It's still ice cream time
DEAR READERS: Someone said it was fall, but it must not make any difference. I'm still telling you about judging homemade ice cream. The Dairy Max Ice Cream contest was at the State Fair, and I was joined by Mike Dain, Clear Channel radio for Oklahoma AgriNet; Ron Hays, Radio Oklahoma Network and KWTV; Kirby Smith, Oklahoma Department of Agriculture, Food & Forestry, and Jeff George, weatherman, KAUT-FOX 25.
With three categories, we chose Hawaiian Dream Ice Cream for first place in the fruit category. After we were finished, the people were invited to choose their favorites, and they also chose Hawaiian Dream Ice Cream as their overall favorite.
The winner is Mary Neal, of Blanchard.
Hawaiian Dream Ice Cream
3 cups sugar
3 cups whipping cream
• In large bowl, mash bananas, squeeze juice from lemons and oranges. Stir in sugar and whipping cream.
• Freeze by freezer directions. Makes one gallon.
In the Vanilla Category, Martha Buehring, of Norman, won first with Vanilla Custard Ice Cream.
Vanilla Custard Ice Cream
2 1/2 cups milk
1 cup sugar
1/8 teaspoon salt
2 tablespoons flour
3 eggs, beaten
2 1/2 cups heavy whipping cream
2 tablespoons vanilla extract
• In large saucepan, heat milk to 175 degrees. Stir in sugar, salt and flour, whisking until it begins to thicken.
• In a small bowl, beat the eggs. Whisk a small amount of the hot mixture into the eggs. Return mixture to the pan, whisking constantly.
• Cook, stirring, over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from heat. Cool quickly by placing pan in bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Cover with plastic wrap. Refrigerate for several hours or overnight.
• Fill ice cream freezer cylinder 2/3 full; freeze by manufacturer's directions.
• Allow to ripen in ice cream freezer or refrigerator freezer 2 to 4 hours before serving. Makes 2 quarts.
And, guess who won first in the “Mix-ins category ” — Martha Buehring.
Banana Coconut Crunch Ice Cream
1 1/4 cups flaked sweetened coconut
1/4 cup pecans, finely chopped
1/4 cup quick oats
1/4 cup brown sugar
2 tablespoons butter
1 cup sugar
4 cups milk
6 egg yolks
2 cups half and half
1 can cream of coconut
2 teaspoons vanilla extract
3 large ripe bananas
• Preheat oven to 350 degrees. In small bowl, combine coconut, pecans, oats, brown sugar and butter. Spread in shallow baking pan and bake until butter melts and coconut is toasted. Remove from oven and set aside. This is the crunch mixture.
• In heavy saucepan, whisk together sugar, and 4 cups milk over medium heat until it begins to boil. Remove a small amount and stir into the egg yolks; mix well and return to saucepan. Whisk constantly while continuing to cook for about 20 minutes or until mixture thickens and coats spoon. Remove from heat. Whisk in toasted crunch mixture, half and half, cream of coconut and vanilla. Fold in mashed bananas. Cover and chill 3 hours.
• After chilling, pour mixture into freezer container and freeze by manufacturer's directions. Yield: 2 quarts.
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