WKDK 2007 Ice Cream Churn-Off Recipes

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**1st Place: Lemon Meringue Pie Ice Cream**
Logan Beard

1 12-oz. can evaporated milk
1 14-oz. can sweetened condensed milk
2 cups whole milk
2/3 cups heavy cream
2 egg yolks, beaten (reserve 1 egg white for Meringue Cookies)
1 cup sugar
1 cup lemon juice
2 teaspoons lemon extract
1 3-ounce pkg. lemon gelatin mix
4 whole graham crackers, broken into pieces
Meringue Cookies (see recipe below)

Directions:
1. In a saucepan over low heat, combine the evaporated milk, the sweetened condensed milk, whole milk and the heavy cream. Add beaten yolks. Cook until warm, whisking frequently.
2. In a bowl, combine the sugar and gelatin mix. Once the milk mixture is hot to the touch, whisk in the sugar and gelatin mix, stirring constantly. Remove from heat. Cool.
3. Stir the lemon juice and lemon extract into the above mixture.
4. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
5. Once the ice cream is thick, open the canister and add the pieces of graham crackers evenly on each side of the dasher. Churn for 5 to 10 minutes more until ice cream is frozen. Remove the dasher and stir in the meringue cookies.
6. Transfer to freezer containers, seal and freeze until solid.

Meringue Cookies

1 egg white
Dash of cream of tartar
1/3 cup sugar
Splash of vanilla extract

Directions:
1. Preheat oven to 275°. Line large baking sheet with parchment paper.
2. Whip the egg white with cream of tartar and vanilla to a soft peak.
3. Gradually sprinkle in the sugar while continuing to whip to stiff peaks.
4. Pipe with a #2 star tip into 1/2” or 3/4” stars.
5. Bake for approximately 12 minutes or until they are still white and peel off the sheet without resistance.
6. Cool on wire racks and store in an air tight container at room temperature until ready to use.

2nd Place:
Coffee Ice Cream
Karen Wyatt

1 teaspoon vanilla extract
1 cup sugar
8 large eggs
2 cups heavy cream
2 cups whole milk
Pinch of salt
1/4 cup light corn syrup
2 tablespoons instant espresso
1 dark chocolate candy bar, grated

Directions:
1. Prepare an ice bath, set aside. Whisk together 1/2 cup sugar with the egg yolks and set aside
2. In a medium saucepan, place cream and milk, the remaining 1/2 cup sugar and pinch of salt. Bring the milk mixture just to a simmer. Using a ladle slowly pour about 1/2 cup of hot milk mixture into the egg yolk mixture, whisking constantly. Keep adding milk mixture about 1/2 cups at a time until it has all been added.
3. Pour mixture back into saucepan and cook over low heat. Stir constantly with a wooden spoon until mixture is thick enough to coat the back of the spoon, 3-5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a mesh sieve into a medium bowl. Set in the ice bath. Add the vanilla, instant espresso and corn syrup. Stir until cooled. Cover and transfer to the refrigerator until chilled, about 1 hour.
4. Pour into an ice cream maker and process according to the manufacturer’s instructions until set, but not too hard. Then add grated chocolate bar and let it turn to mix in.
5. Transfer the soft ice cream to a plastic container; freeze for at least 4 hours

3rd Place:
Banana Pudding Ice Cream
Tammy Kitchen

This recipe makes about 4 quarts of ice cream, but you can make more if you’re good at fractions and addition.

1/2 cups milk – Vend-a-moo milk only
2 cups sugar
1 teaspoon salt
2 cups cream – fresh diary cream is best
1 1/2 teaspoon vanilla extract – not imitation
3 cups whipped cream or cool whip
1 small box vanilla pudding
1 banana sliced in small pieces
1 1/2 cups Nilla wafers – crushed extra Nilla wafers for topping

Directions:
1. In giant mixing bowl pour milk, sugar, salt, cream and vanilla. Blend with mixer until nice and frothy.
2. Add whipped cream and vanilla pudding and froth some more. Add banana pieces. Mix then pour into prepared freezer.
3. Freeze according to manufacturer’s instructions for about 15 or 20 minutes. When ice cream starts to look a little thicker.
4. Dump in Nilla wafers and finish freezing process.
5. Serve in fancy cups or small plastic cups for family reunions, topped with Nilla wafer.

 

Espresso Mocha Ice Cream
Deb Wells

I must confess to being a Food Network junkie. My poor husband never knows what I might serve up next. So as I watched TV that hot afternoon and saw a show on cool desserts, you know that ice cream had to be on the menu. I remembered that it was time again for the June Dairy Ice Cream contest. Seeing how easy they made it seem, I decided to join the fun. So, off I go to purchase my first ice cream churn. That’s right; I have never made homemade ice cream before, not even snow ice cream on my own. With great anticipation, I returned home with my churn, rock salt, milk and cream. I rush to the computer to look up the recipe that I had seen the day before and there it was—eggs. I had forgotten the eggs! So what does an aspiring chef do? One that has watched too many Rachael Ray or Iron Chef episodes. Improvise---the mother of invention. So here is my version of Espresso Mocha Ice Cream.

