Hoosier Home Cookin'

With the thermometer soaring into the nineties this week, a little cool-down is certainly in order. As tradition dictates, for the next two weeks, I'll be sharing some favorite ice cream recipes.

My favorite ice cream in the world comes from Graeter's Ice Cream in Cincinnati. I've tried to replicate their amazing coconut ice cream for years. Creamy Coconut Ice Cream comes close. Just make sure you top it with hot fudge!

Citrus Blend Ice Cream features the flavor of fresh pineapple and orange. This custard does take some effort, but you'll find it's worth it.

And, finally, here's a little project for the kids: ice cream in a bag. This is great for VBS and birthday parties. Just remember to have fun.

Next week: more ice creams to chill with. Happy eating!

Creamy Coconut Ice

Cream 2 (14-oz) cans unsweetened coconut

milk (chilled) 1 C. plus 3 T. sugar 1 C. half and half, chilled

Whisk all ingredients until sugar is dissolved. Transfer to an ice cream maker and follow manufacturer's instructions. Yield: 6 servings.

Citrus Blend Ice Cream 6 eggs 2 C. milk 1 1/3 C. sugar 3 C. fresh pineapple puree 2 C. whipping cream 1/4 C. frozen orange juice

concentrate 1 tsp. vanilla 2 tsp. grated orange zest, if desired

Beat together eggs, milk and sugar in a medium saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon (160 degrees F). Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Chill in the refrigerator for at least 2 hours. When ready to freeze, combine chilled custard with remaining ingredients and place in a one gallon ice cream freezer and process according to manufacturer's directions. Yield: 2 quarts. Note: to make pineapple puree, place one and one-half pounds of fresh or frozen pineapple in a food processor or blender and process until smooth (do not use canned pineapple).
Ice Cream in a Bag
1 T. sugar
1/2 C. half and half

1/4 tsp. vanilla
6 T. rock salt
1 pint-size zip-top plastic bag
1 gallon-size zip-top plastic bag

Fill a one-gallon zip-top bag half full of ice. Add the rock salt and set aside. Place half and half, vanilla and sugar into the small bag and seal, removing most air. Place the small bag inside the large bag and seal again carefully. Shake until mixture becomes ice cream (usually about five minutes). Remove small bag and carefully wipe off salt. Open the small bag and enjoy!