TASTE THE BEST: Need relief from the summer heat? Try making ice cream

Lifestyles

June 23, 2009

By Missy Wattenbarger / mwattenbarger@crossville-chronicle.com The Crossville Chronicle Tue Jun 23, 2009, 05:53 PM CDT

Summer is officially here, and what better way to beat the heat than with some ice cream?

While it is convenient to buy a carton of the sweet stuff at the store, making ice cream at home is easier than you think and is just as refreshing.

"Although it can be made from just a few ingredients…there is something extra-special about homemade ice cream," states the Web site www.allrecipes.com.

There are many styles of ice cream around, but I decided to focus on a select few to make summer a little sweeter:

• Philadelphia-style ice cream—contains no eggs and is easy to make.

• Custard-style ice cream—contains many eggs or egg yolks for extra richness and are smooth and creamy.

• Ice cream made without ice cream makers—quick to make, but more challenging to scoop and serve.

• Frozen yogurt—a healthy dairy alternative to ice cream that usually contains no eggs.

• Popsicles—cool treats on a stick that the whole family can enjoy.

Enjoy!

Philadelphia-Style:

Easy Cocoa Ice Cream

1 (14 oz.) can sweetened condensed milk

1/3 cup Hershey®'s Cocoa Powder Hershey

2 cups heavy cream

1 cup light cream

1 tbsp. vanilla extract

In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly.

Gradually add whipping cream, light cream and vanilla, beating with whisk until well blended; refrigerate until cold.

Place in ice cream freezer container. Freeze according to manufacturer's instructions.

Custard-Style:

Truly Key Lime Pie Ice Cream

1 (12 fluid oz.) can evaporated milk

1 (14 oz.) can sweetened condensed milk

2 cups milk

2/3 cup heavy cream

2 egg yolks, beaten

1 cup white sugar

1 cup lime juice

2 tsp. lemon extract (optional)

1 (3 oz.) package lime flavored gelatin mix

6 whole graham crackers

In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.

Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.

Made Without an Ice Cream Maker:

Five Minute Ice Cream

1 (10 oz.) package frozen sliced strawberries

1/2 cup sugar

2/3 cup heavy cream

Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Frozen Yogurt:

Cinnamon Pear Frozen Yogurt

1 (15 oz.) can pear halves

2 cups vanilla yogurt

1/3 cup white sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.

Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

Popsicles:

Very Berry and Soy Delicious Pops

1 pint blueberries

1 pint strawberries, hulled

1/2 cup brown sugar

2 1/2 cups vanilla soy milk

Puree the blueberries and strawberries in batches in a blender or food processor. Strain into a medium bowl, through a sieve lined with cheesecloth.

Stir brown sugar into berries. Stir in soy milk until well blended. Pour mixture into small paper cups, filling about two-thirds full. Freeze until beginning to firm. Insert wooden sticks and freeze until firm, 2 to 3 hours.

Recipes courtesy of www.allrecipes.com.

Missy Wattenbarger can be reached at mwattenbarger@crossville-chronicle.com.

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