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Sweet Cream Base #1

Roma Christensen

From Ben and Jerry’s Cookbook

This is our most popular base, has creamy texture, medium body, and a subtle, understated taste.  It’s especially good as a background for fruit, cookies, and candy.  I add an extra egg.

• 2 large eggs

• ¾ cup sugar

• 2 cups heavy or whipping cream

• 1 cup milk

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and milk and whisk to blend.

Pour mixture in ice cream freezer and freeze until thick.  Remove from freezer and place ice cream in a bowl with a tight fitting lid.  Place ice cream in freezer for 1 to 2 hours before serving.  Makes 1 quart.

Sweet Cream Base #2

Roma Christensen

(Ben and Jerry’s)

This simple recipe is made with a minimum of ingredients and requires no cooking.  It makes a very creamy ice cream with 25 percent butterfat, but it does not store well in home freezers, so be prepared to eat it all.

• 2 cups heavy or whipping cream

• 2/3 cup half and half

• ¾ cup sugar

Pour the cream into a mixing bowl.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the half and half and whisk to blend.  Makes 1 quart

Sweet Cream Base #3

Roma Christensen

(Ben and Jerry’s)

This recipe makes a less creamy, less rich ice cream.  Ben likes the slightly “cooked” flavor of the sweetened condensed milk.

• 2 cups light cream

• 1 cup sweetened condensed milk (cold)

Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.  Pour mixture into ice cream freezer and churn until thick.  Enjoy!

Rich Chocolate Ice Cream

Roma Christensen

(Ben and Jerry’s)

• 4 ounces unsweetened chocolate

• 1 cup milk

• 2 large eggs

• 1 cup sugar

• 1 cup heavy or whipping cream

• 1 teaspoon vanilla extract

• 1 pinch salt

1. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water.  Gradually whisk in the milk and heat, stirring constantly, until smooth.  Remove from the heat and let cool.

2. Whisk the eggs in a mixing bowl until ligt and fluffy, 1 to 2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Add the cream, vanilla, and salt and whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend.  Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.

4. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.  Makes 1 quart

Chocolate Ice Cream

Roma Christensen

(Ben and Jerry’s)

• 2 ounces unsweetened chocolate

• 1/3 cup unsweetened cocoa powder

• 1 ½ cups milk

• 2 large eggs

• 1 cup sugar

• 1 cup heavy or whipping cream

• 1 teaspoon vanilla extract

1. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.  Gradually whisk in the cocoa and heat, stirring constantly, until smooth.  (The chocolate may “seize” or clump, together don’t worry, the milk will dissolve it.)  Whisk in the milk, a little at a time, and heat until completely blended.  Remove from the heat and let cool.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and vanilla and whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend.  Cover and refrigerate until cold, about 1 to 3 hours depending on your refrigerator.

4. Transfer toe mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Mint Ice Cream

Roma Christensen

This ice cream is delicious on its own or with dark chocolate chips, or thin chocolate slivers, or crunchy chocolate cookies, or creamy chocolate mint candies.  Well, any chocolate mixed in is terrific.

• ¾ cup sugar

• 2 large eggs

• 1 tablespoon cornstarch

• 2 cups half and half

• 1 cup heavy cream

• 2 teaspoons peppermint extract or ½ teaspoon peppermint oil

• 6 drops green food coloring (optional)

In a medium-mixing bowl, beat the sugar into the eggs until thickened and pale yellow.  Beat in he cornstarch and set aside. 

Bring the half and half to a simmer in a heavy medium saucepan.  Slowly beat the hot half and half into the eggs and sugar.  Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.  Allow the custard to cool slightly, then stir in the cream, peppermint extract, and food coloring.  Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.  When finished, the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Pure and Simple Vanilla Ice Cream

Roma Christensen

This ice cream is best served right out of the machine while it’s still soft and creamy.  It’s so rich, it doesn’t even need a topping.

