tag:blogger.com,1999:blog-1001156153899984046.post2190828961130729785..comments2024-03-28T04:55:50.771-04:00Comments on Jungle Red Writers: Ice Cream, Ice Cream, Who Screams for Ice Cream?Jungle Red Writershttp://www.blogger.com/profile/16646429819267618412noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-1001156153899984046.post-59776853713227598442014-07-06T15:20:29.140-04:002014-07-06T15:20:29.140-04:00Debs... this is the perfect ice cream recipe.
FRE...Debs... this is the perfect ice cream recipe.<br /><br />FRESH PEACH & BUTTERMILK ICE CREAM<br /> From the Bakersfield Californian ca 1990<br /><br />2 Extra Large Ripe Peaches, pealed, pitted, sliced (makes 2 cups)<br />1 C. Sugar<br />1 Egg<br />1 ½ T. Lemon Juice<br />¾ t. Grated Lemon Rind<br />1 ½ t. Vanilla<br />Dash of Salt<br />2 C. Buttermilk<br /><br />1. Puree peach slices with all other ingredients except buttermilk.<br />2. Stir in buttermilk.<br />3. Follow ice cream maker directions for freezing.<br />4. It won’t be solid, but just holding its shape.<br />5. Pack into freezer containers. Freeze firm.<br />6. Mint Sprig garnish is very nice.<br /><br />Makes about 5 C.<br /><br />The Harrington-Carters have never made it to steps 5 or 6.<br />Maureen Harringtonhttps://www.blogger.com/profile/03499876353651763590noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-5987997998604301172014-07-06T00:26:12.035-04:002014-07-06T00:26:12.035-04:00As a closing note, we made the butter pecan and in...As a closing note, we made the butter pecan and in our very out-dated ice cream maker, and it was delicious. If I made it again, I'd cut the sugar by at least a quarter, but then I don't have a very sweet tooth.Deborah Crombiehttps://www.blogger.com/profile/16988750789088153601noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-48014759618924037002014-07-05T21:57:21.638-04:002014-07-05T21:57:21.638-04:00I love love love ice cream, so a few years ago whe...I love love love ice cream, so a few years ago when I found an ice cream maker on clearance, I had grand illusions of using it regularly. The cups stay in the freezer, ready for action, but that's about it. I think we used them to chill down a bottle of wine once.Anonymoushttps://www.blogger.com/profile/07754229648422848542noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-58726655725384449782014-07-05T17:36:52.154-04:002014-07-05T17:36:52.154-04:00I'm with Hank, Rhys, and Ellen. I see the att...I'm with Hank, Rhys, and Ellen. I see the attraction of homemade ice cream, but I've never been motivated to make my own. I do enjoy ice cream, but it's not something I crave. Of course, I don't ever remember turning it down either. My favorite ice cream treat is a hot fudge sundae. Now that, I might crave a little.Kathy Reelhttps://www.blogger.com/profile/17004247271452356577noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-62924996545922396032014-07-05T15:08:17.842-04:002014-07-05T15:08:17.842-04:00My recipes involve buying ice cream from the store...My recipes involve buying ice cream from the store, but I do love ice cream.Mark Bakerhttps://www.blogger.com/profile/11567392254011373198noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-62589031686457159662014-07-05T11:33:32.673-04:002014-07-05T11:33:32.673-04:00So far Sandi's Meyer Lemon and Strawberry is t...So far Sandi's Meyer Lemon and Strawberry is the winner! I dare somebody to come up with something better!Deborah Crombiehttps://www.blogger.com/profile/16988750789088153601noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-23543273048438075812014-07-05T11:31:45.185-04:002014-07-05T11:31:45.185-04:00I'm with Hank.
