Wednesday, August 31, 2011

Day 31 - Last Day!!! 35 Fantastic Ice Cream Recipes!

Alrighty, we did it! Made it to the end of August with 35 great recipes to help us stay cool. This summer has been super hot here in Wichita, KS. We have, as of today, tied the record of having 50 days of over 100 degrees since 1936. Wow! And the next two days will  put us over and on to a new record.
If  you copied all of these ice cream recipes you would have a cute little booklet to give someone, who loves ice cream. Put your own little decorations on the page and you will have praises of  a cute gift!
For the last recipe of this summer is.......


Ginger-Pear Ice Cream - original recipe


2 ripe pears, peeled and chopped
3 tablespoons sugar
4 cups whole milk
1 1-inch piece fresh ginger, peeled and sliced
10 egg yolks, slightly beaten
1 1/4 cup sugar
Step 1 - In small bowl, combine chopped pears and 3 tablespoons sugar. Cover and chill mixture overnight.
Step 2 - Meanwhile, in medium saucepan, combine milk and ginger. Cook and stir just until bubbles start to form around edge of saucepan. Remove from heat.
Step 3 - In large bowl, combine egg yolks and 1 1/4 sugar. Slowly stir in hot milk mixture. Return all of the mixture to saucepan. Cook and stir over medium heat just until mixture coats a metal spoon. If mixture looks lsightly cordled, whisk vigorously until smooth.
Step 4 - Quickly cool milk mixutre by placing sucepan in sinkof ice water for 1 to 2 minutes, stirring constantly. Cover and chill overnight.
Step 5 - Strain milk mixture through fine-mesh sieve into large bowl; discard ginger. Pour milk mixture into freezer canister of 4- or 5-quart ice cream freezer. Freeze according to manufacturer's directions. Stir in chilled pear mixture.


It was good and creamy!

 *Glenda's Way
1 can 15-ounce size, sliced pears, drained and rinse
Put these pears in a container and chill, while preparing milk mixture.

2 cups whole milk
2 cups half-n-half
1 1-inch piece fresh ginger, peeled and grated
4 whole eggs
1 1/4 cup sugar
Step 1 - In medium saucepan, combine milk and half-n-half and ginger. Cook and stir just until bubbles start to form around edge of saucepan. Remove from heat.
Step 2 - In large bowl, combine eggs and sugar. Slowly stir in hot milk mixture. Return all of the mixture to saucepan. Cook and stir over medium heat just until mixture coats a metal spoon. If mixture looks slightly curdled, whisk vigorously until smooth. It looks like it starting to thicken like pudding.
Step 3 - Strain milk mixture through fine-mesh sieve into large bowl that has a lid. Discard ginger. Chill this for about 2 hours.
Ready to be chilled!

Step 4 -  Take out bowl from refrigerator and add chilled mashed pairs. Put all of this into ice cream freezer and freeze according to manufacturer's directions.
Enjoy!

My view, along with the quilting group ladies: Very creamy!!!! (I was glad I didn't use 10 egg yolks. If  I would have had fresh pears, I would of use them.) I will be making this again, next summer. We all liked this recipe.
Here all we had left over, for my friend's husband.


Well we did it, a month worth of ice cream ideas! Each recipe I made, was new for me and I am glad for the recipes I chose to make. I made strawberry, pumpkin, chocolate and pear ginger ice creams. I finally made caramel sauce for the first time. Also I did taste each by having a small bowl full and shared the rest with family and friends, so nope I didn't gain any weight. Yea for that!  Next summer, I will try and make some of the recipes, that I didn't this year! It was fun to make them and to know that I didn't have to have an ice cream maker. Thanks for following  along with me on this 'Month of Ice Cream'!

sent off to:

Tuesday, August 30, 2011

Day 30 For all those who love cherries!


Cherry-Nut Ice Cream

1 10-ounce jar red maraschino cherries
2 cups half and half or light cream
2 cups whipping cream
1 cup packed brown sugar
1 tablespoon vanilla
¾ cup chopped pecans, toasted

1. Drain maraschino cherries, reserving 1/3 cup juice. Chop cherries; set aside.
2. In large bowl, combine reserved cherry juice, half-and-half, whipping cream, brown sugar, and vanilla; stir until sugar is dissolved.
3. Pour cream mixture into freezer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer’s directions.
4. Stir chopped maraschino cherries and pecans into ice cream.
Enjoy!!

Monday, August 29, 2011

200th Post

It's a good feeling to get to the 200th post! Hopefully by the 300th I can do a contest of some sort and know more on how to add the link post!
Thanks to all of you who follow or read my blog. It's keeps me going.

