Talk about goodies for hot weather.
Haul out the ice cream freezer out of mothballs and get ready for
pure delight.
Ice Cream
As far ice cream goes, you could do
a lot worse in regard to your health at the freezer section of your
local grocery store, so I'm not going to post any warnings here. Just
be careful and not get carried away. This is a cooked ice cream, so
you will be spending a little time at the stovetop, but not too much.
This recipe is for a five quart freezer. Adjust accordingly for
different sized ice cream freezers.
Ingredients:
2/3 (of a 14oz) can Eagle Brand
1 (12oz) can evaporated milk
5 whole eggs, well beaten
3 tablespoons vanilla extract
1 2/3 cups sugar
1 cup flour
milk (about 1/2 gallon)
In a mixing bowl, start by beating the
eggs at high speed until they peak, then blend condensed milk, Eagle
Brand, and vanilla. Mix in sugar and flour. Pour into a large
measuring vessel, note volume, and pour into pan. Add enough milk to
make a five quart total measurement. Cook over moderate heat,
stirring often, until the mix just begins to boil. Cool contents in
tap water (kitchen sink, etc.) until cooled. Pour into ice cream
canister, place in freezer, add ice and salt, and chill until stiff,
replenishing ice as necessary. (Electric freezers, mix until the
motor stops). Remove stirring spatula from canister and set in
freezer to set.
Strawberry Glaze
I've presented this before. Simple and
easy to make. I like to buy a square of strawberries in the spring
when prices are lowest and prepare a large batch and freeze in pint
containers until desired.
Wash and core strawberries, place in
blender, puree. Sweeten to taste with granulated sugar. Chill in
refrigerator until thickened.
Top ice cream liberally. Also goes well
on cheese cake, pound cake, short bread.......
Not much that I can add to this recipe.
Everyone knows how to eat ice cream. Just some friendly advice, this
recipe can set a serious chill to your pallet, so have a glass of tap
water handy in case you swallow wrong.