left, Barbara Miller, Penn State food science department;
Andrew Schmzo, Penn State University Creainery; Crystal
Schweighofer, Pa. Dairy Princess; and Ed Wenck, WQWK
D.J.
Ice Cream
(Continued from Pago Al)
dren expressed, surprise at their
first-place win,’for they believed
that the Orange Side Cream tex
ture wasn’t as good as it usually is.
The hot weather might have had
something to do with that It was
definitely ice cream weather for its
cool refreshment but the hot
weather had a drawback in that it
quickly melted the ice cream.
Each year, Elsie Smith enters a
different flavor of ice cream in the
contest. The kids say that they try
many of Grandma’s experiments
and each child has a different favo
rite. Many family gatherings at
Grandma’s farm in Roaring Spring
include a stint at churning ice
cream.
It was the fifth year for the con
test at Penn State’s Ag Progress
Days. Sponsors include American
Dairy Association, Dairy Council.
Mid East United Dairy Industry
Associalion/F.O. 36 Advertising
Agency, and the Pennsylvania
Dairy Promotion Program.
Judges included Barbara Miller, Penn State
food, science department; Crystal Schweigh
ofer. Pa. Dairy Princess, Ed Wenck, WQWK
DJ„ and Andrew Schmzo, Penn State Uni
versity Creamery.
ORANGE SICLE CREAM
First place
1 can orange juice concentrate, thawed
4 tablespoons cornstarch
'/« cup sugar
1 tablespoon orange extract
4 tablespoons light cream
Mix cornstarch and sugar in water (enough
to dissolve). Stir mixture into heated orange
juice concentrate and cook until thickened.
Cool. Add orange extract and light cream.
Hint: A few drops of orange food coloring can
be added for extra color.
Custard;
3 cups sugar
6 eggs
6 tablespoons cornstarch
'A teaspoon salt
4 cups milk
1 pack unflavorcd gelatin
2 cups whipping cream
2 cups light cream
1 can evaporated milk
I tablespoon vanilla extract
In a heavy saucepan, heat milk until it
scalds. Mix sugar, eggs, cornstarch and salt;
stir into milk. Cook until it forms a soft cus
tard. Soften gelatin in 'A cup cold milk and stir
into custard. Cool. Add evaporated milk,
whipping cream, and light cream. Freezer
should be V* full. Freeze until custard is very
firm then add orange sauce and turn crank a
few times to swirl. Makes 6 quarts.
ROPE IN
SOME EXTRA #1
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Churn-Off
VERY BERRY
Second place
10 large eggs
4 cups sugar, divided
2 teaspoons vanilla extract
2 quarts heavy cream
2 quarts strawberries (divided)
2 tablespoons cornstarch
1 quart blueberries
4 tablespoons confectioners’
sugar
2 tablespoons orange liqueur
In a large pan, combine eggs,
milk, and 2 cups sugar. Cook over
medium heat until mixture reaches
consistency of mayonnaise.
Remove from heat and stir in van
illa and cream. In another pan,
crush 1 quart strawberries and add
2 cups sugar and cornstarch. Cook
until mixture begins to thicken.
Remove from heat and stir in
orange liqueur. Add this to the pre
vious mixture and cool. Slice the
remaining strawberries and com
bine with blueberries and confec-
Profit
from fall
lime application
•v %i
Champion Ice cream makers are Elsie Smith and her clan that Includes daughters,
1976 Blair County Dairy Princess Angle Smith Fetzer and Darlene Ryan; and grand
children, Andrea Ryan, Jerlca Fetzer, Danielle, Eric Smith, Bradley Smith, Jason Fet
zer, and Brent Ryan.
tioners’ sugar. Pour cream mixture
into ice cream freezer and freeze
until mixture begins to get firm.
Add remaining berries and finish
freezing.
Harold Geise
Watsontown
STRAWBERRY ICE CREAM
Third place
3 cans evaporated milk
2 cups granulated sugar
5 eggs
VA quarts Guernsey milk
1 quart strawberries, chopped in
blender
1 teaspoon vanilla
In a bowl, beat eggs and sugar
until smooth. Add evaporated milk
and vanilla; blend in slowly. Pour
MILK.
IT DOES A
BODY good:
* *
into freezer and add milk and
strawberries. Makes 6 quarts.
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Martin’s quality Hi-magnesium or
Hi-calcium agricultural limestone.
Call your local Martin Limestone
dealer or call Blue Ball, Pa.
(800) 233-0205
(717) 354-1370
Martin
LIMESTONE
Albert Hack
Berwick