I did receive on recipe from a distant cousin, on bread. This recipe I do not have and it will be made this fall. 
Lavinia said - "It was one Mother got asked (by her granddaughters) to fix for every family occasion."
Pull Apart Bread
Scald: 1 cup milk; add 1½ cubes butter (¾ cup), 1½ tsp. salt, ½ cup sugar. Let cool.
Add: 1 package dry yeast which has been dissolved in ¼ cup lukewarm water with 1 tsp. sugar until bubbly.
Now add: 3 eggs that have been beaten with a fork until foamy. Now add: 4 cups of sifted flour. Cover and let stand until it rises to double in size. Puch or stir down and refrigerate overnight.
Next morning - Melt 1 cube butter, grease 3 cake pans (9" size), take 1/3 of dough out of the refrigerator, leaving remainder in refrigerator. Place dough on slightly floured wax paper. Pat out to be 6 inches wide and ½ inch thick. Cut into ½ inch strips with a knife dipped in flour. Strips will be about 6" x ½" x ½". Dip a strip in your pan of melted butter. Begin in the middle of the cake pan and go around. Where the strip ends, begin right there with another strip dipped in melted butter, and so on with the remaining strips. Do not place strips jammed up together, nor do you fill the pan too full. You will adjust to what is just rigt. Pat the dough down, pressing ends of strips together if separated. Sprinkle the top with sesame seeds and let rise until double in size (about 1½ hours) in a warm place. Then you bake the 3 pans at 350ºF for 15 minutes. The dough will come up to the top of the pan. Cool.  Wrap in foil and freeze. When you want to serve the bread, take out of freezer, let thaw for a few minutes, bake on folded foil 15 more minutes at 350ºF. Brush with ½ cube of melted butter (½ cube for each pan of bread) and push off into your serving dish. You never serve butter on the table with this - just some good jelly or preserves.
(After freezing in pan wrapped in foil, remove from pan, wrap in foil and store until ready to bake. Sometimes I use only 1/3 cube butter to brush the top of each loaf. Bake for 15 minutes at 350ºF (or longer--until nice and brown).
Does this not sound super good???!!
Enjoy!

Day 29 - Almost Done!!! Homemade Ice Cream from Linda Godown


This is from a church cookbook, back around the 1980's, from Glendora, CA.
Homemade Ice Cream
 (Philadelphia Brand)

3 quarts half and half
2 1/4 cups sugar
Dash of salt
3 tablespoon vanilla
Mix together in ice cream can; cover with lid and freeze.
Alternatives: Add miniature chocolate chips or crushed peppermint candy.

Super simple. Enjoy!

Sunday, August 28, 2011

Day 28 Relaxing and Cooling

Cran-Raspberry Ice
3 raspberry herb tea bags
3 cups boiling water
1 12-ounce can frozen cranberry-raspberry juice concentrate
2 teaspoon lemon juice
Step 1 - In medium bowl. let tea bags stand in boiling water for 5 minutes. Discard tea bags. Stir frozen juice concentrate and lemon juice into tea mixture.
Step 2 - Pour tea mixture into 2-quart baking dish. Cover and freeze fro 4 to 6 hours or until nearly firm, stirring once after 2 hours of freezing.
Step 3 - Break frozen mixture into small chunks and place in chilled large bowl. Beat with electric mixer on low to medium speed until smooth but not melted. Return to baking dish. Cover and freeze for at least 6 hours or until firm. Let stand at room temperature for 10 minutes before serving.

Saturday, August 27, 2011

Day 27 - Lavender-Honey Ice Cream

This sounds so delightfully delicious!

Lavender-Honey Ice Cream
 Adapted from: 'The Best of Ice Cream Book'
2 cups whole milk
1/2 cup honey
1 to 1 1/2 teaspoons dried lavender blossoms
4 thin strips each orange and lemon zest
6 large egg yolks
1/2 cup sugar
1/8 teaspoon salt
2 cups heavy cream, chilled
2 tablespoons fresh squeezed lemon juice
Step 1 - In a medium saucepan, combine the milk, honey, lavender, and zests. Bring the mixture to a simmer over medium heat, stirring to dissolve the honey. Remove the pan from the heat and allow the mixture to steep for 30 minutes. Strain the mixture through a fine sieve set over a medium bowl and set aside.
Step 2 - In the top of double boiler, whisk the yolks with the sugar and salt for 3 to 4 minutes or until pale yellow. Gradually whisk in the milk mixture. Place the top of double boiler over a pan of simmering (not boiling) water and cook, stirring constantly, for 8 to 10 minutes, or until the custard thickesn enough to coat the back of a  spoon. Remover the custard from the water and stir in the cream, lemon juice and vanilla.
Step 3 - Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer's directions.
Makes about 1 1/2 quarts.

Friday, August 26, 2011

Day 26 - Easy Strawberry Ice Cream

Makes about 1 quart.
Easy Strawberry Ice Cream adapted from Carnation Evaporated Milk Cookbook - (1992)
2 1/3 cups undiluted canned milk (should equal 1 can)
1 3/4 cups (16 ounce package) frozen strawberries with sugar, thawed
1/4 cup sugar
2 tablespoons lemon juice

Step 1 - Place evaporated milk, strawberries, sugar, and lemon juice in blender container and puree until well blended.

Step 2 - Pour into ice cream maker, freeze according to manufacturer's instructions. (Texture will be soft. For a firmer texture, place in home freezer for 1 to 2 hours.) Place in a plastic container and store in freezer until required.
Enjoy!

Shredded Chicken over Rice


 Was over my daughter's the other evening and made us this recipe!! Saw a recipe for this easy chicken dish and decided to make it up, super simple. (I am sorry I forgot who's blog it is on, so let me know who you are, through Crock Pot Recipe Exchange on fb, thanks!) Take some chicken, put it in a crock pot or slow cooker, along with some taco seasoning (I use about 1/2 package) and about a 1 cup of salsa. Cook for 6 hours, shred the chicken and put on tortillas or whatever you want. That's it! But you know me, I must do something a little different. So I added, 1 8-ounce can of tomato sauce and about 1/2 cup water and cooked it for the six hours. OMGosh! It is delicious and easy! The kids put the chicken on some flour tortillas with cheese and ate them. My daughter and I put the chicken over some rice with cheese sprinkled on top. Great dinner!
Blue corn chips, added to the dinner made it taste just right!

 I know in the picture when the chicken is cooking in my crock pot, it looks like fish, but it is the chicken tenders cooking in the sauce.
Chicken cooking in the slow cooker.
I am sending this to: http://crockpotrecipeexchange.blogspot.com/2011/08/virtual-crock-pot-party.html

Congrats to all who won! Sure am enjoying all of you on the Crock Pot Recipe Exchange on facebook!
Enjoy!

