SHIVERING STRAWBERRY ICE

If real strawberry ice cream contains way to much fat and calories for your diet, then try this light and delicious strawberry ice. It weighs in at only 55 calories per serving.

2 cups fresh strawberries
1/4 cup sugar
1/2 cup water
2 tablespoons unsweetened orange juice
2 egg whites~room temperature
1/4 teaspoon cream of tartar
pinch of salt

Combine strawberries through orange juice in container of electric blender. and process until smooth. Pour into a medium saucepan and cook over low heat 5 minutes, stirring every now and then. Allow to cool, then pour into a mixing bowl and freeze until slushy, checking after 45 minutes.
Combine egg whites with cream of tartar and salt and beat until soft peaks form.
Beat strawberry mixture until fluffy and smooth. Fold in egg whites; freeze until firm.
Yield: 6 servings

Upon the Nipples of Julia's Breast: Have ye beheld (with much delight) A red rose peeping through a white? Or else a cherry (double graced) Within a lily? Center placed? Or ever marked the pretty beam A strawberry shows half drowned in cream?

NANNIE'S STRAWBERRY ICE CREAM

When I was growing up in my grandparents home in Newland, NC, my mothers sister, Nan Vance Hamwey, made absolutely the best homemade ice cream EVER! She made a homemade custard and loaded it with fresh, ripe strawberries that we had picked ourselves, and then all the grandchildren got to take turns cranking the ice cream maker. Those where the days my friends, at the time our youth made us believe that they would never end.

2 (3 oz.) pkgs. strawberry-flavored gelatin
2 cups boiling water
2 big eggs
1 1/2 cups sugar
1 (13 oz.) can evaporated milk
6 cups whole milk
2 teaspoons vanilla extract
1 quart fresh strawberries~mashed

Dissolve gelatin in boiling water; cool slightly then set aside.
Beat eggs with an electric mixer until frothy, gradually add sugar, beating until thick. Add gelatin mixture, milk, and vanilla; mix well. Stir in strawberries.
Pour mixture into freezer can of a 1-gallon hand-turned or electric ice cream freezer. Freeze according to manufacturer's directions. Allow to ripen at least one hour.
Yield: 1 gallon

“Like the strawberry wives, that laid two or three great strawberries at the mouth of their pot, and all the rest were little ones.”~Francis Bacon, Sr.

MARGARITA ICE CREAM

Well we have margarita drinks, pies, and cupcakes.....why not an ice cream...yummy stuff!

1/2 cup lime juice
3 tablespoons triple sec
2 tablespoons tequila
1 1/4 cup powdered sugar
2 cups heavy cream

Pour the lime juice, triple sec, and tequila into a bowl and stir in the sugar to dissolve. Add the cream and then softly whip until thick and smooth but not stiff. Spoon into an airtight container, freeze overnight. Does not need softening before serving as it will not freeze to hard and melts speedily and voluptuously.
Serve in glasses dipped in salt and sugar. Serves 6

The original Margarita was invented in 1948 by socialite Margarita Sames. According to the legend it was during a party at her cliffside hacienda in Acapulco that Margarita began experimenting with “the drink”. Looking for something to cut the dust of a hot afternoon, she mixed Tequila Herradura, Cointreau and fresh lime juice. Her cocktail kept the party going for two weeks and today the Margarita is the #1 most popular cocktail in the U.S.

BUTTER PECAN ICE CREAM

Butter Pecan is my favorite ice cream...though I never met an ice cream I did not like...but this particular flavor speaks to me everytime it crosses over my lips...rich undertones of the earthy buttery nut and vanilla flavored cream...

2 cups chopped pecans
3 tablespoons butter, melted
2 quarts milk
2 1/2 cups sugar
1 teaspoon vanilla extract
3 (12oz.) cans evaporated milk
2 (3.4oz) packages vanilla instant pudding mix

Saute pecans in butter in a large skillet 3 to 5 minutes or until toasted. Set aside to cool.

Combine remaining ingredients, stiring well with a wire whisk. Pout mixture into freezer container of a 1 1/2 to 2 gallon hand-turned or electric freezer. Freeze 10 minutes or until ice cream begins to thicken. Remove dasher, add pecans. Return dasher; freeze according to manufacturers instructions. Pack freezer with additional ice and rock salt, and let stand for 1 hour before serving.
Yield: 1 gallon

“Having in my life been bitten by the jaws of both victory and defeat, I must rush to add that success is to failure as butter pecan ice cream is to death.”~Rupert Holmes

GRASSHOPPER DELIGHT FROZEN PIE

Gather family and friends around the table for this dessert pie starring mint chocolate chip ice cream.

30 Oreo cookies
1/3 cup butter, melted
1/2 gallon mint chocolate chip ice cream, softened
1 (9oz.) Cool Whip, thawed
1/2 cup sifted powdered sugar
1/2 teaspoon vanilla extract

Process cookies in a food processor or blender until ground; add butter, and process until blended. Reserve 12 cup crumb mixture. Firmly press remaining crumb mixture in an ungreased 13X9 pan. Chill 30 minutes.

Spoon ice cream over crust; cover and freeze 1 hour. Stir together Cool Whip, powdered sugar, and vanilla; spread over ice cream layer. Sprinkle remaining 1/2 cup crumb mixture over Cool Whip mixture. Cover and freeze 8 hours. Remove from freezer; let stand 10 minutes before serving.
Yield: 12 servings

"Scoops of mint ice cream with chips of chocolate cows."~Jim Bishop, "On the English Countryside," NY Journal-American, 28 September 1957, quoted in Simpson's Contemporary Quotations compiled by James B. Simpson

CHOCOLATE ICE CREAM BALLS

This sinfully delicious dessert is super easy to make. Look for amaretti cokies in the gourmet section of your supermarket. And if chocolate chocolate chip ice cream isn't available, simply substitute your favorite chocolate ice cream.

2 cups amaretti cookies
1 pint chocolate chocolate chip ice cream
3/4 cup hot fudge topping, warmed
1/4 cup almond liqueur

Crush cookies in a heavy-duty zip-top plastic bag, using a rolling pin. Shape ice cream into 8 balls, using a small ice cream scoop or spoon. Roll each ball in cookie crums, coating evenly. Reserve remaining crumbs. Place balls in an 8-inch square pan; freeze until firm.

To Serve: Place 2 balls into each of 4 dessert bowls. Drizzle each serving with 3 tablespoons fudge sauce and 1 tablespoon liqueur. Sprinkle with reserved crumbs.
Yield: 4 servings

"Ice cream is exquisite. What a pity it isn't illegal."~Voltaire

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