Chill with a bowl of homemade ice cream

July 24, 2013 

Grab a spoon and enjoy a bowl of ice cream. After all, July is ice cream's special month.

The late President Ronald Reagan declared July as Ice Cream Month in 1984, and we do love our ice cream. Americans consume about 20 quarts per year.

Vanilla still ranks as the No. 1 flavor in ice creams and novelty treats, according to the National Dairy Foods Association. The top five flavors are vanilla, chocolate, cookies 'n' cream, strawberry and mint chocolate chip, but new flavors are continually being developed by ice cream companies and by ordinary folks who love to make homemade ice cream.

Does anyone remember sitting on top of a hand-cranked ice cream maker while someone was churning the ice cream? It was the coolest seat, literally.

Reader Nell Davis asked for ice cream recipes made with evaporated milk, and her fellow readers have obliged. We have some done with evaporated milk and whole milk, others with evaporated and condensed milk combined and another with sweetened condensed milk and whipping cream.

"Both of these are good as a vanilla ice cream or you can add most any fruit," Pattie Necaise said. "If you add chocolate syrup, reduce the amount of milk a bit. Start with about 1/2 to 3/4 cup chocolate syrup and see if that is rich enough for you. Some fruits are sweet already, but if you have tart berries, you might like to mix in a bit of sugar to the crushed fruit for a better flavor."

ICE CREAM RECIPE NO. 1

1 can evaporated milk

1 can sweetened condensed milk

1 cup sugar

5 eggs, beaten

1 tablespoon vanilla extract

Milk

Measure sugar into a medium to small saucepan. Stir in eggs and then milk.

Heat over low to medium low heat to a custard stage (mixture thickens). Add vanilla. Pour into ice cream maker. Add milk until the mixture reaches the "fill line" in the container. Process according to ice cream maker instructions.

You can add any kind of fruit to this basic recipe. Add 1 to 1- 1/2 cups crushed fruit or reduce sugar and add 1 cup of your favorite jam.

-- Submitted by Pattie Necaise

ICE CREAM RECIPE NO. 2

2 to 2- 1/2 cups sugar

1/4 cup flour

5 eggs beaten

2 cups milk

1 cup evaporated milk

2 teaspoons vanilla extract

Measure sugar into a medium to large saucepan. Stir in flour. Add the milk slowly, stirring well. Cook over low to medium heat until mixture thickens. Stir in beaten eggs. Continue to heat (stirring constantly) until mixture is a thick custard consistency. Add the cream and vanilla. Add 1 to 1- 1/2 cups crushed fruit or reduce sugar and add 1 cup of your favorite jam.

-- Submitted by Pattie Necaise

The following ice cream recipes use raw eggs. I know some of you are afraid of using raw eggs, so I suggest you use pasteurized eggs in these recipes. I added a note to the following recipe.

Jack V. Moore shares his family's tried and true recipe for vanilla ice cream and the correct amount of ingredients for both a gallon freezer and a 1- 1/2-gallon freezer.

OLD FAMILY RECIPE FOR VANILLA ICE CREAM

(This is for a 1-gallon freezer)

4 eggs

1 cup sugar

1 can sweetened condensed milk

2 cans evaporated milk

1 tablespoon vanilla flavoring

Finish with whole milk

In a large bowl, add eggs and sugar. Mix well. Add canned milk and vanilla. Mix well. (Andrea's note: The eggs, sugar, canned milks and vanilla could be cooked at this point if you don't want to use raw eggs. Let cool before continuing with recipe.)

Pour into freezer can. Add milk to within 2 or 3 inches from top of can. Stir to blend milk with rest of mixture. Freeze per your freezer's instructions.

If you have a 1- 1/2-gallon freezer, the following would apply:

6 eggs

1- 1/2 cups sugar

2 cans condensed milk

3 cans evaporated milk

1- 1/2 tablespoons vanilla

Mix per the 1-gallon recipe.

You can add strawberries or peaches if you like. Mash berries or peaches and sweeten to taste. When ice cream is about half frozen, add fruit. This keeps the fruit from settling to the bottom.

-- Submitted by Jack V. Moore

An Ohio reader sent this recipe that is made with condensed milk and whipped cream. It is a chocolate ice cream, but the reader includes several flavor variations. I believe these came from an old Eagle Brand Condensed Milk cookbook.

CHOCOLATE ICE CREAM

1 (14-ounce) can sweetened condensed milk (not evaporated)

2/3 cup chocolate flavored syrup

2 cups whipping cream, whipped

In large bowl, stir together sweetened condensed milk and syrup. Fold in whipped cream. Pour into an aluminum foil-lined 9-by-5-inch pan; cover. Freeze for 6 hours or until firm. Scoop ice cream or remove from pan, peel off foil and slice. Return leftovers to the freezer.

French Vanilla: In large bowl, combine sweetened condensed milk, 2 tablespoons water, 3 beaten egg yolks and 4 teaspoons vanilla extract. Fold in whipped cream.

Mint Chocolate Chip: In large bowl, combine sweetened condensed milk, 2 teaspoons peppermint extract, 3 to 4 drops green food coloring and 2 tablespoons water. Fold in whipped cream and 1/2 cup small dark chocolate-flavored baking chips.

Coffee: In large bowl, combine sweetened condensed milk, 1 tablespoon instant coffee dissolved in 2 tablespoons water, 2 beaten egg yolks and 4 teaspoons vanilla extract. Fold in whipped cream.

Strawberry: Thaw 1 (10-ounce) package frozen strawberries in syrup. With blender, blend strawberries until smooth. In large bowl, combine strawberries and sweetened condensed milk. Fold in whipped cream.

Peppermint Candy: In large bowl, combine 3 beaten egg yolks, 2 tablespoons water, sweetened condensed milk and 4 teaspoons vanilla extract. Fold in whipped cream and1/4 to 1/2 cup crushed hard peppermint candy.

-- Submitted by an Ohio reader

More on molasses

"I don't know if you still want molasses recipes, but this is a favorite of ours. Many years ago when my Pennsylvania Dutch mother-in-law died and we were going through her recipe box, we came across this one for Shoo Fly Cake," Marianne Moyer said. "I'd heard of the pie but never the cake. Her children remembered it, but said it had been years since they'd had it. Now it's back to being one we always have at reunions (and many times in between). It's quick and easy to make."

SHOO FLY CAKE

Preheat oven to 350 degrees.

Grease a 9-by-13-inch pan

Mix together until mixture is crumbly:

2 cups sugar

4 cups flour

2 sticks butter

Reserve 1 cup for topping.

Mix together:

2 cups warm water

1 cup molasses

1 teaspoon baking soda

Pour liquid into crumbs and pour into pan.

Top with reserved crumbs.

Bake 45 minutes or until toothpick comes out clean.

-- Submitted by Marianne Moyer

Wanted: Shrimp salad

"I recently read about the passing of the former owner of Lil Ray's restaurant on U.S. 90 in Waveland, Miss. What a fine place he had," Leona Wolfe of Diamondhead, Miss., said. "We used to always add an order of shrimp salad to our meal. Does anyone have the recipe for it? It was so good."

OK, readers, do any of you have a similar recipe or perhaps Lil Ray's will share the recipe? Let me hear from you.

Books giveaway

Bob Kaltenbaugh of Bradenton, found homes for the more than 50 cookbooks he offered readers. He had some 20 calls from the Bradenton area and also the Mississippi coast about the books. What a nice man.

Andrea Yeager, who can be reached at ayeager51@cableone.net, takes contributions or requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

If requesting a recipe, include the name or describe it.

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