HOOSIER HOME COOKIN'

I scream. You scream. We all scream for ice cream! Each year, I share some of my favorite recipes for America's favorite summertime dessert. There's nothing better than a big bowl of this frozen concoction to sweeten the palate and cool the taste buds. This week, I'm featuring some fruity favorites that will have you churning your freezers. Microwave Peach Ice Cream is a new twist on a perennial favorite. Blueberry Sorbet offers a light end to a grilled summer dinner. And, Raspberry Ice Cream starts with sweetened condensed milk.

Next week, I'll share some more interesting variations. Happy eating!

Microwave Peach Ice

Cream
1 C. chopped fresh peaches
1 1/4 C. sugar
2 T. cornstarch
1/4 tsp. salt
2 C. whole milk
2 large eggs, beaten
1 T. vanilla
2 C. half and half

Combine the peaches with fourth cup of sugar and chill thoroughly. Combine 1 cup of sugar with the cornstarch and salt. Blend in the milk gradually. Microwave on high for about eight minutes or until thick, stirring two to three times. Slowly whisk the hot milk mixture into the beaten eggs. Microwave on high for two minutes more or until thick and creamy. Chill for at least four hours. Add the vanilla and cream to the mixture. Stir in the peaches. Freeze in an ice cream maker (in batches if necessary), following manufacturer's direction. Makes about 2 quarts.

Blueberry Sorbet (This recipe can be made with sugar or with Splenda)
4 C fresh or frozen blueberries
1 1/4 C. sugar or 2/3 C. Splenda
                                            
2/3 C. water
2 T. lemon juice
2 T. light corn syrup (if using
sugar)

Clean and sort berries. If using Splenda, in a saucepan, bring Splenda and water to a boil. Let boil for about 30 seconds. Put blueberries and lemon juice in a blender and blend until smooth. Put the mixture through a fine sieve, then combine with the water and Splenda mixture. Refrigerate and chill thoroughly. Pour into an ice cream freezer and process according to manufacturer's instructions. Makes about 3 cups. If using sugar, bring sugar and water to a boil. Lower heat to low and simmer for 4 to 5 minutes, or until sugar is dissolved. Put blueberries, lemon juice and corn syrup into a blender, blending until smooth. Put the mixture through a fine sieve then combine with the water and sugar mixture. Refrigerate to chill thoroughly. Place in an ice cream freezer and follow manufacturer's directions. Makes about 3 cups.

Freezer Tray Raspberry Ice Cream