the pool, etc. make your own refreshing lemon sorbet and/or butter pecan
ice cream. It's easy and fun and will impress your guests and family. I
remember as a little girl many hot and humid Indiana summer afternoons
were spent with family at Grandma and Grandpa's home in the country. They
usually had a milk cow with their own milk and cream. Grandma would mix
up a batch of home made ice cream and Grandpa would get out the old hand
crank ice cream machine, ice it down and add rock salt. We grandkids
thought it was just wonderful to take our turn at the hand crank, until it
started to get hard. Then we always needed to play hopscotch or some
other game until the ice cream was ready. Today's ice cream machines are
much easier but our youngsters don't know what they are missing!
HOMEMADE LEMON SORBET
1 cup sugar
1 cup water
3/4 cup fresh lemon juice
3 tbsp grated lemon peel
In a small saucepan over medium heat, cook and stir sugar and water
together until mixture comes to a boil. Reduce heat; simmer, uncovered,
two minutes. Remove from the heat and cool to room temperature. Stir in
the lemon juice and lemon peel. Using an ice cream freezer, freeze mixture
according to manufacturer's directions. Transfer to a freezer container
and place in freezer for at least 4 hours before serving.
BUTTER PECAN ICE CREAM
4 eggs
2 cups brown sugar
1 to 2 pkgs butter pecan instant pudding mix (depends on whether or not
you use the eggs)
1 tbsp vanilla
1 can evaporated milk
1 1/2 cups white corn syrup
chopped pecans
milk
Beat eggs in a large mixing bowl. Add the remaining ingredients using
enough milk to fill the ice cream freezer. If you do not want to use raw
eggs, you may omit them but be sure to use both packages of pudding mix.
Use only one package of pudding mix if using eggs. Follow instructions on
your ice cream freezer.
Enjoy!
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