Long before grocery stores sold hundreds of brands, flavors and sizes, ice cream brought families together. Before ice cream trucks rambled through neighborhoods and electric ice cream makers were popular, children gobbled up the tasty treat.

“Ice cream makes people happy. It’s an indulgence, yet it’s not a fad,” said Jason Wall, owner of Lincoln’s two Cold Stone Creamery stores.  “Who doesn’t like ice cream?”

There are many possible variations, but all ice cream comes from the same concept and basic ingredients.

Ice cream’s thickness depends on the butterfat content in the dairy products. It is the amount of the butterfat that differs in regular ice cream, low-fat ice cream, gelato and other variations. Ice cream also contains nonfat solid milks to give it its richness. Eggs may be added for more richness, but non-cooked eggs always come with a salmonella risk. Sugar or honey is used to sweeten the ice cream, and flavor can be added in a variety of ways.

Ice cream is richer and creamier as its butterfat content gets higher. For lighter, less caloric ice cream, you should increase the proportion of milk — low-fat or skim — to heavy cream.

Butterfat content in ice cream is regulated by the United States Department of Agriculture (USDA). To be called ice cream in the United States, the product must have a minimum 10 percent butterfat. “Super-premium”-labeled ice creams in the U.S. have a butterfat content of 15 percent to 18 percent, but also come with a much higher fat content. Italian gelato typically has 4 percent to 8 percent percent butterfat. Economy ice cream, made in basic flavors, contains exactly 10 percent butterfat — the minimum USDA standard.

Gelato means ice cream in Italian. The Blend, 4900 N. 26th St., makes fresh gelato every day with products shipped from Italy. Owner Evette Balkus tried gelato when she first opened her shop over four years ago.

“The taste was so intense that I was like, ‘Wow, we’ve got to have this at The Blend,’” she said.

Employee Kat Woods creates new flavors of gelato, like Peanut Butter Banana, in honor of Elvis. The Blend uses smaller containers to store the gelato, so they can offer more flavors.

“It’s like somebody made it especially for you,” Woods said. “That’s what I like about it.”

Those lucky enough to own an ice cream machine can enjoy the treat with less preparation and time, but a machine is not vital for making ice cream. Some families use coffee cans or plastic bags; many others use the traditional method of stirring the mixture during the freezing time.

Electric ice cream makers have many benefits and are useful in making homemade ice cream. They blend the ice cream mixture while lowering the temperature. Ice cream makers freeze ice cream consistently and break up ice crystals, but ice cream makers aren’t necessary.

To make ice cream in the freezer without a machine, one can beat the crystals once or twice during freezing using a spoon or a food processor.

Flavors of ice cream vary as much as the people who consume it. Traditional flavors of vanilla, chocolate or strawberry easily can become more interesting by adding a variety of flavors — chocolate chips, nuts, cinnamon, praline, cappuccino, fresh or dried fruits, cookie dough or candy, among many others.

Those looking for homemade ice cream in Lincoln can visit the several locations that make ice cream on their premises, including Ivanna Cone, the University of Nebraska-Lincoln’s East Campus Dairy Store and Cold Stone Creamery.

Lincoln’s first Cold Stone opened in November 2002 at SouthPointe Mall. Ten months later, Wall and his wife, Jenni, opened the second Cold Stone in downtown Lincoln.

“Five years ago, I ran across a Cold Stone in Arizona,” Wall said. “I took one bite and said, “This is what I’m going to do.’”

Ivanna Cone has been in Lincoln’s Haymarket for almost 10 years. Before that, the store was a Ted and Wally’s. Owner Amy Green managed the store until 1997, when she purchased the place.

The ice cream is made right in front of the customers in old-fashioned machines. Employees are given some freedom in creating new flavors.

“People need to know the process of how the food comes to the table,” manager Jessica Langenberg said. “You enjoy it on a deeper level.”

Co-manager Sam Cunningham enjoys promoting his flavors to the customers.

“It’s exciting to say, ‘Try this flavor, I made it yesterday,’” he said. “Homemade ice cream is a good way to make people smile.”

The flavors, brands and ways of making it may have changed, but children have long been singing, “I scream, you scream, we all scream for ice cream!”

Reach Janece Potter at jpotter@journalstar.com.

Meet the makers

While not necessary for making homemade ice cream, ice cream makers help simplify the process. Below are some popular brands of ice cream makers, their capacity and cost:

— Cuisinart ICE-30BC 2-Quart Ice Cream Maker; $45-$145. Multiple speed; 25+ minutes; no salt or ice needed.

— White Mountain F-69206  6-Quart Ice Cream Maker; $140-$310. Multiple speed;  20-30 minutes; dishwasher safe.

— Cuisinart ICE-25 1.5-Quart Ice Cream Maker; $40-$110. Multiple speed;  20+ minutes; no salt or ice needed.

— Donvier Ice Cream Maker 1- Quart; $35-$135. Multiple speed; 15-20 minutes; no salt or ice needed.

— Deni 5200 Ice Cream Maker; $34-$71. Multiple speed; 2 quarts; 10-20 minutes.

Rich Vanilla Ice Cream

1¼ cups light cream

1¼ heavy cream or 2½ cups heavy whipping cream

1 vanilla bean or 2 teaspoons vanilla extract

4 large egg yolks

½ cup superfine sugar

Pour the light and heavy cream into a large heavy-bottom pan.

Split open the vanilla bean and scrape out the seeds into the cream, then add the whole vanilla bean or vanilla extract.

Bring almost to a boil, then remove from the heat and let stand for 30 minutes.

Put the egg yolks and sugar in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted.

Remove the vanilla bean from the cream, then slowly add the cream to the egg mixture, stirring all the time with a wooden spoon.

Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the spoon. Do not let the mixture boil (it will curdle).

Remove the custard from the heat and let cool for at least 1 hour, stirring from time to time to prevent a skim from forming.

If using an ice cream machine: Churn the cold custard in the machine following the manufacturer’s instructions.

Without an ice cream machine: Freeze the custard in a freezerproof container, uncovered, for 1-2 hours, or until it starts to set around the edges. Turn the custard into a bowl and stir with a fork or beat it in a food processor until smooth. Return to the freezer and freeze for an additional 2-3 hours, or until firm. Cover the container for storing.

Source: Ice Cream: The Perfect Weekend Treat

Easy Homemade Cookie Ice Cream

3 egg yolks

1 (14-ounce) can condensed milk

4 teaspoons vanilla extract

1 cup chocolate sandwich cookies, coarsely crushed

2 cups heavy cream, whipped

In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla.

Fold in the crushed cookies and whipped cream.

Pour mixture into a 9x 5-inch loaf pan lined with foil.

Cover and freeze for 6 hours or until firm.

To serve, scoop ice cream from pan or cut into slices.

Source: Paula Dean