Shelly Siler’s homemade vanilla ice cream. This ice cream melted a bit during its photo shoot, but normally it holds perfectly formed scoops once taken from the freezer.
I’m a good cook, but I wouldn’t dream of bringing homemade ice cream to a family gathering. I know my place. That honor is reserved for twin Shelly Siler, who’s mastered the art of making a delicious homemade vanilla ice cream.
I used to make a custard-based vanilla ice cream from my favorite old Farm Journal Cookbook. But somewhere along the way Shelly brought her no-cook vanilla ice cream to a party, and that was that. She was recognized as the family’s homemade ice cream queen, and I never brought my custard-based ice cream to another family event.
When it comes to making homemade ice cream, cooks generally fall into two camps: the cooked-custard ice-cream camp, and and the non-cooked, no-egg ice-cream camp. Shelly and I are mirror twins, so it makes sense that we’d be in two different ice cream camps. I’m on team custard, and Shelly’s on team no-cook, no-egg ice cream.
As much as I do love a cooked custard ice cream, I can see its shortcomings. For one thing, it’s more time-consuming. Also, here in Redding, where temperatures hit 105 today, cooking custard over a hot stove to make ice cream is a bit like torture. Plus, Shelly’s recipe is perfect for people who avoid eggs, for one reason or another.
In all fairness to Shelly, it wasn’t as if Shelly stole my former standing as ice cream queen. Rather, the family made it clear that they loved Shelly’s ice cream best of all.
I took the defeat in stride. It helped lessen the sting to know that I am still considered the ice cream sauce queen, known for my caramel, chocolate and whiskey sauces that are not just for ice cream, but all kinds of desserts. I’ve provided those recipes here today, too.
In all the years I’ve written recipes for A News Cafe, I am stunned that I never published Shelly’s recipe. We’re changing that today. Shelly’s ice cream is on my mind because we recently celebrated son Joe’s birthday that featured his Aunt Shelly’s ice cream, and I was reminded that it’s such a delicious and easy recipe that it’s time to share it. Thank you, Shelly!
Let’s begin!
My sister starts by hauling out her trusty Rival Electric 6 quart Ice Cream and Yogurt maker. Of course, use whatever ice cream maker you have.
Shelly Siler’s Vanilla Ice Cream
4 cups half & half
4 cups whipping cream
2 cups granulated sugar
10-15 pounds of crushed ice
Approximately 5 pounds of rock salt
Thoroughly stir the half & half, whipping cream, sugar and vanilla in a large bowl. Place the bowl of ice cream liquid in the refrigerator.
Meanwhile, prepare the ice cream maker with ice and rock salt, as directed below.
First, position the empty cylinder in the canister of the ice cream-maker bucket. Place the churn paddle inside the empty canister, topped by the lid (to prevent salt and ice from getting in the cylinder).
Do NOT plug in the machine yet.
Next, while holding the canister balanced upright in the bucket, scatter crushed ice around the balanced canister completely around the canister, approximately 3 inches high. Now sprinkle enough rock salt over the ice to cover. Repeat that step again with approximately 3 inches of more ice, covered again with a thin layer of rock salt. Repeat this process with the ice and salt until the canister is supported enough by the ice and salt to stand alone.
Note: More ice and salt will be layered later, after the ice cream liquid is poured into the ice cream cylinder.
Carefully remove the cylinder lid and pour all the prepared liquid into the cylinder, making sure none of the ice and salt get inside the cylinder. Firmly fit the lid back onto the churn paddle.
Resume layering the ice and rock salt, stopping at approximately 3 inches from the top of the lid.
Align the motor piece to fit onto the metal part of the paddle, and fit the motor piece into the notches, securing with pull-down latch.
NOW you may plug in the ice cream maker. The motor will make a noise, and should start slowly turning. If the cylinder fails to turn, it may initially need help by placing both hands on top of the cylinder and twisting clock-wise a few times, which should jump start it and get it turning on its own.
Do NOT leave the ice cream maker unattended, as it may be necessary to occasionally hand-nudge the cylinder to turn as the contents thicken. Left unattended, the motor could stall and burn out. As the ice/salt level lowers during the machine turning, continue layering ice and salt until the cylinder is no longer able to turn.
IMPORTANT: The ice cream may take approximately 30-40 minutes to finish churning. You’ll know it’s ready when the machine stops turning. However, if it stops turning earlier than 20 minutes, grip the top of the canister and give it a turn to get it turning again. The ice cream will be soft-serve consistency and will melt rapidly. Remove the inner churning paddle and quickly transfer the ice cream to another container and immediately place in the freezer until ready to serve. It’s best to make the ice cream at least a few hours in advance, to give the ice cream time to firm.
