Cindy’s Homemade Ice Cream
Name of Chef: Cindy Krask
Family Members: Husband – Paul; Children – Taylor and Emily
Community of Residence: Rancho Peñasquitos
Hobbies/Interests: Cross stitching, reading and community activism
Favorite Local Activity: Watching my kids play soccer.
About the Recipe: This recipe was passed on to me by my mother who got it from her mother, who got it from a friend. It is the best homemade ice cream recipe I have ever tried. It is a family tradition to make homemade ice cream for all special occasions. As a child we used to take turns cranking the ice cream freezer as there weren’t many motorized ones around. We loved doing it!
About the Chef: I was born and raised in a small town in Nebraska. I received my BS Degree from the University of Nebraska, Lincoln in 1985 and lived in Iowa for five years before moving to California in 1991. Paul and I got married in 1997 and we have two children. Taylor is a sophomore at Mt. Carmel High School (MCHS) and Emily is a 6th grader at Black Mountain Middle School.
I currently work full time as an office manager for an architectural firm. I served on the Rolling Hills PTA Board for seven years including two years as the president. I will be joining the MCHS PTSA this fall as their auditor. I am also a founding board member and president of the PQ-NE Action Group, a local 92129 community group.[box title=”Ingredients” color=”#333333″]
1 1/2 cups white sugar
1/2 cup brown sugar
1 tablespoon flour
2 tablespoons vanilla
1 teaspoon almond extract or flavoring
(adjust amount to find the taste you like)
1 quart half & half
1/2 pint heavy whipping cream
1 quart whole milk
Beat eggs with an electric mixer until light in color.
Gradually add white and brown sugar until mixed well.
Beat in flour, vanilla and almond flavoring.
Stir in half & half, whipping cream and milk. Mix well.
Pour mixture into freezer and freeze according to manufacturers’ directions.
Scoop and enjoy.