Respite From the Heat

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When my husband said that we were moving to Texas, one  thing that I  knew was that it would be hot. I really don’t like to be hot.  My readers on my Facebook page can attest to that because I whine about it every day. My kids do, too…whine, every day.  One of them actually sticks her hands under he arms, turns her angry face to me and says “Underarm sweat is so GROSS!”    Highly dramatic but, she’s  5 – years-old, okay?   You know what, though? I didn’t fully appreciate just how hot it would get. Blazing, suffocating, oppressive…just a few adjectives to help set the scene.  We spend a lot of time thinking of ways to cool off, mostly by spending time at the pool but, the girls and Daddy are also big ice cream lovers.

My mother, sister and I all make, or have made, our own ice cream because nothing is better than home-made ice cream, yes?  A little time-consuming, but so worth it.  It’s richer, creamier and has a more robust flavor than any store – bought ice cream.  Especially strawberry! Homemade strawberry ice cream always tastes so fresh…mmmm.  With chunks of strawberries – screams summertime!  I would say that I consider any kitchen incomplete without an ice cream maker, so consider this your  excuse to go buy yourself one.  So glad that I could give you a reason to get a new kitchen toy! 🙂

Here are two of my favorite ice cream recipes, both from Southern Living magazine.  One is a no cook recipe, while the other is made from a cooked custard.  While no cook is easier, I am partial to the cooked custard type of ice cream (of course!) because it’s soooooo creamy.  They are both really good!

Strawberry Ice Cream

No Cook Strawberry Ice Cream

  •  1 (14-ounce) can sweetened condensed milk
  • 1 (5-ounce) can evaporated milk
  • 2 tablespoons sugar
  • 1 1/2 cups whole milk
  • 1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt

Preparation

  1. Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture. *I only process about 2/3 of the strawberries and cut the rest into bite sized chunks.  
  2. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.)
  3. Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

 

peach-pecan-ice-cream-sl-l

Peach & Toasted Pecan Ice Cream

  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon table salt
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla bean paste*
  • 1 cup peeled and coarsely chopped peaches
  • 2 tablespoons light corn syrup
  • 1 1/2 tablespoons butter
  • 1 cup coarsely chopped pecans
  • 1/4 teaspoon kosher salt

Preparation

  1. 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
  2.  Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
  3.  Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
  4.  Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
  5.  Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
  6.  Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.

*Vanilla extract may be substituted.

 

5 responses »

  1. Man, that looks sooo good! I am an ice cream addict! I’ve been wanting to buy an ice cream maker but I’m afraid of what would happen if I started to make my own…

  2. Thank you, but their not mine. They came along with the recipes for Southern Living. The last time I made these recipes I forgot to take pics. I think that’s something that I’m going to have to get used to doing. 🙂

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