Ice cream recipes for a hot summer day

July 4, 2012 

Today's ice cream makers are not your grandmother's or great-grandmother's hand-cranked model, and they all operate differently.

Esther Tidwell of Gulfport, Miss., recently received an ice cream maker, but wasn't sure how to make ice cream. She asked readers for some easy ice cream recipes.

Her ice cream machine is one that has a removable part that is placed inside the ice cream container. The removable part is frozen in the refrigerator's freezer and then replaced inside the ice cream maker.

The ice cream ingredients are then placed on top of the frozen part in the container or freezer bucket.

Ours was a gift from my late business partner. I love this one because you freeze the entire ice cream container. The homemade ice cream takes less time to make. We usually make ice cream once or twice during the summer, Fourth of July and Labor Day. Today, we're making my husband's favorite, fresh peach ice cream.

July is officially Ice Cream Month. President Ronald Reagan made that designation in 1984, and even more specifically, the third Sunday in July (July 15 this year) as National Ice Cream Day.

Sandy Price of Diamondhead, Miss., also makes an ice cream annually.

When you read the ingredients, you know why this cheesecake ice cream got its name.


6 ounces cream cheese, softened

3/4 cup sugar

1 cup sour cream

1 cup heavy cream

Pinch of salt

3 tablespoons fresh lemon juice

1/4 teaspoon vanilla extract

In a chilled mixing bowl, beat the cream cheese until soft and smooth. Gradually add the sugar,1/4 cup at a time, beating well after each

addition. Beat in the sour cream and then the heavy cream. Add the salt, lemon juice and vanilla and mix until it is thick and smooth.

Pour into an ice cream maker and freeze according to manufacturer's instructions. Pour into a covered container and freeze.

-- Submitted by Sandy Price

Reader Roberta Hill sent in her family's favorite vanilla ice cream recipe. This recipe makes 4 quarts, so those with smaller freezers like Tidwell may have to cut this recipe in half. Hill also cooks her custard, which is a traditional way of making ice cream.

Some folks also use sweetened condensed milk in non-cooked ice cream custard. For those on sugar restricted diets, Splenda works well in place of sugar.


4 cups milk

4 eggs

1-3/4 cups sugar

1/2 teaspoon salt

2 cups half-and-half

1 tablespoon vanilla flavoring (extract)

2 cups whipping cream

Beat eggs thoroughly. (I use a whisk.) Scald milk until bubbles form around edge. Pour hot milk into beaten eggs a little at a time to temper the eggs. Add sugar and salt. Cover and refrigerate for at least 30 minutes. (I usually chill overnight.) Stir in half and half, vanilla and whipping cream.

Freeze according to directions with your ice cream freezer. (It usually takes 20-30 minutes for mine to freeze.)

-- Submitted by Roberta Hill

Nedra Baldwin once shared this easy vanilla ice cream recipe with me. Cooks and even non-cooks can make this ice cream.


1 pint half-and-half

1 pint whipping cream

1 (14-ounce) can sweetened condensed milk

2 tablespoons vanilla

Combine all ingredients. Mix well. Pour into ice cream freezer container; freeze according to manufacturer's instructions. Makes 8 or more servings.

-- Submitted by Nedra Baldwin

Molasses cakes

Three more readers have sent in old-time molasses cake recipes for Georgia Nagorka who made the request.

"This is my grandmother's recipe from years back," said Katherine Whitfield of Louisville, who reads this column when she comes to visit her daughter on the Coast. "After her death in 2004, I found this one with several others like her old-fashioned bread pudding, tea cakes and more. I hope Mrs. Nagorka enjoys this one. If she would write me, I will send her more old recipes."


1 cup boiling water

1/2 cup packed brown sugar

1/2 cup molasses

1/4 cup lard

1- 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/4 teaspoon salt

1 beaten egg

1/2 cup raisins

In mixing bowl, pour boiling water over sugar, molasses and lard.

In another bow, stir together flour, baking soda, spices and salt. Stir into molasses mixture. Add egg, beat until smooth. Stir in raisins. Pour into greased and floured 9-inch square baking pan. Bake at 375 degrees until done or about 30 to 35 minutes. Serve with a smile.

-- Submitted by Katherine Whitfield

This also was a grandmother's recipe that Dot Fleming of Bradenton, shared.


1 cup shortening

1 cup sugar

1 cup molasses

1 teaspoon salt

2 eggs, beaten

1 cup raisins and currants (tossed in flour)

Flour to make a soft batter (Fleming uses about 2 cups)

1 tablespoon ginger

1 tablespoon cinnamon

2 cups sour milk

1 teaspoon baking soda

Cream shortening and sugar. Add molasses and beaten eggs. Sift dry ingredients and add alternately with 1- 1/2 cups of sour milk. Mix the soda in the remaining milk and add with remainder of flour. Floured currants and raisins are added last. Pour into a 9-inch square baking pan. Bake in a slow-oven (275-300 degrees) for about 1 hour.

-- Submitted by Dot Fleming

"During World War II, sugar was rationed so I made up a recipe using my daddy's cane syrup," said Clara Kirby of Bradenton. "I was 16 and won a price of $2 from a Tampa newspaper. I thought I was rich."


2 cups flour

2 eggs

1 cup molasses

1 teaspoon soda

4 tablespoons cocoa

3/4 cup sour milk (probably buttermilk)

4 tablespoons shortening

1 teaspoon lemon flavoring

"I don't remember the pan size, temperature or time, but it was probably 325 to 350 degrees for 30 minutes."

Note: A 9-inch square baking pan would probably work just fine.

-- Submitted by Clara Kirby

Wanted: jam/jelly recipes and fresh figs

Joseph Clute wants recipes for blueberry jelly or jam. He also would like to know where he can get fresh figs.

Readers, please send me those jam or jelly recipes. For those selling figs, please let me know so we can help Clute.

Andrea Yeager, a freelance writer, can be reached at Send contributions or requests to Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

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