We got home around 7:00, and Shannon started the process of putting the ice cream maker together. I normally would be busily doing the dishes, or sweeping, or giving the kids a bath, but I couldn’t help feeling their excitement; it was infectious. I decided the dishes and the baths could wait – I was participating in the fun!
Even though we were up way past bedtime with a sugar-high, and the ice cream took forever, and I went to bed with dishes in the sink…and the kids with no bath, it was one of the best evenings of the year so far. All we did was make ice cream! While we were out the $50 for the maker, next time all we’ll have to pay for is the ingredients. We may hear it all the time, but it doesn’t matter…I’m still amazed at how the simple things, the small things are what you remember.
I’ve included Janet’s (Shannon’s mom) super recipe below:
1 Eagle Brand Evaporated Milk
3/4 Cup Sugar
1 tsp Vanilla
dash of sea salt
5 Butterfinger Bars, crushed
1/2 a gallon of 2% milk
Rock salt/icecream salt
mix together the evaporated milk, sugar, vanilla, sea salt, eggs, and butterfingers, and 2 cups of the milk in your blender, and blend well. Put in the ice cream tin, fill the remaining tin up to fill line with the remainder of the milk. Add the crushed butterfingers. Surround the outside of the tin with ice and rock salt per the ice cream makers instructions, and viola, in (much longer than forty minutes, I assure you) you’ll have homemade delight and some enjoyable memories that will last. ~ Trina