I scream, you scream…O.K. you get it.
Apparently so did former President Ronald Reagan who proclaimed in 1984 that July was to be National Ice Cream Month.
Not that many of us need any excuse to enjoy ice cream, especially in the summer, but since it is ice cream month, I want to share a few ice cream recipes. This week’s feature includes a peach ice cream that fits the bill because fresh peaches make it better, and they are in season. The second recipe is for a lemon velvet ice cream.
If you find yourself short on time, you can buy a half-gallon carton of your favorite ice cream and add the ingredients and toppings to make just about any flavor you want. Simply soften the ice cream just a little, add 1/2 cup caramel sauce and 1/2 cup chopped pecan pralines or candied pecans and 1/2 to 3/4 cups of semi-sweet chocolate chips for a wonderful Turtle Ice Cream.
For Strawberry Shortcake Ice Cream, add 1 1/2 cups sliced strawberries, 1/4 cup strawberry jam and 2 or 3 slices pound cake, crumbled.
Remember to return the ice cream to the freezer to firm up and let the flavors blend.
For a really great treat, however, get out the ice cream freezer and make these delicious home-made ice creams.
Peach Ice Cream
3 cups fresh peaches, peeled and cut into small pieces
2 1/2 cups sugar
Juice of 1/2 lemon
2 cups whipping cream
1 qt. milk
1 can (12 oz.) evaporated milk
1 tsp. vanilla
Mix peaches, sugar and lemon juice in a medium bowl. Mix the whipping cream, milk, vanilla and evaporated milk in a large bowl. Add the peach mixture, and mix well. Pour into ice cream freezer container. Freeze using the manufacturer’s directions.
Velvety Lemon Ice Cream
5 to 6 lemons
3 eggs (pasteurized or egg substitute)
3 cups sugar
2 cups milk
1 cup whipping cream
2 cups evaporated milk
yellow food coloring if desired
1 tsp. grated lemon zest, optional
Juice the lemons and scoop out the pulp. Beat the eggs and sugar in a mixer until creamy. Add the lemon juice, lemon pulp, milk, whipping cream and evaporated milk, lemon zest and yellow food coloring. Mix well. Pour into an ice cream freezer container. Freeze using the manufacturer’s directions.
Paula Deen has a really good Butter Pecan Ice Cream recipe for the readers who love that flavor.
Butter Pecan Ice Cream
From Paula Deen and the Food Network
1 tablespoon unsalted butter
2/3 cup chopped pecans
1 can (13 oz.) evaporated milk
1 pkg. (3 3/4 oz.) instant French vanilla pudding mix
1 cup sugar
1 tsp. vanilla
3 cups whole milk
Melt butter in a small saucepan. Cook the pecans over low heat until they are lightly browned, about 3 minutes. Place on a paper towel to drain and cool.
In an 8-cup measuring cup with a spout, combine the remaining ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Add the pecans 10 minutes into the freezing.