I grew up in a small, crossroads cotton-picking town in SW Mississippi.
We made ice cream in an old hand-cranked ice cream freezer -- you can still buy them. Cook up the custard, pour it into the freezer bucket, pack the bucket in ice and salt (salt lowers the freezing temp), and sit there for an hour or so taking turns cranking it. Best ice cream ever.
About 12 years ago I sprung for a Cuisinart model ICI-100 electric ice cream maker and am VERY pleased with it. It's a bit pricey but check it out.
Our favorite ice cream is buttermilk-fig. Here's the recipe, inherited from my grandmother (1899-1983).
Buttermilk fig ice cream
2 cups heavy cream
1 cup granulated sugar, { divided into 1/2 cup portions}
1/8 teaspoon sea or kosher salt
1 1/2 teaspoons pure vanilla extract
6 large egg yolks
2 cups buttermilk
¾ cup fig preserves (microwave to soften)
The day before we plan to use the ice cream, we make the cream mixture and put it in the refrigerator overnight.
1. Put the 2 cups heavy cream, half the sugar, salt and vanilla extract in a medium saucepan. Whisk to combine and set over medium-low heat. Bring the mixture JUST TO A BOIL. Set aside.
2. While the cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. (I use glass, not plastic or metal.). Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
3. Once the cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the hot mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon.
THIS MIXTURE MUST NOT BOIL OR THE YOLKS WILL OVERCOOK.
The process should only take a few minutes.
4. Pour the mixture through a fine mesh strainer. Whisk in the buttermilk and bring to room temperature.
Add the fig preserves, whisk thoroughly into the liquid.
Cover and refrigerate at least 2 hours, or overnight, I do it overnight.
Whisk again before pouring into the ice cream maker.
Pour the mixture into the mixing bowl of the machine, set timer for 50 minutes, watch and listen for the machine to start laboring which signals the ice cream is done. Mixture will be creamy; put in refrigerator freezer to harden.
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