Cold snacks and hot days!
The suns rays sizzle down as we shrivel beneath its heat. We’re panting for some cool air conditioning and it’s almost impossible to do anything outside without drinking a gallon of water. Since we have no choice but to find ways to enjoy this scorching heat, the red team has found a few ice cream recipes for you!
Blueberry-Lemon Zest Ice Cream
Ingredients
2 cups coarsely chopped blueberries
2 tablespoons sugar
2 tablespoons water
1 (14-oz.) can sweetened condensed milk
1 (5-oz.) can evaporated milk
2 cups whole milk $
2 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 teaspoons lemon zest
Preparation
- Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours.
- Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.
- Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.)
- Remove container with ice cream from ice-cream maker, and freeze 30 minutes.
- Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.
Makes 1 quart
Cookies and Cream!
Ingredients
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 teaspoon vanilla extract
20 chocolate sandwich cookies
Directions
- Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
- Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
- Place the chocolate sandwich cookies into a gallon size plastic bag. Using a rolling pin or a rubber mallet, break up the cookies being sure to leave some larger pieces. Store the cookies in the freezer.
- Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is nearly finished freezing, pour the frozen cookie pieces into the machine, and allow to mix thoroughly. (You will still have to stir it up a bit after the machine is done.)
Store in an air tight container and freeze for an additional 2 hours.
`Vanilla Ice Cream (with variations)
Ingredients
- 2 c. whole milk
- 1 c. sugar
- 4 egg yolks
- Pinch of salt
- 2 c. half-and-half
- 2 c. whipping cream
2 tsp. vanilla extract
Directions
- In a medium saucepan, whisk together milk, sugar, egg yolks, and salt. Place pan over medium- high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half-and- half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
- Pour mixture into ice-cream maker; process according to manufacturer instructions.
- Chocolate Ice Cream Variation: After straining mixture in step 1, add 1 cup semisweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.
- Mint Chocolate Chip Ice Cream Variation: In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream’s made, stir in 2 cups mini chocolate chips.
Peanut Butter Ice Cream Variation: After straining mixture in step 1, add 1 cup smooth peanut butter and stir until fully incorporated. Continue with recipe.
Hope you can keep cool today! Call the Red Team with any housing questions! 405-474-4242