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The Newsletter of The Haycock Historical Society l Fall 2012 Ice Cream in December by Jim Iran 2012 O né cold day in December 1945 my mother told me cheerful in the front seat, always glad to be

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1. First, make sure you have all the necessary ingredients for your ice cream flavor. This may include milk, cream, sugar, flavorings, and any additional mix-ins.
2. Begin by combining the milk and cream in a saucepan and heating it over medium heat until it reaches a simmer. Stir occasionally to prevent scorching.
3. In a separate bowl, whisk together the sugar and any flavorings you wish to add, such as vanilla extract or cocoa powder.
4. Slowly pour the sugar mixture into the saucepan with the heated milk and cream, stirring constantly to dissolve the sugar completely.
5. Continue to cook the mixture over low heat, stirring occasionally for about 5 minutes, or until it thickens slightly.
6. Remove the saucepan from the heat and allow the mixture to cool to room temperature.
7. Once cooled, transfer the mixture to an ice cream maker. Follow the manufacturer's instructions for churning the ice cream until it reaches a thick, creamy consistency.
8. If desired, add any mix-ins, such as chocolate chips or fruit, during the last few minutes of churning.
9. Once the ice cream is ready, transfer it to a lidded container and freeze for at least 4 hours, or until it becomes firm.
10. Enjoy your homemade l ice cream!

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