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:

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!!

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!

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.

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.

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!

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:

                                                        

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

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!

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.)

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.

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’. 

 http://www.hadleyfruitorchards.com/locations.cfm

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!

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!!!

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!

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!

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!!!                                                    

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.

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.

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!

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.