I. requested some favorite home made Ice Cream recipes. here is what came in..... If you have a variation of these recipes that you would like to share with our readers, send them to us at recipes@tias.com Be sure to also check out this weeks recipe request, below. -- Grandma Kirby's Homemade Ice Cream
1 1/2 Cup Sugar 3 Tall cans Pet Milk 1 Can Sweet Condensed Milk 6 Large Eggs 2 teaspoons vanilla
Put all ingredients in one container. Mix well. Pour into ice creeam maker. Add plenty of ice and rock salt. Turn on maker and let it go until it shuts off. Best ice cream ever!
Option: To make another flavor other than vanilla, just add fruit or flavoring in place of the vanilla. (If you add fresh friuit, add 1 Cup of chopped fruit) Still you get the same results with the creamest refreshing taste ever. Junea S.
--Another Recipe--
You may already have many good ice cream recipes. Because frozen yogurt is so popular these days, this recipe will provide another nice summer cooler. It makes about 7 1/2 cups and there are about 82 calories per 1/2 cup serving. ...Mary (Youngstown, OH)
PEACH FROZEN YOGURT
1 envelope unflavored gelatin 1 cup skim milk 1/2 cup sugar dash of salt 2 1/2 cups vanilla low-fat yogurt 2 teaspoons vanilla extract 3 cups frozen peaches, pureed
* Sprinkle gelatin over milk in a saucepan; let stand 1 minute. * Cook over low heat, stirring constantly, until gelatin dissolves. * Stir in yogurt, vanilla, and pureed peaches. * Cover and chill. * Pour yogurt mixture into freezer can of a 4-quart hand-turned or electric freezer; freeze according to manufacturer's instructions. * Scoop frozen yogurt into individual dishes; serve immediately.
And...if you don't have an ice-cream freezer machine, you may enjoy these sherbet recipes. ...Mary (Youngstown, OH)
ORANGE (or LEMON) CREAM SHERBET (1 quart)
1 cup heavy cream 1/2 cup sugar 1/4 teaspoon salt 1/3 cup frozen concentrated orange juice and 2 pieces thin orange rind (no white) OR 1/3 cup frozen concentrated lemonade
* Put all ingredients in blender; process at "whip" setting until thick. * Pour into 1-quart freezer container; freeze until firm.
KOOL-AID_SHERBET (about 3 cups)
1 cup sugar 3 cups milk 1 envelope unsweetened Kool-Aid (ANY FLAVOR - your choice!)
* In a bowl, stir sugar, Kool-Aid mix and milk until sugar is dissolved. * Pour into a shallow freezer container; cover and freeze for one hour (or until slightly thickened). * Transfer to a mixing bowl; beat until smooth. * Return to freezer container; cover and freeze until firm. * Remove from freezer 20 minutes before serving.
--Another Recipe--
I don't remember where I got this recipe, but it is THE BEST homemade butter pecan ice cream you will EVER eat! Susan
Butter Pecan Ice Cream
Preparation Time: 10 minutes Cooking Time: 10 minutes Ready to eat: 45 minutes Servings: 16
INGREDIENTS: 1/3 cup chopped pecans 1 tablespoon butter 1 cup brown sugar 2 eggs, beaten 1 1/2 cups half-and-half cream 1/2 cup heavy cream 1 teaspoon vanilla extract
DIRECTIONS: 1.In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside. 2.In a medium saucepan over low heat, stir together brown sugar, eggs and half and half until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in cream, vanilla and pecans. 3.Pour into ice cream maker and freeze according to manufacturers' directions. -- Did you know TIAS merchants have over 1000 vintage cookbooks for sale online? They make great gifts. Take a http://www.tias.com/cookbooks
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