In the thick of July’s long, sweaty summer days, not just any dessert will do. Warm, melty chocolate chip cookies? Bake them on a dark, chilly winter night. Piping hot apple pie? Perfect for a crisp, fall evening. Late summer dessert craving? Well, you know what I and you and we all scream for.
Abilene Scene staff members and a few friends brought blankets, Frisbees, families and canine companions to Cal Young park and plopped down under the trees to sample a variety of homemade ice cream flavors and enjoy the evening daylight. We’re sharing a few of our favorites to get you started making your own backyard treat or even help you host an old-fashioned ice cream social gathering. Whether you’ve got a hand-crank ice cream machine, a fancy electric gadget, or just a plastic bag and some ice to shake with your kids, we’ve got recipes to satisfy your summer sweet tooth.
You can’t go wrong with these traditional comfort flavors.
Grandma Gwen’s Homemade Ice Cream
2 cups sugar
pinch of salt
2 quarts half and half
3-4 tablespoons vanilla
Beat eggs thoroughly, until light yellow and frothy. (The secret is beating the eggs very well!)
Beat in sugar and salt.
Gradually add half and half, beating slowly.
Stir in vanilla, to taste.
Pour into canister of ice cream freezer and finish filling canister with milk. Freeze according to the ice cream freezer’s directions.
(Recipe from Abilenian Julie Folwell.)
Chocolate Ice Cream
14-ounce can sweetened condensed milk
2/3 cup chocolate syrup
1 cup heavy cream (or evaporated milk)
2 cups chocolate milk
1 box chocolate instant pudding (no cook variety)
Mix ingredients and follow instructions for your ice cream maker.
(Recipe from Abilene Scene advertising manager Maxanne Little.)
THE RICH & CREAMY
The flavor of your favorite cake in ice cream form.
Dee’s Homemade Red Velvet Ice Cream
1 package red velvet cake mix
1 package dry pudding mix (6 serving)
2 1/2 cups sugar
2 tablespoons vanilla extract
1 quart of half and half dairy cream
1 can evaporated milk
1 can sweetened condensed milk
3/4 cup chocolate syrup
Whisk together cake mix and pudding mix. Whisk together remaining ingredients (except milk) separately.
Combine the wet and dry and mix thoroughly (preferably in a blender).
Pour combined ingredients into ice cream freezer churn container.
Add milk until the freezer churn container is 2/3 full.
Ice down freezer by alternating ice and rock salt in layers. Churn mix until preferred texture obtained.
(Recipe from Abilenian Dee Lott.)
Take advantage of the flavors of summer in this ice-cream-machine-not-required option.
Very Berry Ice Cream
2 cups heavy cream
3/4 cup sugar
1 cup milk
2 teaspons vanilla extract
12 ounces frozen mixed berries
Mix heavy cream and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and add milk and vanilla.
Cool the mixture and pour into a gallon sized zip lock bag. You can set the bag in a bowl to make this easier. Close the bag securely and lay it flat on a baking sheet. Put it in the freezer and freeze solid (overnight works well).
Cut open the bag and break up the mixture into pieces. You may want to use a knife to cut it into chunks.
Put the chunks into a food processor and process until smooth. Scrape down the machine and redistribute occasionally as needed.
When the machine runs freely and the ice cream is smooth, add in the frozen berries. The machine will take a while, but it will eventually get all the berries pureed into the ice cream. Redistribute a few times as needed.
Scrape the ice cream into a loaf pan and smooth it out. Cover with plastic wrap or foil and freeze until firm enough to scoop.
Note: Work fairly quickly to keep ingredients from melting. Breaking up the initial frozen ice cream mix into smaller pieces will make it easier for your processor.
(Recipe adapted from theviewfromgreatisland.com.)
Try this unique twist in place of the usual vanilla.
Honey Ricotta Ice Cream
1 cup whole milk
1/2 cup honey (plus more for drizzling)
2 cups full-fat ricotta
Mix all ingredients together and chill in the refrigerator.
Place your desired ice cream container into the freezer (loaf pans work well).
Churn the honey-ricotta mixture in an ice cream maker according to the manufacturer’s instructions.
Once the mixture is frozen and creamy, transfer to the cold ice cream container. Cover and freeze for 2-3 hours before serving.
(Recipe adapted from wonkywonderful.com.)
THE QUICK AND EASY
When you need ice cream stat. Start to finish in 15 minutes, no special equipment needed, and perfect for involving the kids.
Strawberry Ice Cream in a Bag
1/2 cup heavy cream
1/2 cup half and half or milk
1/2 teaspoon vanilla
3 tablespoons pureed strawberries
3 tablespoons sugar
¼ cup rock salt
gallon-size zip-close bag
quart-size zip-close bag
Mix together the milk, cream, vanilla, sugar and strawberries in the quart-size bag. Close the bag and be sure it is completely sealed.
Fill the gallon size bag 3/4 full of ice and add rock salt to the bag of ice.
Place the smaller bag of ice cream ingredients into the larger gallon-size bag and seal the larger bag.
Wrap a kitchen towel around the bag to reduce dripping, and shake vigorously for 5 to 10 minutes, or until the ice cream is ready.
(Recipe adapted from scatteredthoughtsofacraftymom.com.)
Want more ice cream recipes, party ideas and craftiness? Check out Abilene Scene’s Pinterest boards.