TROPICAL
ORANGE
This would have been a musical piece if Gershwin had tasted this. It's a delicate orange in a rich vanilla base served inside a frozen orange. Elegant...the only word for it.
Clean several large oranges and slice off the stem end of the orange, saving this slice. Clean out the orange pulp and squeeze the pulp into juice saving 1/2 cup of strained juice. Place the shells in the freezer compartment of the refrigerator and freeze for four hours. Mix a two quart batch of the
Old Time Vanilla
(see recipe) Ice Cream omitting the brown sugar. Before freezing the ice cream, add the strained orange juice and add 1/4 cup of granulated sugar. Age the mix for four hours and freeze in an ice cream freezer according the the manufacturer’s directions. When frozen, fill the orange shells, replace the orange "lids" and replace in the freezer section of the
refrigerator for hardening.
ULTIMATE BUTTER PECAN
So buttery you'll moo. The favorite of many, it's rich and creamy.
Again, use the
Old Time Vanilla
(see recipe) for the base recipe, but use 3/4 cup of brown sugar. Also, add 4 tablespoons of melted butter to the mix after adding the sweetened condensed milk and brown sugar. Be very careful melting the butter so that it doesn’t separate or churning might result. Now you must prepare the pecans. To do this, mix 1cup of chopped pecans with 2 tablespoons of melted butter and 1/3 cup of brown sugar. After the mix has aged (chilled in the refrigerator for about four hours), stir thoroughly and freeze according to the manufacturer’s directions. When the mix is frozen, stir in the prepared pecans.
VANILLA GINGER PECAN
This is a great flavorful ice cream that combines three characteristic flavors of Ginger, Candied Pecans, and Vanilla.
Prepare a batch of
Old Time Vanilla
(see recipe) ice cream adding 2 tsp Ginger spice. While the ice cream is freezing, take one cup of chopped pecans, and add three tablespoons melted butter and 1/2 cup brown sugar and mix completely.. When the ice cream is nearly frozen, stir in the pecans.
VANILLA LIMEADE SHERBET
We used to walk downtown to get a vanilla limeade at the local drugstore soda fountain.
In a large mixing bowl, lightly whisk one egg*, and then whisk in 1 can Eagle Brand sweetened condensed milk. Add one 2 litre bottle of 7-up (which has been shaken to remove the "fizz"), 1/2 cup whipping cream, and 1 ½
tbsp vanilla extract. Freeze in your ice cream freezer. *If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
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