Photo by jamieanne

Homemade ice cream is synonymous with summer.  For me, it’s especially synonymous with the 4th of July.  But even though Independence Day has passed, there’s still plenty of time to get out in the backyard and enjoy some homemade ice cream with the family.

There are probably as many homemade ice cream recipes as there are families who make the stuff.  Most of them are fairly similar–with a few variations here and there.  That’s why I’m not going to get into them in this post.  This is all about the methods you use to freeze your favorite recipe into that cold, frosty goodness we call “ice cream.”

Hand-Cranked

The hand cranked is definitely one of the more traditional methods of freezing ice cream.  Many people swear by it.  According to my wife’s grandfather (who ‘let’ me and my brother-in-law crank the ice cream we ate at one of our more recent family get togethers), you can actually produce better ice cream by manually cranking the freezer in that the ice cream you make comes out firmer.  A strong human arm can stir the frozen ice cream long after a weak, electric motor would have thrown in the towel.

The truth is, I believe hand-cranked ice cream tastes better partly because you put so much effort into making it. Still, there’s no denying that it’s good, and it doesn’t require any electricity, so you can make it while out at the park with your friends, if you want.

Electric Crank

Photo by jeffreyw

Somewhere along the way from the 19th Century to the 21st Century, some enterprising person too lazy to crank ice cream by hand realized that attaching an electric motor in place of the handle on an ice cream freezer would let electricity do all the work.  This became to the hand-cranked ice cream freezer what the segue became to walking: A way people could let an electric device do all the work for them (with the exception that the electric crank does not cost thousands of dollars and is not relegated largely to Comic-Con attendees.

We’ve all seen the electric crank, so I won’t waste too much more time here. Let’s talk about some unconventional methods for freezing ice cream.

Ziploc Bags

What if I only want one or two servings of ice cream–like, enough for me and my roommate living in the dorms? I don’t have an ice cream maker, and even if I did, an ice cream maker would be too much work–I don’t need THAT much ice cream.

The Ziploc bag method has you covered.

All you need is a gallon-size Ziploc bag and a quart-size Ziploc bag.

1. Fill your quart-size bag (the smaller one) with your liquid ice cream mix from whatever recipe you love.
2. Zip it up good and tight, and place it inside your larger bag.
3. Now pack the space around the small bag with ice cubes and rock salt.
4. You now have a bag of ice and salt, with a smaller (sealed) bag of ice cream mix inside it.
5. Roll the bag around on a counter top.  This will help mix the ice cream solution while freezing it at the same time. Be careful not to let the bag of ice cream come open, or salt water will get in it, ruining your ice cream.
6. When the ice cream hardens, it’s ready to serve.

Here’s a video for all you visual learners:

The Coffee Can Method

Photo by Jeff Kubina

The “coffee can” method, as I call it can actually be done with any containers you have lying around the house (I just happen to prefer coffee cans).

Basically, it’s identical to the Ziploc Bag method, except you use coffee cans–a large one, and a small one.

Pour your favorite ice cream mix into the small coffee can. Place it in the larger can, and pack ice and rock salt around it.

Stir the ice cream until it solidifies, then enjoy it right out of the can!

Do you have a favorite method of making homemade ice cream? Share it with us below!

Related posts:

1. For Those Summer Cookouts: Homemade Lemonade
2. Homemade Cinnamon Biscuits (aka “Scones”)
3. DIY Ingredients: Homemade Butter (And Buttermilk)

That said, we’re easing back into our regular posting schedule with a tip from Real Simple on seven common cooking mistakes.

May we add mistake #8 You Began the Cooking Process Without Root Access?

