Braille Monitor July 2006
July is the height of ice-cream-eating season, so we pause in our usual schedule of recipe contributors to pass along several luscious-sounding homemade ice cream recipes sent a few months ago, when Idaho was supplying the month's recipes. These come from longtime Federation leader Ramona Walhof. This is the way she introduced these recipes:
They say that variety is the spice of life, so here are six different ice cream recipes you can make at home. All you need are an electric or old-fashioned hand-crank ice cream maker and the ice and rock salt required to make it work. Be sure to follow the manufacturer's instructions about layering the ice and salt when you pack the freezer. And remember that the final product will benefit from being allowed to rest in ice for at least forty-five minutes after churning.
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Easy Vanilla Ice
Cream
by Ramona Walhof
Ingredients:
1 cup sugar
5 cups light cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
Method: Combine all ingredients and pour into ice cream maker. Pack with rock
salt and ice and churn until done. Makes a half gallon.
Blueberry Ice Cream
Ingredients:
3/4 cup fresh blueberries
1 tablespoon fresh lemon juice
1/2 cup honey
2 tablespoons unflavored gelatin, softened in a little cold water
2 cups heavy or whipping cream
1/2 teaspoon vanilla extract
Method: In small saucepan combine blueberries, lemon juice, and honey. Cook
over low heat until sauce thickens slightly, stirring constantly. Add gelatin
and continue stirring. When gelatin is completely dissolved, remove mixture
from heat and allow to cool. Add cream and vanilla to berry mixture and chill
for one hour. Pour mixture into ice cream maker, then churn until done. As a
variation, try combining these ingredients without cooking for a different taste.
Easy Fresh Strawberry Ice Cream
Ingredients:
1 cup light cream
2 cups whipping cream
1 cup fresh strawberries, chopped and crushed
2/3 cup sugar or 1/2 cup honey
1 teaspoon vanilla extract
Pinch of salt
Method: Combine all ingredients. Pour into the can of an ice cream maker and
chill in refrigerator for two hours. Pack ice cream maker with ice and salt
and churn cream for about ten minutes or until done.
Chocolate Chip Ice Cream
Ingredients:
6 cups heavy cream
3 tablespoons cornstarch
3/4 cup milk
4 eggs, beaten
1 cup sugar
1 tablespoon vanilla extract
1 12-ounce package semi-sweet chocolate chips
Method: In top of double boiler heat the heavy cream. Combine cornstarch with
milk and stir to remove lumps. Add milk mixture to hot cream. Cook until slightly
thickened, stirring occasionally. Remove 1 tablespoon of hot mixture and stir
into beaten eggs; then add egg mixture to double boiler. Continue cooking and
stirring custard until thick, then remove from heat. Add sugar and beat until
smooth. Chill for one to two hours. Add vanilla and chocolate chips, pour into
ice cream maker, then churn until set. Serve immediately or freeze to serve
later.
Graham Cracker Ice Cream
Ingredients:
2 cups crushed graham crackers
1 cup sugar
5 cups heavy cream, whipped
1 1/2 teaspoons vanilla extract
Method: Combine all ingredients. Pour into ice cream maker, then churn and freeze.
Makes a half gallon.
Philadelphia Vanilla Ice Cream
This ice cream has a richer flavor than ordinary vanilla. It's great if you
want something special without getting too fancy.
Ingredients:
6 cups light cream
1 1/4 cups sugar
2 3-inch vanilla beans, split
1/8 teaspoon salt
Method: In top of double boiler combine sugar, salt, vanilla beans, and three
cups of cream. Cook for ten minutes, stirring constantly, then remove from heat.
Remove the bean pods, scraping the pulp and seeds into the cream, then cool.
Add the remaining cream to the cooled mixture and mix well. Pour into ice cream
maker, then churn and freeze. Makes a half gallon.