Hoosier Home Cookin'

This week, I continue with some ice cream favorites. If you want a great basic ice cream that's great plain or souped up with extras, Go-To Ice Cream is a recipe you'll want to keep in your file for years.

Fudge pops are a quick and easy treat for kids of all ages. You'll want to double this recipe to have a well-stocked freezer. And, for those watching their figure, Skinny Strawberry Sorbet is cool and refreshing. The only sugars come from the berry concentrate.

Next week: recipes for all that Hoosier sweet corn.

Happy eating!

Go-To Ice Cream 2 small packages instant pudding

(any flavor) 4 C. milk 1 1/2 quarts half and half

Combine milk with pudding mix and whisk until well blended. Add pudding and half and half to ice cream freezer container, mixing well. Refrigerate for an hour. Freeze ice cream according to manufacturer's direction. Note: this recipe fills a 2 ½-3 quart ice cream maker. Divide recipe for smaller machines. Be creative with this recipe. Try chocolate pudding or even butterscotch! And, feel free to add other goodies like chocolate chips, marshmallows or toasted pecans.

Fudge Pops 1 pkg. (3.4 oz.) cook and serve chocolate pudding mix 3 C. milk 1/4 C. sugar 1/2 C. whipping cream,

whipped wooden ice cream sticks or plastic spoons

In a saucepan over medium heat, combine pudding mix, milk and sugar. Bring to a boil and cook, stirring constantly, for 2 minutes. Cool for 30 minutes, stirring several times. Fold in whipped cream. Pour into small paper cups, cover with plastic wrap, and freeze until partially frozen. Insert wooden sticks or plastic spoons into center. Freeze until firm. Makes 13 pops.

Skinny Strawberry

Sorbet 1/3C. berry concentrate 1 T. lemon juice 1/2 C. water 5 C. fresh strawberries

Wash and stem berries. In a blender, combine juice concentrate, water and lemon juice. Add half the berries and blend until smooth. Add remaining berries and continue blending until smooth. Place in freezer container and freeze for at least three hours.