• 2/3 cup sugar

• 2 eggs

• 2 tablespoons flour

• ¼ teaspoon salt

• 1 2/3 cups milk

• 1 cup heavy cream

• 2 teaspoons vanilla extract

In a medium size mixing bowl, beat the sugar into the eggs until thickened and pale yellow.  Beat in the flour and salt.  Set aside

Bring the milk to a simmer in a heavy medium saucepan.  Slowly beat the hot milk into the eggs and sugar.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.  Allow the custard to cool slightly, stir in the cream and vanilla.  Cover and refrigerate until cold or overnight.  Stir the chilled custard, freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.  When finished, the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Raspberry Ice Cream

Jeanne Byington

• 3 cups sugar

• 6 eggs

• 1 tablespoon vanilla

• 1 pint sour cream

• 1 quart cream

Raspberries (mashed and strained to remove the seeds)

Freeze according to manufacturer’s instructions.

This recipe makes a large batch.

Aunt Audrey’s Sherbet

Connie Ritter

·         1 6 oz. Package Lime Jell-o

·         2 Packages Lime Kool-Aid

·         2 ½ Cup boiling Water

·         2 Cup Sugar

·         2 ½ quarts Top Milk or Half and Half

·         1 tsp. Lemon Flavoring

·         1 Can Crushed Pineapple if desired

Dissolve Jell-o in boiling water; add sugar and Kool-Aid to hot mixture.  Add remaining ingredients.  Freeze in ice cream freezer according to directions for ice cream freezer.

Strawberry Sorbet

Roma Christensen

• ½ pound fresh strawberries, hulled and sliced

• ¾ cup sugar

• Juice of 1 large or 2 medium lemons

• ¼ cup corn syrup

• 2 cups cold water

1. Combine the strawberries, sugar, and lemon juice in a mixing bowl.  Refrigerate covered at least 1 hour.

2. When ready to freeze the sorbet, mash the strawberries until pureed.  Add the corn syrup and water and stir until blended.

3. Transfer t mixture to an ice cream maker and freeze following the manufacturer’s instructions.  Makes 1 quart

Hot Fudge Sauce

Roma Christensen

• 4 ounces unsweetened chocolate

• ½ cup (1 stick) butter

• ¾ cup unsweetened cocoa powder

• 2 cups sugar

• ½ cup milk

• ½ cup heavy or whipping cream

1. Melt the chocolate and butter, stirring frequently, in the top of a double boiler over simmering water.  Add the cocoa and whisk until dissolved.

2. Using a slotted spoon, gradually stir in the sugar.  (The mixture should be the consistency of wet sand.)  Cook, stirring occasionally, over simmering water for 20 minutes.  Check the water level in the double boiler occasionally and replenish if necessary.

3. Gradually stir in the milk and cream and keep stirring until completely blended.  Continue cooking, stirring and checking the water occasionally, for 1 hour.  The fudge is ready when it is completely smooth and all the sugar is dissolved.

4. Makes a generous 1 quart

Hot Butterscotch Sauce

Roma Christensen

Be prepared to serve all the butterscotch sauce you make because it doesn’t keep very well.

• 1 cup light corn syrup

• 1 cup brown sugar

• 4 tablespoons (1/2 stick) butter

• Pinch salt

• ½ cup plus 2 tablespoons heavy or whipping cream

1. Place the corn syrup, sugar, butter, and salt in a medium saucepan.  Heat, stirring occasionally, over low heat until blended and smooth.  Increase the heat to medium and heat to boiling.

2. Remove from the heat and let stand 3 to 4 minutes to cool slightly.  Gradually stir in the cream.  Serve at once

3. Makes about 1 pint

Chocolate Syrup

Roma Christensen

This syrup is easy to make and virtually fat free.  It’s great on ice cream or in milk, and perfect for chocolate sodas or egg creams.

• 1 ½ cups sugar

• ½ cup light corn syrup

• 1 ½ cups water

• 1 cup unsweetened cocoa powder

• 1 tablespoon vanilla extract

Combine the sugar, corn syrup, and water in a large, heavy saucepan and place over medium heat.  Stir until the sugar dissolves and the syrup is clear.  Boil for 5 minutes without stirring.  Reduce the heat to low and slowly whisk in the cocoa.  Bring back to a simmer and cook 1 minute, stirring constantly.  Remove from the heat and cool to room temperature.  Stir in vanilla.

Marshmallow Sauce

Roma Christensen

This sauce is delicious, hot or cold.  It reheats well in the microwave or in a small bowl set over a pan of simmering water.

