How to Make Homemade Ice Cream!

Homemade Sherbet Ice Cream

I love this recipe! It’s quick easy and delicious! Thanks Grandma Brown for sharing this recipe!

Dissolve 1 large package Jello in 1 cup boiling water. Add 1 cup sugar and stir until it is mostly dissolved. Add 1 can orange juice and stir well. Add 1 quart half and half or cream (I prefer the half and half), mix well.

Pour in ice cream freezer, fill with milk to the fill line. Put the lid on the freezer container and you are ready to freeze! Variations: You can use any kind of Jello/Juice combination-my favorite is raspberry!

**More recipes coming next week!**

TO FREEZE

The freezer will leak the excess water from the hole in your ice cream tub, so find a place where you want water to leak! I like to use the bathtub or kitchen sink. You can do it outside too if it’s not too hot.

Put the freezer together with the lid and motor attached tightly. I like to let the freezer turn without ice in it for a few mintues to mix the ingredients well. Then add one layer ice, one layer rock salt. The more rock salt you add the harder your ice cream. Do this all the way to the top. Keep checking back and make sure that the ice stays to the top while it freezes.

Most of my recipes freeze in about 45 mintues. The recipes with Jello gelatin or pudding tend to freeze a little faster. Listen for the motor to stop churning and you know it’s done! If you have a really soft ice cream sometimes the motor won’t stop so if it’s been an hour since you started open the lid and see if it’s ready. Once it’s done I like to put a bath towel on the top and let it sit for a while, the actual term for this is “ripen”. If there is plenty of ice in the freezer and it’s sitting in a place that’s not too hot it can sit for an hour or so.

If you can’t eat the whole thing stick it in the freezer-it’s ice cream so it freezes very well! Enjoy!