August 04, 2009
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Head Chef Notes
This month enjoy some ice cream recipes to help get through the summer heat. Find more Easy Ice Cream Recipes.
Pink Berry Custard Ice Cream
2 Cups of strawberries
1 Cup sugar, divided
1 egg, lightly beaten
2 3/4 Cups half and half, divided
1 teaspoon vanilla
Clean and cut the strawberries in half. Place the strawberries into a saucepan. Dump half of the sugar into the pan with the berries. Place the pan over medium low heat and cook 18 minutes or until the berries are soft, stirring often. Place the mixture into the blender. Cover the blender and puree the berries until very smooth. Transfer of a bowl, cover and chill at least 4 hours but no more than 24 hours. Place the egg into a small saucepan. Pour in 1 C of the half and half and the remaining sugar. Place the pan over medium heat and stirring continuously cook the custard about 5 minutes or until the mixture passes the metal spoon test (see tip below.) Transfer the mixture to a bowl and stir in the remaining half and half and the vanilla. Cover the bowl and refrigerate for at least 4 hours but no longer than 24 hours. Pour the half and half mixture into the ice cream maker's freezer canister. Freeze 5 minutes then stir in the strawberry mixture. Freeze according the ice cream maker's directions. Allow the ice cream to ripen for 4 hours.
Lemon Ade Ice Cream
4 Cups whipping cream
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can frozen lemonade concentrate, thawed
5 drops yellow food coloring
Place the whipping cream into a medium size bowl.
Add the milk and lemonade to the bowl.
Place the food coloring into the mixture.
Blend until all the ingredients are incorporated together well. Pour the mixture into a 5 qt. freezer canister of the ice cream maker.
Freeze according to the directions on the ice cream maker.
Ripen for about 4 hours.
Very Simple Cinnamon Ice Cream
1/2 gallon vanilla ice cream, softened
3 1/2 teaspoons ground cinnamon
Place the softened ice cream into a mixing bowl.
Sprinkle the cinnamon over the ice cream.
Stir until the cinnamon is blended in well.
Return the ice cream to its original container or place in a bowl covered with plastic wrap.
Freeze at least 4 hours or until firm
Silky Pink Raspberry Sherbet
2 Cups of boiling water
1 (6 oz.) pkg. raspberry gelatin
1/2 Cup of cold water
1/2 Cup of chocolate syrup
3/4 Cup of whipping cream
Pour the boiling water into a large bowl.
Whisk in the gelatin until completely dissolved.
Add the cold water, syrup and whipping cream, whisking until blended in well.
Cover and chill for 1 hour or until cooled but not set up.
When the mixture has cooled pour it into the cylinder of the ice cream maker.
Freeze according to the manufacturer's directions for you ice cream maker.
Allow to ripen 2 hours.
Sinfully Chocolate Gelato
4 Cups of whole milk
1 1/3 Cups of sugar
12 egg yolks, beaten
12 oz. semisweet chocolate melted
Pour the milk into a large saucepan placed over medium heat.
Add the sugar and the egg yolks to the milk.
Stirring continuously, cook for 4 minutes or until the mixture coats a metal spoon and runs clear when a finger is passed through it.
Remove the pan from the heat.
Add the melted chocolate and whisk until very smooth.
Cover the surface of the chocolate mixture, not the entire pan, with plastic wrap.
Chill the chocolate for several hours or until very cold.
Pour the chocolate mixture into the ice cream maker's freezer canister.
Freeze as directed by the manufacturer.
Ripen for 4 hours.
More Summer fun pages:
Popsicle Recipes
Summer Fruit and Vegetables
Picnic Ideas and Recipes
Next Issue
What would you like us to talk about in upcoming issues of the Kids Cooking Activities newsletter? Send me your ideas or reply to this email and if I use it I'll send you a free ebook.Have a great time cooking!
Debbie Madson
Head chef of http://www.kids-cooking-activities.com
http://www.kids-sewing-projects.com
http://www.kids-meal-ideas.com
VA, USA
