The hot weather has finally arrived, ushering in the days of summer picnics and family gatherings. Food, of course, is an important part of these events. We fire up the grill, set the sun tea jug on the porch, and slice the watermelon; all the while hoping the bees and flies don't take more than their fair share of our feasts. Summer fare offers us so many choices to refuel and refresh, from hot dogs and hamburgers, to fruit salads and relish trays, the mouth watering list goes on and on! But no picnic would be complete without dessert!
Pies, cakes, cookies and brownies are common additions on the red and white checked tablecloth, but there was a time when frosty crocks of homemade ice cream made the menu. Today it seems visits to the local ice cream parlors and freezers full of popsicles are more practical ways to enjoy frozen summer treats, but many of us may remember the days when making your own ice cream was a fun, inexpensive and, of course, delicious activity.
If you've never tasted homemade ice cream, you need to. It's delicate structure of sweet ice crystals and creaminess are a taste-bud's joy. Couple that with the pride of knowing you made it yourself and you are certainly in for an unforgettable treat! Here are a couple easy ice cream recipes you can try:
1) From Allrecipes.com
Vanilla Ice Cream I
Submitted By: Jodi
Photo By: JARRIE
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 8 Hours 30 Minutes
Servings: 8
"Traditional custard recipe - sugar, eggs and milk are cooked, then combined with whipped cream."
Ingredients:
1 cup white sugar
1 cup milk
2 eggs 2 cups heavy cream
1 1/2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
Directions:
1. In medium saucepan over low heat, stir together sugar, milk and eggs. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 10 to 20 minutes. Remove from heat and let cool.
2. In a medium bowl, whip cream with electric mixer until soft peaks form. Beat in vanilla and lemon juice, and whip until stiff peaks form. Fold whipped cream into cooled custard. Chill in refrigerator 8 hours or overnight.
3. Stir chilled mixture to recombine, and freeze in ice cream maker according to manufacturer's instructions.
ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 6/3/2011
2) From Food Network
Serious Vanilla Ice Cream
Recipe courtesy Alton Brown
.Prep Time:10 hr 0 minInactive Prep Time:-- Cook Time:1 hr 0 minLevel:
EasyServes:
1 quart.Ingredients
2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped
Directions
Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil
Copyright 2011 Television Food Network
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If you try these or other homemade ice cream recipes, let us know how they turn out!
Have a sweet summer everyone!
Durbin Magic Freeze
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