Also made this delicious cheesecake from DeeDee Delights: http://deedeesdelights.blogspot.com/2010/08/chocolate-cookie-cheesecake.html
What I did different from her's was to add caramel sauce on top instead of the chocolate. Another great recipe from DeeDee! Also drained some home-made plain yogurt and used that in place of sour cream.
What I will do different next time, is not add the sugar in with the cookie crumb mixture, it doesn't need it. I took pictures, but deleted them by mistake when I was deleting other pictures off my camera. It sure was a pretty cheesecake.

Thursday, August 25, 2011

Day 25 - 1939 Lemon Cream Sherbet

From the Vermont 1939 cookbook, I like the illustrations.

Lemon Cream Sherbet

Grated rind 2 lemons
½ cup lemon juice
1 ½ cups sugar (granulated or powdered)
1 quart rich milk
Combine lemon rind juice and sugar. Let stand several hours. Add mixture to milk. Turn into tray and freeze until firm with control set at coldest point. Remove to chilled bowl, beat until smooth and fluffy. Return to tray and finish freezing to serving consistency. Reset cold control for storing.
(Serves 8-10)

By Lucene Little Bates

Notes: the rich milk would be half and half or could use whole milk. And of course with today and the electric ice cream freezer, you could just put the cold mixture into the ice cream freezer and follow your freezer's instructions.
Enjoy!
Will be sending this to:
                                                        

Wednesday, August 24, 2011

Day 24 - More Chocolate Ice Cream Recipes

Easy Home-made Chocolate Recipe, recipe after this one.

 Rich Chocolate Ice Cream
adapted from the Hershey Chocolate Cookbook
1 3/4 cups sugar
1/4 cup unsifted flour
1/4 teaspoon salt
2 cups milk
2 eggs, slightly beaten
3 1/2 blocks (3 1/2 ounces) unsweetened baking chocolate, broken into pieces
1 tablespoon vanilla
4 cups light cream
Combine sugar, flour and salt in medium saucepan; gradually stir in milk. Blend in eggs; add baking chocolate. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Freeze in ice cream freezer according to manufacturer's directions. (For firmer ice cream, cover and freeze for several hours.)
Makes about 2 quarts.

Easy Homemade Chocolate Ice Cream
Goodness!

1 1/3 cups (14-ounce can) sweetened condensed milk (don't use evaporated milk)
1 cup chocolate-flavored syrup
2 cups heavy whipping cream, whipped
Whipping the whip cream.

Combine sweetened condensed milk and syrup in large mixing bowl.

Fold in whipped cream until blended.
Pouring in the chocolate syrup mixture.
 Pour into aluminum-foil-lined 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan.
I wrapped in parachment first, then foil.

Cover; freeze 6 hours or until firm.

About 8 servings.

Tasted like soft served chocolate ice cream! Yummy!!!


Sent to Week #32

Tuesday, August 23, 2011

New Fruit Shake


Needed to use up some watermelon and saw a recipe for blueberry watermelon sorbet, but don't have the room or time to make it up. I did need something refreshing after my walk today. So I came up with this for a fruit shake. To me anything with fruit and fruit juice is a fruit shake.

                                                                          
I took a inch slice of watermelon, cut it in half and cubed that half and put it in the blender with about 6 ounces of apple juice (without sugar), 4 nice size fresh-frozen strawberries, a handful of fresh blueberries and some frozen cubes of pineapple. Blend all this together and WOW! A nice fruit shake. I did eat the other half of the melon! Good breakfast!

Day 23 - Soft Serve Ice Cream

We are getting down to the last few days of August and so I went searching through some of my other recipes books to what I could find different. In one of our little church cookbooks, I have a friend who has a recipe of soft serve and thought that is not different in resturants and all, but is for home-made. So here is the recipe from my friend, Willa Cooper. Something else I noticed different for me anyway, is that this recipe calls for unflavored gelatin.


Soft Serve Ice Cream

2 envelopes unflavored gelatin
½1/2 cup cold water
4 cup whole milk
2 teaspoons vanilla
3 cups heavy cream
½2 cups sugar
½1/2 teaspoon salt

Soak gelatin in cold water. Heat milk, but do not boil; remove from heat, add gelatin, sugar, vanilla and salt. Cool and add heavy cream. Chill 5 to 6 hours. Pour into 4-6 quart ice cream freezer can. Process according to your freezer instructions.

As always, enjoy!

Monday, August 22, 2011

Day 22 - CHOCOLATE FROZEN TREATS

Italian Style Chocolate Gelato

4 cups whole milk, could use half in half
1 1/3 cup sugar
12 egg, yolks
12 ounces bittersweet or semisweet chocolate, melted
6 ounces semisweet chocolate, chopped (optional)

Step 1 – In large saucepan, combine milk, sugar and egg yolks. Cook and stir over medium heat just until mixture coats a metal spoon. Remove from heat. Add melted chocolate, beating with wire whisk until smooth.

Step 2 – Cover surface of chocolate mixture in saucepan with plastic wrap. Chill for several hours or overnight until very cold. (Or quickly chill mixture by transferring it to large bowl. Place bowl in sink of ice water for 30 to 60 minutes, stirring occasionally.)

Step 3 – Pour chocolate mixture into freezer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer’s directions. If desired, stir chopped chocolate into gelato and ripen about 4 hours. If desired, sprinkle each serving with additional shave chocolate.
Note: As you save the egg whites, this would be perfect for making an angel food cake, as it takes 12 egg whites.



