814-Lanca»ter Farming, Saturday, August 24, 1991
Mohrsville Couple Chum Their Way To $3OO Prize
LOU ANN GOOD
Lancaster Farming Staff
Churning pays off for Connie
Troutman who won the top prize of
$3OO at the ice cream chum-off
contest held at Ag Progress this
year. In January, at the Pennsylva
nia Farm Show, she placed second
with her vanilla ice cream. This
year, her fresh peach ice cream
topped the eight entries.
“I practiced with seven batches
to get just the right taste using in
season peaches,” said Connie
whose husband Scott and 3-year
“What do you think? Do you think it Is finished?” Dan
Love, left, consults with a team member. The team made
grapenut ice cream.
*
W'
These kids helped their grandmother Elsie Smith of Roaring Spring churn icecream
during the Ice cream churn-off contest held during Ag Progress.
I
Kristin Mentzker holds the microphone while champion Ice cream maker Connie
Troutman tells the audience that she plans to use her $3OO prize money to develop
another prize-winning Ice cream. Seated on left are Judges Tom Palchak and Pennsyl
vania Alternate Dairy Princess Mary Beth Landis.
old son Jason assisted in the
churning.
Harold F. Geise of Watsontown
placed second with Golden Deca
dence, and won a $2OO prize. Third
prize of $ 100 went to Jim and Faye
Reisinger of Loysville for their
raspberry ice cream. Fourth prize
was won by last year’s champion
Jim Harper of PA Furnace, for pea
nut butter chocolate flake ice
cream.
The contest, held August 14, at 1
p.m., was limited to the first eight
people that pre-registered for the
* >
With their fresh peach Ice cream, Scott and Connie Troutman and 3-year-old son
Jason, kneeling, churned their way to the $3OO first prize in the ice Cream Churn-Off
contest heldahnually at Ag Progress. Other contestants include; second row, contes
tant Elsie Smith, Roaring Spring, her husband and grandchildren; third row, contes
tant Brenda Ghanerof Port Matilda; fourth row from left, contestants Jim Harper, Faye
and Jim Reisinger, Loystville; John Hess and Shawn Haldeman, Manhelm; Dan Love,
East Waterford; and Harold Geist, Watsontown.
event
Judges were Tom Palchak, man
ager of Penn State Creamry;
Andrew Schmidt, former member
of the Penn State Dairy Foods
Judging Team; and Mary Beth
Landis, Pennsylvania Alternate
Dairy Princess.
~ »
During the chum-off, Pennsyl
vania Dairy Princess Kristin Ment
zker, who emceed the event, told
the audience that Pennsylvania
ranks second in the nation for the
production of ice cream and ice
milk ice cream. At $l6O million,
ice cream production plays a big
part in Pennsylvania’s economy.
The contest highlights the ice
cream industry and provides new
recipes that are distributed for con
sumer use. Already the first prize
winner is looking forward to the
next ice cream competition. She
plans u> use her prize money to
develop an even better recipe.
There is plenty of milk on her
Mohrsville dairy farm for Connie
to experiment with. The Trout
mans milk 110 Holsteins in part
nership with Connie’s parents,
Elwood and Ruth Ohlinger.
“We have a really smooth ice
cream that can be changed to a dif
ferent flavor for the next contest,”
Connie promises.
The contest is sponsored by
American Dairy Associaiton,
Dairy Council, the Middle Atlantic
Milk Marketing Association, and
Mid-East United Dairy Industry
Assocaiton and the Pennsylvania
Dairy Promotion Program.
Here are the top winners’
recipes. For a brochure of all the
recipe entries, write to PDPP, 2301
N. Cameron St., Harrisburg, PA
17110-9408.
FRESH PEACH ICE CREAM
1 quart milk
2 cups sugar
14 cup cornstarch
/* teaspoon salt
4 pasteurized processed egg
yolks
1 package unflavored gelatin
I quart ice cream
1 teaspoon vanilla
4 egg whites, beaten
1 cup thinly sliced peaches
Scald milk and add sugar, corns
tarch and salt which has been
blended in 1 cup cold milk. Code
until thick, add pasteurized pro
cessed egg yolks which have been
mixed with 2 tablespoons milk.
Cook one minute. Remove from
heat, add gelatin that has been
soaked in 3 tablespoons cold milk.
Mix well, cool, then add cream,
vanilla and well beaten egg whites.
Let mixture get cold before putting
in freezer. Just before freezing, add
peaches. (Makes 4 quarts).
RASPBERRY ICE CREAM
1 quart raspberry juice
VA cups sugar
Mix juice and sugar together
and let stand 10 to IS minutes, stir
ring occasionally. Add more sugar
if necessary.
4 pasteurized processed eggs
'A cup sugar
'A teaspoon salt
1 can sweetened condensed
milk
1 tablespoon vanilla
1 cup milk
2 cups heavy cream
Beat eggs for two to three
minutes. Add sugar and salt and
continue beating a couple more
minutes. Add vanilla, sweetened
condensed milk and whole milk.
Beat undl well blended. Add rasp
berry juice and mix through. By
hand, stir in ice cream. Makes 4
quarts.
GOLDEN DECADENCE
15-ounces white chocolate,
coarsely chopped
4- almonds, chopped
5- shredded coconut
14-ounces sweetened con
densed milk
2 12-ounce cans evaporated
milk
8.5-ounces instant vanilla
pudding
6 pasteurized processed egg
yolks
2 teaspoons vanilla
1 quart cream
1 cup milk
Preheat oven to 300 degrees.
Spread the chopped almonds on a
cookie sheet and the coconut on
another cookie sheet. Place m the
oven and stir occasionally until
golden brown (approximately 10
minutes). Bring two cups of cream
to a boil. Remove from heat and
add 10 ounces of the chopped
white chocolate. Stir occasionally
until the chocolate is melted. Com
bine chocolate mixture, remaining
cream, milk, egg yolks, sweetened
condensed milk, evaporated milk
instant pudding and vanilla. Place
in ice cream freezer and freeze
until set Add the remaining white
chocolate along with the toasted
almonds and coconut to the ice
cream mixture. Continue freezing
until hard.