Let’s talk family reunions and old-fashioned homemade ice cream for a minute. In my mind, you can’t have one without the other. And it is that time of year again for my family.
My paternal grandmother grew up on the same block as her grandparents and all of her aunts, uncles, and cousins. Many of their children still live on the same block in Salt Lake City. I loved visiting there when I was a little girl.
A few weeks ago we drove by with my kids and I got a little choked up thinking about my family and my great-grandmother and my great-great-aunt who lived on the corner. Every summer there is a family reunion with that side of the family. Last year was the first year in a very long time, probably over 10 years, that we were able to go to the reunion. It was a lot of fun. My kids had a spectacular time playing and participating in the same activities we always did as kids–a huge candy toss and finding coins in a pile of sawdust.
As fun as the reunion games are, my favorite part has always been the homemade ice cream at then end. And my favorite ice cream is always (my) Grandma’s Old-Fashioned Homemade Tutti Frutti Ice Cream.
Are you at all surprised? My grandma, who is probably my very best friend, is responsible for my own love of making homemade ice cream. And I owe it to all the ice cream I enjoyed at these reunions and other family parties. My grandma is the master of homemade ice cream, followed by me. ;)
Last year I stood in line to get a few scoops of Grandma’s magical ice cream. Everyone else flocked towards Mint-Oreo or some of the other fun varieties, like Rootbeer. I only wanted my grandma’s ice cream. I’d been waiting for years to have it again. And it did not disappoint.
I immediately asked for the recipe and she told me to call her the next day, which I did.
|Uncle Jack, my grandma’s older brother|
I love listening to her give me a recipe over the phone. We’re just the same. There is always a basic recipe, but a hundred variations according to what you have on hand, or how you feel that day. There’s a lot of speculation–“Well…you could do this. Or you could do that.” And “Oh! Wouldn’t that be good?!” I’m so lucky to have my grandma.
Last year she used peaches, strawberries and raspberries with fresh orange and lemon juice. (Is your mouth watering yet?) I wrote down the recipe and rest of summer was spent making the ice cream over and over.
The recipe she gave me is for the giant, old-fashioned ice cream makers. I’ve adapted it for my much smaller Cuisinart. If you would like the recipe as she gave it to me, e-mail me and I’ll send it to you.
What are your favorite family reunion memories?
- 1½-2 cups diced peaches (or nectarines, apricots, cherries)
- ¾ cup granulated white sugar
- 12 ounce can evaporated milk
- 1 cup heavy cream
- juice of ½ lemon, about 1 Tbsp.
- juice of ½ orange, about 2-3 Tbsp.
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 2-2½ cups mashed fruit (I like strawberries and raspberries and a peach mixed with a few tablespoons of sugar)
- Puree all of the ingredients except for the mashed berries in a blender. Chill until very cold. Churn in an ice cream maker according to manufacturer's directions. After it is finished churning, transfer to a large freezer-proof container and stir in mashed berries. Serve immediately for soft-serve, or allow to harden in freezer for scoops.
The Original Recipe: My Grandma’s Homemade Tutti Frutti Ice Cream
Makes 6 quarts
7 cups mashed peaches (can use some strawberries and raspberries)
juice of 2 lemons (1/4 cup juice)
4 cups granulated white sugar
1 pint heavy whipping cream
1/4 cup orange juice
3/8 tsp. almond extract
tiny pinch salt
2 (12 ounce) cans of evaporated milk
2 % milk (to fill up the canister)
Mix the mashed fruit with the sugar and allow to sit until sugar is dissolved. Mix all of the other ingredients together, except for the 2% milk. Add enough 2% milk to fill up the canister, leaving a little room at the top for expansion as the ice cream base freezes. Churn in an ice cream maker. Makes 6 quarts.