Summer Fruit Slush

So it's not really an ice cream, but it's a refreshing summer treat!

Boil 6 cups water and dissolve 1-2 cups sugar (depends on how sweet you like it)

Add 6 more cups water

Add 1 can crushed pineapple and 3/4 cup lemon juice.

Put in freezer for about 8 hours or overnight.  Just before you are ready to serve, start stirring to create a slush.  If it is frozen solid, you may want to take it out earlier.  Add 6 cups frozen berries and stir.  

Simple Strawberry Ice Cream

This recipe does not require an ice cream maker of any kind.

24 oz. container of frozen sweetened strawberries, cut into large chunks
Scant 1/2 cup sugar
1 1/2 cups heavy cream

Place berries and sugar in blender and blend on medium speed. With blender going, slowly add cream through opening in lid, stopping to stir the mixture several times so the ice cream is smooth. Pour into a shallow pan (or a pretty bowl, or individual dishes) and freeze at least 3 hours. Garnish with fresh strawberries, if you like.

Makes 1 quart.

Strawberry Ice Cream

by: Macy Mauerman

I love this recipe!!! It is so easy and has such a great flavor! I make this in my old fashioned ice cream maker. So, I needed rock salt and a bag and a half of ice.

2 cups sugar
1 can evaporated milk
2 1/2 cups crushed strawberries
3 lemons squeezed
1/2 pt. whipping cream
3/4 tsp salt

1 quart milk

Blend together and then add milk (up to the line on your container). Freeze as always!!

Pineapple Cherry Pecan Ice Cream

This is Rebekah Westfall's Recipe.

Combine:
Juice from 3 lemons
3 cups pineapple juice
4 1/2 cups sugar

Add the above as well as the following to the freezer:
1 cup drained crushed pineapple
2 pints whipping cream
6-7 cups milk
8 oz marachino cherries
Chopped pecans

Add just enough milk to bring the mixture to within 3 inches of the top. allow mixture to stand 10-15 minutes before freezing.

(Soaking nuts allows them to distribute better in the ice cream.)

Plain Frozen Yogurt

Thanks to all of you who could make it last night. And thanks to Elisa for being such a great hostess. We had a great time trying out all kinds of yummy ice cream and I can't wait to see all of your posts. :)

I chose to do plain frozen yogurt last night because after trying it for the first time last fall in California it has become my newest favorite flavor. Apparently, I have been really out of the loop because I had NO idea there were so many yogurt places around here that serve it.

The recipe I found is really easy. I opted to take the even easier route and go with Greek yogurt rather than strain regular whole milk yogurt. Greek yogurt is very rich and creamy and not quite as tart as regular so I found that I didn't need as much sugar as the recipe called for. The result was exactly what I wanted. You can serve this with any kind of fresh fruit, granola, candy, etc. but for me, I'm a purist, I love it just the way it's name says it should be...plain.

RECIPE

2 16 oz cartons of Greek yogurt (found easily at Good Earth)
1/2 cup + 2 Tbsp sugar (taste to make sure you like it)

Stir in a bowl until sugar is dissolved. Refrigerate for 1 hour. Pour in ice cream maker and churn for about 1/2 hour. Freeze.

*You can buy my favorite ice cream make here and it comes with an extra bowl (definitely worth it).

Foil Dinners: Variations

I didn't attend the latest Supper Club, but found these recipes for Foil Dinner variations (Oriental Chicken, Baked Apples, etc.) from Marta. Enjoy.

Panna Cotta

I just tried this great recipe I got from a friend. I love this stuff. Certainly not low fat, but yummy.

1/3 cup milk (skim or reg)
1 envelope (.25 oz) unflavored gelatin (approx 2 teas)
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 t. vanilla

Pour milk into a small bowl and stir in the gelatin powder. Set aside for a least 5 min. While waiting for gelatin to soften, in a saucepan, stir together the heavy cream and sugar, and set over medium heat. Heat without boiling, to to completely dissolve sugar. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.

Cool the ramekins uncovered at room temp. When cool, cover w plastic wrap and refrigerate for at least 4 hours, or overnight, before serving. To serve, unmold from dishes upside down on a plate and top w fruit. (I do raspberries and drizzle homemade hot fudge on it.)

Hints:
1. If gelatin is separating in individual dishes in layers, cool entire mixture by stirring until closer to room temp, then poor into cups.
2. To unmold from dishes, dip dish in hot water for a few sec. run knife around edges.