Page 20 - Florida Sentinel 7-14-17

Recipes
Classic Vanilla
No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.”
2 quarts half-and-half cream 1/2 pint heavy cream
1 1/2 cups white sugar
4 teaspoons vanilla extract
1 pinch salt
Directions:Combine half-and- half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.
National Ice Cream Day is dedicated to appreciating ice cream. In 1984, Senator Walter Dee Huddleston of Kentucky initiated a joint resolu- tion to declare July as the National Ice Cream Month and July 15 as National Ice Cream Day.
The origins of ice cream date back to the second century B.C., when sev- eral prominent historical figures such as Alexander the Great, King Solomon and Nero Claudius Caesar enjoyed consuming iced beverages and snow. As the centuries passed, the snow and ice was refined into cream ice and even- tually, in 1777, ice cream was first advertised in New York. However, ice cream was a rare delicacy for the elite until the 1800s when ice houses were built. Since then, it has become a staple dessert for the American people.
Easy Chocolate Ice Cream
Combine three ingredients and freeze -- what could be simpler?"
1 (14 ounce) can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream
Directions: Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.
Buttery Butter Pecan Ice Cream
Creamy homemade ice cream! Excellent summertime treat!"
1/3 cup chopped pecans 1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 1/2 cups half-and-half cream
1/2 cup heavy cream
1 tea- s p o o n vanilla extract
Directions: In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
Pour into ice cream maker and freeze according to manufactur- ers' directions.
Watermelon Sorbet
“ If you cannot tolerate milk then try a fresh sum- mer favorite in an icy frozen form perfect for the heat of the season! It's also perfect for using left- over watermelon from previous enjoyments.”
3 cups water
3 cups white sugar
1/4 cup lime juice
4 cups cubed seeded watermelon
Directions: Heat water and sugar in a saucepan over medium- high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
Pour the chilled mixture into an ice cream maker and freeze ac- cording to manufacturer's directions until it reaches "soft-serve" con- sistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JULY 14, 2017