Ice Cream Month on July, 2017: ice cream at 10 months?
July, 2017 is Ice Cream Month 2017. As Seen on the Today Show Top Ice Cream of the Month Club. Free Shipping; Order Online Now!
Leader Taxation from the U . s . States announced that This summer was forever to become ‘Ice Cream Month‘. You first got it folks, this one’s official, so even more reason to search to your favourite flavours!
Babies under a year old should absolutely not get any ice cream. In addition to the dairy, it is also full of sugar. In some cases, it could contain honey or corn syrup which may (very rarely) cause infant botulism. It doesn't contribute anything positive to a baby's diet, and could (again, rarely) cause significant harm.
Do you have a recipe for "Ice Cream Cookies"?
Ice Cream Cookies!
Last month I meant to post this but time got away from me so I thought I would do it today.
I make these Ice Cream Cookies each year for Christmas. They are soooo good!
Ice Cream Cookies
I DOUBLE THIS RECIPE!
6 tablespoons softened butter
6 tablespoons powdered sugar
1 beaten egg yolk (important)
1 tsp vanilla
1 cup all purpose flour
Cream butter and sugar, add egg yolk, vanilla and flour and mix will. Drop by teaspoonfuls onto a greased cookie sheet. Press one half of a cherry into the center of each cookie.
Bake at 350 degrees for 15-20 minutes. You'll get 30 cookies.
Several years ago, I started also making them at Halloween and shaping them into Monster Fingers. They look so creepy in the apothecary jar.....
For monster fingers:
add a couple drops of green food coloring into the dough. Then, using a smaller amount of the dough, form it into a cigarette shape. Then sort of squish it on the pan, using the cherry as the fingernail. Take a knife and make 4 little slashes where the knuckle would be.
Here is what they look like before being baked:
Bake the same way. You'll get 22-24 monster fingers.
Here is what they look like after!
Posted by Yarni Gras! at 4:00 AM
Labels: in the kitchen, recipe box swap, recipes
How to make homemade ice cream?
HOMEMADE VANILLA ICE CREAM
2 c. sugar
1/3 c. all-purpose flour
1 1/2 tsp. salt
6 c. milk
3 c. heavy or whipping cream
3 tbsp. vanilla extract
About 10-20 lbs. cracked ice
About 3 c. ice cream & cooling rock salt or 2 c. table salt
Early in day or up to 1 month ahead:
1. In heavy 3 quart saucepan with wire whisk, combine sugar, flour and salt. Beat in milk and eggs until well blended. Cook over medium low heat, stirring frequently, until mixture thickens and coats spoon, about 30 to 45 minutes. (Do not boil or mixture will curdle.) Cover surface with plastic wrap; cool completely, about 3 hours.
2. Pour cooled egg mixture, cream and vanilla into 5 or 6 quart ice cream freezer can. Place dasher in can; cover; place can in freezer bucket; attach motor or hand crank. Add 2 cups water to bucket.
3. Fill bucket half full with ice; sprinkle with 1/4 cup rock salt or 3 tablespoons table salt. Add about an inch of ice and 1/4 cup rock salt or 3 tablespoons table salt. Repeat layers of ice and salt until 1" below can lid. Freeze as manufacturer directs, adding more ice and salt as needed. Freezing takes about 35 minutes.
4. After freezing, ice cream will be soft. Remove motor or crank; wipe lid clean. Remove dasher; with spoon, pack down ice cream. Cover surface of ice cream with waxed paper. Replace lid and put cork in hole in center; add more ice and salt to cover lid. Let stand to harden, about 2 to 3 hours, adding ice as needed. Or, place container in home freezer for 2 to 3 hours. Makes about 3 1/2 quarts or 28 servings.
Strawberry Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream. While egg mixture is cooling, in medium bowl with potato masher or slotted spoon, crush 1 1/2 pints strawberries, hulled with 1 cup sugar and 2 tablespoons lemon juice; let stand about 1 hour.
In freezer can, as above, stir cooled mixture, heavy or whipping cream, vanilla, strawberries and 1/4 teaspoon red food color. Freeze and harden as above. Makes about 4 quarts or 32 servings.
Chocolate-Rich Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream except use 3 cups sugar. Remove egg mixture from heat; stir in 1 (8 oz.) package unsweetened chocolate squares until chocolate is melted.
In freezer can, as above, stir cooled egg mixture, heavy or whipping cream, and 1 tablespoon vanilla extract. Freeze and harden as above. Makes about 4 quarts or 32 servings.