Note: Resist the temptation to store the ice cream in the metal cylinder with paddle in place. Once the ice cream is frozen, it will be nearly impossible to remove the paddle.
Enjoy!
Shelly Siler’s vanilla ice cream topped by sister Doni’s caramel and chocolate sauces.
Doni’s Hot Fudge Sauce
4 1-oz squares unsweetened Bakers Chocolate
2/3 cup boiling water
1/3 cup granulated sugar
1/3 cup light corn syrup
Pinch sea salt, or flaked salt
1 tablespoon rum or vanilla extract
In a small saucepan over very low heat, melt the chocolate and butter together. Do not stir, but occasionally agitate the pan to distribute the heat.
When the chocolate is fully melted, pour the boiling water into it, then stir in the sugar and corn syrup. Stir to combine return to a boil. Reduce the heat so that it simmers gently, but not violently, and allow to boil for about 9 minutes. If it would make you feel better, it’s OK to stir it occasionally. After 9 minutes, remove the pan from the heat and stir in the rum or vanilla. Pour into a heat-proof jar. Let cool for about 20 minutes before spooning it over ice cream.
Store in the refrigerator for up to 2 weeks.
— (Adapted from The Silver Palate Cookbook)
Julia’s Caramel Sauce
2 cups sugar
2/3 cup water
2 cups heavy cream
1/8 teaspoons sea salt
4 teaspoons vanilla extract
In a large heavy saucepan use a wooden spoon to stir the sugar into the water. Now set the pan over medium-high heat and bring the liquid to a simmer. From this point on, put down the spoon and forget about it.
To dissolve the sugar, gently swirl the pan by its handle until the sugar disappears and the liquid is clear. (Resist the temptation to use a spoon.)
Put a lid on the saucepan for a few minutes and allow the sugar-water mixture to come to a nice, rolling boil. (This is when one of those clear lids comes in really handy. It saves on too-frequent peeking.) A word about that lid: having it in place while the caramel boils for a few minutes (like 2) causes condensation to collect on the lid’s underside, which washes down the pot sides and helps prevent crystals from forming.
Keeping the saucepan on that medium-high heat, remove the lid and allow the liquid to continue its boil. Every minute or so, carefully swirl the pan (by the handle), and as you do, notice that the liquid is getting a nice honey hue.
When it’s a light rootbeerish-amber color, remove the pan from the heat. Now pour in the cream and watch the magic. The mixture will bubble in protest, but that’s what it’s supposed to do. In fact, at first the scalding caramel will be so shocked by the introduction of the foreign cream that the liquid will actually seize up and harden. Don’t panic. This is normal, too. A little heat will take care of everything.
Return the pot to the stove, but this time over low heat. NOW you can retrieve your wooden spoon to stir the mass in the pan until the heat softens and remelts the caramel enough to allow it to accept the cream. The two will become one and transform into a gorgeous light brown.
Finally, remove the pan from the heat. Stir in the salt and vanilla. Congratulations. You’ve made caramel sauce. Pour it into clean, heat-proof jars and keep refrigerated until ready to use. (Make sure the jars cool down a bit before chilling or the glass will crack.) Store in the refrigerator for up to 2 weeks.
Adapted from “The Way to Cook” by Julia Child.
Pardon me for this interruption, just before sharing my favorite whiskey sauce — which is wonderful on ice cream, but also on things like bread pudding — but if you enjoy recipes on A News Cafe, and if you don’t miss politics (very much), then feel free to show your appreciation for award-winning journalist and food writer Doni Chamberlain by becoming an ANC subscriber. Thank you!
Doni’s Whiskey Sauce
2 sticks butter
2 cups brown sugar
1 cup heavy whipping cream
½ teaspoon sea salt
¼ cup whiskey
In a heavy saucepan over medium heat, add the butter, brown sugar, cream and salt. Stir as the butter melts and the ingredients become combined. Increase the temperature and allow the mixture to come to a soft boil. Reduce the heat and let the caramel boil for 3 minutes.
Remove the saucepan from the heat and carefully pour in the whiskey, stirring constantly, being careful as the cooled whiskey will cause the hot caramel to bubble violently. Pour the whiskey sauce into a heat-proof jar. Store in the refrigerator for up to 2 weeks.