• 2 large egg whites

• 1 cup sugar

• ½ cup water

• 16 regular marshmallows

• ½ teaspoon vanilla extract

In a mixing bowl, beat the egg whites until soft peaks form.  Set aside.

Combine the sugar and water in a medium saucepan and place over medium heat.  Stir until the sugar dissolves, then let the mixture boil for 3 minutes.  Reduce the heat to low, add the marshmallows, and stir until they are completely melted and the mixture is smooth.  Remove from heat and slowly beat the hot marshmallow mixture into the egg whites.  Continue to beat for 2 minutes.  Beat in the vanilla extract.  Serve hot or cold. 

Peanut Butter Sauce

Roma Christensen

This sauce is a paradox: the addition of marshmallows helps to make it light and fluffy while evaporated milk keeps it rich and creamy—all at the same time.

• ¾ cup evaporated milk, or more as needed

• 2/3 cup light corn syrup

• 4 regular marshmallows

• 2/3 cup smooth peanut butter

• 1 teaspoon vanilla extract

Combine the evaporated milk, corn syrup, and marshmallows, in a large, heavy saucepan.  Place over medium heat and stir constantly until the marshmallows met it completely and the sauce simmers for 1 minute.  Remove from the heat and whisk in the peanut butter and vanilla.  If the sauce thickens too much as it cools, thin it with additional evaporated milk, 1 tablespoon at a time until the desired consistency is reached.  Serve warm or at room temperature.

Pineapple Topping

Roma Christensen

• 1 20-oz can crushed pineapple in unsweetened juice

• Juice of ½ lemon

• 1 cup sugar

Drain the pineapple, reserving the juice.  Combine the pineapple juice and lemon juice with the sugar in a large heavy saucepan.  Place over medium heat and stir until the sugar dissolves and the mixture comes to a simmer.  Cook the syrup for 10 minutes.  Add the pineapple and bring the syrup back to a simmer.  Cook for an additional 10 minutes or until the syrup has reduced and thickened slightly.  Serve warm or cold.

Strawberry Topping

Roma Christensen

Be careful not to overcook this topping; otherwise, you’ll want to serve it on toast instead of ice cream.

• 1 ½ quarts strawberries

• 1 cup sugar

• Juice of 1 lime

Slice the berries in half and place them in a large, heavy saucepan with the sugar and lime juice.  Toss well and let the berries sit for 2 hours to release their juice.  Place the pot over medium heat and stir until the sugar is completely dissolved and the mixture comes to a simmer.  Cook, stirring frequently, for 10 minutes.  Serve cold or at room temperature.

Chocolate Fudge Syrup

Jeanne Byington

• 2 cups Sugar

• ¼ Cup flour

• ¼ cup cocoa

• Stir until there are no lumps then add:

• 1 large can evaporated milk

• 1 cube margarine.

Boil for 3 minutes add vanilla.

Yogie  Pear  Pops

Roma Christensen

• 1 (16 oz.) can pear halves, drained

• 1 (8 oz.) plain yogurt

• 3 tbsp. honey

• 1/2 tbsp. lemon juice

• Few drops almond extract

In blender container combine pears, yogurt, honey, lemon juice and almond extract.  Cover and blend until smooth.  Pour mixture into 5 (5 oz.) paper cups.  Cover each cup with foil.  Make a small hole in the foil with knife.  Insert a wooden stick into the cup through the hole.  Freeze 4 to 6 hours.  To Serve:  Remove foil and tear paper from pop.   

"Receet"  For  Washing Clothes 

Bild fire in backyard to het kettle of rain water.

Set tubs so smoke won't blow in eyes if wind is pert.  Shave one hole cake lie sope in bilin water. 

Sort things.  Make 3 piles.  1 pile white, 1 pile cullord, 1 pile werk britches and rags.

Stur flour in cold water to smooth.  Then thin down with bilin water.  Rub dirty spots on board, scrub hard.  Then bile, rub cullord but don't pile - just rench and starch.  Take white things out of kettle with broomstick handel, then rench, blew and starch.  Spread tee towels on grass.   Hang old rags on fence.  Pore rench water in flower bed. 

Scrub porch with hot, sopy water.

Turn tubs upside down.  Go put on cleen dress, smooth hair with side combs. 

Brew cup of tee, set and rest and rock a spell and COUNT BLESSINGS.