Chocolate Sorbet

3 ½ cups water
1 ½ cups sugar
4 ounces unsweetened chocolate, coarsely chopped
1 teaspoon vanilla extract
Whipped cream, for decoration, optional
Chocolate shavings for decoration, optional
       
     In a medium saucepan, combine the water and sugar. Cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and simmer for 3 to 4 minutes without stirring. Remove the pan from the heat.
Put the chocolate in a food processor fitted with the metal blade and process until finely chopped. With the motor running, pour 1 cup of the hot syrup through the feed tube and process until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture back into the remaining syrup. Stir in vanilla.
     Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to manufacturer’s directions.
     Spoon the sorbet into chilled dessert dishes or stemmed glassed and decorate with whipped cream and chocolate shavings, if desired. Serve immediately.
    Makes about 1 quart.

Good N Easy Chocolate Pudding Pops

1 package (4 ounce size) instant chocolate pudding
1 ¾ cups milk
Mix these two ingredients together and put into 4- ½ cup size popsicle containers and freeze.
That’s it!!

Enjoy!
Did I make you want chocolate, since I high-lighted the word chocolate????(I had to go get a piece of chocolate, just a small piece.)

Sunday, August 21, 2011

Day 21 - Buttermilk Ice Cream


Doesn’t this sound different plus super simple for a nice relaxing Sunday, with the family!

Buttermilk Ice Cream (make in 4-6 quart ice cream freezer)

2 quarts (8 cups buttermilk)
2 cups sugar
2 cups whipping cream
2 tablespoon vanilla
Step 1 – In large bowl, combine buttermilk, sugar, whipping cream, and vanilla; stir unti sugar is dissolved.
Step 2 – Pour buttermilk mixture into freezer canister of 4 to 6 quart ice cream freezer. Freeze according to manufacturer’s directions.
Makes about 20, ½ cup servings.

Saturday, August 20, 2011

Day 20 - Date Shakes - Happy Birthday Dad

I did add some walnuts to this date shake!

From the Women’s Day Encyclopedia of Cookery Cookbooks, Volume 6, 1966 on ice cream.


Ice Cream – “America’s favorite dessert is a frozen food made from milk products, sweetening, flavoring, and other ingredients, depending on whether it is homemade or made commercially…..”
I thought for my father’s birthday I would make one of his favorites, Date Shake.  There were a few times we would drive into the desert in the summer time and go by a place called, ‘Hadleys’. 
They sold fresh dates and dad and I would order date shakes. Everyone else got the flavors they liked. We always brought home some dates and nuts. I sure enjoyed that store, especially after a hot drive to get there, didn’t have air condition at that time in the cars. With six of us in a car, it was hot, even with the windows down.
Each time I make a date shake, it reminds me of those trips. So dad, for you, it is a French Vanilla Ice Cream with dates thrown in to make a shake. Dad would have been 85 years old today. 
He kinda looks like  James Dean here.

We all sure miss him.

French Vanilla Ice Cream

6 egg yolks
2 cups milk
1 cup sugar
¼ teaspoon salt
2 cups heavy cream
1 tablespoon vanilla extract
In top part of double boiler beat egg yolks and milk with rotary beater (electric mixer). Add sugar and salt; cook, stirring constantly, over hot, not boiling water until thick enough to coat a metal spoon. Let cool, then add cream and vanilla. Freeze in a crank-type (electric) freezer, using 8 parts cracked ice to 1 part rock salt. Makes about 1 ½ quarts.

Date Shake
With a couple of scoops of French Vanilla Ice Cream and about ¼ cup milk and about 4 dates (with pits removed), blend in a blender until the right thickness you prefer. And drink up, oooohhhh, so good!

Enjoy!

Friday, August 19, 2011

Day 19 - Happy Birthday Kent!

The frosty mug!

You won’t believe what I just did………… lost a whole page of what I wrote about today’s story. I deleted it by mistake. I thought I was closing off another page and so I didn’t save it. I’m sad. Will try and remember what I just spent over an hour on writing a story to my brother for his birthday.

Today is my brother’s birthday!! Happy birthday, Kent!!!!
This story will be much shorter than what I just wrote, but here goes.
Our family had a family job once upon a time. We had a paper route that was called a throw-away route, store ads and such. Basically we would receive 1000 newspapers every Thursday or Friday night, tri-fold them, wrap a rubber band around them and then go and deliver them. This was a summer job, if I remember correctly. We started around mid-night and would finish around 5 a.m. We had a few of our friends help us out and then my mother usually would make us a meal of hamburgers, home-made fries and fresh bananas shakes. Sometimes we would go to the local A&W Root Beer Drive-In and order mugs of root beer
Root Beer in a frosted mug!

or root beer freeze, my favorite!
Tony, Brain do you remember those nights???? I think we even had David and Jeff once.  Good times, good food. We would fill our old1962 or 1963 Ford Falcon (ours was a creamy white)

 with about 500 newspapers and go out to deliver them, come back again refill and be on our way for one more trip! I do remember the smell of our living room or garage with all those newspapers and rubber bands. Dad stayed at home with our younger brother and sister.
When we lived in Santa Fe Springs, and after church on some Sundays, dad would stop at Foster Freeze and buy us a root beer freeze. Loved those things, but not the brain freeze I would get sometimes. Also visiting at our grandparents, grandpa would take us to their Foster Freeze and let us order what we wanted. Again, I would order the root beer freeze!
The Freeze!
So for Kent today, in honor of your birthday, I will be making root beer freeze!!!
I which I was visiting so that I could share this with you.







