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July is National Ice Cream Month. In 1984, President Ronald Reagan declared July “National Ice Cream Month” and the third Sunday in July “National Ice Cream Day.” Noting that 90 percent of the population enjoys ice cream on a regular basis, President Reagan encouraged the American population to observe these events with “appropriate ceremonies and activities.”
This week’s cook column is dedicated to ice cream and some recipes for it and that use it. There is no way to include all of the recipes and flavors in this column; so whether you try one of these, maybe use an old family favorite or go searching for something totally new—celebrate “National Ice Cream Month!”

Vanilla Ice Cream X
(this recipe does not need an ice cream freezer)
8 ounce container frozen
whipped topping, thawed
12 fluid ounce can evaporated
1/2 of a 14 ounce can sweetened
condensed milk
1-1/2 teaspoons vanilla extract
Beat whipped topping with evaporated and condensed milks and vanilla in a large bowl until smooth. Pour into a round or rectangular container, seal tightly, and place in freezer for 24 hours.

Vanilla Ice Cream without a Machine
J. Kenji López-Alt,
8 large egg yolks
1 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
12 ounce can evaporated milk
2 cups heavy cream
In large bowl or stand mixer fitted with whisk attachment, whisk egg yolks, sugar, vanilla, and salt until pale yellow and mixture falls off of whisk in thick ribbons, about 5 minutes. Set aside. Stirring constantly, heat evaporated milk in medium saucepan on stovetop until it comes to a simmer. Slowly add hot milk to egg mixture, whisking constantly, until fully incorporated. Transfer mixture back to saucepan and heat, whisking constantly, to 180°F (it should become thick and custardy). Do not overheat, or eggs will scramble. Chill mixture completely.
Whip 1 cup heavy cream with whisk or in stand mixer until doubled in volume. Add whipped cream to egg mixture and fold with whisk just until no lumps remain. Pour mixture into ice cube trays and freeze for 4 hours, or until solid.
Combine frozen cubes of ice cream (use a spoon or a dull knife to remove them) and remaining heavy cream in food processor and process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary during process. Transfer mixture to quart container, and freeze for at least 4 more hours before serving.

Vanilla Ice Cream
Ginger, allrecipes.com
2 cups heavy whipping cream
2 cups half-and-half cream
3/4 cup white sugar
1 tablespoon vanilla extract
In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer’s directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Five Minute Ice Cream
Pamela Euless-Barker,
10 ounce package frozen slice
1/2 cup sugar
2/3 cup heavy cream
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
*Any frozen fruit may be used instead of the strawberries.

True Key Lime Pie Ice Cream
12 fluid ounce can evaporated
14 ounce can sweetened
condensed milk
2 cups milk
2/3 cup heavy cream
2 egg yolks, beaten
1 cup white sugar
1 cup lime juice
2 teaspoons lemon extract
3 ounce package lime flavored
Jell-O® mix
6 whole graham crackers
In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. This recipe takes a bit longer to set up than the usual ice cream.
Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon re-sealable freezer bags.

The next four recipes are taken from the Cookin’ Together Cookbook P.E.O Chapters BV and OA, Humboldt.

Ice Cream
(Made with Dream Whip)
Karen Peters
1-2 packages Dream Whip
1 package instant vanilla
4 eggs
1-1/4 cups sugar
1 can evaporated milk
1-1/2 teaspoons vanilla
Whole milk (enough to fill a
gallon ice cream freezer)
Beat eggs; gradually add sugar, pudding mix, Dream Whip and vanilla. Add evaporated milk; mix and pour mixture into freezer. Add enough whole milk to bring mixture to level indicated for gallon freezer. Freeze according to freezer directions. Other flavors of instant pudding may be used.

Pistachio Ice Cream Dessert
Marcele Allen
1 cup graham cracker crumbs
1/2 cup margarine (melted)
1 cup soda cracker crumbs
Mix cracker crumbs and oleo. Press into a 9x13 inch pan. Chill.
8 ounce carton Cool Whip
3 Heath candy bars (crushed)
2 packages instant pistachio
2 cups milk
1 quart vanilla ice cream
Mix pistachio pudding and milk. Add softened ice cream. Pour over crust. Chill until set. Top with Cool Whip. Sprinkle with crushed Heath candy bars (crush easy if frozen first). Chill the dessert in the freezer for several hours.

Grandma Shirley’s Frozen Butterfinger Dessert
Denise Furst Schroeder
4 cups Butterfinger candy bar
1 cup graham cracker crumbs
1 cup soda crackers (crushed)
1 stick margarine (melted)
Mix the above ingredients together and pat in lightly greased 9x13 inch pan. Reserve 1 cup for topping.
(2) 4 ounce packages instant
vanilla pudding
2 cups cold milk
1 quart vanilla ice cream
8 ounces whipped cream
Beat instant pudding and milk. Add ice cream and beat until smooth. Pour over crust. Spread whipped cream over top. Sprinkle the 1 cup crumbs over whipped cream. Keeps up to 5 days in refrigerator or it can be frozen.

Ice Cream Dessert
Deborah Lane Loux
24 Oreo cookies
3 tablespoons butter
1/2 gallon vanilla ice cream
1 jar fudge topping
1 cup pecans
1 tub Cool Whip
1 chocolate bar
Crush 24 Oreos and mix with 3 tablespoons melted butter. Spread into bottom of 9x13 inch pan. Spread 1/2 gallon of softened ice cream on top and freeze. Spread jar of fudge topping on ice cream. Add chopped pecans, freeze. Spread with Cool Whip. Can top with chocolate curls or shavings.

Easy Ice Cream Cake
Jenni Hakensen, July, 2008
1 cup heavy cream
2 tablespoons confectioners’
6 ice cream sandwiches (3.5
ounces each)
1/2 cup chocolate chips,
Line an 8-1/2 x 4-1/2 inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
In a large bowl, beat the cream and sugar until stiff peaks form.
In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.
Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

Ice Cream Truffles
Sara Quessenberry, June, 2005, realsimple.com
1 pint vanilla ice cream
10 malt balls, finely chopped
(1/2 cup)
2 Heath bars, finely chopped
(1/2 cup)
2 Pay Day bars, finely chopped
(1/2 cup)
10 ounces white chocolate
Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. Remove 1 sheet.
Using a melon baller, scoop the ice cream to form 1-inch balls and place on sheet. Return sheet to freezer. Repeat this process with second sheet. Freeze the balls for 30 minutes.
Arrange the chopped malt balls, Heath bars, and PayDays on small plates. Working with 1 baking sheet at a time, roll the ice cream balls in the toppings, using your hands to gently press in the toppings. Freeze for 30 minutes.
For the white chocolate truffles, melt the chocolate in a bowl in a microwave or in the top of a double boiler. Dip the chilled balls, one at a time, into the melted chocolate. Remove with a fork, letting the excess chocolate drip back into the bowl. Freeze for 30 minutes.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.