During these final days of August the weather here in Oklahoma has been spectacular. The grass is still green because of the frequent rains and the temperature has struggled to reach the lower 90’s. Pleasant breezes greet us each morning and evening with only the occasional thunderstorm in the night to keep us awake. Students have headed back to school and the Labor Day weekend is almost here. There is so much work to be done everywhere I turn, but I’d rather eat ice cream.
Our recent homemade ice cream social at the church reminded me how much I have missed ice cream. Back when I was young and thin I enjoyed a bowl of ice cream nearly every night. Now I take vitamins and pills. I’d rather eat ice cream.
We had five wonderful ice creams to sample at our social. Each flavor prepared with much care and thought. The enthusiastic crowd wasted little time in tasting, re-tasting, and tasting again the diverse menu before us. It took us 30 minutes of eating ice cream before we were ready to start deciding the best flavors of the evening. I’d rather eat the ice cream than try to pick my favorites. But we persevered.
The flavors were Strawberry, Blueberry Peach, Orange Pineapple Sherbet, Hazelnut Coffee and German Chocolate. Only a couple of votes separated all of the choices, with first place becoming a tie between the Strawberry and the Orange Pineapple.
So now it’s back to work: school work, house work, yard work, church work, jobs, chores, to do’s, exercise—the list is very long. Also there is the spiritual work of caring for our own souls and the souls of others, mending torn and broken relationships, forgiveness, commitment, visits, healing and generosity. At the end of a long day I think I just might have a bowl of that Orange Pineapple. It sounds pretty good!
Keep healthy. Pray mightily. Enjoy your life today. Eat some ice cream. And let’s experience the love and power of God together.
The Ice Cream Recipes:
Strawberry Ice Cream by Connie Gillis
2 cups sugar
1 big can Milnot
1 teaspoon vanilla
Mix in large bowl.
Blend 2 lbs strawberries with 1 cup sugar until a puree is formed; put through strainer into above mixture.
Pour mixture into freezer canister; fill to line with milk and stir.
Freeze according to your ice cream maker instructions.
Makes 4 quarts.
Note: This ice cream is even better after being in the freezer for a few hours.
Orange Pineapple Sherbet by Bro Darryl
One 2-liter bottle of Orange Soda (chilled)
One small can of crushed pineapple, use all of the juice
One can of Eagle Brand Condensed Milk
Mix in the ice cream maker. Enjoy the refreshing treat.
Blueberry Peach Ice Cream by Bryan Enos
2 cups – Milk
1¾ cups– Sugar
½ teaspoon – Salt
2 cups– Half & Half
1 Tablespoon– Vanilla Extract
4 cups– Whipping Cream
1 cup – Blueberries
2 – Peaches, sliced
Blend all ingredients in a blender thoroughly. Refrigerate for an hour before freezing (in an ice cream maker). Makes 4 quarts. The trick to getting a good consistency with homemade ice cream is to freeze it at least 24 hours before serving.
Hazelnut Coffee Ice Cream by Rhonda Justus
- 3 cups light cream
- 1 3/4 cups sugar
- 3 beaten eggs
- 1/2 tsp. salt
- 1 1/2 tsp. vanilla
- 1/4 cup hazelnut syrup
- 1/2 cup cold strong coffee
- 1 cup heavy whipping cream
Scald light cream while blending in sugar. Add slowly over beaten eggs and blend thoroughly. Cook while stirring on top of a double boiler until thickened, and chill.
Next add the cooled coffee, salt, and whipping cream. With either electric or hand-operated ice cream freezer, use churning instruction with the freezer. Begin churning in the freezer. When almost frozen, add vanilla and Kahlua. The finished ice cream will be of a soft-serve consistency until hardened in a freezer.
German Chocolate Ice Cream by Rhonda Justus
4 oz. German Chocolate, melted
1 cup half-and-half
1 cup milk
1/3 cup sugar
1 tsp. Vanilla extract
½ cup sweetened flaked coconut
½ cup toasted chopped pecans
Melt the chocolate in the microwave on MEDIUM or in the top of a double boiler. In a medium saucepan over low heat, combine half-and-half, milk and sugar. Cook until bubbles form around the edge and mixture is warm to the touch. Whisk eggs in a small bowl and slowly add several spoonfuls of hot milk mixture to eggs to gradually warm them. Add eggs to saucepan and continue to cook over low heat, stirring constantly.
Mixture will thicken slightly and reach a temperature of 160 degrees on a candy thermometer. Stir in warm melted chocolate and vanilla. Place the saucepan in a bowl of cold or ice water to cool the mixture. Pour through a strainer into a blender, cover and process until well combined. Chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow the manufacturer’s instructions for freezing. Just before the ice cream is completely frozen, stir in coconut and pecans. Mix a little longer to combine ingredients. Makes about 1 quart.
BONUS: Root Beer Float Ice Cream
One 2-liter bottle of Root Beer, chilled
One can of Eagle Brand Condensed Milk
Mix in the ice cream maker and enjoy.