And still dreaming of panna ...I'm with Hank. <br /><br />And still dreaming of panna or torrone gelato in Florence... especially a (tiny Italian) scoop of either one on top of a mixed fruit macedonia (best summer breakfast in the world). Ellen Kozaknoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-78207718465835042492014-07-05T11:22:26.065-04:002014-07-05T11:22:26.065-04:00Agree with Hank. We have a 3 Twins Organic ice cre...Agree with Hank. We have a 3 Twins Organic ice cream just down the hill. Salted caramel is the best. But Ben and Jerry's Heath Bar Crunch is hard to beat.<br /><br />Although when I'm in Cornwall the clotted cream ice cream is to die for.Rhysnoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-69714364397690814142014-07-05T10:30:15.489-04:002014-07-05T10:30:15.489-04:00GO to store.
Choose ice cream.
Take it home.
Ge...GO to store.<br /><br />Choose ice cream.<br /><br />Take it home.<br /><br />Get spoons.<br />xoxooHank Phillippi Ryanhttps://www.blogger.com/profile/17420701704169428286noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-15536450498227457712014-07-05T10:24:34.635-04:002014-07-05T10:24:34.635-04:00Homemade is wonderful, but we have a local ice cre...Homemade is wonderful, but we have a local ice cream--uses milk from local herds--carried in all the local grocery stores as well as at ice cream stands --and they do special flavors to support local events--like Melon ice cream for the Melon Festival. Gotta support the home team!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-42119082834401769872014-07-05T10:23:58.354-04:002014-07-05T10:23:58.354-04:00I love the Snickerdoodle ice cream recipe from Lan...I love the Snickerdoodle ice cream recipe from Land o' Lakes! I also add a couple dashes of cloves. Well now I have to dust off the ice cream maker!<br /><br />http://www.landolakes.com/recipe/982/snickerdoodle-ice-creamJan J.https://www.blogger.com/profile/04827451889594711222noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-42817268087329521222014-07-05T09:47:14.766-04:002014-07-05T09:47:14.766-04:00We had an ice cream maker when I was growing up, b...We had an ice cream maker when I was growing up, but yes, with a local place a mile away that makes delicious ice cream in a mind-boggling array of flavors, I just don't have the drive to make my own. But the recipes sound lovely. Now I want ice cream!Liz Millironhttps://www.blogger.com/profile/04919409969263609919noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-6178159137192457062014-07-05T09:34:24.172-04:002014-07-05T09:34:24.172-04:00LordAMercy - you guys are killing me!!!!! (Debs, ...<br />LordAMercy - you guys are killing me!!!!! (Debs, you are bad, bad, SO bad for bringing this up).<br /><br />There's nothing I love better than ice cream. These recipes all look scrumptious. <br /><br />We no longer have an ice cream maker and have been pondering what to get, but the choices are mind-boggling, so this is the perfect place to hear suggestions.Kaye Wilkinson Barley - Meanderings and Museshttps://www.blogger.com/profile/07486129009717476920noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-26475106372802778992014-07-05T09:30:13.908-04:002014-07-05T09:30:13.908-04:00My favorite ice cream recipe is Meyer Lemon Strawb...My favorite ice cream recipe is Meyer Lemon Strawberry Ice Cream. The lemon is more lemon meringue pie than lemon ice, and I could eat the cooked lemon strawberry curd hot with a spoon.<br /><br />Meyer Lemon & Strawberry Ice Cream<br /><br />1/2 cup Meyer lemon juice<br />2 whole large eggs<br />3/4 cups sugar<br />2 tablespoons butter<br />2 cup half and half<br />1 pint strawberies, <br />1 tablespoon granulated sugar<br /><br />Note: If using regular lemons, increase sugar to 1 cup.<br /><br />You can handle the strawberries a couple of ways. I prefer to mix them in with the lemon rather than add them just before freezing. You get a more uniform strawberry flavor and you don't have frozen chunks of berries. If you like, you can leave the strawberries out of the first step and stir them (and the juice) in just before freezing. You could also do half cooked in the mixture, half stirred in before freezing.