May Cooking Group

Tamera Dowdle hosted a wonderful cooking group at her home. You can't get any better than ice cream! Lynnette Summers also shared a chocolate malt milk shake with a fudge sauce and it was so good. Their recipes are as follows.

Favorite Vanilla Ice Cream

2 cups milk

1 cup sugar

1 tbsp flour

¼ tsp salt

3 egg yolks, slightly beaten

3 cups cream

2 tsp vanilla extract

Peach Ice Cream: Follow directions for Vanilla Ice Cream. Substitute 1 tsp almond extract for vanilla extract. Just before freezing blend in 1 tbsp lemon juice and 1½ cups crushed peaches, sweetened.

Berry Ice Cream: follow directions for Favorite Ice Cream. Just before freezing, blend in 2 cups crushed strawberries or raspberries, sweetened.

1. Scald milk in double boiler over simmering water.
2. Combine sugar, flour and salt; mix well. Add gradually to milk, stirring constantly, and cook over direct heat 5 minutes. Remove from heat and vigorously stir about 3 tbsp of hot mixture into egg yolks. Immediately stir into hot mixture in top of double boiler. Return to heat and cook over simmering water 10 minutes, stirring constantly until mixture coats a metal spoon. Remove from heat and cool.
3. Stir in cream and vanilla extract. Chill in refrigerator.

For Dasher-type Freezer: Fill chilled container two-thirds full with ice cream mixture. Cover tightly. Set into freezer tub and, alternating layers, fill with 8 parts crushed ice and 1 part rock salt. Turn handle slowly 5 minutes turn rapidly until handle becomes very difficult to turn(about 15 minutes). Remove dasher. Pack down ice cream and cover with waxed paper. Put lid on top again and fill opening for dasher with cork. Repack freezer in ice using 4 parts ice and 1 part rock salt. Cover with heavy paper or cloth. Let ripen 2 to 3 hours.

Makes about 1½ quarts ice cream.

Chocolate Malt Shake

Vanilla Ice Cream

Little Milk

Malt Powder (about 2 Tbl)

Chocolate Syrup

Blend in a blender

Velvet Fudge Sauce

2 C powder sugar

1 C evaporated milk

1/2 C butter

1 Tbl light corn syrup

1 C chocolate chips

1 tsp. vanilla

In saucepan, combine all but vanilla. On medium heat, bring to a boil. Reduce heat to low and cook 8 minutes, stirring constantly. Remove from heat. Stir in vanilla.

Makes 2 1/2 C sauce

Recipe from "Remedies for the 'I Don't Cook' Syndrome" cookbook by Janet Peterson.