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Saturday, July 28, 2007

Ice Cream

Thanks to Marina, I am stuck on talking about Ice cream. But don't have much to say about it. So give me your recipe for local made ice cream, and I will add your name to the drawing for the crochet shopping bag.


Bucky said...

Okay, here's my favorite ice cream recipe, from grandmother to mother to me. Nice and rich. I've tried making lighter versions, but not nearly as good and doesn't freeze as well. I figure I only make (or eat) ice cream rarely, so I might as well enjoy the richness of it when I do. I make mine with local unpastuerized milk and cream that I can get from our farmer's market -- extra rich and yummy.

For 4 Quart Freezer

6 Eggs

2 ½ cups Sugar

4 cups Half & Half

1 Can Eagle Brand – regular size not the super large one or the very small one. (you can make your own condensed milk if you want)

2 Tablespoons Vanilla

½ Teaspoon Salt

Beat eggs until light – add sugar. Add all other ingredients.

Fill to freeze line with whole milk. (you can use skim or 2%, but why?)


You can add fruit or other ingredients before adding milk.

Phelan said...

Sounds great Mark! YOur name is in the hat.

Marina said...

Strawberry Ice Cream

makes 1 1/2 quarts

2 cups strawberries
3 cups heavy cream
1 teaspoon lemon juice

Puree berries in blender (set some chunks aside if you like yours, well, chunky), then mush through a strainer to remove seeds. Stir in remaining ingredients (including any solid berry pieces you've set aside). Pour into ice cream freezer container. Churn until it is the consistency of whipped cream. Transfer to containers and freeze until firm.

This goes great with it...

Chocolate Rum Sauce

makes 1 1/2 cups

6 oz semi-sweet chocolate pieces (if you can't get it local, ease your conscience with organic free-trade varieties--experiment with other darknesses of chocolate)
2 Tablespoons butter
1 cup whipping cream
2 Tablespoons dark rum
1 teaspoon vanilla

In heavy saucepan, put chocolate, butter, and cream. Stir over low heat 10 minutes or until the chocolate has melted. Remove from heat, then stir in the rum and vanilla.

Phelan said...

You so rock marina!

TexasWren said...

Mine doesn't have eggs, so I can feel comfortable feeding it to even my small grandkids. But it is still rich and yummy. This was my mom's recipe.

2 cans sweetened condensed milk, (Eagle Brand)
2 cups milk
4 cups half-and-half
3 tablespoons vanilla
Optional, though not necessary since vanilla is yummy--mashed bananas, nuts, strawberries, peaches, etc.

Dump everything into the ice cream freezer pail, stir and freeze according to freezer directions.

Phelan said...

Hi wren! wonderful recipe.

Unknown said...

Easy, easy recipe:
1/2 pt whipping/double cream well whipped until stiff
1/2pt orange juice

Add some sugar to the whipped cream, add some of the orange juice, continue until all the juice is mixed with the cream.
Add enough sugar so it tastes a little over-sweet.
When half frozen, take out & mix in tub, re -freeze.
Orange ice cream

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