Melba's Swap Shop: It's good enough to be a sin

Sept. 5 Melba's Swap Shop
Published: September 5, 2012
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ELSIE'S OLD-FASHIONED VERY VANILLA ICE CREAM

3 egg yolks, room temperature

1 cup 2-percent milk

1 cup sugar

1 quart half-and-half cream

1 pint heavy whipping cream

1 can (14 ounces) sweetened condensed milk

2 tablespoons vanilla

2-percent milk

In medium saucepan, whisk together egg yolks, 1-cup 2-percent milk and sugar. Bring to boiling, but do not boil. Cool by putting in ice water until room temperature. Put in large mixing bowl and add 1-quart half-and-half, whipping cream, condensed milk and vanilla. Mix well and pour into freezer. Add enough 2-percent milk to reach fill line. Freeze according to manufacturer's instructions. Makes 2 1/2 quarts.

BETTY'S CHOCOLATE TOFFEE PECAN ICE CREAM

1/2 cup cocoa, unsweetened

1 cup sugar

1 cup milk

3 egg yolks, slightly beaten

2 cups heavy whipping cream

1 tablespoon vanilla

3 king-size Heath Bars, chopped

3 tablespoons chopped pecans

In medium saucepan, combine cocoa and sugar. Stir together milk and egg yolks and add to cocoa mixture, blending thoroughly. Cook over low heat until mixture reaches 170 degrees, stirring constantly. Remove from heat and let cool to room temperature. Stir in cream, mixing well. Add vanilla and put in freezer. Let churn about 15 minutes before adding Heath bar pieces and pecans. Finish by manufacturer's instructions.

CINDY'S CHOCOLATE ICE CREAM

2 cups whipping cream

1 can (14 ounces) sweetened condensed milk

4 ounces semi-sweet chocolate

1 ounce dark chocolate

4 egg yolks

3/4 cup sugar

1 teaspoon vanilla

In saucepan, combine cream and condensed milk. Bring to simmer. Add chocolate and stir until melted. Remove from heat. Whisk egg yolks with sugar. Add to chocolate mixture. Cook until thickened. Stir in vanilla and refrigerate overnight. Freeze.

At the same time we were judging ice cream, Carol Smaglinski and Jorge Zarate were judging salsa. Here's their overall choice. It was entered by Melba Whitford.

FRUIT MEDLEY SALSA

4 ripe peaches

1 ripe mango

2 cloves garlic, diced

2 red jalapenos, diced, seeds removed

1 small green jalapeno, diced, seeds removed

2 tablespoons apple cider vinegar

Salt

1 teaspoon red pepper, approximately

Stir ingredients together. Cover and refrigerate. Can be served as salsa or simply with your favorite crackers.

If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.