Editor’s note: This is the first in a series focusing on local cooks and the recipes they love to make. To recommend a cook and recipe to feature, call (620) 382-2165 or email firstname.lastname@example.org.
Eugene Christensen makes one mean bowl of homemade ice cream — creamy and rich, cold and sweet.
“I love ice cream,” he said. “We eat it all year round.”
Christensen seldom buys ice cream from the store. He ritually makes his recipe twice a week.
“There is no comparison,” he said. “I like the flavor a lot better.”
Christensen’s ice cream is 65 years in the making. He learned it from his parents, Rachel and Bill Christensen.
“Mom would do the mixing and Dad would do the freezing,” he said. “Back in the old days we would sit on the bucket while the adults cranked it.”
Christensen ice cream has always brought his family together. His children and grand children always seem to show up whenever he makes it.
Sometimes they eat an entire container in one evening.
It is a staple at birthday parties, family events, and he is usually asked to bring it to social events at Eastmoor Methodist church.
Christensen prepares his recipe by taste and feel. He has made it so many times he knows it by heart.
Eugene Christensen’s homemade ice cream
- 9 raw eggs
- 1 quart heavy whipping cream
- 3 cups white sugar
- 4 ounces imitation vanilla
- Ice (at least one bag)
- Rock salt (at least 3 cups)
- Water (at least 1 cup)
Use six-quart electric or hand-crank ice cream maker — Christensen prefers electric.
Break eggs into a large bowl or electric mixer and whisk before adding cream. Christensen uses a little 2-percent milk to help get all the cream out of the carton.
Once mixed, pour ingredients into the ice cream maker.
Add milk. Fill to the top of the dasher — the mixing paddle situated inside of the ice cream maker.
Sample the mixture. Christensen always samples and adjusts according to taste.
Put lid on container and place inside the mixing bucket.
Fill empty space in bucket with ice. Christensen breaks up the ice to better pack it in to the bucket.
Add rock salt and a little water along with the ice. Christensen said the rock salt melts the ice.
It takes 20 to 25 minutes on Christensen’s electric mixer for the ice cream to freeze properly.
Total prep time is about 40 minutes.
For chocolate ice cream, add 1 cup natural unsweetened cocoa. Christensen always makes sure to mix the sugar and the cocoa together before he adds it to the wet ingredients. There should be no chunks.
For strawberry ice cream, add one or two pounds of fresh blended strawberries. Pour them into the mixture before adding milk.