– Recipes –
Frozen Favorites
It’s time for homemade ice cream in the South! Get ready for your next summertime gathering with these delicious recipes.
Coffee Ice Cream
Brenda Martyn
Cedar Grove First Farmers Co-op
__________________________________ 1 qt. heavy cream 3 qts. whole milk 2 (3.4-oz.) boxes instant vanilla pudding 1½ cups sugar 2 tbsps. vanilla extract Instant coffee
Dissolve instant coffee in a little warm milk. Mix all ingredients well with a wire whisk and pour into freezer. Let set a few minutes, then it’s ready to churn. Enjoy!
Chocolate Ice Cream
Wanda Spivey Orlinda Robertson Cheatham Farmers Co-op ___________________________
• 1 (16-oz.) Cool Whip • 1 half gallon chocolate milk • 1 can sweetened condensed milk Combine ingredients, mix well, and pour into freezer can and freeze. Note: This ice cream is like a Wendy’s Frosty.
Creamy Lime Sherbet
Mima Stoltzfus Pembroke, KY Montgomery Farmers Co-op ___________________________
• 1 (3-oz.) pkg. lime gelatin • 1 cup boiling water • 1¼ cups sugar • ⅛ tsp. salt • 1 can frozen limeade concentrate • 8 drops green food coloring • 4 cups milk • 2 cups light cream Dissolve gelatin in boiling water. Add sugar and salt. Add limeade, stir until dissolved. Stir in food color, milk, and cream. Pour into a 1-gallon freezer can, filling about ¾ full, freeze. The cream and gelatin whip in the freezer can, so do not overfill. Variation: Try orange instead of lime — one pkg. orange gelatin, 1 pkg. orange Kool-Aid, and 8 drops orange food coloring. Makes one gallon.
Homemade Peppermint Ice Cream
Doris Smithson Greeneville Washington Farmers Co-op ___________________________
• 2 boxes vanilla junket mix • 2½ cups milk • 1 (12-oz.) can evaporated milk • 1 to 2 bags hard peppermint candies, crushed Combine the junket mix, milk, and evaporated milk and stir until the junket dissolves. Add crushed peppermint and stir well. Pour mixture into freezer can of ice cream mixer. Add milk to the fill line on the freezer can. Attach dasher and lid. Fill outer container with ice and rock salt. Plug in (if using electric maker) or hand crank. When the crank becomes impossible to turn, the ice cream is done.
Peaches ‘Cream Ice Cream
Patsy Kelley Lexington First Farmers Co-op ___________________________
• 3 cans (1-lb. each) Freestone peaches, drained and mashed • 1 tbsp. fresh lemon juice • 4 cups milk • 3 cups whipping cream • 1½ cups sugar • 1 tsp. vanilla • ¼ tsp. almond extract • ¼ tsp. salt Combine peaches and lemon juice. Combine milk, whipping cream, sugar, vanilla, almond extract, and salt. Add peaches to milk mixture. Chill, churn, and freeze.
Butterfinger Ice Cream
Nancy Darnell Coldwater, MS DeSoto County Co-op ___________________________
• ½ gallon chocolate milk • 1 (8-oz.) Cool Whip • 1 can condensed milk • 1 pkg. instant milk chocolate pudding • 6 Butterfinger candy bars, crushed Mix all ingredients in freezer and freeze until desired consistency. Option: You can use other candy bars, but Butterfinger is especially good!
Homemade Butter Pecan Ice Cream
Myrtle Barrett Surgoinsville Hawkins Farmers Co-op ___________________________
• 2 cups pecans • 3 tbsps. butter • 2 pkgs. instant vanilla pudding • 2 cans evaporated milk • 2 quarts milk • 2½ cups sugar Saute pecans and butter 5 minutes. Add milk, pudding, sugar, and evaporated milk. Fill the freezer with milk mixture, salt, and ice to freeze.
Chocolate Candy Bar Ice Cream
Bonnie Darnell Shelbyville Lincoln Bedford Moore Farmers Co-op ___________________________
• 4 cups whipping cream • 4 cups chocolate milk • 1 can sweetened condensed milk • 8-oz. bag milk chocolate toffee bits (Heath) Combine cream and both milks; mix well. Stir in candy and pour into ice cream freezer. Freeze as directed by freezer instructions.
Pizza recipes in August
What’s better for back-to-school than a homemade pizza? Whether you’re crafting a classic supreme or a sweet dessert pizza, show us how you slice up your favorite from scratch.
We want to see the most unique topping combinations! The person submitting the recipe judged best will be named “Cook of the Month” for the August issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?”certificate.
Monday, June 29, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.