Summer is always a great
time to make ice cream! Actually anytime is a great time to make and EAT
homemade ice cream! Our family can eat a lot of ice cream. I have often
envisioned our whole family going out to a Cold Stone or to Baskin Robbins. The
employees would see us coming and start scrambling--first because of how many
of us there are, and second because they are probably wondering if they have
enough ice cream made to feed the bottomless pits! I firmly believe that if our
children (or maybe just my husband!) were to attend an "all you can eat
ice cream" event that much money would be lost by the sponsor!
Each summer for at least
the past seven years my husband and I have made ice cream for the July 4th
weekend. Of course I love my husband so I always make his plain (but yummy!)
vanilla. I also like to test out various kinds each year. Some years I make six
of more kinds of ice creams or sorbets. This past year I made a vanilla, peach,
chocolate velvet "tin roof" and a silky pecan with heath chips. I
like to share recipes so please imbibe as much as you think you can handle!!!
Those of you who know me
probably know that I do not usually have ice cream, let alone any dairy. I will
admit that on occasion I will eat some of my homemade ice cream...yes, I'm a
slacker...
We occasionally invite
other young missionaries over for "the eating". A few years ago I got
extra zealous and made a lot of ice cream. My husband was calling everyone he
could think of to help us eat it all! We back up to a Green Belt and anyone
walking by was subject to homemade ice cream!
I wish I had pictures to
post of the various ice cream recipes I will post today, but to be honest the
ice cream is usually gone before I think to take pictures, as you can see from
the picture below:
Elder Gardner making sure nothing goes to waste-eating the ice cream paddle. :)
Vanilla Ice Cream – original recipes from my Better Homes
& Gardens Cookbook
4 cups half and half,
light cream, or milk
1 ½ cups sugar
1 Tbsp. vanilla
2 cups whipping cream
In
a large bowl combine half and half, sugar and vanilla. Stir till
sugar dissolves. Stir in whipping cream. Freeze ice cream
mixture in a 4 or 5 quart ice cream freezer according to the manufacturer’s
directions. Ripen 4 hours. Makes 2 quarts.
Strawberry or Peach Ice
Cream
Prepare as above, except
in a blender container blend 4 cups fresh strawberries, frozen unsweetened
strawberries, thawed, or cut-up, peeled peaches till nearly smooth (should have
2 cups). Stir blended fruit into ice-cream mixture before freezing.
*Note: I did this for
the Peach Ice Cream I made this year, but I also like fruit chunks in my ice
cream so I cut up an extra one cup peaches and added it into the ice-cream
freezer.
Chocolaty Velvet Ice
Cream -- original recipe
from my "Better Homes & Gardens Cookbook
4 cups whipping cream
1 14-ounce can (1 1/3
cups) sweetened condensed milk
1 16-ounce can (1 ½
cups) chocolate-flavored syrup
2/3 cup coarsely chopped
walnuts, cashews, or almonds
½ cup chocolate chips
(opt)
½ cup marshmallows (opt)
In
a medium mixing bowl combine the whipping cream, sweetened condensed milk, and
chocolate syrup. Beat with an electric mixer till soft peaks
form. Fold in chopped nuts, chocolate chips and marshmallows. Transfer
the mixture to an 8x8x2-inch baking pan; freeze about 8 hours or till
firm. Makes 2 quarts. YUMMY!
Silky Pecan with Heath
Chips - based off the
original "Chocolaty Velvet Ice Cream" listed above.
4 cups whipping cream
1 14-ounce can (1 1/3
cups) sweetened condensed milk
1 16-ounce can (1 1/2
cups) caramel-flavored syrup
1 cup heath chips
1/2 cup mini
chocolate chips.
In a medium mixing bowl
combine the whipping cream, sweetened condensed milk, and chocolate
syrup. Beat with an electric mixer till soft peaks
form. Fold in heath chips and chocolate chips. Transfer
the mixture to an 8x8x2-inch baking pan; freeze about 8 hours or till
firm. Makes 2 quarts. YUMMY!
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