Cooks Exchange

Ice cream and summer are cool companions

Since July 4 is at hand and July is National Ice Cream Month, here are ice cream recipes in various flavors. Of course, vanilla still holds the No. 1 spot as favorite flavor.
Since July 4 is at hand and July is National Ice Cream Month, here are ice cream recipes in various flavors. Of course, vanilla still holds the No. 1 spot as favorite flavor. METROMIX STOCK ART

Just thinking about fresh-churned ice cream makes my mouth water.

Today, there various kinds of ice cream freezers, from ones that have containers that are frozen in the freezer to electric ones to even the old-time hand-crank freezers. A Coast supermarket had an electric version of the old wooden hand-crank one, but the insides were electric.

“Wow, that is so cool,” my daughter said. “It looks like the old freezers that you and Dad talked about.”

Boy, did that date me. As kids, we sat on top of the freezer as my grandfather turned the handle. My cousin and I would fight to see who got to sit there.

My grandfather always packed the freezer with ice cream salt and ice and then put newspapers and towels on top for us to sit. We thought we were really doing something.

A recent Facebook post of a hand-crank ice cream freezer brought a variety of comments from “what’s that?” to “best way to make ice cream.”

Since July 4 is at hand and July is National Ice Cream Month, I have ice cream recipes in various flavors. Of course, vanilla still holds the No. 1 spot as favorite flavor. My favorite homemade ice cream is fresh strawberry, Elyssa and Lilly like vanilla, and fresh peach was always my late husband’s favorite.

Whatever the flavor choice, ice cream is a cool treat during hot July. The third Sunday of July is designated National Ice Cream Day. So get the scoop and enjoy some icy, cold homemade ice cream for the Fourth of July or any old time.

The Peach or Strawberry Ice Cream recipe is the recipe that I use because it is low in sugar and still tastes good, and I thought maybe you would like to give it a try, too. The recipe can be made lower in fat by using evaporated skim milk and nonfat half ‘n’ half instead of the whipping cream. This recipe can be made with sugar and sugar syrups.

For the chocoholics, there are two easy chocolate ice creams. For an old-fashioned vanilla ice cream, Dolly Parton shares her mother’s recipe in “Tennessee Mountain Home Cooking.” For a quick kids’ treat, try Parton’s pudding Popsicles. These do not require an ice cream freezer, just a refrigerator freezer.

A patriotic dessert

Fourth of July should be a special time for Americans. It is a day to celebrate our country’s independence with family gatherings, picnics, beach trips or the like.

Flag Cake is an oldie-but-goodie dessert that I have been making for some 14 years.

Need a recipe?

Readers, if you have lost a favorite recipe or just want to know how to make a certain dish, shoot me an e-mail or mail me a note. Your fellow readers and I will try to find it for you.

Andrea Yeager, can be reached at or Cook’s Exchange, P.O. Box 4567, Biloxi MS 39535-4567.

Peach or Strawberry Ice Cream

6 eggs

1 (12-ounce) can evaporated milk

3/4 cup Splenda or granulated sugar substitute or sugar

1 tablespoon plus 2 teaspoons vanilla extract

3 tablespoons sugar-free or regular syrup (can be vanilla, maple, strawberry or whatever you like)

1/4 teaspoon salt

1 cup whipping cream

1 cup chopped fresh peaches or strawberries sprinkled with Splenda or sugar

In a bowl, beat the eggs, evaporated milk, salt and vanilla extract. Pour the mixture in a saucepan and add fresh fruit. Heat on low-medium fire, until the sides of the pan begin to coat with the mixture or the mixture begins to bubble.

Pour mixture in the ice cream maker and add the whipping cream to the mixture. The ice cream should take about 30 minutes to one hour depending on the temperature of the mixture and your machine. Once the ice cream beings to harden add the syrup and the sugar substitute or sugar and regular syrup. Let the ice cream finish processing. Serve immediately or freeze for another time.

Fresh Lemon Sorbet

2 cups sugar

2 cups water

Juice of about 6 lemons

1 tablespoon grated lemon zest (see note)

Combine sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3-4 minutes. Cool completely. When cool, add lemon juice and zest, stir to combine. Pour into freezer bowl, turn the machine on and mix mixture until it thickens, about 25 to 30 minutes. If desired, transfer sorbet to an airtight container and place in freezer until firm, about 2 hours.

Note: Zest is the colored part of the lemon rind. Do not use the white pith. For best results, remove zest from the lemon with a vegetable peeler or zester.

Chocolate Almond Ice Cream

From “Savory Classics, Bell’s Best III”

1/2 gallon chocolate milk

2 cans sweetened condensed milk

1 (5-1/2-ounce) can toasted almond slivers

Mix together and freeze in 1-gallon ice cream freezer.

Easy Chocolate Ice Cream

From “Savory Classics, Bell’s Best III”

1 (16-ounce) can chocolate syrup

1 can sweetened condensed milk

1/2 gallon milk

Mix together and freeze in ice cream freezer.

Lynda’s Homemade Ice Cream

From “Savory Classics, Bell’s Best III”

2-1/2 cups sugar

3 cups whipping cream

2 cups half ‘n’ half

1 can sweetened condensed milk

2-1/2 tablespoons flour (mix with sugar)

1/8 teaspoon salt

3 eggs

3 to 5 tablespoons vanilla

Beat eggs slightly. Mix flour, sugar and salt. Gradually add eggs and milk. Cook over hot water for 10 to 15 minutes, stirring constantly. Chill, then pour into a 1-gallon freezer. Finish filling with whole milk.

Mom’s Ice Cream

From “Tennessee Mountain Home Cooking”

2 cups sugar

2 tablespoons flour

6 eggs

1 pint sweet cream (whipping cream)

2 tablespoons vanilla

1 pint sour cream

Dash of salt


Beat eggs. Add sugar and flour. Add creams, vanilla and salt. Add enough milk to fill freezer to within 1 inch of top.

Pudding Popsicles

From “Tennessee Mountain Home Cooking”

1 large package flavored gelatin

1-1/2 cups hot water

1 package unsweetened flavored drink mix, same flavor as the gelatin

1 cup sugar

2-1/2 cups cold water

Dissolve gelatin in 1-1/2 cups hot water. Add drink mix, sugar and 2-1/2 cups cold water. Pour into molds used for freezer pops. Freeze. Yield: 12 freezer pops.

Flag Cake

1 quart strawberries, divided

1-1/2 cups boiling water

1 package (8-serving size) or 2 packages (4-serving size each) gelatin, any red flavor

1 cup cold water

Ice cubes

1 (12-ounce) pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

1 tub (8 ounces) frozen whipped topping, thawed

Slice 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries; set aside. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and enough ice cubes to measure 2 cups. Add to gelatin; stir until ice is melted.

Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).

Meanwhile, line bottom of 13-by-9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.

Refrigerate 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for “stripes” of flag. Arrange remaining 1/3 cup blueberries on whipped topping for “stars.”