How did my grandparents make it through the summers with air conditioning only at mid-day so my grandmother could take a nap after standing in front of a hot stove fixing everyone a big noon meal? I wasn’t allowed to go in there, so I spent my time in front of the TV sitting as close as I could get to the big open window, hoping for a breeze.
When the family gathered in the summer, Grandpa would go down to the ice house and get a huge block of ice. We would then proceed to make our own snow cones with a hand-held ice shaver, which took a lot of elbow grease to operate.
Or the ice cream freezer would come out of storage and the grown-ups would crank out homemade ice cream. There was always the debate of whether it should be banana or pineapple or vanilla. They never took my suggestion of chocolate, but the best part was getting the dasher on a big ole platter and having the first taste before it was covered up to “ripen” for a few hours.
We are going to need a lot more warm weather treats in the months to come, so be getting out those recipes to send to me at GoliadCooks@aol.com or just drop them off at the Advance-Guard office. In the meantime, here are a few chilling recipes to get you started.
Homemade Vanilla Ice Cream
(From the late Ida Koehler of San Antonio, this has been our family recipe for decades. I use pasteurized eggs
in this now.)
• Beat 4 eggs thouroughy.
1 1/4 cups sugar
1 box vanilla Junket mix
1 large can evaporated milk
1/4 tsp. lemon extract
1 1/2 tsp. vanilla
Pinch of salt
• Add enough whole milk to fill a one-gallon freezer and churn.
(From Ginia Bruno of Goliad. These are easy, healthy and refreshing in hot weather! Our grandson, Brody, expects these whenever he comes to visit.)
• Mix together until smooth:
1 qt. plain yogurt (Greek or regular, fat-free or fat-full - whatever you want/have)
1 6-oz. can orange juice concentrate (Undiluted)
1 pt. vanilla extract
• Add sugar to suit your taste. (I use 2 tsp. so they’re fairly tart.)
You can also add food coloring to make them look more orangey - a few drops of yellow and 1 of red if you want.
Pour into freezer pop containers (or ice cube trays or mini Dixie Cups) and add sticks. Freeze several hours or overnight.
• Stir in chopped strawberries or other fruit.
Cook’s notes: You could make it really simple with just vanilla yogurt and orange juice concentrate, but that’s sweeter than we like. These might also be good using limeade or lemonade concentrate stirred into the yogurt, without adding any extra sugar.
(From Gina Bruno of Goliad, this taste great and has a smooth, rich texture, even though there isn’t any cream in it. Serves 6.)
• 1 2- oz/ can pineapple (crushed, chunks, or slices)
• 1 cup or more frozen unsweetened strawberries, optional
• Corn syrup, optional
• Put the can of pineapple in the freezer overnight. Don’t open it.
• About 30 minutes before you want to eat it, set the can and the strawberries, if using, on the counter to thaw slightly or put them in the fridge an hour before you plan on using them.
• Set up your food processor.
• Remove both ends of the can (I use a lid lifter on the bottom of the can, even if it has a handy pull-tab top. That way all of it comes out of the can.) I hate to waste food!)
• Push the pineapple out of the can and break into 1-inch or so pieces. Quarter strawberries, if using.
• Put both into the processor bowl and process until almost smooth.
• Taste it and, if you want it sweeter, add a couple of tablespoons or corn syrup, then process just until it’s smooth, but thick.
• Spoon it into small bowls and serve it immediately or transfer to a container and freeze it. Once it starts thawing, it loses that great texture.
Cook’s notes: To turn in into Pina Colada Sorbet, skip the strawberries and corn syrup and add instead 3 tbsp. dark rum and 6 tbsp. chilled cream of coconut.