Related posts:

1. Homemade Root Beer Experiment Part 1: The Concept
2. Kick the Coke: Make Some Sweet Ice Tea
3. Spring Cleaning = Not as Many Posts Next Week

Ingredients:

• 1 block Velveeta (we actually buy off-brand, which is only about $3)
• 2 cans Rotel (or the off-brand “diced chilies and tomatoes”–about $2)

The Process:

1. On a clean cutting board, slice the block of Velveeta into 4 long sticks–that is, slice it in half length-wise, then turn it on its side and slice it again.
2. Next, cut these 4 long sticks of cheese into cubes.
3. Crock Pot Method: Put the cheese cubes in a covered crock pot on medium heat with the 2 cans of Rotel, stirring occasionally for about 30 minutes or so.
4. Microwave Method: If you make the cheese dip in the microwave, empty the cheese cubes into a large, microwave-safe bowl along with the Rotel.  Heat it on a medium power setting in 5 minutes intervals, stirring between heatings.
5. The cheese dip is done when all the cubes are melted into a nice, “cheese-dip-like” consistency.

This recipe makes enough queso to satisfy 10 people, and since we only spent about $5 on it, that comes out to about $0.50 per person–price of chips not included (although 2 bags of tortilla chips from Walmart only cost about $3, so it really doesn’t add a lot to the price per person).

I love this cheese dip recipe because it’s so easy and inexpensive to make, and it doesn’t take a lot of time or energy.  It’s the best way I know to whip up a tasty side-dish without spending more time in the kitchen–away from your friends–than absolutely necessary.  It’s great for parties, cookouts, and just about any other kind of get-together.

So this summer, try some cheese dip, and let us know what you think!

Related posts:

1. Fiesta Lime Chicken
2. Some Methods to Make Homemade Ice Cream
3. 10 Minutes or Less: Cinnamon-Raisin Oatmeal

Basically, we’re just going to make some sweet biscuits, and we’re going to smother them in syrupy strawberry chunks.  Since strawberries are in season, now is the perfect time to try some recipes that use them.  Let’s get down to it.

Ingredients:

• 2 Cups flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1/2 Cup Crisco (do not melt)
• 2/3 Cup milk
• 1/4 – 1/2 Cup sugar
• 1 lb. strawberries
• 1/4 – 1/2 Cup of additional sugar for the strawberries

The Process:

1. Overnight Preparation: The night before you make your strawberry shortcake, slice your strawberries into pieces over a bowl.  Sprinkle 1/4 – 1/2 of a cup of sugar over the strawberries, and stir them up.  Put the bowl of sugar-strawberry mix in the refrigerator.  Doing so will juice the strawberries, turning them into a tasty, syrupy mix we will use later.
2. Cooking the biscuits: Preheat oven to 450 degrees Fahrenheit.
3. In a large bowl, thoroughly mix all the dry ingredients together.  Doing so will evenly distribute your dry ingredients throughout each biscuit, ensuring they all taste the same.
4. Cut shortening (Crisco) into the dry ingredients, and mix it all well.  The shortening will clump in the dry ingredients; try to make the clumps as small as possible.
5. Add milk, and mix thoroughly.  This will yield some good biscuit dough.
6. Begin tearing the dough off into balls about the size of the palm of your hand.  Pat the dough into round cakes about an inch to an inch-and-a-half thick, and place on an ungreased cookie sheet.
7. Bake the biscuits in the oven for 10-12 minutes–until lightly brown on the edges.
8. Pull the biscuits out of the oven, and let them cool for about 5 minutes.
9. Place each biscuit in a bowl, and pour approximately 1/2 Cup of strawberries (and juicy syrup)  over.  If you want, you can mash the biscuit, mixing in the strawberries.  Either way, it tastes amazing.

Add a little whipped topping for extra goodness.

These biscuits are a cinch to make, and taste good even without strawberries.  Strawberry shortcake is an awesome dessert, and a great way to leave a good impression on dinner guests and family members alike.

Photo by MVI.

Related posts:

1. Homemade Cinnamon Biscuits (aka “Scones”)
2. For Those Summer Cookouts: Pecan Pie
3. In Honor of St. Patrick: Irish Soda Bread

To me, salads can be cold, slimy things that don’t look particularly appetizing because they are uncooked and don’t give off a warm aroma.  However, there’s no denying that salads are a healthy addition anyone can make to their diet, so I’m going to show you how to make a salad that isn’t awful (in fact, I’d say it’s quite good).

