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A long-standing tradition at the Indiana State Fair, the 2017 Ice Cream Crank-off, once again, delivered some delicious results. Please enjoy the following recipes from our Blue Ribbon winners!

 

VANILLA category

1st Place winner: Roger Sherer

VANILLA ICE CREAM

Makes about 1 ¼ quarts

2 cups whole milk

4 cups (1 quart) heavy cream

1 (14-ounce) can sweetened condensed milk

1 (5-ounce) can evaporated milk

cup sugar

teaspoon sea salt

8 large egg yolks, beaten

4 teaspoons vanilla extract

 

In a large saucepan, slowly heat the milk and cream. Add sweetened condensed milk, evaporated milk, sugar and salt, stirring until dissolved. Whisk a small amount of the hot milk mixture into the egg yolks then add the egg yolks to the saucepan, whisking constantly. Cook over low heat, stirring constantly, until the mixture reaches 165 degrees. Remove from heat. Stir in vanilla. Press plastic wrap onto surface of the custard. Refrigerate several hours or overnight. Pour mixture into an electric ice cream maker and freeze according to manufacturer’s instructions.

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CHOCOLATE category

1st Place winner: Roger Sherer

CHOCOLATE ICE CREAM

Makes about 1 ½ quarts

4 ½ cups whole milk

3 cups heavy cream

6 ounces unsweetened chocolate

1 cup unsweetened cocoa powder

6 large eggs

3 cups sugar

1 tablespoon vanilla extract

 

In a large saucepan, on medium heat, warm the milk and cream. Add the chocolate and cocoa, stirring constantly as the chocolate melts and the cocoa dissolves. In a bowl, beat the eggs and sugar until pale and thick, about 2 minutes. Slowly whisk about 1 cup of the hot chocolate mixture into the eggs, then add the egg mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and the mixture reaches 165 degrees. Remove from heat. Stir in vanilla. Strain through a fine-mesh strainer. Press plastic wrap onto surface of the custard. Refrigerate several hours or overnight. Pour mixture into an electric ice cream maker and freeze according to manufacturer’s instructions.

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OTHER Flavor category

1st Place winner: Matthew Moore

BLUEBERRY PIE ICE CREAM

Makes about 3 quarts

 

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

12 ounces (1 ½ cups) heavy cream

12 ounces (1 ½ cups) sweet cream coffee creamer

2 tablespoons blueberry syrup

8 large egg yolks

cup sugar

1 cup fresh blueberries

¾ cup blueberry pie filling

½ cup blueberry preserves

Blueberry Glazed Pie Crust*

 

In a large saucepan, combine sweetened condensed milk, evaporated milk, heavy cream, coffee creamer and blueberry syrup. Heat on low, stirring often. Gradually increase heat to medium then to high. In a medium bowl, beat egg yolks and sugar until smooth. Gradually beat a small amount of the hot milk mixture into the egg mixture, then add the egg mixture to the saucepan, stirring constantly. In a blender, puree the blueberries, pie filling and preserves; add to the saucepan. Heat to 160 degrees (do not boil). Remove from heat and cool quickly in an ice bath. Refrigerate overnight. Place mixture in an electric ice cream maker and freeze according to manufacturer’s instructions. When nearly frozen, mix in Blueberry Glazed Pie Crust.

*Blueberry Glazed Pie Crust: Preheat oven to 425 degrees. Place 2 refrigerated pie crusts on baking sheet. Spread blueberry preserves evenly over crusts and sprinkle with sugar. Bake 10 to 12 minutes. Cool then freeze. Chop into pieces before adding to ice cream.

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SUGAR FREE category

1st Place winner: Dave Parcell

SWEET ORANGE DREAM SUGAR-FREE ICE CREAM

Makes about 1 quart

½ cup stevia-dextrose blend sweetener (Pyure)

2 cups freshly squeezed orange juice

1 ½ cups heavy cream

1 tablespoon grated orange zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

 

In a bowl, whisk the sweetener into the orange juice until dissolved. Add the cream, orange zest, lemon juice and vanilla; mix well. Pour into electric ice cream maker and freeze according to manufacturer’s instructions.

Tip: For a brighter orange color, add ⅛ teaspoon red food coloring and ¼ teaspoon yellow food coloring.