Momee’s Boiled Vanilla Custard Makes Amazing Ice Cream

Sa seemed to have two versions of this recipe. I think the 18 egg was the original and the 12 egg is what she made so the custard would fit into the ice cream churn. However, more is always better, right? 

Version 1                                                                

12 eggs                                                                   
3 ½ quarts milk                                                        
2 ½ cups sugar                                                        
3 T flour (not heaping, not level – in between)        
3 T vanilla (or a bit more, to taste)                           
1 large can evaporated milk                                    

                                                                                

Version 2

18 eggs
1 gallon milk

3 ½ cups sugar

4 T flour

4 T vanilla

1 large can evaporated milk

 (heavy whipping cream is on her recipe card but I never saw her add it)

Heat milk in double boiler* until steamy – do not boil.
Meanwhile, mix sugar and flour in one bowl and beat eggs in another bowl.
Add sugar and flour mixture to eggs and blend.
Add some of the warm milk to the sugar, flour and egg mixture and blend.
Then pour the mixture into the remaining milk and stir well.
Cook until coats wooden spoon, stirring constantly.
Chill overnight.

Fill churn, allowing for the addition of one large can of evaporated milk and several spoons of vanilla (the amount depends on your preference; do not use imitation vanilla flavoring).

*To make a large “double boiler”, use an 8-quart Dutch oven on a small round cake rack inside a larger Dutch oven (a turkey roaster has been used!) containing water.

The worst part of this recipe is that it makes more than the churn can hold, so someone (or several someones; it depends on how many are fighting over it) must eat the extra custard…such torture we endure for the cause!

No Churn Strawberry Jam Ice Cream

3 cups heavy cream

1 jar Bonne Maman strawberry preserves (2 ½ cups)

2 tsp vanilla extract

1 tsp flaky sea salt

Reserve ¾ cup jam.

Using electric mixer, whip remaining ingredients until soft peaks form, 3-5 minutes. 

Fold in remaining ¾ cup jam to create swirl. 

Transfer to a 9×5 inch loaf pan. 

Cover and freeze until firm, at least 6 hours. 

Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

Source: Half Baked Harvest

Aunt Leona’s Peach Ice Cream

Combine and set aside:
1 quart mashed peaches
1 ½ cups sugar
½ lemon, juiced or 1½  T lemon juice

Mix until blended:

1 can sweetened condensed milk

1 quart half & half
2 cups milk
1-2 cups heavy cream

Put all ingredients into freezer and churn until desired firmness is reached.

Raspberry Gelato

Click the picture for the original recipe for this easy dessert!

a 12ish-oz. bag of frozen raspberries
1/3 cup of sugar (start with less and add if you worried about it being too sweet)
1/2 cup of heavy cream

Whir them all together in a food processor or blender until it's completely smooth. THAT'S. IT. And this feeds 4-6 people, depending how you interpret "portion size."
Depending on how frozen your berries are, you might have to whir a bit longer, but you can serve it immediately if you'd like. Or just pour the bright pink awesomeness into a container and throw it in the freezer for a couple of hours. For a lighter option, try plain yogurt instead of the cream.

Caramel Ice Cream Dessert

There are three parts to this dessert:
crumbled cookie
half-gallon vanilla ice cream
caramel sauce.

Crumbled Cookie
1 1/3 cup plain flour
2/3 cup quick-cooking oats, uncooked
2/3 cup firmly packed brown sugar
2/3 cup finely chopped pecans
2/3 cup melted margarine

Combine all ingredients and pressed into lightly greased 15x10x1 jellyroll pan. Bake at 350 for 12 minutes, until lightly browned; remove to wire rack. Cool and crumble.

Caramel Sauce
1 cup firmly packed brown sugar
1 stick margarine
¼ cup evaporated milk

Combine all ingredients and bring to a boil over medium heat (stir constantly). Boil 3 minutes, then cool.

In lightly greased 9x13 glass dish aprinkle half of crumbled cookie, drizzle with half of caramel sauce, spread slightly softened ice cream over sauce, sprinkle the rest of the crumbled cookie, and drizzle with remaining caramel sauce. Cover and freeze until firm.

The caramel sauce is great on it’s own as a topper for ice cream or pound cake!

Brownie Pie

brownie mix
half gallon ice cream (vanilla, rocky road, chocolate chip, ripple....you decide)
sliced almonds (optional)
chocolate syrup (optional)

Mix brownies according to package directions. Divide batter between two pie pans and bake as directed. Let cool. Divide slightly softened ice cream between the pies and spread smoothly. Cover with plastic wrap and freeze. Before serving, top with almonds, chocolate syrup, or other topping. This can also be made in a 9x13 dish.