Some Salad Theory: “This Salad is Mine“

Before we delve into an actual recipe, let’s get a little “salad theory” out of the way.  Salads are nothing more than a mixture of ingredients–usually raw vegetables–coated in a liquid dressing or oil.  Most people think of salads as consisting primarily of lettuce or lettuce and tomatoes, but the truth is you can use anything you want (hey, it’s your salad).  You can even put fruit in your salad, if you want! This salad recipe is yours, and you’re going to make it the way you want to.

So let’s get down to it.

Ingredients:

For your salad, try making a list of fresh fruits and vegetables you like to eat, and using those as a basis for your recipe.  Some that we like in our salads include:

• Lettuce
  
• Tomatoes
• Onion
  
• Cucumbers
• Broccoli
  
• Spinach leaves
• Artichoke

As an option, try throwing in a little fresh fruit, meat, or bread.  This can include:

• Strawberries (they’re in season right now)
• Apple wedges
• Bite-size pieces of sauteed chicken
• Pieces of toast or croutons

The Process:

1. Make everything bite-size. I really can’t stress this enough.  Your salad needs to be easy to eat.  Chop your tomatoes and onions into tiny pieces; shred your lettuce leaves until they’re about the size of a quarter or half dollar.  Your goal is to have a large bowl of tiny ingredients.
2. Find a good base vegetable. You want one vegetable to be the foundation of your salad.  Lettuce makes a good one.  We like to put a large bag of washed lettuce in a bowl as our primary ingredient, but it certainly isn’t the only ingredient we use.
3. Begin chopping and adding your other fruits and vegetables. You’re going to add each successive ingredient to the bowl of lettuce, and then you’re going to “toss” the salad.
4. “Tossing” is basically another word for stirring it. Get some large salad tongs or a couple of forks, and be sure everything is evenly mixed–you want to be sure a spoonful of salad has a nice cross-section of the ingredients you’ve used.
5. When you’re done, serve the salad with your dressing of choice. Salad dressing helps give the salad a little more taste, but be careful not to overdo it on the dressing.  Otherwise the fat content of the dressing will outweigh any health benefits the salad might have offered, and it will just taste slimy.
   

Some salad recipe tips and tricks:

1. Salads are best made from fresh ingredients.  If you can, hit up the local farmer’s market for some fresh produce now that warmer weather is here.  Easy ingredients to find at the farmer’s market right now include fresh lettuce, tomatoes, and strawberries.
2. Salads make a great appetizer for any meal, but they can also make a fine meal unto themselves, provided you use a wide variety of vegetables and have plenty to go around.
3. Salads can be prepared fairly quickly, and make great additions for summer cookouts and family get-togethers.

Got a salad tip?  Let us hear it!  Leave us a comment below.

Related posts:

1. Chicken Caesar Wraps Recipe
2. Taco Soup: The Ultimate Balance of Taste and Affordability
3. Cheese Dip for $0.50 Per Person

I know many of you have been going to cook outs and family events this weekend.  As you make your plans for today, consider adding one of these fine recipes to your mealtime menu:

• Homemade Lemonade (I actually made a pitcher of this recipe yesterday afternoon using bottled lemon juice I found in the fridge, and it was awesome!)
• Pecan Pie
• Spinach Dip
• Sweet Ice Tea

Also, don’t forget to take time to remember the men and women in uniform who serve our country.  Memorial Day is for them.

Take care, and have a good holiday!

Related posts:

1. Just for Fun: Medieval Times!
2. Tasty Toasty Turkey Day Pecans
3. Fiesta Lime Chicken

I know you have recipes you want to share with the world.  That’s why for the next two weeks we’re accepting submissions from you and everyone else who reads Cook on a Shoestring.

Just leave the recipe in a comment below or email it to david@cookonashoestring.com.  You can also write it on our wall on Facebook.  Be sure to include:

• Your name
• Your home town
• A detailed description of and step-by-step instructions for your recipe

All recipe submissions will be provided in a free eCookBook we’ll make available soon.

So leave us a comment or send us an email with your favorite recipe, and we will publish it in our free cookbook. The deadline to enter is Friday, June 11.  We look forward to reading your recipes!

Related posts:

1. Easy Apple Crisps Recipe
2. Turn Almost Any Recipe into a Vegetarian Recipe
3. Sweet Potato Enchiladas Recipe