The annual Ice Cream Social held at the historic Alfred Moore House was held to honor the birthday and memory of Susan P. Ashby whose efforts in preservation and beautification changed the appearance of Mount Airy. A portrait of Mrs. Ashby hangs in the foyer of the home. Greeting guests are, from left, Peggy Rees, president of the Mount Airy Restoration Foundation; Betty Wright, past president; special guest Sara Ashby Phillips, daughter of Mrs. Ashby; and Ted Ashby, son of Mrs. Ashby and treasurer of the Mount Airy Restoration Foundation.

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Serving homemade ice cream to the guests are, from left, Michella Huff, Dr. Dean Simmons, Jimmy Harbour, Brian McPeak and Elaine Harbour.

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Board members of the Restoration Foundation served homemade ice cream to guests attending the celebration.

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Gathering in the living room for the birthday celebration are, from left, Betty and Hylton Wright, Ruth and Swanson Richards and Rosie and Kester Sink.

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Enjoying the ice cream and cookies on a lovely Sunday afternoon are, from left, Tom and Mary Fawcett and Peggy and Gene Rees.

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Susan Ashby wasn’t there for the ice cream social that the Mount Airy Restoration Foundation board held on a recent Sunday afternoon at the Historic Alfred Moore House. However, she was very much present in spirit as a large group of friends and relatives gathered there for an ice cream social that honored the August birthday and memory of this outstanding citizen.

Not only did Susan Ashby serve as president of the foundation, her endless efforts in preservation and beautification changed the city as she recruited volunteers in planting flowers and gardens around town. She was also instrumental in initiating the annual Holiday Tour of Homes each December and the city’s Tree Lighting Ceremony at Christmas. The lovely crepe myrtles that line some of the city’s thoroughfares were also part of her beautification projects.

When Ashby passed away some years ago, Betty Wright became president of the board. She greeted those attending the event and told them, “We’re long overdue to officially honor Mrs. Ashby in some way, and the board members thought what could be more meaningful to her family and friends than to gather here at the William Alfred Moore House. She worked so hard to save this house for future generations.

“Supporting Mrs. Ashby’s vision, leadership and companionship are the Downtown Merchants Association, the Mount Airy Appearance Commission and the Preservation Committee and the three local garden clubs, Mountain View Garden Club, Modern Gardeners and Garden Gate Garden Club, who all contributed their decorating and gardening talents in assisting with the primary fundraising for the Restoration Foundation. We must realize that one person can make a tremendous difference to our community.”

Peggy Rees, who was recently named president of the Mount Airy Restoration Foundation, thanked everyone for attending and honoring Mrs. Ashby for all that she did for Mount Airy. Special family members recognized were Ted and Faith Ashby and Sara and Dan Phillips, son and daughter of the honoree and their spouses; her brother and sister-in-law, Bill and Becky Pendleton; and nephew, Dan Pendleton and wife, Faye.

As the service concluded everyone was invited to enjoy refreshments of homemade ice cream and cookies inside the enclosed porch and visit other rooms of the lovely antebellum home.

Members of the board made the desserts and some pass along those recipes for you to enjoy.

HYLTON WRIGHT’S PEACH ICE CREAM

6 eggs (beaten well)

2 1/4 cups sugar

1 tablespoon vanilla flavoring

2 large cans evaporated milk

1 quart Coffee Rich

4 cups chopped fresh peaches

Beat eggs well, heat with milk and Coffee Rich and cool. Add sugar and vanilla. Add peaches to cream mixture and stir well. Follow instructions of electric freezer for freezing.

ELAINE HARBOUR’S HOMEMADE VANILLA ICE CREAM

4 eggs

1 1/2 cups sugar

1 tablespoon vanilla flavoring

1/2 teaspoon salt

1 can Eagle Brand condensed milk

1 small can evaporated milk

2 1/2 quarts 2% milk (or enough to fill line)

Put eggs and 1/2 cup milk in double boiler and cook over hot water, stirring constantly until mixture is smooth and creamy. Do not overcook as the eggs may curdle. Cool egg mixture and add to remaining ingredients. Mix well with mixer and freeze as directed in 4-quart ice cream freezer.

