No Memorial Day celebration would be complete without fun, good friends and a sweet treat. What better way to enjoy the outdoors than with some homemade ice cream? Beat the heat and try five ice cream recipes from The Auburn Cookbook that are sure to be crowd favorites.
Vanilla Ice Cream
This recipe make 4 quarts (32 servings).
- 1 quart of whole milk
- 2 cups sugar
- 3, 12-ounce cans evaporated skimmed milk
- 1, 12-ounce can evaporated milk
- 2 tablespoons vanilla
Heat half of the whole milk, but do not boil. Add the sugar and stir until dissolved. Then, add the remaining whole milk, the four cans of milk and vanilla and stir. Cover and chill for at least 25 to 30 minutes. Chilling longer will increase the volume and make it smoother. Pour the chilled mixture into the freezer can of an electric or hand-turned freezer. Fill the can only two-thirds full to allow for expansion. Put the can in the freezer bucket, add the dasher and secure the lid on the can.
If using an electric freezer, follow the manufacturer’s directions. If using a hand-turned freezer, use one part ice cream salt to four parts of chipped or cracked ice. Layer the ice and salt, beginning with ice. Turn the freezer slowly and evenly until turning becomes difficult, indicating the ice cream is frozen. Remove the stopper from the side of freezer bucket. Drain the salty water and return the stopper. Clear any salt and ice away from the lid and wipe it free of salt. Be sure that no salt water gets into the ice cream.
Remove the dasher and press the ice cream down in the can. Cover the top of can with plastic wrap or foil and replace the lid. Cork or pack the lid to keep salt water from seeping in. Repack the freezer with enough ice and salt to come above the top of can. Cover with several thicknesses of newspaper and cloth. Put aside in a cool place for two hours to let the cream ripen.
For strawberry ice cream, following the recipe above and add 2 cups of mashed, sweetened strawberries when you add the vanilla. You can also use frozen, sliced strawberries that have been thawed, drained and sweetened.
To make peach ice cream, following the recipe above, add 3 cups of mashed peaches when you add the vanilla.
For chocolate cookie ice cream, follow the recipe above and add 3 cups of crumbled chocolate cookies when you add the vanilla.
Follow the recipe above and add 4 ounces of semisweet baking chocolate to the milk as it heats. Stir until the chocolate melts. Also, add 2 cups of miniature marshmallows and 1 cup of semisweet chocolate chips when you add the vanilla.
These recipe and others can be found in The Auburn Cookbook, a publication of the Alabama Cooperative Extension System. For more recipes, visit Alabama Extension online at www.aces.edu