Ray Goad Sr., seated, is joined by his son, R.J. Goad, and daughter, Susan Massey, for the family ice cream social. Ray celebrated his birthday on July 18.
Serving ice cream at the RidgeCrest social are, from left, Elizabeth Folger, Pat Garr, Maria Saldorriaga Osono and Sandi Griswold.
Nancy Ball of Elkin serves ice cream to her mother-in-law, Wilma Ball.
Enjoying the ice cream social are, from left, Helen Hermes, Katie Keys, Emily Smith and Emily Keck.
Sandra Redman serves ice cream to her mother-in law, Rilla Redman.
RidgeCrest Retirement Community hosted a delightful family event on a very hot afternoon last week. Three favorite flavors of homemade ice cream were served to everyone. Although the event was planned for outside, the weather did not cooperate. With the heat, the ice cream would not have been the only thing to melt. Luckily, the Carolina Dining Room was the perfect solution and the well-attended social went on as planned.
Assisting in serving were Sandi Griswold, Elizabeth Folger, Pat Garr and Maria Saldorriaga Osono. The three flavorsincluded vanilla, peach and strawberry. Everyone was served a scoop of each to be sure not to miss any of the delicious flavors.
Several of the freezers were provided by Sandra Redman and she shares the recipe for the Vanilla Ice Cream, which also can be used for making strawberry and chocolate.
Bring out the ice cream freezers and churn up a gallon or two for your next party.
VANILLA ICE CREAM
1 box of vanilla instant pudding
1 can sweetened condensed milk
1 large can evaporated milk
3/4 to 1 cup of sugar
(Add fruits if desired)
For plain Vanilla Ice Cream, mix pudding with the two milks. Mix well. Pour the sugar over the fresh fruit if making fruit ice cream. Add fruit with enough milk to fill freezer container. Prepare and freeze according to freezer instructions.
Churn up other flavors for summer entertaining.
BUTTER PECAN ICE CREAM
14 ounces sweetened condensed milk
14 ounces water
1 cup dark brown sugar
Dash salt
5 eggs, beaten
1 pint half and half
Milk to “fill” mark on freezer
1 teaspoon vanilla extract (or to taste)
1 drop maple flavoring
1 teaspoon butter flavoring
1 cup toasted pecans, chopped
Combine condensed milk, water and brown sugar in top of double boiler. Cook over simmering water until heated. Beat with rotary beater until smooth. Add a little hot mixture to beaten eggs and return to milk in boiler. Cook over simmering water, stirring constantly, until slightly thickened. Remove from heat and cool completely. Toast pecans with 1 tablespoon margarine and a little salt in aluminum pan at 300 degrees until toasted. In freezer can, combine cooled mixture, half and half, vanilla, maple and butter flavorings and enough milk to “fill” line. Freeze until slightly mushy; add chopped pecans. Freeze, pack and let mellow for several hours.
FRUITED VELVET ICE CREAM
1 1/2 quarts half and half
5 or 6 eggs, well beaten
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 cup pecans, chopped
1/2 cup bananas, diced
1/2 cup maraschino cherries, chopped
1/2 cup crushed pineapple, well drained
1/2 cup strawberries, sliced
1/4 cup sugar
1/2 teaspoon salt
Cook milk, eggs and sugar over low heat until thick. Add vanilla. Set aside to cool. Mix fruits with sugar and salt. Let set 5 minutes. Add to cool custard. Pour into 5-quart ice cream freezer and freeze according to manufacturer’s directions. Yields: 30 single scoops.
Note: This can be made up to 48 hours ahead, placed in freezer after churning and left to harden. Remove from freezer the morning of serving and scoop out with a ball ice cream scoop into muffin papers in colors of party decor. Place attractively on silver platter and place in freezer until serving time. This makes ice cream serving simple, but elegant, and no last-minute mess.
BUTTERFINGER ICE CREAM
5 pints half and half
2 1/2 to 3 cups sugar
2 teaspoons vanilla extract
12 Butterfinger candy bars, crushed
Combine all ingredients in container of ice cream freezer. Freeze according to manufacturer’s directions. When frozen, pack in ice or transfer container to freezer compartment of refrigerator to mellow for 2 to 3 hours before serving. Yields: 5 quarts.
CHOCOLATE ICE CREAM
3 eggs
1 cup sugar
4 cups half and half
2 cups whipping cream
1 cup chocolate syrup
1 tablespoon vanilla extract
About 3 cups milk
Beat eggs at medium speed of an electric mixer until frothy. Gradually add sugar, beating until thick. Add next 4 ingredients; mix well. Heat, then cool and mix well. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Add enough milk to fill can about three-fourths full. Freeze according to manufacturer’s instructions. Let ripen at least 1 hour before serving. Yield: about 1 gallon.
STRAWBERRY ICE CREAM
2 cups sugar, divided
1/4 cup all-purpose flour
Dash of salt
3 cups milk
4 eggs, slightly beaten
3 cups sieved or pureed fresh strawberries
3 cups whipping cream
1 tablespoon vanilla extract
2 teaspoons almond extract
Combine 1 1/2 cups sugar, flour and salt; set aside.
Heat milk in top of a double boiler until hot; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until slightly thickened. cover and cook 10 minutes.
Stir about 1/4 of hot mixture into beaten eggs, add to remaining hot mixture, Cook, stirring constantly, 1 minute. Let cool.
Combine strawberries, remaining 1/2 cup sugar, whipping cream and flavorings; stir into custard. Pour into freezer can of a 1-gallon hand turned or electric ice cream freezer; freeze according to manufacturer’s instructions. Mixture does not need ripening. Yield; 3 quarts.
LIGHTLY LEMON ICE CREAM
3 cups sugar
4 cups milk
2 cups whipping cream
1 cup half-and half
1/2 cup grated lemon rind
3/4 cup fresh lemon juice
Combine sugar, milk, whipping cream, half-and-half and lemon rind. Pour lemon juice over milk mixture; beat well. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer’s instructions. Ice cream may be ripened for 1 hour, if desired. Yield: about 1 gallon.
PEPPERMINT ICE CREAM
1 quart milk
1 pound soft peppermint candy sticks
2 cups half-and-half
2 cups whipping cream
Combine milk and candy; cover and refrigerate 12 hours. (Candy will dissolve.) Combine candy mixture, half-and-half and whipping cream in electric or hand-turned freezer. Freeze according to manufacturer’s directions. Yield: about 1 gallon.
Contact Eleanor Powell at epowell@heartlandpublications.com or call 719-1933.
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