Also this day, Kent, you share this birthday with Mr. Hires, of Hires root beer. He has a interesting story, that I found through a friends’ blog site, hope you enjoy reading about him! A little nostalgia for you and those reading this post.

 http://monthsofediblecelebrations.blogspot.com/2009/08/mr-hires-and-black-cow.html
She also has a picture of Elise the cow,  with a recipe for vanilla ice cream.
The float!
So here’s to you, dear brother………..HAPPY BIRTHDAY! Love you.


Can't really tell you the recipe for root beer freeze. All I do is: put in about couple of scoops of vanilla ice cream to about 6 ounces of root beer and blend in the blender, that its! Put it to the consistency you like, I like my thick. More ice cream than root beer. So it doesn't matter, if you enjoy just the root beer or float or freeze, in a frosted mug is much better!
Enjoy!!!

Thursday, August 18, 2011

Day 18 - The Ices

Wanted to let you all know that I also follow Amanda's blog 'The Sweet Details', I enjoy reading about all her adventures and recipes. Here is the site to her ice cream recipes: http://thesweetdetail.blogspot.com/search/label/Ice%20Cream  I am sure you will enjoy her "sweet deals"!!



I have two ice recipes for you today!! Enjoy!

Rhubarb-Strawberry Ice
Make 12 servings
4 cups fresh sliced rhubarb or frozen sliced rhubarb
1 ¼ cups cranberry juice or unsweetened cherry juice
1 cup sugar
2 cups sliced strawberries
Ginger ale (optional)

Step1- If using frozen rhubarb, thaw slightly. In medium saucepan, combine rhubarb, ½ cup of the cranberry juice, and sugar. Bring to boiling; reduce heat. Cover and simmer for 5 to 8 minutes or until sugar is dissolved and rhubarb is tender.
Step 2 - Place half of the rhubarb mixture in blender of food processor. Cover and blend or process until smooth. Transfer mixture to 9x9x2” nonmetal freezer-proof container. Repeat with remaining rhubarb mixture. Cove and freeze for 4 to 5 hours or until nearly firm. (If you want to use an ice cream freezer, you can, but follow the manufacture’s instructions.)
Step 3 - Break frozen mixture into small chunks and place in chilled large bowl. Beat with electric mixer on low to medium speed until smooth but not melted. Return mixture to container. Cover and freeze for at least 6 hours or until firm.
Step 4 - To serve, scrape frozen mixture with small ice cream scoop. Scoop ice into dessert dishes. If desired, pour a little ginger ale around fruit ice.
Refreshing!!!! Enjoy!

The following recipe is tangy, with the use of citrus! A little bang to your taste buds!

Strawberry Italian Ice
1 cup sugar
¾ cup water
1 tablespoon zested orange peel
2 teaspoon zested lemon peel
1 ½ teaspoon zested lime peel
1/3 cup orange juice
3 tablespoon lemon juice
2 tablespoon lime juice
4 cups sliced strawberries

Step1 – In medium saucepan, combine sugar, the water, and citrus peels. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Cool slight. Strain mixture through fine-mesh sieve into bowl; discard peels. Stir the juices into the mixture.
Step 2 – In blender or food processor, combine half of the juice mixture and half of the strawberries. Cover and blend or process with several pulses until mixture is nearly smooth (leave some small chunks of strawberries.)
Step 3 – Transfer mixture to 2-quart baking dish. Repeat with remaining juice mixture and strawberries. Cover and freeze for at least 6 hours or until firm, stirring once after 3 hours of freezing. (Could put all of this on a jelly roll pan and freeze, wouldn’t take maybe 3-4 hours to freeze.)
Step 4 – Let stand at room temperature for 20 to 30 minutes, before serving. To serve, scrape frozen mixture with ice cream scoop. Scoop ice into dessert dishes.

Thanks for stopping by!

Wednesday, August 17, 2011

Day 17 Spicy Ice Cream

One of the many blogs I follow is Sweet As Sugar Cookies. Lisa is a great cook and loves food spicy. If you enjoy a little or a lot of kick to your meals, Lisa's blog is the one to read! She has five different ice creams recipes and all have spices! Here is her blog page with the ice cream recipes!!!
http://sweet-as-sugar-cookies.blogspot.com/search/label/ice%20cream

Here is a recipe about as spicy as I will get, but then you never know, I might be tempted, Lisa's recipes always look and sound delicious!!!

Crystallized Ginger Ice Cream (adapted from the book: The Best of Ice Cream by Cox and Kinard)
2 cups whole milk
4 large eggs
1 cup sugar
2 cups heavy cream, chilled
1 teaspoon vanilla extract
3/4 cup chopped crystallized ginger
  • In a medium saucepan, over medium heat, bring the milk just to a simmer. Remove the pan from the heat and set aside.
  • In the top of a double boiler, whisk the yolks with the sugar for 3 to 4 minutes, or until pale yellow. Gradually whisk in the hot milk. Place the top of the double boiler over a pan of simmering (not boiling) water and cook, sitting constantly, for 8 to 10 minutes, or until the custard thickens enough to coat the back of a spoon. Remove the custard from the water and stir in the cream and vanilla.
  • Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer's directions. When the ice cream is half frozen, stir in the chopped ginger. Complete the freezing process. (I would just still in after the ice cream has finished in the ice cream freezer and let it set in the freezer for about 5 minutes to get the flavor in.)
Makes about 1 quart.
Thanks for popping in!

Tuesday, August 16, 2011

Day 16 - Pumpkin Ice Cream

Well, I did it, never thought I would. Yep, I made pumpkin ice cream. I enjoy pumpkin pie, pumpkin cake, and cookies, but never thought I would like pumpkin ice cream. Let me tell you, this the home-made stuff is GRRREAT!!!! Now remember I don't have an ice cream maker, so it is not as creamy, but it taste just as good.
So here's the recipe I used: (adapted from BH&G Ice Cream booklet)
Pumpkin Ice Cream
2 cups half and half or cream
3/4 cup packed dark brown sugar
5 egg yolks
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1 cup canned pumpkin
Step 1 - In medium saucepan, combine cream and brown sugar. Cook over medium heat about 5 mintues or until bubbles form around edge of saucepan, stirring to dissolve sugar.

