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Show News about people and their lives eview Wednesday July 6, 1988 scream, you scream, we all scream for I July is national ice cream month an easy choice considering both the heat and the availability of fresh ingredients. While the ice cream products sold in supermarkets are of exceptional quality there is nothing quite like the delicate flavoi when it is made at home. It is possible some of tht goodness comes from a blend o cranking the ice cream freezei and the almost unbearable antic-ipation of opening the lid anc finding the silky smooth anc wonderfully cold product. To entice you to bring back some of the nostalgia of the good old days the Lakeside Review asked its correspondenti for their favorite recipes. . Fresh Raspberry Ice other saucepan heat cream until hot using a medium heat. When chocolate is melted slowly stir in cream. Stir in Chill thoroughly and freeze according to instructions. Makes about quart. bine rest of ingredients except the candy bars and freeze. Add crushed or chunked candy bars to ice cream when almost fro- 1 Country Vanilla Ice Cream 4 eggs, well beaten 2 cups sugar 4 cups heavy cream 4 T. vanilla flavoring Vi tsp. salt zen. cups milk Add sugar to beaten eggs until stiff. Add rest of ingredients, except milk. Mix and pour into freezer. Add milk to fill line; 2 quarts milk 4 cups sugar juice of 5 oranges juice of 4 lemons Mix sugar and pineapple juice in cooler for 30 min. Add other ingredients. Freeze in ice cream maker until firm. Makes 6 baskets 2 eggs and 13 cup sugar 14 cup light com syrup cup whipping cream 1 and 12 cup half and half 1 tablespoon lemon juice Wash berries, blend or food process until almost smooth. Pour into fine strainer and press puree through with back of a spoon. Discard seeds and set puree aside. Beat eggs and sugar until lemon colored, about 5 minutes. Add all together. Pour into tariister and freeze according to manufacturers directions. Makes about 2 quarts. 1 Watermelon Sorbet cup water 1 16 paqketS 3 and Cups" sweetener low-calor- ie '12 water- chopped melon without seeds, firmly packed Add all ingredients in blender or food processor. Pour into ice cream maker and freeze. Chocolate Truffle Ice Cream , 12 oz, semi-swe- baking et choco-- l late cups whipping cream 1 cup milk Melt chocolate in heavy saucepan over low heat. In an 2 ; 5 freeze. can (20 oz.) crushed pineapple (4 oz.) jar maraschino cherries, cut in pieces cups sugar juice of Vi lemon 1 tall can condensed milk 2 pints whipping cream milk Combine first four ingredients and let stand for Vi hour. Add condensed milk and whipping cream. Fill freezer to within 1 inch of top with milk and freeze. Irish Coffee Ice Cream 13 cup sugar cup brewed coffee 1 cup milk cup whipping cream 13 cup coffee liqueur 14 cup Irish whiskey Dissolve sugar in coffee. Chill thoroughly. Add remaining ingredients. Pour into ice cream freezer. Makes about 1 quart. 1 1 Quick and Easy Strawberry Ice Cream 1 16 ounce package frozen strawberries with sugar, thawed. 2 cups whipping cream Puree strawberries in blender or food processor. Stir in cream. Pour into ice cream maker and freeze according to instructions. Butterfinger Ice Cream 1 large can crushed pineapple 1 pint cream 1 can condensed milk New Jerseyan Nancy Johnson invents the ice cream freezer. V d The French public gets a first lick at ice cream. The setting: Cafe Procope, the first Parisian cafe. Catherine de Medici (wife of Henry II of France) introduces sherbet to the French court. - A hand-cranke- The first recorded evidence of ice cream in America arrives via a letter from a dinner guest of Maryland's Governor. 1295 54-8- 6 . 