July is Ice Cream Month

Adapted from Ina Garten’s recipe.

Easy Vanilla Ice Cream

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.

For more recipes, click here at Real Simple.com

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Founding Fathers (and First Lady Dolley Madison) Favorite Dessert

Chef Walter Staib of A Taste of History shares this vanilla ice cream recipe.  According to Chef Staib the founding fathers were critical in bringing the dessert to America, even First Lady Dolley Madison was a fan.  One respected history of ice cream states that, as the wife of U.S. President James Madison she served ice cream at her husband’s Inaugural Ball in 1813.

Vanilla Ice Cream

ice cream with peaches and raspberry sauce

This vanilla ice cream is pictured with sauce and almonds, which you may add or change to include your own toppings.

Yield: 1 1/2 quarts

Ingredients:

  • 4 cups heavy cream
  • 3 egg yolks
  • ¾ cup granulated sugar
  • 1 vanilla bean, split and seeds removed

Directions:

  1. Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
  2. In a medium sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
  3. Meanwhile, in a medium sized bowl whisk together egg yolks and remaining sugar until light
  4. Slowly add hot cream to egg mixture, ¼ cup at a time, whisking all the while.
  5. Return the pot to the stove and cook over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of a spoon.
  6. Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from ice bath, cover, and refrigerate until cold.
  7. Spin in ice cream maker following the manufacturer’s instructions.

 

 

DOLLY MADISON’S PEPPERMINT STICK ICE CREAM

Yield: 2 quarts
Ingredients:

Dolly Madison ice cream

20th century advertising co-opted Madison’s reputation for serving ice cream in the United States White House
Photo by Private Collection

  • 3/4 c. sugar
  • 2 tbsp. cornstarch
  • 3 c. whole milk
  • 3/4 c. light corn syrup
  • 2 whole eggs, beaten lightly
  • 1 c. cream
  • 4 drops natural peppermint extract
  • 2 drops red food coloring
  • 3/4 c. peppermint candy, crushed

 

Directions:

  1. Mix the sugar and cornstarch in the top of a double boiler.
  2. Stir in the milk, syrup and eggs.
  3. Cook over boiling water, stirring all the time for 10 minutes or until the mixture has thickened. Chill.
  4. Stir in cream, extract and coloring.
  5. Freeze in a 2 quart ice cream freezer according to the manufacturer’s instructions.
  6. When partially frozen, add crushed peppermint and continue frequently.

 

Grandma Sunny’s Pumpkin Ice Cream Pie

Lost Italian - Grandma Sunny's Pumpkin Ice Cream Pie
Photo by David Samson/The Forum

This recipe is from Sarah and Tony Nasello as featured in the Grand Forks Herald on October 22, 2014. The couple own Sarello’s Restaurant in Moorhead, Minn., USA.

 

Yield: 8 to 10 Servings

Ingredients:

  • 9″ frozen prepared pie crust, baked*and cooled
  • 1 cup pumpkin
  • 1¼ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ pint whipping cream, whipped to stiff peaks
  • 1 pint vanilla ice cream

Directions:

Mix the pumpkin, sugar, salt, cinnamon, ginger and nutmeg until blended together. Fold in the whipped cream. Fill the pie shell with one pint of vanilla ice cream, then top with the pumpkin mixture. Freeze for 8 hours before serving – overnight is even better.

*Can prepare in small tart shells for individual pies

Click for another variation of the pie.

 

Drink to Autumn!

These beverage recipes are featured in the October 27, 2014 issue of First for Women magazine.  

 

Sweet Vanilla-Pumpkin Whirl

Yield: 1 Serving

Vanilla-Pumpkin Whirl
Sweet Vanilla-Pumpkin Whirl/Photo by First for Women magazine©

Ingredients:

  • 1/3 cup pumpkin puree
  • 1/4 cup toffee almond creamer
  • 3/4 cup vanilla ice cream
  • Pinch of nutmeg

Directions:

In a blender, puree all ingredients for 30 seconds or until smooth.  Serve immediately.  Enjoy!

 

 

Pumpkin-Apple Rendezvous

On a chilly Autumn night, what better to have than a delicious drink in your hand to warm you up? (TWO drinks? One in each hand? ha) This beverage can be made with or without alcohol.
Yield: 1 Serving

1/4 cup apple cider
2 Tbsp. pumpkin puree
1/2 cup chilled ginger ale or ginger brew
1-1/2 oz. orange vodka (optional)
Directions:

In shaker with ice, combine all ingredients.
Shake. Strain into sugar-rimmed glass, if desired.
Enjoy!