 Step 2 - In small bowl, combine egg yolks, cinnamon, nutmeg, allspice and cloves. Slowly whisk about 1/2 cup of the hot cream mixture into egg mixture; return all of egg mixture to hot mixture in saucepan. Cook and stir over medium heat for 4 to 6 minutes or just until mixture coats a metal spoon. Do not boil. (It curdles if you do, believe me it happened.)
Step 3 - Pour mixture through fine-mesh sieve into bowl. Stir in vanilla. Whisk in pumpkin. Cover surface with plastic wrap and chill for about 3 hours.

 Step 4 - Pour pumpkin mixture into freezer canister of 1 1/2 or 2 quart size of ice cream freezer. Freeze according to manufacturer's directions.
Had some caramel sauce leftover, so I put a little on!
ENJOY!!!                                                    

Monday, August 15, 2011

Here's What I Made for Dinner Tonight!

Have you ever looked through magazines or blogs and saw something that looked good to eat?? Well, I did and knew I could come up with something that would taste good. Yep, I saw the picture and went for it. I don't remember what their dish was called, I just looked at the food in the picture, so I don't know what to call this.
Mexican Squash-Rice Skillet Dinner?
Start with: 2 cups rice cooked in 4 1/2 cups water, until tender and fluffy. Set aside.
And while that is cooking: 
Put in a large skillet start cooking, until hamburger is brown:
1 pound ground hamburger
1 onion, chopped
Isn't it colorful!!
1/2 green bell pepper, chopped
2 ribs of celery, chopped
Now add spices:
1/2 teaspoon salt
1/4 teaspoon pepper, more if you want
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon season salt
1 cube tomato bouillon
Next add:
1 cup water. Cook this until there is about 1/2 cup water left, about 10 minutes.
Now start gently stirring in:
1 15-ounce can diced tomatoes
2 small zucchini, sliced
1 large yellowneck squash, sliced
When the squash is just starting to get tender, it's done.

To assemble: put some rice in a bowl add skillet fixins and put shredded cheese on top.
Delicious!!
Note: You can add more spices, to your family's taste. Also you could add some salsa. Enjoy!                          

 

Day 15 - Chocolate and Toffee Crunch Ice Cream

Wanted this week to put on other blogs ice cream recipes, but haven't heard back from anyone yet, as to them letting link up with their sites. So will put this recipe on for today!!


Chocolate and Toffee Crunch Ice Cream
1 cup sugar
1/4 cup unsweetened cocoa powder
2 cups whipping cream
1 cup milk
1 teaspoon vanilla
3/4 cup toffee bits (Hersery sells them)
Step 1 - In a large bowl, combine sugar and cocoa powder. Add whipping cream, milk, and vanilla; stir until sugar is dissolved.
Step 2 - Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions. Stir in toffee bits.

Sunday, August 14, 2011

Day 14 - Two Frozen Yogurts Recipes

Frozen Peach Yogurt
4 cups peeled, sliced fresh peaches (about 6 peaches)
¾ cup sugar, or ½ cup honey, or ½ cup Agave nectar
2 tablespoons fresh squeezed lemon juice
2 cups home-made yogurt or could use a pint of vanilla yogurt
½ teaspoon vanilla extract
In a food processor fitted with the metal blade, combine the peahces, sugar and lemon juice and process until pureed.
Transfer the mixture to a medium bowl and stir in the yogurt and vanilla.
Pour into an ice cream maker and freeze according to manufacturer’s directions.
Note:Could you nectarines if you want.

Makes about 1 quart.


Frozen Berry Yogurt
1 quart fresh strawberries, stems removed
1/3 cup honey
2 cups home-made yogurt or 1 pint low-fat yogurt, plain
½ teaspoon vanilla extract
In a food processor fitted with the metal blade, combine the strawberries and honey and process until pureed.
Transfer the mixture to a medium bowl and stir in the yogurt and vanilla.
Pour into an ice cream maker and freeze according to manufacturer’s directions.
Note: Could use in kind of berry you want.

Makes about 1 quart.

Saturday, August 13, 2011

Day 13 A Nice Cooling Sundae on Saturday

Used the Honey Ice Cream from Day 12.


Maple-Caramel Sundaes
1 1/2 cups packed brown sugar
2/3 cup pure maple syrup or maple-flavor syrup
1/2 cup butter
1 cup whipping cream
1 1/2 pints home-made of your favorite flavor of ice cream
Pecan pieces (optional)

First step - making the sauce
In medium saucepan, combine brown sugar, maple syrup and butter. Bring to boiling over medium heat, stirring occasionally. Boil gently uncovered, about 12 minutes or until mixture is slightly thickened, stirring occasionally. Cool about 10 minutes.
Without the cream.

Second step - Slowly stir in whipping cream. Return mixture to boiling. Boil gently, uncovered, for 10 minutes more.
With the cream.

Third step - Scoop ice cream into dessert dishes. Spoon about 2 tablespoons of the sauce over each serving. If desired, sprinkle with pecans. Store remaining sauce, covered, in refrigerator for up to one week.

Delicious!!!! Enjoy!



Friday, August 12, 2011

Day 12- Ice Cream with Honey

For a more natural ice cream without the sugar, try this recipe made with honey! I like it, but next time no orange flavor, I want to taste the nuts and honey, yummy!
I did add almonds to the ice cream, but added pecans on top. Recipe for the caramel sauce Day 13.


