In 2005, when Bluffton preschoolers Kate Holland and Caitlyn Owen were photographed eating ice cream cones on a Westbury Park neighborhood front porch, it was just too cute. Some eight years later, Kate, now 10, and Caitlyn, 11, are still too cute – although no longer rookies at managing ice cream cones, with extra sprinkles, on a hot July afternoon. This time around, there are younger siblings, too – seven-year-old Brynn Holland and six-year-old Colin Owen, who are also clever at handling ice cream cones with the same skill and ability as their big sisters. With July being National Ice Cream Month and next month designated as National Peach Month, ice cream and peaches were fun foods to serve the kids – and boy oh boy, did they gobble (and giggle) their way through two quarts of fresh peach ice cream and a bucketful of multi-colored sprinkles. Homemade ice cream is not inexpensive to make, but the rewards are great in view of the fact that ice cream making can be a family activity whether it’s produced in a crank ‘n’ churn canister, an ice cream maker powered by electricity, or with not much more than a plastic bag, some salt and ice. And, in terms of taste and variety, homemade ice cream is far better than the best premium ice cream, or ice cream shop ice cream, that your ice cream money can buy. Companies such as King Arthur Flour (www.kingarthurflour.com) and Cuisinart (www.cuisinart.com), manufacturers of a range of electric ice cream makers, are good sources for tested ice cream recipes and there’s also an easy kid-friendly recipe for Homemade Ice Cream in a Bag at www.spoonful.com/recipes/homemade-ice-cream-bag, courtesy the good folks at Disney.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com.