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

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!!!

Day 5 Vanilla Ice Cream

Today is my sister's birthday - Aug 5!!!! She loves vanilla ice cream, so this is for her!!!
 We do have a family favorite from when I was a child, so will put it here and on My Mom's Recipe File Box.
Things have changed since the way I make it, so will be putting on that recipe also.
The way we made it as children:
Before mixing this up mom would put the mixing bowl and beaters in the freezer to get good and cold. I do remember it was so good, that I would eat it too fast and get brain freeze. Of course, we would fight over who got to lick the paddles. Yummy, stuff!

Home-made Vanilla Ice Cream
12 eggs, whole
1 quart cream
1 cup sugar
1 teaspoon vanilla
Put all this in a mixer and mix until eggs are dissolved.
Immediately put in ice cream freezer and crank away until done.
*Note: back then we didn't worry about salmonella, so the the eggs were not heated up and that is why I don't use this recipe anymore.

My newly favorite recipe, at least for the day 10 years or so:

French Vanilla Ice Cream
2 cups whole milk
1 vanilla bean
6 large egg yolks
3/4 cup sugar
2 cups heavy cream, chilled
In a medium saucepan, over medium heat, bring the milk and vanilla bean just to a simmer. Remove the pan from the heat. Remove the vanilla bean from the milk. Using a small sharp knife, split open the bean and scrape the seeds into the milk. Discard the pod.
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 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 cream.
Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer's directions.
Makes about 1 quart.

This is a basic French vanilla custard type ice cream. If you just want a vanilla type ice cream you can use 3 whole eggs and follow the same instructions, making sure the mixture as it cooks, that the back of the spoon has a coating on it. Everything else is the same.
Enjoy!!!

Day 4 Peach Ice Cream Recipes

Since peaches are in season a good time to add some peach ice cream recipes.
Peach Ice Cream
4 cups peeled, sliced fresh peaches (about 6 peaches)
3/4 cup sugar
3 tablespoons fresh squeeze lemon juice
1 teaspoon vanilla extract
2 cups heavy creamed, chilled
In a food processor with metal blade, combine peaches, sugar, lemon juice and extracts. Process until well blended and pureed. Add cream and mix just until creamy, pushing the pulse button a couple of times. Transfer this to your ice cream freezer container and follow manufacturer's directions.
Makes about 1 quart.

Peach Frozen Yogurt
3 cups peeled and finely chopped peaches, about 4 medium (You can substituted nectarines, if you want to.)
5 6-ounce cartons vanilla yogurt (or 30 ounces vanilla yogurt ,or 4 1/4 cups home-made yogurt)
1/4 cup honey
Put 1 1/2 cups of the peaches in a food processor. Add yogurt and honey.Cover and blend until smooth and creamy.
Stir in rest of peaches.
Pour this mixture onto a 9x9x2-inch freezer proof container.
Cover and freeze for at least 4 hours or until firm.
Break frozen mixture into small chunks and place in chilled large bowl.
Beat with electric mixer on low to medium speed  until mixture is smooth but not melted. Return mixture to container.
Cover and freeze for at least 6 hours or until firm. Let frozen yogurt stand at room temperature for 10 to 20 minutes before serving.
The picture in the book where I got this idea from has grilled peaches on the side of the bowl of frozen yogurt. Yum! Enjoy!