Recipe: Homemade Ice Cream, Cajun Style

Every year since I stole my parents' ice cream maker, I attempt to recreate my favorite summer treat, pop rouge ice cream (or ice cream made with strawberry soda for all the Yankees).

Because I relied on my mama’s memory for the recipe, each year the ice cream tasted good...but a little off.

This year I asked my dad.

He found the recipe made at Lagniappe on the Bayou, our community church fair that unfortunately died (maybe at its peak) but will hopefully recover one day.

Recently, the church started selling a cookbook of the recipes sold at the infamous fair, and that’s the recipe I used for my column.

Of course, I can’t get through a recipe without having to call my dad in a panic.

Ice may not be a problem for newer machines, but my parent’s ice cream maker is from the 1970s, and it requires being swaddled in towels and kept cool. I forgot this tiny step and after 30 minutes of churning, my mixture was as runny as egg drop soup.

After a little brainstorming with my dad, he advised that I wrap the machine in towels and keep the ice cream maker in the freezer while it churns. He also suggested making a few popsicles to lessen the amount of mixture in the container.

The next morning, I was eating the best, most creamiest homemade ice cream for breakfast.

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Pop Rouge Ice Cream Recipe
Ingredients:
1 L strawberry soda
2 cans condense milk
3 cans evaporated milk
1 can water using evaporated milk can
3 eggs -- mixed
1 tsp. vanilla extract
Ice cream maker
1-2 bags of ice (depending on the ice cream maker)

Instructions:
Step 1: Mix ingredients and start machine.
Mix all ingredients (except the ice) in the ice cream maker container. Follow the ice cream maker's instructions.