PEGGY REES’ STRAWBERRY ICE CREAM

3 cups half and half

1 (14-oz.) can Eagle Brand Condensed milk (regular, low fat, or no fat – they all work fine

1 cup mashed strawberries (slightly sugared, if desired)

1 tablespoon vanilla flavoring

Enough milk to fill line on your freezer

Combine half and half, condensed milk, fresh fruit and vanilla in large bowl and mix well. Pour into ice cream freezer, adding enough milk to fill container slightly below the fill line. Freeze according to your ice cream machine’s directions.

Note: This recipe can be used with any kind of mashed fruit. Peggy also used this recipe and substituted black cherries.

DON EDMONDS’ STRAWBERRY ICE CREAM

2 packages Rival Old Fashioned Strawberry Ice Cream Mix

8 cups half and half milk

8 ounces frozen sliced strawberries thawed, leaving some juice

Use additional whole milk to reach the fill line.

Mix well and freeze according to directions.

DEAN AND CAROLE SIMMONS’

PINA COLADA ICE CREAM

1 (12-oz.) can crushed pineapple

1 package frozen coconut

1 quart half and half milk

1 pint whipping cream

1 can sweetened condensed milk

Eggbeaters to equal 4 eggs

2 cups sugar

2 teaspoons rum flavoring

Mix sweetened condensed milk, sugar and eggbeaters in large bowl. Beat well, add cream and half and half milk. Add remaining ingredients. Place in ice cream freezer.

Here are other ice cream recipes you will enjoy

BUTTER PECAN ICE CREAM

3/4 cup pecans, chopped

3 tablespoons butter

1/8 teaspoon salt

1/3 cup light corn syrup

2 tablespoons cornstarch

1/4 cup sugar

1/2 cup brown sugar

1/2 teaspoon salt

2 1/2 cups milk

2 eggs, beaten slightly

1 1/2 teaspoons vanilla

1 cup light cream

Heat oven to 350 degrees. Combine pecans, butter and salt; toast in a moderate oven about 10 minutes, stirring once or twice. Combine corn syrup, cornstarch, sugar, salt and milk in top of double boiler. Mix in eggs. Cook over boiling water, stirring constantly until mixture is slightly thickened, about 5 minutes. Chill. Add vanilla and light cream. Add toasted pecans. With automatic freezer, follow freezer manufacturer’s directions. Makes 2 quarts.

PEPPERMINT ICE CREAM

1 quart milk

1 pound peppermint candy sticks

1 pint half and half

1 pint whipping cream, whipped

Combine milk and candy. (Candy will dissolve.) Cover and refrigerate 12 hours. Combine candy mixture, half and half, and whipped cream. Pour into freezer canister of a 1-gallon ice cream churn. Freeze. Let ripen at least 1 hour.

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

2 egg whites, beaten

Combine sugar, milk, whipping cream, half and half and lemon rind. Pour lemon juice over milk mixture, beat well. Fold in egg whites. 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: 1 gallon.

PINEAPPLE-ORANGE SHERBET

1 (8-oz.) can crushed pineapple, undrained

2 (14-oz.) cans sweetened condensed milk

6 (12-oz.) cans orange carbonated beverage

Combine pineapple and milk in freezer can of a 1-gallon hand-turned or electric freezer, stir well. Add orange beverage, stirring well. Freeze according to the manufacturer’s instructions. Let ripe at least 1 hour. Yield: 1 gallon.

ICE CREAM MAKING TIPS

• When making homemade ice cream in a machine using rock salt and ice, use a ratio of about 1 cup of salt to 6 cups of ice.

• Make sure to carefully wipe the water and salt off the ice cream container lid before opening.

• Some of the best and richest ice creams are made with eggs. If your recipe calls for uncooked eggs, consider using the equivalent amount of egg-substitute or cook the eggs and milk to at least 160 degrees.

Contact Eleanor Powell epowell@heartlandpublications.com or call 719-1933.