86-Lancaster Farming, Saturday, June 25, 1988
Borne On The Range #§
Ice Cream
The Delectable
Dairy Dessert
If there’s one dessert that most
Americans favor over any other,
it’s ice cream. Cool, rich, and satis
fying, it’s a delicious way to cool
off on a hot summer’s night. How
ever, a true aficionado will tell you
ice cream is just as right in the dead
of winter.
No one is quite sure when ice
cream was discovered, but by the
eighteenth century everyone had
fallen in love with the creamy con
coction. At the turn of the century,
ice cream with toppers became a
Sunday substitute for ice cream
sodas, which were desired but not
allowed on the Sabbath. Soon the
subtitute was called a sundae.
It is only fitting that we bring
June dairy month to a close by fea
turing this delightful dairy dessert.
Read on to discover the delectable
ice cream recipes submitted by
readers.
JELLO WITH ICE CREAM
1 package gelatin, any flavor
1 cup boiling water
'/: cup cold water
1 cup vanilla ice cream
1 cup fruit, optional
Dissolve gelatin in boiling
water. Remove A cup and pour
into bowl. Add 'A cup cold water.
Place in freezer until thick.
Meanwhile add ice cream to the
gelatin in the bowl; stir until
smooth. Remove thickened gelatin
from the freezer and, if desired,
add fruit. Spoon this into individu
al dessert glasses. Top with ice
cream mixture. Chill 30 minutes.
-Garnish with more fruit.
Vivian Plasterer
Ncwburg
APRICOT ICE CREAM
Number 2 A can apricots and
juice
Juice of two oranges
3'A cups sugar
1 pint whipping cream
Milk to fill frcc/cr
Puree apricots in blender or run *bcal smooth with electric mixer,
through sieve. Combine with but do not allow to melt. Return to
orange juice and sugar; add cream pan and frcczcd until firm, about
Pour into one-gallon freezer, add 45 to 60 minutes
milk to fill can within three inches
of lop. Freeze. Yields one gallon
ice cream.
Jenny Bigelow
Blair Co. Dairy Princess
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each-recipe
you submit. Send your recipes to Lou Ann Good, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543.
July
2- • . Salads
9- Garden Fresh Vegetables
16 s Fruit Pies'
CHOCOLATE
ICE CREAM ROLL
3 eggs
A cup water
1 cup sugar
V> cup flour
'A cup cocoa
'A teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
'A gallon vanilla ice cream.
Beat eggs until thick, add water
and sugar and continue to beat. Sift
flour, salt, cocoa, baking powder;
add to egg mixture. Mix well, add
vanilla. Line a sheet cake pan with
greased paper. Pour in batter. Bake
at 425 degrees for 12 to 15
minutes. Sprinkle powdered sugar
on a tea towel. Turn cake onto tow
el. Cool slightly Roll cake with
towel inside. Allow to cool.
Unroll. Spread with ice cream, rc
roll, and freeze.
Denise K. Wenger
Mifflmtown
VANILLA ICE CREAM
'A cup half & half
1 teaspoon unflavorcd gelatin
'A cup sugar
'/« teaspoon salt
'/< cup light com syrup
l/z cups half & half
1 teaspoon vanilla
Place 'A cup half & half in
saucepan. Sprinkle gelatin over
top. Stir in and let stand for five
minutes. Heaton low, stirring con
stantly until gelatin is dissolved.
Remove from heat.
Add sugar, salt, and com syrup.
Stir until well blended and sugar is
almost dissolved.
Add r/2 cups half & half and
vanilla. Blend thoroughly. Pour in
9x5x2 pan. Place on floor of freez
er compartment. Freeze until
firm—about 1 hour.
With blunt knife, cut ice cream
m ixturc into small pieces and place
in chilled bowl. Working quickly,
Mary T Watkins
Clarksburg, Md
There’s nothing so good on a hot, sticky summer day than ice cream, especially
when it is homemade.
ICE CREAM DESSERT
60 butter-flavored crackers,
each cracker should be about 2
inches square
VA cups milk
1 pint whipping cream,
sweetened and whipped
A cup butter, melted
2 packages (small) instant vanil
la pudding mix
Half gallon vanilla ice cream,
softened
Combine crackers and butter.
Add pudding to milk. Let set. Beal
pudding mixture and ice cream
together. Line 9x13-inch cake pan
with cracker crumb mixture. Add
ice cream mixture. Top with
whipped cream. Sprinkle a few
crumbs on top. Freeze at least three
hours. When ready to serve, thaw
slightly, cut into pieces and serve.
Ann M. Kicffcr
Li’l Miss Dairy Princess
Contestant
PECAN VELVET ICE CREAM
1 quart milk
2'A cups brown sugar
2 tablespoons corn starch
4 egg yolks, beaten
2 envelopes unflavorcd gelatin,
softened in 'A cup cold water
'/* teaspoon sail
'A teaspoon maple flavoring
4 egg whites, stiffly beaten
2 cups cream
1 cup ground pecans
Scald milk. Mix sugar, corns
tarch, and egg yolks, add gradual!)
to scalded milk. Cook until mix
ture begins to thicken, stirring con
stantly. Add softened gelatin; stir
until dissolved. Remove from
heat; add salt and flavoring. Cool;
fold in egg whites, cream, and,
pecans Pour into gallon Ircc/cr
add milk to just top of paddle
Frcc?c. Yields 20 servings.
Jsnny Bigelow
B.air Co Dair> Princess
STRAWBERRY SODA
'/ cup mashed, sweetened,
fresh strawberries
1 small scoop strawberry ice
cream
'A cup sparkling water, chilled
1 large scoop strawberry ice
cream
Sparkling water
Blend strawberries with small
scoop ice cream in a 12-ounce
glass. Add 'A cup sparkling water,
stir slightly. Top with large scoop
ice cream. Add sparkling water to
fill glass. Serve immediately.
Featured Recipe
The Southeast United Dairy Industry Association has published
a pamphlet of dairy issues in honor of June Dairy Month. Featured
recipes include ice cream, snacks, and beverages. If you would like
a copy, send a self-addressed, stamped business envelope to June
Dairy Month Recipes, c/o SUDIA, PO Box 87247, Atlanta, GA
30337.
LEMON TOPPED ICE CREAM PIE
I'/ cups graham cracker crumbs
2 tablespoons
'/i cup butter, melted
l'/i quarts vaniMa ice cream, softened
Fresa strawberries or blueberries, if desired
Preheat oven to 350°F. Combine crumbs, sugar and butter. Press
firmly into buttered 9-inch pic plate. Bake 10 minutes. Cool. Press
ice cream into pie crust. Top with Lemon Sauce. *Frcc/c several
hours or overnight. Garnish with strawberries or blueberries before
serving.
♦LEMON SAUCE
About I'/; cups
'A cup fresh lemon juice
1 teaspoon grated lemon peel
6 tablespoons butler
1 cup sugar
2 eggs, slightly beaten
Combine lemon juice and peel, sugar and bu.ur in saucepan:
cook over low heat until butler is melted and sugar is dissolved Stir
a small amount of hot mixture into eggs- vmrn n I'.vepan. Cook
over medium heal until slightly thickened, Mir. constantly. Do
not boil Cool thoroughly.
MOCHA SHAKE
1 pint coffee ice cream, softened
2 cups cold chocolate milk
'A cup chocolate syrup
Whipped cream
Cinnamon
Place all ingredients except the
last two in blender container. Cov
er and blend until smooth and
frothy. Serve immediately in tall,
chilled glasses topped with a dol
lop of whipped cream and a sprin
kling of cinnamon.
(Turn to Page B 8)