‘We all scream for ice cream’
Frosty treats perfect foil for summer heat
So goes the famous line from an old song by Howard Johnson, Billy Moll and Robert King. The original song was first published in 1927, but its message is timeless as around the world, people are still screaming for ice cream, especially during these hot summer months.
Most folks, when they think of ice cream, tend to focus in on the basic flavors of vanilla, chocolate and strawberry, but as any true connoisseur of this frosty taste sensation knows, those are just three bands in a virtual rainbow of cool, colorful treats.
Here in the middle of National Ice Cream Month, we thought we might broaden your horizons and share some of the magic others have worked with this always popular summer sensation.
GEORGIA PEACH ICE CREAM
2 1/2 pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract 2 cups whole milk, or as needed Directions: 1. Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
2. In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
3. Follow the manufacturer's instructions to freeze the ice cream.
BUTTER PECAN ICE CREAM
1/3 cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 1/2 cups half-and-half cream
1/2 cup heavy cream
1 teaspoon vanilla extract
Directions:
1. In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
2. Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon. Remove from heat and stir in cream, vanilla, and pecans.
3. Pour into ice cream maker and freeze according to manufacturers' directions.
ROCKY ROAD ICE CREAM
1 (14 ounce) can sweetened condensed milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
1 cup light cream
1 tablespoon vanilla extract
1/2 cup chopped pecans
1 cup miniature marshmallows
Directions:
1. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
2. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
MINT CHOCOLATE CHIP ICE CREAM
2 cups 2-percent milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips Directions: 1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
CINNAMON ICE CREAM
1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Directions:
1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
CHERRY CHOCOLATE ICE CREAM
3 cups heavy cream
3 cups whole milk
1 cup white sugar
1 (10 ounce) jar maraschino cherries, with juice 8 egg yolks
2 teaspoons almond extract
12 ounces bittersweet chocolate, chopped
Directions:
1. Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
2. Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon.
Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
3. Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate.
Pour into ice cream maker, and freeze according to manufacturer's directions.
‘I scream, you scream, we all scream for ice cream.”