Sunday, July 19, 2009

July Cooking Club-Ice Creams & Sorbets

We are so fortunate to have Pam! She is an AMAZING cook! All her recipes are delicious and she has a vast knowledge of everything from spices to how to make the perfect lemon bars!
The perfect treat for a warm July evening; homemade Strawberry Ice Cream.
We would expect Heidi to have a dish of ice cream!
A favorite craving of pregnant women!
Nancy & June enjoyed the treats. Nancy shared with us her family 4th of July tradition of homemade ice cream and
homemade root beer.
Sherry enjoys every bite! Janet shared her recipe for homemade Strawberry and Rocky Road Ice Creams. They were DELICIOUS!
Kristy's favorite was the Strawberry Gelato. Melissa and Mel loved the Vanilla Ice Cream.

Pam's Vanilla Ice Cream
makes 4 qts
2 C milk
1 3/4 C sugar
1/2 t salt
2 C half & half
1 T vanilla
4 C whipping cream

Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in the rest of ingredients. Chill for 30 minutes. Freeze in Ice Cream maker.
Fruit: 4 C pureed strawberries or peaches or 2 C strawberry jam. Add before freezing.
Oreo: Crush 2-4 cups of Oreos into desired chunkiness (will break up finer while processing) Add during the last 15 minutes of freezing.
Vanilla Bean: Put 1 entire bean in sugar mixture, seal and leave for 1 day. Take out bean, split and scrape out seed. Put both pod and seeds in mixture before chilling. Process as indicated.

Pam's Fresh Strawberry Gelato
3/4 C sugar
1 T cornstarch
1 C whole milk
3/4 C whipping cream
2 1/2 c sliced strawberries
2 T pomegranate juice or grenadine

Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl and cool over ice, stirring occasionally. Puree strawberries. Strain (optional) into cooled gelato base. Stir in pomegranate juice. Chill 3 hours. Process in ice cream maker.

Janet's Kansas City Vanilla Ice Cream
(A family favorite of the Taos & Jenkins)

3 T cornstarch
6 C milk
2 2/3 C sugar
4 large or 5 small eggs
3/4 t salt
1 13 oz can evaporated milk
1 pt whipping cream
3 1/2 T vanilla

Mix cornstarch with 1/2 c milk until smooth. Add 1 1/2 c milk & cook in double boiler until thick and smooth. Beat constantly to avoid lumps. Beat sugar, eggs, salt & evaporated milk with electric mixer. Add hot cornstarch mixture and beat well. Add whipping cream, remaining 4 c milk & vanilla. Pour into gallon electric or hand crank type freezer. Pack with ice and rock salt and freeze according to manufacturer's directions. Makes 1 gallon.
Variation to Berry Ice Cream:
Add 2 C crushed fresh raspberries or blueberries and omit vanilla. It may be necessary to increase the amount of sugar slightly.
Janet's Rocky Road Ice Cream
by MarJean Pollock
1/3 c unsweetened cocoa
1 C sugar
2 C milk
1 t vanilla
1/2 C chopped almonds or pecans
1/8 t salt
2 C whipping cream
1 (1 oz) square semi sweet chocolate
1 C mini marshmallows

In large sauce pan mix cocoa and sugar. Gradually add milk. Stir over low heat until cocoa and sugar dissolve. Cool to room temperature. Stir in vanilla, salt & whipping cream. Set aside. Shred chocolate with coarse grater. Stir chocolate, marshmallows and nuts into cocoa mix. Pour into freezer canister. Freeze. Stir marshmallows evenly throughout frozen mixture before serving or ripening. Makes 2 qts.

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