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Recipes
From the Kitchen of M. Edwards Ingredients - 1 Cup heavy cream - 1 Cup half and half - ½ Cup sugar - 1-1/2 teaspoons vanilla - Pinch of salt Directions Combine all ingredients and stir until the sugar is dissolved. Pour into a container and put in the freezer till frozen. Add your favorite fruit, candy or special ingredient for a cool summertime (or winter) treat! Vanilla Ice Cream (No Ice Cream Maker Needed) You don't need an ice-cream maker to whip up this old-fashioned dessert. Try our delicious variations -- Rocky Road, Cherries Jubilee, Key Lime, Cappuccino, Chunky Candy, and Toasted Coconut -- all easy, one-pan recipes. Ingredients - 1 can (14 ounces) fat-free sweetened condensed milk - 3/4 cup low-fat (1 percent) milk - 1 tablespoon vanilla extract - 2 cups heavy or whipping cream Directions 1. In large bowl, with wire whisk, mix condensed milk, low-fat milk, and vanilla until blended. 2. In another large bowl, with mixer at medium speed, beat cream until stiff peaks form. With rubber spatula, fold whipped cream into milk mixture until blended. Spoon mixture into 9-inch by 9-inch metal baking pan or glass baking dish or 2 1/2-quart metal or glass bowl; cover with foil and freeze 2 hours. 3. After 2 hours, stir partially frozen ice-cream mixture to evenly distribute frozen edges with not-yet-frozen center. Cover and return pan to freezer until ice cream is firm, about 3 hours longer or overnight. 4. To serve, let ice cream stand at room temperature 10 to 15 minutes for easier scooping. |
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