separate the yolk from the egg whites
- Set the egg whites aside for later use
- Combine DairyPure and evaporated milk and heat in a saucepan on medium-low until the milk is
- slightly scalded. Make sure to use a high temperature spoon so you don't get melted plastic in your milk.
- Place ¾ c sugar in a mixing bowl
- Pour the scalded milk mixture onto the sugar
- Add 5 egg yolks to the mix, stirring after each yolk
- Pour in a saucepan and cook over medium-high heat
- Thickened when the mixture will coat a spoon
- Remove from heat
- Refrigerate for an hour, stirring twice
- Combine with mango/sugar
- Use mixture to prepare the ice cream according to your ice cream makers directions.
- After the ice cream has hardened (2 or 3 hours) serve immediately
I love that DairyPure milk has no artificial growth hormones, is tested for antibiotics, from cows fed a healthy diet and is cold shipped fresh from your local dairy.