July is Ice Cream Month

Adapted from Ina Garten’s recipe.

Easy Vanilla Ice Cream

Everyone screams for ice cream!

Makes 1 quart

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 vanilla bean, scraped

Directions:   

1. Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
2. Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.
3. Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
4. Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)
5. Store in an air tight container and freeze for an additional 2 hours.

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Root Beer Float Pie

Yield: 8 servings

Enjoy this dessert.  Photo by Taste of Home©

Ingredients: 

• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
• 3/4 cup cold diet root beer
• 1/2 cup fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 graham cracker crust (9 inches)
• Maraschino cherries, optional

Directions:
Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.

Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

 

Originally published as Root Beer Float Pie in Healthy Cooking June/July 2012, p56