<br /><br />Hull and slice the strawberries thin then toss them with the sugar and let it all macerate for a couple of hours to draw out the juices. <br /><br />Combine eggs, sugar, lemon juice , butter and strawberries in top of a double boiler then place over simmering water. Stir constantly (use a hand mixer if necessary) for 15 minutes or until it thickens. This is essentially lemon curd. Let cool a bit then add the half and half. You may choose to strain out the strawberry solids. Cover with plastic wrap (stick it to the surface to prevent a skin from forming) and refrigerate until cold.<br />Freeze according to your machine instructions.Sandihttp://www.piecemealquilts.com/noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-73529135231893502582014-07-05T09:11:09.940-04:002014-07-05T09:11:09.940-04:00We too do not have an ice cream maker....One or mo...We too do not have an ice cream maker....One or more Kimball's is within 2 to 10 miles.! Also Great Brook Farm makes their own too and you can see the cow that the milk/cream comes from.Gramhttps://www.blogger.com/profile/01027824918114690029noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-755931289169262662014-07-05T06:52:34.143-04:002014-07-05T06:52:34.143-04:00This is one chore I farm out. Milwaukee is dotted ...This is one chore I farm out. Milwaukee is dotted with custard stands (super rich variation on ice cream). I live about a mile from Kopp's (kopps.com) where today's flavors-- in addition to the daily chocolate and vanilla-- are mint chip and chocolate almond. <br /><br />I used to live near Leon's (leonsfrozencustard.us) where they have vanilla, chocolate, and butter pecan every day, along with one daily special flavor. They make the best hot fudge sundaes I've ever eaten, especially when you use butter pecan as the base. (I've been wearing several pounds of Leon's sundaes for years, under my layers of Kopp's cones.) <br /><br />These places are open all year long, and you are not a true Wisconsinite if you won't go out in a raging blizzard (sometimes wearing shorts!) to get the flavor of the day. Ellen Kozaknoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-65286568976346554062014-07-05T03:21:35.867-04:002014-07-05T03:21:35.867-04:00Oops . . . forgot to say recipes are from my favor...Oops . . . forgot to say recipes are from my favorite Joy of Cooking cookbook . . . .Joan Emersonhttps://www.blogger.com/profile/06810313925049108163noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-28504033529415347342014-07-05T03:20:19.121-04:002014-07-05T03:20:19.121-04:00DELMONICO ICE CREAM
Scald over low heat 1-1/2 cups...DELMONICO ICE CREAM<br />Scald over low heat 1-1/2 cups milk<br />Stir in until dissolved: <br />3/4 cup sugar<br />1/8 teaspoon salt<br />Slowly pour milk over 3 beaten egg yolks<br />Beat until well-blended<br />Cook in double boiler over hot water until thick and smooth<br />Chill<br />Add and fold into the custard:<br />1 tablespoon vanilla<br />1 cup whipping cream<br />1 cup cream<br />Follow ice cream maker directions<br /><br />CHOCOLATE ICE CREAM<br />In double boiler, <br />dissolve 2 ounces chocolate in 2 cups milk<br />stir in 1 cup sugar<br />1/8 teaspoon salt<br />Remove from heat; beat with wire whisk until cool and fluffy<br />Add <br />1-1/2 teaspoons vanilla<br />Fold in <br />1 cup whipping cream<br />1 cup cream<br />Follow ice cream maker directions for freezing<br /><br />The second-best chocolate sauce on the planet [yummy on chocolate ice cream]:<br />In a double boiler, melt <br />3 ounces chocolate <br />Combine <br />1 well-beaten egg,<br />3/4 cup evaporated milk<br />1 cup sugar<br />Stir egg/milk/sugar mixture into chocolate<br />Cook for twenty minutes<br />Remove from heat<br />Beat for one minute or until well blended<br />Stir in <br />1 teaspoon vanilla<br />Cool before using<br />Joan Emersonhttps://www.blogger.com/profile/06810313925049108163noreply@blogger.com