4 i - iV' h s hi , - , . V 3 r ' i 4 ,f r - l"4 It V ;ll 4j,r T4it 04 ft x, fy. r Y s' is virf f lk rH t v lk, i f '' 1 ir A f. 0'' rtl a,.' V. v i i fajf, wA-" , . i Sf '?'' r f? - T - ' 9 , I Explorer Marco Polo returns home to Italy from journey to the Far East with first known recipe for flavored ices. Young Nero Claudius Ceasar invents the "sweet ice"; sends teams of runners into the mountains for snow which is then flavored with honey, fruits and juices. w , - vK W,;; vtgfy ? Vv .XhI, , - 1 " ' - 7 1 l 'M' ,r Ji July is national ice cream month and celebrating it is easy with a dish of home Butterscotch Ice Cream cream. Fudgecides pkg. (3'4 ounces) chocolate pudding mix (Not instant) Vi cup sugar 3 cups milk cup whipping cream, not whipped Cook pudding according to package directions, adding sugar and additional milk. Cool and add the whipping cream. Pour into molds and freeze. Makes about 20. Ice Cream 1, 6 oz. pkg. milk chocolate chips '2 cup butter or margarine 2 cups sifted powdered sugar xh cups canned milk 1 tsp. vanilla In a 3 quart sauce pan, add milk and sifted powdered sugar. Blend together over medium heat. Add butter, chocolate chips and vanilla. Stir constantly. Bring mixture to a full boil and cook for another 8 minutes, stirring constantly. Pour over ice 1 1 can (14 oz.) sweetened condensed milk jar (7 oz.) marshmallow creme 2 cups heavy cream 1 cup milk 1 T. vanilla Mix condensed milk into marshmallow creme, beating until well blended, stir in cream, milk and vanilla. Pour into 13 x 9 inch baking pan, cover and freeze until almost solid but still mushy in the center. Put mixture into a chilled bowl and beat with electric mixer until smooth. Repeat freezing and beating one more time. Crush blueberries and beat into ice cream mixture and refreeze until firm. Fresh peaches may be substituted for blueberries. 1 Fresh Peach Ice Cream 2 eggs Orange-Pineapp- le Sherbet cup light com syrup cups dairy sour cream I, 8 oz. can crushed pineapple with juice 1, 6 oz. can froze orange concentrate, thawed In a medium bowl stir together corn syrup and sour cream until smooth. Stir in pineapple with juice and undiluted orange juice. Pour into ice cream canister and freeze according to manufacturers directions. 2 Lemon Cheesecake Ice Cream 1 cup cottage cheese cup lemon juice 3 egg yolks cup sugar tsp. grated lemon peel Vi tsp. vanilla 2 cups half and half 3 egg whites, beaten stiff but not dry In a blender, puree cottage cheese and lemon juice until Vi Cherry Cheesecake Ice Cream 1, 3 oz. pkg. cream cheese, soft- ened to room temperature cup milk 2 or 3 drops red food coloring, if desired cup cherry preserves Vi tsp. almond extract cup half and half In a medium bowl beat cream cheese and milk until smooth. Stir in red food coloring, if desired, cherry preserves and almond. Stir in half and half. Pour into ice cream canister and freeze according to manufacturers directions. Makes about one quart. 1 1 Fresh Berry Ice Cream 2-- 1 1 binations may also be experimented with to find family' favorites. When peaches are in is very season, with however, raspberries good, presently in season, raspberry ice cream is our favorite.) . For those who dont have an peach-pineapp- 3 cups crushed berries cups sugar pkg. same berry flavored Vi-- gela- tin, dissolved in Vi cup boiling water qt. cream 2 large cans evaporated milk When gelatin is thoroughly dissolved in boiling water, add it to crushed fruit and sugar in freezer can. Add milk and cream, mix well, and freeze. Makes gallon. (For interesting and delicious variations, other fruits besides 1 ' heres a recipe for sherbet anyone can make. 1 Sherbet le t , cup sugar 2 cups water 1, 3 oz. pkg. lime gelatin 1, 6 oz. can frozen limeade or lemonade 1 T. lemon juice 1, 9 oz. can crushed pineapple few drops green food color 1 Vi cup milk Boil sugar and water. Turn heat off and add the rest of thfc ingredients. Freeze in trays or cake pan. When frozen, break in bowl and beat with mixer. Refreeze. Makes 2 quarts and will keep for two weeks. Rebeat the ' day you use it. ; Three Berry Sorbet A light V luscious guilt-fre- e treat with no fat and no cholesterol. Vi cup sugar OR 12 packets artificial sweetner Vi cup water Vj cups blueberries OR 1 blackberries cups strawberries cups raspberries cup orange juice NOTE: Use fresh berries or berries frozen whole without sugar. Use any proportion of berries to equal 4 cups. If the berries are fully ripened and,, sweet you can omit sugar or Vh 1 Vi 1 -- . sweetner. 