D.I.Y. Ice Cream Party

I've been thinking about ice cream a lot lately (it goes really well with the Weight Watchers that I'm on) and wanting to make it myself.  I think it's just so hot that doing anything major at the stove or oven is a pretty big turn off.  Plus, ice cream is great.  So this weekend I got up super early one morning, dug the ice cream maker out of the basement and got to work.  My ice cream maker is really big, I think it makes about 6 quarts full.  I made right around 4.  I had several requests for flavors, my daughter asked for peach, I wanted cherry chocolate chip and the husband said plain vanilla.  So instead of making 3 flavors I made vanilla and added in the extra ingredients before freezing.  This ice cream was better in my opinion once it had frozen up the next day, although we did eat it when it was in a soft serve stage that day. 

 I also made some dipped ice cream cones to make it extra special for the kids.  All you need is a few cones, some melted chocolate chips and sprinkles.

Vanilla Ice cream

(you can half this recipe for smaller batches)

5 c. Heavy Cream

3c. whole milk

3 tsp vanilla extract

10 egg yolks

1 1/2 cups sugar

1 tsp salt

In a large pan combine milk, cream and vanilla heat until it simmers but does not boil.  Meanwhile combine egg yolks, sugar and salt in a bowl and combine until incorporated.  Add a tbs at a time of the hot cream mixture to the eggs and quickly whisk, continue to do this until you have mixed a third of the cream mixture into the egg mixture.  Now pour the egg mixture back into the cream mixture and briskly whisk.  Cook over medium high heat, stirring constantly  until the mixture covers the back of the spoon.  It should leave a mark when you run your finger across the back of the spoon.  Pour into a bowl of your ice cream maker container and refrigerate 4 hours or overnight.  The mixture should be well chilled before going into the machine, this will help prevent it from becoming icy.  Churn according to your machines instructions.  When the machine is done churning transfer to airtight containers.  You can at this time add in ingredients.

Peach Variation

(makes enough to stir into 1/3 of vanilla ice cream, triple for entire batch)

Chop three fresh peaches and place in pan.  Mix in 1 c. sugar.  Cook until mixture thickens. (30-45 minutes)  Let cool.  Stir into ice cream and freeze.  Cooking the peaches wit the sugar helps keep the ice cream from getting too icy.

Cherry Vanilla Variation

(makes enough to stir into 1/3 of vanilla ice cream, triple for entire batch)

1 c. chopped fresh black cherries

1/2 c. chopped dark chocolate

Mix ingredients into churned ice cream and freeze.

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The Root Cellar

Yesterday Julee and I visited The Root Cellar.  This great addition to Louisville's local food scene is located in a historic gas station in Old Louisville on the corner of 3rd and Hill.  They only carry local goods including, milk, drinkable yogurt, meats, eggs, produce, cheese, honey and sorghum to name a few.  I was most impressed by the selection of local dairy products and purchased skim milk, half and half, drinkable peach yogurt and chocolate milk.  I also got some blackberries, apples and an onion.  Julee picked up some raspberry drinkable yogurt and some bibb lettuce. I know I'll be making this a regular addition to my shopping since I drive through there on a daily basis once school in session and I'm pretty smitten with the milk in a glass bottle, plus the yogurt was AMAZING!

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Garlic Dill Pickles

This week I was lucky enough to receive a bag full of fresh cucumbers from my husband's aunt's garden.  There were way too many for us to just eat, especially considering that I am the only member of the family who likes cucumbers.  So I decided to give dill pickles a try.  I know canning may seem scary to people who have never done it before but pickles are a super easy way to give it a try.  I used this recipe.  I canned mine in smaller jelly jars so I would have some to give away, but you can use quarts or whatever you want.  I'm now eyeballing anything living and trying to figure out if I can put it in a jar!  I also got this book from the library and it's a great resource for canning.

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Fresh Squeezed Limeade

It’s hot here.  Positively sweltering. 

For a little reprieve from the heat, we have been guzzling down limeade as fast as I can make it.  Nothing fancy about it, no sir, but it will make your taste buds do a little happy dance, guaranteed.

Fresh Squeezed Limeade

Ingredients: juice from 3 limes, 1/2-cup sugar, 2-quarts water, lime slices for garnishing (optional, obviously).

Squeeze your limes, dissolve the sugar in the juice, and add ~2-quarts water.  That’s it!  Fill with lots of ice, garnish with an extra slice of lime, and find some shade.  Tastes good enjoyed in air-conditioning, too.

 

Also, because I’m crazy for make-your-own popsicles, you can make your own pops or ice cubes from this juice.

Enjoy and stay cool!

~julee~

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"Tangled" Cupcakes

This week I got a special request from one of my favorite little people and you guys know I can't turn down requests from little people.  She said in her sweetest voice when I asked what kind of cupcakes she wanted, "Tangled".  Okay, just one problem I've never even seen Tangled and had no idea what to do.  I googled a few images from the movie and an idea was formed.  These were pretty easy to do and not all that time consuming.  I didn't do a tutorial but they are basically just iced sugar ice cream cones upside down on top of cupcakes.  I decorated and iced them with buttercream.  I think they came out pretty cute even if they don't look exactly like her tower.

                                                                     Back of cakes

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