Yummy Summer Frozen Treats
It's finally getting hot here! That means it's time to pull out the frozen file
No-Cook Ice Cream
6 cups milk with cream shook in (or 4 c half and half, 2 c cream)
2 c sugar (we don't like it too sweet - you can add 3 c)
1 T flavoring (lemon juice, vanilla, almond, depending on your fruit)
3-4 c fruit (raspberries, strawberries, mashed peaches, etc)
Freeze all but the fruit in your ice cream maker about 20 minutes, then add the fruit and finish.
Mocha Ice Cream
2 1/4 c sugar
3/4 c cocoa
1/3 c flour
2 T instant coffee
3 c milk
4 eggs, beaten
4 c milk with the cream shaken back in (or half and half)
2 c cream
3 T vanilla
Mix everything except the milk, cream, and vanilla in a heavy bottomed pan and heat to 160 degrees. chill and then stir in the milk, cream, and vanilla. Make like ice cream.
Grammy's Basic Ice Cream
2 1/4 c sugar
1/4 c + 2 T flour
1/2 t salt
5 c milk
4 eggs
4 c cream
2 T vanilla
Mix the dry ingredients in a sauce pan and slowly add the milk. Cook over medium heat about 15 minutes or until thicker, stirring constantly. Add a bit of the hot mixture to the beaten eggs to equalize the temperatures, then stir them all into the hot pan. Cook 1 minute, stirring. Refrigerate 2 hours, then add the cream and vanilla and make like ice cream.
Variations:
cookies and cream: add 25-30 crumbled chocolate sandwich cookies before freezing
Chocolate: increase sugar to 2 2/3 cups, substitute 2 T cornstarch for the flour. increase the milk to 6 c. Add 6 oz. melted semi-sweet chocolate, add 1 1/3 c half and half and decrease whipping cream to 2 c and decrease vanilla to 2 t.
Chocolate Chip: 2 1/2 c milk, 2 3/4 c sugar, 1 t salt, 2 1/2 c half and half, 1 1/2 t vanilla, 6 c whipping cream, 2 c chocolate chips.
Mint Chocolate Chip: add 2 t peppermint extract and 1/2 t green food color
RockyRoad: 2 c milk, 6 oz semisweet chocolate, 1 3/4 c sugar, 1/2 t salt, 2 c half and half, 1 T vanilla, 4 c cream, 2 c marshmallows, 1/2 c chocolate chips, 1 c pecans
Lemon or lime Sherbet
4 1/4 c sugar
1 1/2 c lime or lemon juice
3 T lime or lemon juice (opposite of what you used above)
2 T grated lemon or lime peel (whichever you used the most juice of)
1/2 c buttermilk
7 1/2 c milk with the cream shook in (or whole milk)
Mix the lemon/lime stuff with the sugar and stir well. Add the milk and buttermilk and freeze in your ice cream maker
Orange Baked Alaskas
1 pint ice cream: vanilla or sherbet (lime, lemon, or orange)
3 large oranges
3 egg whites
1/4 t cream of tartar
1/4 c plus 2 T sugar
Scoop ice cream into 3 large balls and freeze until very hard.
Cut the top off the oranges horizontally, about 1/4th of the way down. Scoop out as much fruit and membrane as you can, then replace some of the fruit so there is a layer on the bottom. refrigerate
Heat the oven to 500 degrees. Beat egg whites and cream of tartar until foamy, and then add sugar until stiff peaks form.
Put the orange (with fruit in it) on a cookie sheet, put in an ice cream ball and fill/seal with meringue, making a pretty swirled top. Bake 2-3 minutes or until the meringue is light brown. Serve immediately.
(The children love these because they are fun)
Frozen Fruit Cups
(These are kind of lazy, but they are yummy!)
8 oz cream cheese
1/2 c sugar
10 oz. maraschino cherries, drained
11 oz mandarin oranges, drained
8 oz crushed pineapple, drained
1/2 c chopped pecans
8 oz cool whip (I just whip cream)
Fresh mint leaves if you have them
Beat the cream cheese and sugar. Set aside 9 cherries and chop the rest. Add the pineapple and pecans to the cream cheese. Stir in the whipped cream, chopped cherries, and the oranges (not the 18 you set aside).
Line 18 muffin tins with paper liners and spoon into the mixture in. Cut the 9 cherries you saved in half. Top each dessert with one orange, half a cherry, and a fresh mint leaf.
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