No Ice Cream Maker Needed – Ice Cream Recipe

Vanilla Ice Cream Recipe

From Good Housekeeping

Total Time: 15 min

Vanilla ice cream - photo credit: Getty Images/StockDisc
Photo by Getty Images/StockDisc

Cook Time: 15 min

Ingredients:
U.S. Metric Conversion chart

  • 1 can(s) (14-ounce) fat-free sweetened condensed milk
  • 3/4 cup(s) low-fat (1 %) milk
  • 1 tablespoon(s) vanilla extract
  • 2 cup(s) heavy or whipping cream

Directions:

  1. In large bowl, with wire whisk, mix condensed milk, low-fat milk, and vanilla until blended.
  2. In another large bowl, with mixer at medium speed, beat cream until stiff peaks form. With rubber spatula, fold whipped cream into milk mixture until blended. Spoon mixture into 9-inch by 9-inch metal baking pan or glass baking dish or 2 1/2-quart metal or glass bowl; cover with foil and freeze 2 hours.
  3. After 2 hours, stir partially frozen ice-cream mixture to evenly distribute frozen edges with not-yet-frozen center. Cover and return pan to freezer until ice cream is firm, about 3 hours longer or overnight.
  4. To serve, let ice cream stand at room temperature 10 to 15 minutes for easier scooping.

Nutrition Information Each 1/2 cup: About 240 calories, 4 g protein, 22 g carbohydrate, 15 g total fat (9 g saturated), 0 g fiber, 58 mg cholesterol, 55 mg sodium.
Rocky Road: Prepare Vanilla Ice Cream as above, but in step one, add 1/2 cup unsweetened cocoa to milk mixture. In step three, stir in 1 cup mini marshmallows, 1/2 cup semisweet-chocolate chips, and 1/2 cup salted dry-roasted peanuts, chopped. Makes about 8 cups.
Nutrition Information Each 1/2 cup: About 255 calories, 5 g protein, 26 g carbohydrate, 15 g total fat (8 g saturated), 1 g fiber, 44 mg cholesterol, 85 mg sodium.
Cherries Jubilee: Prepare Vanilla Ice Cream as above, but in step one, substitute 1 teaspoon almond extract for vanilla and add 2 tablespoons brandy if you like. In step three, stir in 1 can (16 ounces) pitted dark sweet cherries in extra-heavy syrup, drained and each cut in half. Makes about 6 1/2 cups.
Nutrition Information Each 1/2 cup: About 245 calories, 4 g protein, 27 g carbohydrate, 14 g total fat (9 g saturated), 0 g fiber, 54 mg cholesterol, 55 mg sodium.
Key Lime: Prepare Vanilla Ice Cream as above, but in step one, substitute 2 teaspoons freshly grated lime peel and 1/2 cup fresh lime juice (from four limes) for vanilla. Makes about 6 1/2 cups.
Nutrition Information Each 1/2 cup: About 220 calories, 4 g protein, 21 g carbohydrate, 14 g total fat (9 g saturated), 0 g fiber, 54 mg cholesterol, 50 mg sodium.
Cappuccino: In cup, dissolve 3 tablespoons instant espresso-coffee powder and 1/4 teaspoon ground cinnamon in 1 tablespoon hot water. Prepare Vanilla Ice Cream as above, but in step one, add espresso mixture to milk mixture. Makes about 6 cups.
Nutrition Information Each 1/2 cup: About 245 calories, 4 g protein, 23 g carbohydrate, 15 g total fat (9 g saturated), 0 g fiber, 58 mg cholesterol, 55 mg sodium.
Chunky Candy: Prepare Vanilla Ice Cream as above, but in step three, stir in 8 ounces favorite candy bars or malted milk balls, chopped (about 2 cups). Makes about 7 cups.
Nutrition Information Each 1/2 cup: About 285 calories, 5 g protein, 29 g carbohydrate, 17 g total fat (9 g saturated), 0 g fiber, 53 mg cholesterol, 95 mg sodium.
Toasted Coconut: Prepare Vanilla Ice Cream as above, but in step three, stir in 1 cup sweetened flaked coconut, toasted. Makes about 7 cups.
Nutrition Information Each 1/2 cup: About 230 calories, 4 g protein, 21 g carbohydrate, 15 g total fat (10 g saturated), 0 g fiber, 50 mg cholesterol, 50 mg sodium.