|Our family. Top left Marianne, Danny, Carla. Front JJ, Me, Bob. Thanks Rita for taking our family picture!|
Today I am going to post some recipes but first have decided to talk about another trip I am about to take. A few days ago I got a call from my friend Annie in Phoenix (the one who had 2 knee replacements last spring and summer. Bob and I spent about 3 months with her). She had torn up a tendon in one of her knees and is going to have surgery on it ASAP. She will be laid up again for another 6 to 8 weeks! I will be headed back down to help her out for awhile again.
|Remember the Lily Pad pond from yesterday? We took group pictures in front of it. I obviously had my camera with me taking pictures of everyone setting up their cameras for timed shots. That's all I have--no group photo.|
|Darcy and Brendin on our hike. Darcy is trying to avoid mosquitoes, I think.|
|I was trying to bind the apron on a table with a just started puzzle and all my sewing paraphernalia.|
|I'm trying to make a set of lace snowflake ornaments for the craft fair but the thread keeps breaking.|
The first recipe is for ice cream Jason was looking for one just before the Fourth of July so I dug out an old one I've had around for a long time. Carla brought her electric ice cream freezer down for the 4th so we used it with some modifications to make the ice cream. We had a major problem though. The motor was seized up on the freezer! We had already cooked and cooled the batter and we had a house full of young men who were looking forward to this dessert so they took turns spinning a pair of pliers holding on to the dasher! It took awhile but the result was delicious. Here it is:
FROZEN CUSTARD ICE CREAM
1 ½ TO 2 QUARTS
2 Cups milk
¾ Cup sugar
2 to 3 Tablespoons Honey
¼ teaspoon salt
2 Cups whipping cream
1 Tablespoon Vanilla
Crushed ice and Rock Salt
In a medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stirring constantly, until mixture thickens and just coats a spoon. Cool quickly by setting the pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly cooled at least an hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into a 1 gallon ice cream freezer can. Freeze according to manufacturer’s directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm.
These are the American Egg Board Directions. You can adjust according to size of freezer and if you didn’t start on time. I used to put my custard in the freezer to speed it up and then put it in the ice cream freezer when it got lukewarm. It just takes more ice and time to set up. The proportions of ice to salt really are pretty important for a nice smooth ice cream. Cooking the eggs in the custard prevents Salmonella so I definitely recommend it!
Carla’s version we called Drunken Strawberry Ice Cream: Prepare as above, Partially freeze. Add 2 cups sweetened crushed fresh strawberries and a couple shots of vodka to the mix and complete freezing it.
Banana Nut: Reduce vanilla to 1 ½ tsp. Prepare as above. Stir 3 large ripe bananas, mashed, and ½ cup chopped toasted pecans to custard mixture and freeze.
Cherry: Reduce vanilla to 1/2 tsp. add 2 Tbsp. almond Extract. Prepare as above. Partially freeze. Add 2 pounds pitted pureed dark sweet cherries or 1 can (16 to 17 oz. pitted dark sweet cherries, drained and chopped. Complete freezing.
Chocolate: Add 3 squares (1 oz. each) unsweetened chocolate to egg mixture. Prepare as above.
Mint: Omit vanilla. Add 1 ½ tsp. mint extract and 9 to 12 drops green food color, if desired. Prepare as above. I think you can figure out Chocolate Mint by yourself.
Plum (really???): Reduce vanilla to 1 tsp. Prepare as above. Partially freeze. Add 1 ½ lbs. pitted, pureed ripe fresh plums. Complete freezing.
I guess I'll save the other recipe for tomorrow......