2 1 le ice cream freezer, Va 1 . fresh berries may be used. Com- - Lime-Pineapp- cups sugar Vi tsp. vanilla Vi tsp. almond extract 5 large ripe peaches, peeled and chopped cup whipping cream In a large bowl beat eggs until thick and lemon colored, about five minutes. Beat in sugar. Stir in milk, vanilla, and almond extract. Puree peaches in blender or food processor. Stir into egg mixture. Stir in whipping cream. Pour into ice cream canister and freeze according to manufacturers direction. 1 Pineapple Ice Cream 2 cups sour cream 2, 15 oz. cans sweetened condensed milk 4 cups milk 2Vt cups crushed pineapple Combine sour cream and sweetened condensed milk; add milk. Freeze in ice cream freezer until partially frozen. Add pineapple and freeze firm. made raspberry ice cream and an endless supply of sugar cookies. smooth, set aside. In a medium bowl, beat egg yolks and sugar until smooth and thick. Stir in pureed cottage cheese mixture, lemon peel, vanilla and half and half; set aside. Fold beaten egg into yolk mixture. Pour into ice cream canister and freeze according to manufacturers directions. Makes about two quarts. Fresh Blueberry or Peach Vi A.D. - . Add 3 mashed bananas to vanilla ice cream just before freezing. Make vanilla ice cream but melt brown sugar in frying pan before adding. Baltimore milk dealer Jacob Fussell builds the first ice cream factory. 1533 - y if Banana Ice Cream Hot Fudge Sauce 1670' f oughly. Add vanilla and salt. When mixture is cold, add whipping cream, mixing thoroughly. Freeze. Makes 4 quarts. Caramel Ice Cream Ice cream vendor at St. Louis World's Fair runs out of paper dishes; substitutes a rolled-u- p waffle and the ice cream cone is born. 1700 - 6 eggs 6 cups milk 2'A cups sugar 3 T. vanilla 3A tsp. salt 3 cups heavy whipping cream Separate eggs. Make a soft custard of the milk, egg yolks and sugar. Beat egg whites until stiff. Pour the hot custard over the egg whites and mix thor- Substitute Vi cup maple sugar for an equal quantity of white sugar in vanilla ice cream, and omit vanilla. n, st - - 4 cups heavy cream 4V4 tsp. vanilla Vi tsp. salt Add sugar gradually to beaten eggs. Continue to beat until very stiff. Add remaining ingredients and mix completely. Pour into 4 quart freezer. 1 vV'1&6 V.. 2 cups sugar 5 cups milk Maple Ice Cream Steve Herrell of Massachusetts creates an innovacrushed cookies or candy tion called the Mix-Imixed into a scoop of ice cream. f ' - , cooking. 4 cups milk Ice Cream Day. I llliwil 4 eggs 1 - - lil.l.l. X Cream Substitute brown sugar for white sugar in vanilla ice cream and add Vi T. butter during 4 eggs 2 cups sugar The U.S. Congress declares July National Ice Cream Month, and the second Sunday in July as National 1851 - Vanilla Ice Cream A Guinness Record is set for the world's largest ice cream sundae 33,616 pounds of frozen fun. ,1904 V"1- Sit No Cook Vanilla Ice 1 ice cream 1984 . W3fcj quarts. A short history of July 2ft 1985 t HI IMIUI.ll.il "SrtVsfctf Pineapple Sherbet 3 1 ,1.1, - 1 4 cups fresh raspberries, 2 pint butterfinger candy bars 7 (crushed chunks) Beat eggs and add sugar slowly, then beat until thick. Com- milk. General Ashton's Ice Cream Cream Ice Cream! Vi tsp. salt 2 T. vanilla 6-- IB In saucepan over high heat, combine sugar and water. (If using sweetner, do not heat water). Stir until sugar dissolves. Chill thoroughly. Combine sugar water, berries and juice in blender or processor. Puree. Pour into the ice cream maker and freeze according to instructions. Calories per Vi cup serving: 99 calorics (with sugar); 57 calories (with sweetener); 51 calories (no. sugar or sweetner). . |