Since the days of the Founding Fathers, Americans have loved their ice cream. On the Fourth of July weekend, drop by small towns and neighborhoods, and you're apt to find an oldfashioned ice cream social in full swing.
Note: If you don't have an ice cream maker, pour the mixture into a shallow dish. Cover with plastic wrap. Place in freezer 2-3 hours or until mixture is frozen at edges. Remove and whip. Return to freezer until completely frozen.This is fun for kids. You'll need a empty 1 -pound coffee1 can and an empty 3pound coffee can with lids - and duct tape.3 cups pureed watermelon, chilledTo keep ice creams cold, set containers in a tub filled with ice, and place on a table in the shade - but don't bring out until the first guests arrive.1 scoop chocolate ice cream3 tablespoons frozen lemonade concentrate, thawedNote: For chocolate ice cream, instead of vanilla, stir in 1/3 cup chocolate syrup or 3 tablespoons cocoa powder to cooled custard base.Mix all the ingrethents in the empty 1 -pound coffee can. Seal lid well with duct tape. Place inside the 3-pound coffee can. Make a mixture of 2-3 cups ice with 11/4 cups salt. Pack around the small can. Place lid on can and seal with duct tape. Place a kitchen towel on a flat surface at easy level for kids. Take turns rolling can back and forth for 15 minutes.3 tablespoons unsweetened cocoa powdercrushed iceIn a bowl, beat the egg yolks and sugar until blended. Gradually add the hot half-and-half, stirring constantly. Pour into the top of a double boiler and stir constantly over simmering water, until mixture is thick enough to coat the back of a spoon. Do not boil. Remove from heat and pour into a bowl. Cover and refrigerate until chilled, 4-6 hours.1/2 teaspoon vanilla extractkosher saltOpen the large can and dump out ice mixture. Wipe small can dry, open and stir mixture, scraping down the sides of the can. Reseal and repeat with ice and salt. Roll 10 minutes longer. Open, wipe down small can and spoon into small cups. Makes about 3 cups.pinch salt2/3 cup sugar1 1/2 cup half-and-halfStir in the chilled watermelon puree, ginger and lemonade. Pour into ice cream maker and follow manufacturer's directions. Makes about 1 quart.1 scoop vanilla ice cream1 bananaCombine the sugar, water and corn syrup or honey in a saucepan. Stir to dissolve sugar and bring to a boil over medium high heat. Simmer 3-4 minutes. Cool and refrigerate.Before ready to churn, stir in the vanilla and whipping cream. Mix well. Pour into an ice cream maker and follow the manufacturer's directions. Makes 1 quart.(pareve)For sorbets, you can include diced fruits, nuts, shaved chocolate or any other ingrethents you fancy, stirring into the mixture before churning.(dairy)2 teaspoons vanilla extract2 ounces (2 tablespoons) chocolate syrup2 ounces (2 tablespoons) strawberry syrupStaffai Washington Jewish Week does not test recipes and therefore may not be able to answer readers' questions.Besides ice cream au naturel, you'll need sparkling water for floats, milk for shakes, bowls of whipped cream and an exciting assortment of toppings and sauces for sundaes. Heap bowls high with chopped or flaked nuts, chopped or dried fruits such as banana and pineapple, fresh fruits like sliced strawberries and blueberries, diced fudge, shredded coconut, mini marshmallows, multicolored sprinkles - even toasted brown bread crumbs and marmalade. Take advantage of terrific sauces, from the supermarket or gourmet store: Chocolate syrup heads the list for ice cream addicts, but other favorites are maple syrup, hot fudge, butterscotch and toffee.1 1/2 cups whipping cream1/3 cup honey or light corn syrupThis holiday weekend, beat the heat by creating an old-fashioned ice cream social. For a crowd, expand your repertoire by including some good quality store-bought varieties. The top flavors for Americans are vanilla and chocolate, with vanilla way ahead in popularity. Fold in your own favorite flavors and textures to the softened mixture and refreeze. Use your ice cream maker to whip up really rich vanilla ice cream. Make ahead and store in the freezer, but be sure to have plenty ingrethents on hand for guests to create their own. You can bet that everyone will want to watch the ice cream maker in action. While the creamy mixtures are churning, give the kids the makings for Ice Cream in a Can, a recipe that has been around since my boys were in kindergarten.Pour the chocolate syrup into a tulip shaped sundae glass. Add 1 scoop vanilla ice cream. Split 1 banana lengthwise, then cut the split halves again width wide. Place banana quarters, cut side out into the glass. Top with the chocolate ice cream to hold in place. Pour the strawberry syrup over. Garnish with whipped cream and top with a cherry. Makes 1.4 egg yolks1/3 cup water1 cup whipping cream1 cup light creamWatermelon SorbetFrom The Banana Split Book by Michael Turback (Camino Books)maraschino cherrywhipped creamSkyscraper Banana SplitChocolate Ice Cream in a Can1 tablespoon grated ginger rootEthel G. Hofman is a cookbook author and a past president of the International Association of Culinary Professionals. Her website is www.kosherfoodconsultants.com.1/2 cup sugarRich Vanilla Ice Cream
Staffai Washington Jewish Week does not test recipes and therefore may not be able to answer readers' questions.
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