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Father’s Day & Homemade Vanilla Ice Cream

June 20, 2011

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This beautiful antique I picked up at an estate sale years & years ago for a song. Tiger stripe maple with sandwich glass knobs. The dropfront folds out to make a desk with cubbies, drawers & secret compartments & slides out for a chair to fit comfortably in front for one to write. Three deep drawers underneath. Heavy! This is a solid piece of furniture & it is in its permanent location – too difficult to move again.

I gave this to DH for Father’s Day – the explanation to him as to why I bought it in the first place.

It is full of writing supplies: cards, pens, inks. Also, photographs, lightbulbs, old Christmas cards…

Homemade Vanilla Ice Cream

I no longer rarely use an ice cream freezer requiring rock salt & bags of ice. I now use a Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker.


  • 1 quart Heavy Cream
  • 2 cups Whole Milk
  • 3 Egg Yolks (save the whites to make a souffle´ or baked meringues!)
  • 1/2 cup real Maple Syrup
  • 1 Tablespoon Vanilla
  • 1 Tablespoon Arrowroot Powder (helps thicken it a bit)
  • 2 Tablespoons Vodka


  1. Mix all ingredients except vodka together in a blender.
  2. Freeze according to your ice cream freezer directions.
  3. Spoon into storage container for the freezer; Stir vodka into ice cream.
  4. Freeze in a deep freeze or refrigerator freezer for thirty minutes before serving to “ripen” the ice cream.

Because homemade ice cream doesn’t have artificial stabilizers & other garbage in it, it does become very hard when stored in the freezer. To minimize this issue, stir in 2 Tablespoons vodka or other liqueur (like Amaretto) to keep the ice cream scoop-able.


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