02 Aug 2022 Ice cream fundae!
By Chef Don Bingham
Photos by Mike Kemp
Going back to school after the summer vacation presents students, parents and teachers alike, with mixed emotions. You know it is time to go back to school when you hear parents singing, “It’s the most wonderful time of the year!” It’s time to raise a glass of juice to “cheers to the first day of a new school year and the beginning of the Thanksgiving break countdown!” The first week of school: sandwich cut in a cute shape, sliced fruit, encouraging note. Last week of school: handful of croutons wrapped in foil. One of the delightful decisions Mom must make is what type of wine goes well with Back-to-School?
Well, some things have changed through the years, but the love for ICE CREAM remains constant, consistent and considerably cool!
501 LIFE Entertaining suggests the Ice Cream “Back-to-School” Bash as the en vogue celebration for a great send-off for kids of any age. The celebrants in the photo above are enjoying the Peach Cobbler Ice Cream, a simple but delicious combination of summer fruits with Teddy Grahams added for the delectable flavors of peach cobbler. This and some other favorite homemade ice cream recipes follow on the next page in case you should be in such a state of exhilaration that school is starting that you want to start an ice cream buffet.
Peach Cobbler Ice Cream
Blend six to eight ripe peaches into three cups of sugar and one tablespoon of lemon juice. Add one can of evaporated milk and one pint whipping cream. Mix in roughly chopped Teddy Graham Cookies, approximately two cups. Fill freezer (canister) with this mixture, and fill to top with whole milk. Freeze and enjoy!
Orange Sherbet
2 cans Eagle Brand Milk
1 can crushed pineapple
6 bottles of Orange Crush Soda
Mix and freeze in the ice cream freezer.
Vanilla Ice Cream
3 beaten eggs
3 cups of milk
2 1/2 cups sugar
Vanilla to taste
Place in saucepan: Cook until just before mixture begins to boil. Cool. Add milk to top of freezer (canister), mix, freeze and enjoy.
Fudge Sauce
1/2 cup cocoa
1 cup granulated sugar
1 cup light corn syrup
4 Tbsps. butter or margarine
4 Tbsps. light cream
A Dash of salt
Vanilla to taste
Mix the first five ingredients in a saucepan. Bring to boil, boiling for three minutes, stirring constantly. Remove from heat, add salt and vanilla. Cool. All steps may be done before needed for serving and may be kept in the refrigerator for up to two weeks.
Rum Raisin Ice Cream
1 cup raisins
1 cup dark rum
3/4 cup sugar
6 egg yolks
2 cups milk
2 cups heavy cream
1 Tbsp. vanilla extract
Place raisins and rum in a small bowl, cover with plastic wrap, and let sit until raisins soften and absorb rum, at least 8 hours or overnight. Drain, reserving 2 Tbsps. rum, and set raisins and rum aside.
Place sugar and yolks in a 4-quart saucepan, and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about ten minutes. Pour through a sein strainer or sieve into a large bowl. Whisk in drained raisins along with reserved rum, cream and vanilla; cover custard with plastic wrap, pressing it against the surface of the custard, and refrigerate until chilled.
Pour custard into an ice cream maker, and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight container and seal. Freeze until set before serving, at least 4 hours. Makes about 1 1/2 quarts.
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