The taste of happiness is homemade ice cream

As they say, many hands make small work. So when Paula Letiecq had 15 pairs of kid-sized hands helping her make fresh ice cream last week, she was pleased. And ultimately, there was happiness all around.

As the family program coordinator at Pineland Farms in New Gloucester, Letiecq offers educational programs for children and their families. The classes are designed to help them understand the connection between their food sources — farms and animals — and their food.

Before setting the children to work on the ice cream, Letiecq shared a little information about milk production and cows, then read the book “The Cow Loves Cookies,” by Karma Wilson. The $5-per-child class was held at the smokehouse at Pineland Farms. It’s a child-friendly space, filled with lots of sprouted seedlings and nature-based displays, the most intriguing of which, perhaps, was the worm farm. Luckily, no worms ended up in the ice cream.

When asked by an eager participant “Can we make the ice cream now?” Letiecq laughingly said, “We’re going to learn what goes into ice cream first!” While reviewing the list of ingredients, she passed around a real vanilla bean for them to smell.

Pointer No. 1: Her advice is to always use pure vanilla extract in your ice cream, because imitation extract will prevent the ice cream from freezing properly. She said you would end up with more of a milkshake consistency. Not good.

Pointer No. 2: It’s OK to use low-fat milk for your ice cream if you’re trying to reduce the fat, but just be forewarned: More ice crystals will form, so the ice cream might feel more granular in texture and not as smooth and creamy as you might want.

Within minutes, she announced, “We’re going to use two methods today to make ice cream: a shaker and a machine.” The 15 children were split up into two groups, with Letiecq’s helper, Cathryn Anderson, overseeing the second batch. She assigned an older child, Jesse Roy, 13, of New Gloucester, to read the recipe out loud, step by step; younger children were assigned the tasks of measuring out the ingredients. “If we spill a little bit, it’s OK,” Letiecq stated to reassure her group of energetic helpers, “because we’re on a farm!”

The first batch of ice cream went into the Cuisinart ice cream machine. Letiecq said machine-made ice creams tend to be more of a whipped version, similar to soft-serve.

Pointer No. 3: Make sure your ice cream maker bowl has been frozen for at least eight to 10 hours. And make sure the machine is running when you pour in the liquid.

Pointer No. 4: If you are enhancing your ice cream with mix-ins of any sort, wait to dump them in at the very end.

The second method, which technically took more work but required no special equipment, was a cross between the old-fashioned crank-style ice cream maker and the more modern rolling ice cream ball. The ice cream mixture was poured into a two-quart plastic container with a very tight-fitting, seal-proof lid. This sealed container was then set inside a larger plastic container (at least one-gallon size or larger). “There should be plenty of room to pack rock salt and ice around the inner container,” she said. “I have used various sizes and always end up with the same yummy result!”

Pointer No. 5: Have a lot of helpers. This was when Letiecq was really happy to have so many children lend a hand. The children took turns rolling the container back and forth across the floor to each other. The combination of movement and the super cold temperature created by the ice and rock salt acted to solidify the liquid ice cream batter. Letiecq unpacked the ice cream after 10 minutes to check on it. Because it still sounded “like a milkshake” when she shook the smaller container near her ear, she poured out much of the melted ice, repacking it with new ice and more rock salt.

After a few more minutes of rolling motion, it was time to sample both batches of vanilla ice cream — amid much excitement, of course. The batch made in the rolling container was of a firmer consistency, and both were equally delicious!

Letiecq has been providing hands-on classes at Pineland Farms since January 2009. Her interest stems from having grown up on a farm in Eddington. “My family raised our own meat and dairy products, (which gave) me a great appreciation and passion for where my food comes from.”

Educational and fun

Deb Poissant and Tina Eppler are both home-schooling moms from Gorham. With their season passes to Pineland Farms, they bring their children, Joseph and Caleb, both 8, to many farm-sponsored events. Eppler said she loves it because “it’s outdoors, it connects them to nature; it’s educational but fun at the same time.” Poissant said the interaction with other children is great, too. “It’s really a good experience for them.”

Programs are held from 10 to 11:30 a.m. For more info about the farm and its offerings, call 688-4800 or go to www.PinelandFarms.org.

A few upcoming events at Pineland Farms:

    The Joy of Chickens: April 19 and May 15

    Fridays on the Farm: through May 25

    Butter Making: May 1

    Ice Cream Making: May 3 and May 23

    Composting for Kids: April 10 and May 9

Easy Pineland Farms home-made vanilla ice cream

1-1/2 cups whole milk

1-1/8 cups granulated sugar

3 cups heavy cream

1-1/2 tablespoons pure vanilla extract

Directions: Mix milk and granulated sugar in a medium bowl, until the sugar is dissolved. Stir in heavy cream and vanilla. Turn on the ice cream machine and pour mixture in through the opening. Let machine spin for approximately 25 minutes (or follow your machine’s operating instructions). When the ice cream is frozen, add in mix-ins, if desired, at the end. Paula Letiecq said almost anything goes, according to your tastes. She suggested crushed up Oreo cookies or peanut butter cups, nuts, chocolate chips, chunked-up cake, whoopee pies or cupcakes.

Fresh strawberry ice cream

One of Paula Letiecq’s favorite ice creams is strawberry (preferably using fresh strawberries from local farms, if possible). This is how she does it:

Take 1 quart of clean, prepared fresh strawberries and mash them slightly with 1/2 cup of granulated sugar. Make the easy Pineland Farms home-made vanilla ice cream, above, but reduce the sugar to 1 cup. Just before finishing, pour your strawberry mixture through the opening into your frozen ice cream and let blend for a minute or two.