Honey Ice Cream
adapted from the book- Honey by Gene Opton
Yield: about 2 quarts

2/3 cup chopped, blanched almonds (about one 4-ounce package of slivered almonds)
3 ½ cups heavy whipping cream
2/3 cup honey
2 oranges, zested
1 teaspoon almond extract
¼ teaspoon salt
In a large mixing bowl, beat the cream until slightly thickened. Add the honey gradually, beating until the mixture is well blended. Stir in the orange rind, almond extract, and salt. Freeze in an ice cream maker, adding the nuts as the mixture begins to harden. Freeze until quite firm, then transfer to a covered container, and let mellow in the freezer compartment for a few hours before serving.
Ms. Opton notes that this recipe is a lighter recipe, as there are no eggs. And that you can omit the orange rind and almond to emphasize the honey character. Try different types of honey for distinctive flavors.

Thursday, August 11, 2011

Day 11 Toasted-Coconut Ice Cream

Doesn't this recipe sound like it would be creamy and coconutty????

Toasted-Coconut Ice Cream

2 -12 ounce cans evaporated milk
1 cup sugar
1 cup unsweetened coconut milk
2 cups whipping cream
1 tablespoon lemon juice or lime juice
1 tablespoon vanilla
1 2/3 cups coconut, toasted
Step 1.  In large bowl, combine evaporated milk, sugar, and coconut milk; stir until sugar is dissolved. Stir in whipping cream, lemon juice and vanilla. Stir in 1 1/3 cups of the coconut.
Step 2. Pour coconut mixture into freezer canister of 2-quart ice cream freezer. Freeze according to manufacturer's directions.
Step 3. To serve, scoop ice cream into dessert dishes. Sprinkle with remaining coconut.
Enjoy!


Wednesday, August 10, 2011

Day 10 An Old Fashion Milkshake

Linked this recipe up to:  Vintage Recipe Thursday.

 



 I came across this recipe in the ‘Rumford Complete Cookbook’, first printed in 1908. I have the 1945 edition.

Individual Milk Shake
Two-thirds fill a tall glass with cold milk. Add 2 tablespoons any preferred flavoring – fruit juice, chocolate syrup, malted milk powder, etc. Sweeten, if desired, add cracked ice to fill glass and turn into shaker and shake vigorously; or pour several times from one glass to another. Dust with cinnamon or nutmeg.
That’s it, that’s the recipe!! 
Simple and to your likening!
Enjoy!



Would like to put this new type of shake on! New for me anyway, got the idea from Katie at: http://thischickcooks.blogspot.com/2011/08/peanut-butter-banana-smoothie-recipe.html
Her idea of adding oatmeal sounding so different, I just had to try it. Here is what I did different:
1st put into a blender 1/4 cup dried oatmeal, 1/4 cup any kind of nut (I used walnuts and almonds) you like and blend until it looks like powder, not paste.


Then add 1 sliced frozen banana, 1/4 cup frozen pineapple chunks, 1/2 cup plain home-made yogurt (you can use a carton of 4-6 ounce plain yogurt) and 3/4 cup milk. Blend all this together and you get a creamy delicious breakfast on the go! In my pictures you will see little seed like things, this is some raisins, I put in, when I blended the nuts and oatmeal. Added good sweetness.
You can make so many different varieties with any fruits or nuts and even add dates for sweetness. Thanks Katie for the idea and new shakes!
Enjoy!

Tuesday, August 9, 2011

Day 9 - Dark Chocolate-Almond Ice Cream

Before I put on the recipe, I received this cute story from my mother-n-law and thought I would share it here.


Saying  Grace in a Restaurant
                                                                Unknown author
            Sometimes we forget the really important things in life.  Last week, I took my grand-children to a restaurant.   My six-year-old grand-son asked if he could say grace.
            As we bowed our heads he said, "God is good, God is great. Thank you for the food, and I would even thank you more if Nana gets us ice cream for dessert. And liberty and justice for all! Amen!"
            Along with the laughter from the other customers nearby, I heard a woman remark, "That's what's wrong with this country. Kids today don't even know how to pray. Asking God for ice cream! Why, I never!"                                
            Hearing this, my grand-son burst into tears and asked me, "Did I do it wrong? Is God mad at me?"
            As I held him and assured him that he had done a terrific job, and God was certainly not mad at him, an elderly gentleman approached the table.
            He winked at my grand-son and said, "I happen to know that God thought that was a great prayer."   “Really?”, my grand-son asked.                                 
            "Cross my heart," the man replied.                                
            Then, in a theatrical whisper, he added (indicating the woman whose remark had started this whole thing), "Too bad she never asks God for ice cream. A little ice cream is good for the soul sometimes."
            Naturally, I bought my grand-children ice cream at the end of the meal. My grand-son stared at his for a moment, and then did something I will remember the rest of my life.
            He picked up his sundae and, without a word, walked over and placed it in front of the woman. With a big smile he told her, "Here, this is for you. Ice cream is good for the soul sometimes; and my soul is good already."

After reading this cute story, I thought it needed a special ice cream treat! Don't you think?


