A32-lancaster Farming, Saturday, August 20, 1994
Smith Churns Best Ice Cream
(Continued from Pago A 1)
Progress on Wednesday.
This was the second consecutive
first-place win for Mrs. Smith at
the Ice Cream Chum-Off Contest
held annually during Ag Progress
Days. It’s a family tradition for the
Smith family to enter the competi
tion and also the one held at Pen
nsylvania Farm Show annually.
There, too, the Smiths placed first
for two years. It’s always a diffe
rent flavor, and it’s a challenge to
continue to develop new flavors.
Elsie and her husband Dean
farm 200 acres and milk 85 cows in
Roaring Springs. Almost every
Sunday night, their five married
children and 10 grandchildren
gather on the farm to chum ice
cream.
Elsie’s reputation for making
good ice cream is well known in
the community. To accommodate
feeding friends and neighbors, the
Smiths recently purchased a
20-quart ice cream freezer.
Elsie said that her family always
made homemade ice cream too.
“But then, we only made it during
the winter when we cut ice from
the creek,” she said.
She remembers the first ice
cream parlour that opened in her
hometown.
“That was in the ’3os, and we
thought it was really something,”
she said.
Elsie said her winning entry.
Orange Pineapple, was inspired
from tasting that flavor at a local
dairy store.
Through trial and error she fig
ured out a similar recipe.
‘This is near to theirs but, of
course, homemade ice cream
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Aug. 24-27
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always tastes better,” she said.
Hand-churning, she believes,
develops a better texture ice cream
than that made by machine.
Each year, the prize money is
used for a family-oriented activity.
Last year she rented a go-cart race
track for one hour for family mem
bers to enjoy. Another year they
went to a resort where they ate din
ner on a boat
Although it’s always great to
win, Elsie said that she feels badly
for those who don’t win.
“I think about dropping out but
the kids won’t let me,” she said of
the chum-off.
Second prize and $l5O went to
last year’s second-place winner
Harold and Linda Geise and family
from Watsontown. They made
Chocolate Praline Ice Cream.
Third prize and $lOO went to
Mr. and Mrs. Bill Neese of Penn
Run. Their specialty was Raspber
ry Fudge Ripple.
Here are the top three recipes.
ORANGE PINEAPPLE
3 cups sugar
6 pasteurized processed eggs
4 tablespoons cornstarch
'/• teaspoon salt
4 cups milk
1 envelope unflavored gelatin
2 cups whipping cream
2 cups light cream
1 can evaporated milk
1 tablespoon vanilla extract
Orange-Pineapple Mix 41
In a heavy saucepan, heat milk
until it scalds. Mix sugar, eggs,
cornstarch and salt; stir into milk.
Code until it forms a soft custard.
Soften gelatin in V* cup cold milk
and sdr into custard. Let cool.
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Add vanilla, evaporated milk,
whipping cream, light cream, and
orange-pineapple mix. Makes 6
quarts.
♦ORANGE PINEAPPLE MIX:
1 can orange juice concentrate
(thawed)
1 cup maraschino cherries
2 tablespoons cornstarch
'A cup sugar
1 tablespoon orange extract
4 tablespoons light cream
20-ounce can crushed pineapple
Mix cornstarch and sugar in
water (enough to dissolve). Stir
mixture into heated orange juice
concentrate and bring to a rolling
boil. Add orange extract and light
cream. Add a few drops of orange
food coloring for extra color. In
blender, blend crushed pineapple
and maraschino cherries and add to
mixture.
RASPBERRY FUDGE RIPPLE
4 cups fresh raspberries
3 cups sugar
14 teaspoon salt
2 cups milk
1 small package instant vanilla
pudding
114 pints half and half
1 cup light cream
1 cup Hershey double chocolate
fudge topping
Press berries through sieve, add
sugar and salt, set aside. Mix pud
ding and milk. Combine berries,
pudding mix, and cream. Freeze
until firm. Add fudge topping and
turn freezer 12cranks to mix fudge
into contents. Makes 4 quarts.
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CHOCOLATE PRALINE
ICE CREAM
10 pasteurized processed eggs
4 cups sugar
4 cups milk
3 teaspoons vanilla extract
2 quarts cream
4 ounces semi-sweet chocolate
3-ounces unsweetened
chocolate
Coarsely chop chocolate and
place in mixing bowl, firing two
cups of cream to boil and pour over
the chopped chocolate. Allow to
set for a few minutes and then
whisk the mixture to mix and com
bine. In a large non-reactive pan,
combine the eggs, sugar, and milk.
Cook over moderate heat until
mixture coats back of spoon.
Remove from heat and add vanilla,
remaining cream, and chocolate
mixture. Whisk together. Cool
mixture well. Place ice cream mix
ture into ice cream freezer and
freeze according to manufacturer’s
instructions. After mixture has fro
zen. remove dashers from freezer.
With a long knife or spatula, make
several holes into the ice cream.
Pour the praline sauce into these
holes and swirl through the frozen
ice cream.
Praline Sauce:
2 cups brown sugar
1 cup half and half
114 cups chopped pecans
14 cup light com syrup
4 tablespoons butter
1 teaspoon vanilla extract
In a small non-reactive sauce
pan, combine brown sugar, com
syrup, and half and half. Cook and
stir over medium heat until thick
ened. Stir in butter, pecans, and
vanilla. Cod mixture.
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Program
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MIFFLINTOWN (Juniata Co.)
Q. What provides you with the
opportunity to better our environ
ment for the future while, at the
same time, providing you benefits
today?
A. The Chesapeaker Bay Pro
gram.
This opportunity is available to
all Juniata County farmers
through the Chesapeake Bay Pro
gram and the Juniata County Con
servation District. All agricultural
operations in Juniata County are
eligible to participate in the
Chesapeake Bay Cost Share Pro
gram.
The bay program has approved
best management practices
(BMPs) that can be installed and
cost-shared to reduce soil erosion
and nutrient pollution that can po
tentially affect water quality. By
protecting and improving local
water quality, we will ultimately
improve and protect the quality of
the Chesapeake Bay.
Sign-ups for the 1995 Bay Pro
gram will be held until Sept. 16.
All farmers with interest in parti
cipation or questions are encour
aged to contact the conservation
district so they can be included in
the ranking process. Farmers not
signing up during this period may
not be eligible for funding until
1996, so sign up now.
All those interested in the
Chesapeake Bay Program are in
vited to contact the conservation
district, at (717) 436-5155, until
September 16 to be included in the
ranking process for 1995 projects.
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