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“freeze-off’ to their vocabulary and hold a friendly competition for the richest, smoothest, creamiest homemade ice cream, suggests Anna Atkins, marketing specialist with the Virginia Department of Agriculture and Consumer Services.
Afer a regular cookout of burgers and hot dogs, the fun could begin with a homemade ice cream freeze-off. Instructions and rules will be needed. Competition could be between teams or families. Each team would need to provide its own ice cream freezer and pre-made and pre-chilled ice cream mixture. According to Miss Atkins, “Overnight chilling of your ice cream mixture will improve the final product whether it was a cooked mixture or not.” The host or hostess of the freeze-off should furnish the ice and rock salt. Miss Atkins recommends the proper ratio of six cups ice to one-quarter cup rock salt. “Ice cream should not freeze too fast or Um> slow,” she advised.
But this is a friendly competition, so let imaginations run wild. Why not practice with these recipes from the American Dairy Association?
German Chocolate
Ice Cream
'A cup sugar
2 tablespoons flour
89.7%