Since the days of the Founding Fathers, Americans have loved their ice cream. On the Fourth of July weekend, drop by small towns and neighborhoods, and you're apt to find an oldfashioned ice cream social in full swing.
Before ready to churn, stir in the vanilla and whipping cream. Mix well. Pour into an ice cream maker and follow the manufacturer's directions. Makes 1 quart.1/2 teaspoon vanilla extractThis is fun for kids. You'll need a empty 1 -pound coffee1 can and an empty 3pound coffee can with lids - and duct tape.kosher saltNote: For chocolate ice cream, instead of vanilla, stir in 1/3 cup chocolate syrup or 3 tablespoons cocoa powder to cooled custard base.1 cup light cream1 1/2 cup half-and-half3. POUR 1/3 cup cooled mixture into each of 12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight. TIP: To release from ice pop molds, dip quickly into warm water.1 banana2 ounces (2 tablespoons) strawberry syrup1/3 cup waterInstructions 1. COMBINE sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.
Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1661067Create easy homemade artisan ice cream made fresh with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for Fresh Fruit Ice Cream or Pineapple and Chipotle Ice Pops for a cool summer treat. For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve as ice pops by freezing the ice cream mixture in molds and inserting wooden craft sticks in the center. Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream and drizzle with chocolate sauce and add other fun toppings.Rich Vanilla Ice Cream1/2 cup sugar1/3 cup honey or light corn syrupChocolate Ice Cream in a CanFrom The Banana Split Book by Michael Turback (Camino Books)Staffai Washington Jewish Week does not test recipes and therefore may not be able to answer readers' questions.Stir in the chilled watermelon puree, ginger and lemonade. Pour into ice cream maker and follow manufacturer's directions. Makes about 1 quart.For more information on Red Hawk Casino, please call 1-888-5REDHWK (888-573-3495) or visit www.redhawkcasino.com .Skyscraper Banana SplitIn a small saucepan, over medium heat, scald the half-and-half (tiny bubbles appear at edges). Set aside.To keep ice creams cold, set containers in a tub filled with ice, and place on a table in the shade - but don't bring out until the first guests arrive.3 cups pureed watermelon, chilledmaraschino cherry1 scoop chocolate ice cream3 tablespoons frozen lemonade concentrate, thawedMedia Contacts Emily Cady Publicist Office: (530) 672-5078 Mobile: (530) 417-0872 Email: ecady@redhawkcasino.com Kim Stoll Dir. of Advertising & Publicity Office: (530) 672-4179 Mobile: (775) 232-4976 Email: kstoll@redhawkcasino.comVisit www.eaglebrand.com (and in Spanish at www.marcaeagle.com ) for more dessert recipes, as well as helpful baking and entertaining tips.1 scoop vanilla ice creamFor sorbets, you can include diced fruits, nuts, shaved chocolate or any other ingrethents you fancy, stirring into the mixture before churning.Pour the chocolate syrup into a tulip shaped sundae glass. Add 1 scoop vanilla ice cream. Split 1 banana lengthwise, then cut the split halves again width wide. Place banana quarters, cut side out into the glass. Top with the chocolate ice cream to hold in place. Pour the strawberry syrup over. Garnish with whipped cream and top with a cherry. Makes 1.Ingrid Hoffmann, host of the Cooking Channel's "Simply Delicioso" and "Delicioso" on Telefutura/Univision, uses Eagle Brand® Sweetened Condensed Milk as a fool-proof base for these easy-to-make, tropically-inspired frozen treats. You don't even need an ice cream maker -- your freezer does the work.4 egg yolks1 cup whipping creamMix all the ingrethents in the empty 1 -pound coffee can. Seal lid well with duct tape. Place inside the 3-pound coffee can. Make a mixture of 2-3 cups ice with 11/4 cups salt. Pack around the small can. Place lid on can and seal with duct tape. Place a kitchen towel on a flat surface at easy level for kids. Take turns rolling can back and forth for 15 minutes.Besides ice cream au naturel, you'll need sparkling water for floats, milk for shakes, bowls of whipped cream and an exciting assortment of toppings and sauces for sundaes. Heap bowls high with chopped or flaked nuts, chopped or dried fruits such as banana and pineapple, fresh fruits like sliced strawberries and blueberries, diced fudge, shredded coconut, mini marshmallows, multicolored sprinkles - even toasted brown bread crumbs and marmalade. Take advantage of terrific sauces, from the supermarket or gourmet store: Chocolate syrup heads the list for ice cream addicts, but other favorites are maple syrup, hot fudge, butterscotch and toffee.crushed iceInstructions 1. COMBINE orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.
2. POUR into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.2/3 cup sugar(dairy)Note: If you don't have an ice cream maker, pour the mixture into a shallow dish. Cover with plastic wrap. Place in freezer 2-3 hours or until mixture is frozen at edges. Remove and whip. Return to freezer until completely frozen.whipped creamInstructions 1. PLACE pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.
2. SPOON into 8 (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.Ethel G. Hofman is a cookbook author and a past president of the International Association of Culinary Professionals. Her website is www.kosherfoodconsultants.com.In a bowl, beat the egg yolks and sugar until blended. Gradually add the hot half-and-half, stirring constantly. Pour into the top of a double boiler and stir constantly over simmering water, until mixture is thick enough to coat the back of a spoon. Do not boil. Remove from heat and pour into a bowl. Cover and refrigerate until chilled, 4-6 hours.(pareve)
Staffai Washington Jewish Week does not test recipes and therefore may not be able to answer readers' questions.
Author: Hofman, Ethel G
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