4 cups milk
2 cups sugar
1/2 teaspoon sale
2 cups half and half
2 cups heavy cream
1 tablespoon pure vanilla
4 tablespoon ground espresso
3 tablespoons coffee liqueur
1 cup semi-sweet chocolate

Directions:
1. Scald milk in a sauce pan until bubbles form around the edge of the pan. Remove from heat.
2. Add sugar and salt; stir until dissolved. Stir in all other ingredients, except chocolate, and refrigerate at least 30 minutes.
3. Then churn as directed by the manufacturer of said churn. Add the chocolate after the mixture has thickened. I used coffee syrup in this batch, not the liqueur, in case you had any under-age testers.
Why have your coffee in a cup when you can have it in ICE CREAM. Enjoy! Deb Wells

Black Cherry Ice Cream
Karen Wyatt

1 teaspoon vanilla extract
1 cup sugar
8 large eggs
2 cups heavy cream
2 cups whole milk
Pinch of Salt
1/4 cup light corn syrup

Simple Poached Cherries
2 bags of frozen black cherries
1/4 cup sugar
1/4 cup water
Combine and cover over medium-low heat. Cook about 10 minutes. Transfer to an airtight container and chill for one hour.

Directions:
1. Prepare an ice bath. Set aside. Whisk together 1/2 cup sugar with egg yolks. Set aside.
2. In a medium saucepan place cream, milk, the remaining 1/2 cup of sugar and pinch of salt. Bring the milk mixture just to a simmer. Using a ladle slowly pour about 1/2 cup of hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture (about 1/2 cup at a time) until it has all been added.
3. Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooded spoon, until mixture is thick enough to coat the back of the spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a mesh sieve into a medium bowl set in the ice bath. Add the vanilla and refrigerate until chilled, at least an hour.
4. Pour into an ice-cream maker and add poached cherries. Process according to manufacturer’s instructions until set, but not hard.
5. Transfer the soft ice cream to a plastic container. Freeze for at least 4 hours.

Peanut Butter Ice Cream
John W. Pugh

1 tall can evaporated milk
1 can sweetened condensed milk / or another can of evaporated milk
2 cups creamy peanut butter (18 oz)
2 1/2 cups sugar
1/2 gallon whole milk

Directions:
1. Mix peanut butter and some milk in food processor to blend.
2. Pour over into a gallon size pan and add other ingredients.
3. Pour into 4 quart freezer and churn. (Peanut butter needs less sugar than fruit.)

For a 1 qt. churn:

3 oz. evaporated milk
0.625 cups sugar
0.5 cup creamy peanut butter
3.5 oz. sweetened condensed milk
Whole milk to fill churn

Lemon Raspberry Delight
(Or OMG What am I going to make? Ice Cream)
Sherry Waddel

Borrowed Ice cream churn, because I got sucked in at the last minute.

1 cup cream
2/3 cup milk
1/3 cup cream
1 teaspoon lemon
1/2 cup sugar
Dash salt
5 tablespoon of homemade raspberry glaze
1 tsp lemon flavor

Directions:
1. Combine milk, cream and sugar and salt. To keep husband out of mixture threaten with wooden spoon. Mix with wire whisk until dissolved.
2. Pour into canister and freeze as directed. Occasionally whack the husband who is lurking around waiting for the freezer to do its magic.
3. When freezer is finished, snatch the amount you want to rescue before the husband discovers it and get out of his way while he slurps the last drop from the paddle and bowls.
4. Enjoy!

Hawaiian Sunset Ice Cream
Tammy Kitchen

4 cups milk Bush River Farms “grows” all Jersey milk (and that’s what I like best, since it’s freshest and freshness is crucial to the flavor of ice cream)

3 cups whole fresh cream (Bush River Farms also has cream by the gallon…imagine how much ice cream you can make this summer with a whole gallon!)

2 cups sugar (I use regular old sugar)

1/4 teaspoon salt (Iodized salt is fine)

2 teaspoons pure vanilla extract (Imitation is never acceptable in homemade ice cream)

1/8 teaspoon Root Beer concentrate (I know it sounds odd, but trust me, this is an important ingredient)

1 1/2 cups fresh pineapple and mango (Canned can be used, but you will lose some of the flavor and freshness)

Place all ingredients, except fruit, in order in a giant mixing bowl. I always use glass bowls to mix in. Beat well, until frothy.

Pour into ice cream freezer and follow manufacturer’s instructions on freezing. Go find Hawaiian music CD, maybe Elvis’ Blue Hawaii or something by Jack Johnson, Don Ho, or even Jimmy Buffet, and blast it so you can drown out most of the noise of the freezer. Get out your stash of leis, grass skirts and little paper umbrellas to put on top of each serving as you serve it. By the time you find all of these things, your ice cream could be getting close.

When freezer stops, let stand a few minutes while you gather containers to store the ice cream in. Remove canister from ice and remove top from canister. Gently pull out paddle while scraping of ice cream with spatula. Dip a giant spoon in and gouge out a mess of ice cream to sample before anyone realizes it’s done. Spoon ice cream into bowls to share and put the rest into a large container to store it. Hand out leis, grass skirts and stick a little umbrella on ice cream as each dish is served. This recipe makes 6 quarts.