If you haven’t made homemade ice cream before, I encourage you to try it! There is something quite special about making your own summer dessert, something industrious about getting out the ice cream machine, and something magical about lifting off the cover and seeing that your cream custard has transformed into a frozen treat!
The recipe I share below is fairly straightforward and has always produced great results.
Start with an egg custard cooked on the stove (it’s not as complicated as it sounds!).
After the custard has cooked, strain it to remove any solids from the eggs.
Here you’ll mix in half-and-half, whipping cream, and vanilla, and chill for around an hour.
Next pour it into the canister, add ice & rock salt all around…and turn on the machine.
In less than an hour, you can have yummy, creamy deliciousness!
After removing the paddle, fold in the crushed cookies. (Never works to add when the canister is spinning — the cookies just dissolve!) Then I pour the “soft-serve” into a shallow plastic container and freeze for 5-6 hours. You can also serve it just like this. It’s yummy either way.
Do you like to make homemade ice cream? What’s your favorite kind? I’d love to know — please leave a comment!
I first learned about this wonderful cream, sometimes called Rosemary’s Perfect Cream, from my niece, 6 or 7 years ago. Originally created by Rosemary Gladstar, this recipe is floating around different sites on the Internet, and there is a wonderful how-to video on YouTube featuring Ms. Gladstar. The first time I made it I was astounded! I had made my own beautiful, rich, face cream, and it was a pretty easy process.
I Love This Moisturizer
It is luscious — lightweight, creamy, mild, non-irritating. . . You can customize this cream however you like. You decide which types oils to use (avocado, apricot kernel, coconut, almond oil), you decide if you would like to have a scent (lavender, rosewater, orange, almond) or none at all. And you decide how thick you want it to be. Use this as a face cream or a body lotion. In fact, you can make the recipe using only the “oils” ingredients, and make yourself a thick balm that is terrific for soothing rough, dry winter skin. Be creative with it — or follow the recipe exactly.
It’s Easy to Make
The recipe is divided into two ingredient types — waters and oils. Combine the waters in one container, and in another bowl, melt the oils and cool to room temp. Then put oils in a blender, turn the blender on medium and slowly drizzle in the waters. Once the waters are all poured in, you may want to turn off the motor a moment and use a small spatula to incorporate all the oils from the corners into the center. Turn the motor back on, and soon you will hear the motor slow down, as the cream begins to thicken. When it slows way down — Voilá — Parfait! You have Rosemary’s Perfect Cream:)
I prefer using jars that have easy-on, easy-off lids. I’ve found it’s easiest to use jars with a wide opening, that aren’t too deep. I’ve bought glass jars from The Container Store and plastic jars from Amazon. I also use a mason jar to store a larger batch and then decant it into smaller jars as needed. Some people recommend storing this cream in the fridge. I store it in my pantry when it’s in a mason jar, or on the kitchen counter and bathroom vanity in smaller jars. I have never had an issue with the cream going bad.
Some of the benefits of making and using this moisturizer: it’s a wonderful, effective, and rich moisturizer; it’s made with natural ingredients you can easily ID and pronounce; it is customizable to your preferences; make it all organic if you choose; it’s easy to make a fresh batch; it is cost effective; it makes a wonderful and unique gift for teachers, co-workers, your favorite barista . . . everyone loves receiving and using Rosemary’s Perfect Cream!
I hope you will try making a batch yourself. Please let me know, in the comments section, when you make it, how you like it, or if you have questions about it! Happy blending:)
Waters 2/3 cup distilled water (or rose water) 1/3 cup aloe vera gel 1 or 2 drops essential oil of your choice Vitamins A and E as desired
Oils 3/4 cup apricot, almond, or grapeseed oil 1/3 cup coconut oil or cocoa butter 1/4 teaspoon lanolin 1/2 to 1 ounce grated beeswax
Combine the waters in a glass measuring cup. Set aside. In a double boiler over low heat, combine the oils. Heat them just enough to melt. Pour the oils into a blender and let them cool to room temperature. The mixture should become thick, creamy, semisolid, and cream-colored. This cooling process can be hastened in the refrigerator, but keep an eye on it so it doesn’t become too hard. When the mixture has cooled, turn on the blender at its highest speed. In a slow, thin drizzle, pour the water mixture into the center vortex of the whirling oil mixture. When most of the water mixture has been added to the oils, listen to the blender and watch the cream. When the blender coughs and chokes and the cream looks thick and white, like buttercream frosting, turn off the blender. You can slowly add more water, beating it in by hand with a spoon, but don’t overbeat. The cream will thicken as it sets. Pour into cream or lotion jars and store in a cool location.