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Thank you to all who participated in our annual Ice Cream Crank-off Competition! Enjoy the delicious recipes from the first place winners!

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VANILLA Flavor Category

Kamryn Huber and Joshua Moore

Ol’ Fashioned Vanilla Ice Cream

Makes about 2 quarts

4 cups heavy whipping cream

4 cups whole milk

¾ cup sugar

2 ½ teaspoons pure vanilla extract

 Combine all ingredients in a large bowl; mix well. Pour into ice cream freezer container and freeze according to manufacturer’s directions.

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CHOCOLATE Category

Matthew Moore

BITTERSWEET CHOCOLATE ICE CREAM

Makes about 2 ½ quarts

8 egg yolks, beaten

2 (14-ounce) cans sweetened condensed milk

2 cups heavy whipping cream

2 cups half-and-half

1 (12-ounce) can evaporated milk

1 cup sweet cream

4 ounces bittersweet chocolate (60% cacao)

cup double Dutch dark cocoa

 In large heavy saucepan, combine the egg yolks, sweetened condensed milk, whipping cream, half-and-half, evaporated milk and sweet cream; mix well. Heat on medium-low, stirring frequently. In a double-boiler, melt the chocolate; stir in the cocoa until smooth. Stir the chocolate mixture into the saucepan. Increase the heat; cook until mixture reaches 160 degrees, stirring constantly. Remove from heat and cool quickly in an ice bath. Refrigerate overnight. Pour into ice cream freezer container and freeze according to manufacturer’s directions.

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SUGAR-FREE Category

David Parcell

TANGY LEMON SUPREME ICE CREAM

Makes about 3 cups

Lemon Curd

           ½ cup powdered confectioners’ sugar replacement sweetener (Swerve)

2 teaspoons grated lemon zest

¼ cup freshly-squeezed lemon juice

3 eggs, beaten

4 tablespoons butter

cup powdered confectioners’ sugar replacement sweetener (Swerve)

1 ½ cups heavy whipping cream

To make the Lemon Curd, combine ½ cup sweetener, lemon zest, lemon juice and eggs in medium saucepan. Cook over low heat, stirring constantly until mixture reaches 160 degrees. Stir in butter. Cover surface with plastic wrap; chill. Combine the Lemon Curd, ⅓ cup sweetener and whipping cream in a medium bowl and mix well. Pour into ice cream freezer container and freeze according to manufacturer’s directions.

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OTHER FLAVOR Category

Suzanne Clark

WEDDING CAKE ICE CREAM

Makes about 1 ½ quarts

6 egg yolks

1 cup sugar

1 ½ cups half-and-half

1 ½ cups milk

¼ teaspoon salt

2 teaspoons almond extract

1 ¼ cups white cake mix

1 cup heavy whipping cream

1 teaspoon vanilla extract

In medium bowl, whisk egg yolks and sugar until well-blended. In medium saucepan, combine half-and-half, milk, salt, almond extract and cake mix; heat until bubbly. Whisk small amount of the hot milk mixture into the egg mixture then add to the saucepan, stirring constantly. Cook and stir over low heat until mixture reaches 160 degrees. Chill. Stir in whipping cream and vanilla. Pour into ice cream freezer container and freeze according to manufacturer’s directions.

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To view last year’s recipes, click HERE.