The Privileged Life: Hooray for Homemade Ice Cream!

“So I have come down to deliver them out of the hand of the Egyptians, and to bring them up from that land to a good and large land, to a land flowing with milk and honey….” (Exodus 3:8a)

If ever there was a “land flowing with milk and honey,” it would have to be the American South—because after Southern iced tea (which is pretty thick with sugar), I’m betting the number one summertime treat around here is ice cream.

I grew up in the sultry Mississippi Delta, a hot-as-a-skillet lowland that collects heat and humidity in July. My family’s favorite evening pastime in scorching weather was cruising over to the drive-in Dairy Queen for sundaes, chocolate-covered cones, and other treats offered with soft-serve ice cream. It was all sticky, dribbling, and absolutely divine.

But for the true Southern ice-cream enthusiast, nothing beats what you’ve made at home. In decades past, it took a lot of patience and arm muscle to crank the freezer by hand…not to mention enduring all the advice from onlookers about how much rock salt to add between the ice layers.

These days we use an electric ice-cream maker—now 34 years old, a wedding gift that actually still works—and it’s a breeze to make frozen concoctions without wrenching a shoulder. Popular flavors are peach and strawberry, but plain old vanilla is still a hit.

*Homemade vanilla ice cream–a treat fit for heaven*

While the Bible doesn’t specifically mention ice cream, Proverbs 25:13 refers to “cold of snow the time of harvest.” Some commentators say this is about Solomon’s affinity for iced drinks in summertime, made from snow and ice carried down from the Lebanon mountains—a luxury for the wealthy with servants.¹

The elite of the Middle Ages in Europe enjoyed frozen desserts, too, with the general public getting a taste in 1660 Paris when a restaurateur introduced a specialty treat of “milk, cream, butter, and eggs.” Ice cream was part of American life by the 1700s, and Thomas Jefferson had a recipe for a delicacy similar to Baked Alaska.²

My quirky thinking is that the oldest reference to ice cream was at the burning bush where God met Moses. When God promised to deliver the Israelites from their oppression under the Egyptian tyranny, He also said He would bring them up to a land overflowing with milk and honey. Not only would they live without oppression, they would enjoy the abundance of a rich land as well.

God’s greatest gifts to us today as His children are found in this same two-fold promise.

First, we are freed from captivity—something we celebrate in a country that fought for its independence from tyranny and eventually abolished slavery for all. Jesus, too, has liberated us—He gives us freedom from bondage to sin, as a free gift through His sacrifice on the cross.

But wait, there’s more. Just as we Americans enjoy the blessing of daily freedoms, Christians have the privilege of a truly bountiful life—dwelling in the light of Jesus’ grace, empowered by His Holy Spirit, joyful in our relationship with Him. It’s sort of like having ice cream every day.

*Ready and scrumptious! Straight from the ice cream maker!*

Our family is celebrating independence this week with some homemade vanilla custard, recipe shared below. Try it if you have a freezer, and let me know if it works for you…taste-test it along the way to see if it’s sweet enough.

And, remember to give thanks to God for His gift of freedom and for His invitation to bring you into the abundant land flowing with ice cream…uh, milk and honey. Enjoy your day with Him!

Thank You, Jesus, for Your freedom and abundant life! Let me rejoice in Your presence today as I remember all Your wonderful gifts of love, joy, and peace. Fill me to overflowing with Your Holy Spirit so that I may share Your blessings with others. In Your liberating name, Amen.

Homemade Vanilla Ice Cream

1-1/2 cups sugar (more or less, depending on your taste)
5 tablespoons plain flour
1/2 teaspoon salt
4 cups 2% milk
5 egg yolks
1 quart half-and-half
2 to 3 cups 2% milk
2 tablespoons pure vanilla extract
Rock salt, ice for ice cream freezer

Directions: In a large soup pot, combine sugar, flour, and salt; gradually stir in 4 cups milk (I use a wire whisk), and heat to full rolling boil, stirring constantly, about 15 minutes or more…mixture will begin to thicken. In a separate small bowl, lightly beat egg yolks with a fork. Add some of the hot milk mixture to the yolks, about half a cup at a time, to temper the yolks; then whisk the yolks/milk into the rest of the hot mixture in the soup pot. Bring to a rolling boil again and boil for one minute. Remove from heat, let it cool briefly. (Tip: If you have a wire mesh strainer, pour the mixture through it to remove some of the solidified egg bits…makes a smoother custard.) When cool, add half-and-half, remaining milk, and vanilla. Stir well and refrigerate, about two hours, until ready to freeze. Follow directions for your ice-cream maker. Makes three quarts.

To learn more about the grace of Jesus Christ, go to this page: https://lightbournecreative.com/good-news-for-you/

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¹https://biblehub.com/commentaries/proverbs/25-13.htm

²https://www.idfa.org/the-history-of-ice-cream