HOMEMADE LIME PINEAPPLE SHERBET

This is an old recipe from my late mother's collection.

1/2 cup fresh lime juice
2 regular cans crushed pineapple
1 can sweetened condensed milk
2 cups ginger ale
2 cups half-and-half cream
2 cups whipping cream
1/2 cup sugar

Combine the lime juice, crushed pineapple, sugar, and ginger ale. Mix well. Stir in the half-and-half cream, whipping cream, and the sweetened condensed milk. Chill the mixer for 30 minutes in the refrigerator and then pour into the freezer can of your ice cream maker. Follow your ice cream freezer's directions. 

this photo is lime pineapple coconut sherbet

our recipe does not have coconut

HOMEMADE PEACH ICE CREAM

4 cups fresh peach puree

4 cups half and half cream
2 cups whipping cream
1 cup sugar
1 can sweetened condensed milk
2 tablespoons lemon juice

Combine peach puree, lemon juice, and sugar; stir until sugar dissolves. Add the chilled creams and sweetened condensed milk. Pour the mixture into the freezer can of ice cream freezer and follow your ice cream freezer's directions.

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PUMPKIN ICE CREAM

This quick and easy pumpkin ice cream recipe was published many years ago in the local newspaper of my hometown when I was a kid. (Many, many years ago!) It was from a local home extension service's home economist.

1 cup pumpkin pulp
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/4 tsp nutmeg
1 quart vanilla ice cream

Mix pumpkin, brown sugar, cinnamon, ginger, salt, and nutmeg together. Soften ice cream and blend with the pumpkin mixture. Freeze until firm and you have your own homemade pumpkin ice cream.

 

HOOSIER HOMEMADE ICE CREAM

This is a very old recipe from Central Indiana.

1 1/2 qts. milk
1 tall can milk (like Milnot)
1 pt. cream
1/4 cup flour
2 1/2 cups sugar
4 to 6 eggs, separated and beaten, yolks well, whites stiff
1 tbs. vanilla

Let the cream and milk come to a boil, mix flour and sugar.  Add half of hot milk then mix all together.  Add well beaten egg yolks, cool and then add beaten egg whites last with vanilla.  Pour into freezer, pack with ice and salt and freeze until stiff.

Note: When this recipe was written, people often raised their own chickens and had their own eggs.  4 to 6 eggs is listed because you usually got different size eggs.  I recommend 4 of today's large eggs.

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LEMON ICE

2 cups sugar

1 cup water

2 cups lemon juice

1 tbsp grated lemon peel

In a saucepan, over low heat, cook the sugar and water together until the sugar is entire dissolved. Remove the pan from the heat and stir in the lemon juice.  Pour mixture into a freezer-safe container and freeze for 4 hours. During the freezing time, stir every half hour or until the mixture becomes slushy. Place in dessert dishes and garnish with the lemon peel.

Yield: 6 servings

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BEE CHASERS ICE CREAM

This is an old recipe from my late mother, however, I have never tasted it. I cannot stand homemade ice cream, in fact I don't really care for ice cream at all.

6 eggs
1 1/2 cups honey
2 2/3 tbsp vanilla
1/4 tsp salt
2 cans (14-oz each) sweetened condensed milk
Whole Milk

In a large bowl, mix together the eggs, honey, vanilla, salt, and sweetened condensed milk; mix well. Pour mixture into a 1 gallon ice cream freezer container. Add enough whole milk to fill the container. Freeze according to the manufacturer's instructions.

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