July is National Ice Cream Month…it’s still July!

Ice cream is the best treat on earth!  Surprise ice cream is even better. That ice cream you get at nine o’clock at night up at the local Dairy Queen.  Or, when you are at the lake with the family and your sister-in-law’s father drops by with two batches of homemade ice cream.

Bernie stopped by the lake, mid-week, with homemade Vanilla and Red Hots ice cream.  Talk about a welcome treat!  Just in case you aren’t aware of the Midwest weather, we have been having a heat wave. Not only is it thermal nuclear blasting hot, we have had the ever dreaded humidity to go along with the heat.

I’m not a fan of Red Hots.  Never have been.  My sister Claudie L-O-V-E-D anything cinnamony-hot. Red Hots were a favorite of hers. She also used to soak toothpicks in cinnamon oil and then suck on the toothpicks.  Cinnamon Jolly Ranchers were another favorite of hers.  I just never acquired a taste for that kind of hot.  That being said, it didn’t stop me from trying Bernie’s Red Hots ice cream. I was so surprised….it was delicious!  No heat…just a sweet, creamy, cinnamony type flavor. Very refreshing on a hot day at the lake.

Bernie made his ice cream with uncooked eggs.  It is up to you whether or not you choose to use the recipe with raw eggs or to cook the mixture. If you want to cook the egg mixture, I would suggest cooking the eggs and one quart of the half and half on low/med heat, stirring constantly until reaching 160 degrees.  (This is per the guidelines of the USDA)  Let the mixture cool a bit before adding the remaining ingredients.

Bernie’s Vanilla Ice Cream
by Bernie P.

4 large eggs
2 1/2 cups granulated sugar

pinch of table salt
2 teaspoons vanilla

2 quarts half and half, divided
whole milk, as needed to fill in

This recipe is for a one gallon electric ice cream freezer.

In a large mixing bowl, beat the eggs  until very well blended. Add one quart of the half and half mixing well.  At this point you can either heat the mixture in a 2 quart sauce pan, using a candy thermometer, to 160 degrees, stirring constantly or proceed on with the remaining steps. Let the warmed mixture cool a bit before the next step.

Add the sugar, salt, and vanilla and mix some more. Pour into the ice cream maker.  Add the second quart of half and half to the bowl to pick up the last of the sugar that has settled on the bottom of the bowl.  Mix and then add to the ice cream freezer.  Scrape the bowl. Top off to the fill line of the ice cream freezer with whole milk, as needed.  Make the ice cream per machine instructions.

Scoop the finished ice cream into a sealable container and put it in the freezer to firm up for a few hours.  You will be glad you did this!  Those plastic containers you get sherbet or ice cream in work just great.

Red Hots Ice Cream
by Bernie P.

Use the recipe above. Add a scant 1/4 cup of red hots candies to the second addition of the half and half.

It will not freeze hard enough to stop the paddles of your ice cream freezer. That is because of the addition of the red hots. Not a problem.  When the freezer sounds like it is working too hard, but not yet stopped, remove the ice cream and put into a sealable plastic container.  Then, put it into the freezer for a few hours to harden. You will be so surprised, really!

Chocolate syrup is good on both flavors!

“Serve ice cream on small plates, you can’t lick bowls”  Gravy Girl

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