By Kelly Bogard
Did you know that Sunday is National Ice Cream Day? Ever since I heard, the same little ditty has been playing in my head. You know the one I’m talking about. “I scream, you scream, we all scream for ice cream!” I don’t know any other way to get it out of my head than to make ice cream.
As you know, I am a fan of Big Red–partly because of today’s recipe. When I was little, my Grandma Willie used to make this every time the family got together over the summer. I remember helping her put the ingredients together and, in my earlier years, sitting on the ice cream maker while my Granddaddy JB turned the hand crank. As I got older, we convinced Grandma Willie to get an electric maker, but she said it never tasted the same. I still love it anyway.
Now, this recipe is for a 4-quart electric ice cream maker. I know there are several makers on the market of various sizes. Check yours and consider making two smaller batches.
First things, first. Place your ice cream canister in your freezer overnight. You want to make sure it is super cold when you put in your ice cream mixture. While it is still in the freezer, mix together the Big Red and sweetened condensed milk. I find it easier to put the Big Red in a large bowl and add the milk to it. That way there’s less fizz.
Once you have it well mixed, add in your thawed strawberries.
Then simply pour the mixture into your ice cream canister, insert the paddle, cover with the lid and place in the ice cream bucket.
Attach the motor and surround the canister with ice. Finally, sprinkle the rock salt over the ice to help with the freezing process. At this point, you can follow the maker instructions for freezing time.
Once your ice cream is churned in the ice cream maker, remove the paddle and enjoy. I like to spoon mine into a large freezer-safe dish and let it sit in the freezer overnight. This hardens it just a bit, although sometimes you just can’t wait.
With it being the hottest part of the year, National Ice Cream Day seems fitting. So whether it is store-bought or homemade, make room for ice cream this Sunday. From all of us at Texas Table Top, enjoy!
Recipe: Big Red Ice Cream
- 1-1/2 liters Big Red soda
- 2 (14 oz.) cans sweetened condensed milk
- 24 oz. frozen strawberries, thawed
- 10 lb. bag of ice
- Rock salt
- In a large bowl, combine Big Red and sweetened condensed milk.
- Stir in thawed strawberries.
- Pour mixture into a prepared ice cream canister.
- Cover and freeze per the manufacturer’s directions.
- Serve immediately or freeze overnight in a freezer-safe container.
Prep time (duration): 5 minutes
Freezing time (duration): varies per ice cream freezer instructions
Number of servings (yield): 4 quarts