Dark Chocolate – Almond Ice Cream

2 teaspoon unsalted butter
½ cup sliced almonds
2 cups whole milk
4 large egg yolks
1 cup sugar
1 ½ tablespoons unsweetened cocoa powder
1/8 teaspoon salt
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 ½ cup heavy cream, chilled


     In a small skillet, over medium heat, melt the butter. Add the almonds and sauté until just golden. Remove the almonds and dry on paper towels. Set aside.
     In a medium saucepan, over medium heat, bring the milk just to a simmer. Remove the pan from the heat and set aside.
     In the top of a double boiler or a medium stainless steel bowl, whisk the yolks with the sugar, cocoa, and salt for 3 to 4 minutes, or until thick and creamy. Gradually whisk in the hot milk. Place the top of the double boiler or the bowl over a pan of simmering (not boiling) water and cook, whisking constantly, for 8 to 10 minutes, or until the custard thickens enough to coat the back of a spoon. Remove the custard from the water and stir in the chocolate until well blended. Stir in the vanilla and almond extract.
     Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer’s directions.
     Meanwhile, in a medium bowl, using and electric mixer set a thigh, beat the cream until stiff peaks form; chill until ready to use. When the ice cream is half frozen, fold in the whipped cream and almonds. Complete the freezing process.
Makes about 1 quart
From book The Best of Ice Cream
By Cox and Kinard

Monday, August 8, 2011

Day 8 Butter-Pecan Ice Cream


Today is my best friend’s birthday and both of us will be the big 60 this year! Her’s just happens to be before mine, hehe. You know I honestly don’t know what kind of ice cream she likes best, so I am hoping this is the one recipe she’ll enjoy! Happy Birthday Debbie! We have been friends for over 52 years, pretty cool, she probably knows me better than anyone, except my sister.

Butter-Pecan Ice Cream

Butter
1 cup coarsely chopped pecans
½ cup sugar
2 tablespoon butter
4 cups half-and-half or light cream
2 cups packed brown sugar
1 tablespoon vanilla
4 cups whipping cream

1. Line baking sheet with foil. Grease foil with butter; set aside. In 8-inch heavy skillet, combine pecans, sugar, and butter. Cook and stir over medium heat for 6 to 8 minutes or until sugar melts and turns a rich brown color.
2. Spread pecan mixture on prepared baking sheet; separate into clusters. Cool. Break clusters into small chunks.
3. In large bowl, combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved. Stir in whipping cream.
4. Pour cream mixture into freezer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer’s directions. Stir in pecan chunks.

Sunday, August 7, 2011

Day 7 You know your a Mormon if...

…you find a recipe of ice cream from a Prophet.

Was looking through a recipe book my grandmother gave me a long time ago for some ice cream recipes and found this one. Joseph Fielding Smith is a relative of Joseph Smith, first President of our church, Church of Jesus Christ of Latter-day Saints. So I was glad to see this recipe. 5 cups of sugar! Wow! What you are making is simple sugar syrup and adding the rest of the ingredients.
The recipe is a collection from Nan Reuel. As I google searched this, I found out that the original recipe comes from Joseph Fielding Smith’s daughter, Amelia Smith McConkie.

Joseph Fielding Smith’s  Sherbet

2 quarts water
5 cups sugar
1 teaspoon salt
3 tablespoons cornstarch
1 quart whipping cream
2 quarts milk
6 juiced oranges, chilled
2 juiced lemons, chilled
1 one-pound can crushed pineapple, chilled
3 or 4 mashed bananas
1. Combine water, sugar, salt and cornstarch. Cook until clear; then cool.
2. Add whipping cream and milk.
3. Add orange and lemon juice, then pineapple and bananas.
4. Pour into a 6 quart freezer and freeze.

If you would like to know more about our church please feel free to look at this web site: www.Mormon.org




Saturday, August 6, 2011

Day 6 Blueberry Swirl Ice Cream


This is a 2-day recipe, make sure you really want this and are willing to wait for it. A super-delicious ice cream! What a specialty to have this recipe. Also have on hand a 5-6 quart ice cream freezer, makes a lot!

Blueberry Swirl Ice Cream

3 cups fresh blueberries
½ cup sugar
1/3 cup orange juice
2 teaspoons zested orange peel
1 cup heavy whipping cream
1 ½ cup sugar
2 tablespoons flour
4 cups milk
4 egg yolks, slightly beaten
 2 teaspoon vanilla
1/2 teaspoon cinnamon
3 cups heavy whipping cream

Step 1
  • In medium saucepan, combine blueberries, ½ cup sugar, 1 teaspoon of the orange peel, and orange juice.
  • Bring to boiling, stirring and mashing berries with fork; reduce heat.
  • Simmer, uncovered, for 5 minutes, stirring often. Cool slightly. Reserve 1 cup.
  • Transfer remaining mixture to food processor. Cover and process until nearly smooth.
  • Press mixture through fine-mesh sieve into medium bowl; discard solids.
  • Add reserved blueberry mixture and 1 cup whipping cream to mixture in bowl.
  • Cover and chill overnight.

Step 2
  • In large saucepan, combine 1 ½ cups sugar and flour. Slowly stir in milk. Cook and stir over medium heat until slightly thickened and bubbly.
  • Cook and stir for 1 minute more.
  • Stir about 1 cup of the hot mixture into egg yolks; return yolk mixture to remaining hot mixture in saucepan.
  • Cook and stir just until boiling.
  • Remove from heat.
  • Stir in vanilla and cinnamon.
  • Cool slightly.
  • Cover surface with plastic wrap and chill overnight.

Step 3
  • Next day, in chilled large bowl, beat 3 cups whipping cream with electric mixer on medium speed until soft peaks form (tips curl).
  • Gently fold into chilled milk mixture.
  • Transfer to freezer canister of 4- or 5-quart ice cream freezer. Freeze according to manufacturer’s directions.
  • Fold in blueberry mixture, remaining orange peel.
  • May need to be frozen a little more up to 4 hours before servings, depending on how frozen you want the ice cream.

You can parfait this with more fresh blueberries, in a tall soda glass.
Enjoy!!!