A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes newsletter.

Our Linda in Michigan is still getting some rest due to a setback caused by anti-rejection drugs (for the kidney transplant she had years ago). And I have not been a bolt of lightening lately. All is not lost because Fancy strode up to the plate, pinch hitting for us. It never ceases to amaze me how, when you least expect it, friends lay blessings into your hands just when you need them. Fancy and Patti joined efforts and are sharing delightful ice cream recipes today. Fancy also provided just about everything else you will see in today's issue. I was looking for the perfect Ramblings selection and Treva sent one that addressed what I wanted perfectly. And, as you will see, my pal Johnny sent me homemade ice cream recipes at the very moment Fancy suggested doing this issue. Is that perfect or what?

Please remember our current theme topic of Great Grilling. The recipes have only trickled in, much to my surprise. I know many of you will fire up the pit, dust off that grill pan, or heat up that George Foreman contact grill. Please share those recipes you have tried, or some you've found that you like enough to try. Visit the Monthly Theme section for the complete scoop and email link for sending in your recipes. Thanks!

I hope you enjoy all that was done for you in this issue by some of the nicest folks around. Please join me in saying an extra prayer for Linda and all those who normally read these issues, who may be feeling a little down, or are dealing with some health issues. Just close your eyes, bow your head, and ask God to bless your a2z family. He knows which of us is needing help, and exactly what help we need. You will have been the cause for thousands of folks to be blessed in such an easy-to-do and painless way. We will see you here again on Sunday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

It's summer time - children are playing in the streets, hopscotch, kick the can, stick ball and roller skates.. Suddenly they stop, frozen in time, only for a spilt second as they listen to the tinny sound of bells filling the air. Suddenly all hurry towards home hollering "mom, it's the ice cream man, can I have a dime?". Ahhhhhhhhhh the Good Humor Man - what's your favorite flavor?

Toasted Almond
Creamsicle
Fudgesicle
Good Humor Bar
Strawberry Shortcake
Popsicle

A Chinese Proverb

Shared by Treva, Eastern, TN

"If you are patient in one moment of anger, you will escape a hundred days of sorrow."

I love this Chinese proverb because it supports one of my strongest beliefs: there is no surer way to improve the quality of our lives and relationships than by learning how to control our tempers. 

Whenever we raise our voices, whenever we slam doors, whenever we say things that we don't mean and inevitably come to regret a few hours or a few days later, we lose the respect and trust of those around us. 

To remain patient, objective, and emotionally balanced in moments where we have every right to be angry - to do this consistently is, in my book, one of the best habits that we can strive to adopt as our days pass us by.

"If you are patient in one moment of anger, you will escape a hundred days of sorrow." 

How about posting this one on our desks and refrigerator doors?

ICE CREAM TRIVIA

Top 3 Ice Cream Consuming Countries in the World

1) United States
2) New Zealand
3) Denmark


Top five U.S. states that produce the most ice cream.

(1) California
(2) Indiana,
(3) Ohio
(4) Illinois
(5) Michigan


The Ice Cream Sundae was invented. Edward Berner of Two Rivers, Wisconsin, supposedly when he served a customer ice cream topped chocolate syrup (used to flavor ice cream sodas). It was a Sunday, and flavored soda water was not served on Sundays to respectable people.

The ice cream cone was invented at the St. Louis World's Fair in 1904. An ice cream vendor ran out of paper cups and asked a nearby waffle booth to make some thin waffles he could roll up to hold the ice cream. However, it is also reported that a patent had been taken out in the late 1890's for an ice cream cone by Italo Marchiony. So, the ice cream cone was probably popularized at the St. Louis Fair, but not invented there.

In 1846, Nancy Johnson invented the hand-cranked ice cream freezer. Nothing more is known about her. Her design was patented in 1848 by William G. Young. Whatever flavor ice cream you like best, you can make it by mixing cream, sugar, and flavorings (like chocolate or strawberry) and then carefully lowering the mixture's temperature until it sets. The discovery of using salt to control the temperature of the ingredients, along with the invention of the wooden bucket freezer with rotary paddles, were major b-r-e-a-k-throughs in the creation of ice cream as we know it. A Baltimore company was the first to sell it to stores in 1851. Finally, with the introduction of refrigerator-freezers came the ice cream shop, which has become a symbol of American culture

What used to be called 'ice milk', is now usually called 'light' or reduced fat' ice cream. It contains from 2% to 7% milkfat, and a minimum of 11% total milk solids.


ICE CREAM HISTORY

The origins of ice cream go way back to the 4th century B.C. when the Roman emperor Nero ordered ice to be brought from the mountains and combined it with fruit toppings. In the 13th century, Marco Polo learned of the Chinese method of creating ice and milk mixtures and brought it back to Europe. Over time, people created recipes for ices, sherbets, and milk ices. It became a fashionable treat in Italy and France, and once imported to the United States, ice cream was served by George Washington, Thomas Jefferson, and Dolley Madison. Jefferson's favorite flavor was vanilla. (Library of Congress)

Once upon a time, hundreds of years ago, Charles I of England hosted a sumptuous state banquet for many of his friends and family. The meal, consisting of many delicacies of the day, had been simply superb but the "coup de grace" was yet to come. After much preparation, the King's French chef had concocted an apparently new dish. It was cold and resembled fresh- fallen snow but was much creamier and sweeter than any other after- dinner dessert. The guests were delighted, as was Charles, who summoned the cook and asked him not to divulge the recipe for his frozen cream. The King wanted the delicacy to be served only at the Royal table and offered the cook 500 pounds a year to keep it that way. Sometime later, however, poor Charles fell into disfavor with his people and was beheaded in 1649. But by that time, the secret of the frozen cream remained a secret no more. The cook, named DeMirco, had not kept his promise. This story is just one of many of the fascinating tales which surround the evolution of our country's most popular dessert, ice cream. It is likely that ice cream was not invented, but rather came to be over years of similar efforts. Indeed, the Roman Emperor Nero Claudius Caesar is said to have sent slaves to the mountains to bring snow and ice to cool and freeze the fruit drinks he was so fond of. Centuries later, the Italian Marco Polo returned from his famous journey to the Far East with a recipe for making water ices resembling modern day sherbets. (International Assn. of Ice Cream Manufacturers.)


FAVORITE ICE CREAM SHOPS
(Wikipedia, the free encyclopedia)

BASKIN ROBBINS

25% of Baskin Robbins ('31 flavors') ice cream sales are for plain vanilla.
Baskin-Robbins was founded by Burt Baskin and Irv Robbins in 1945 in Glendale, California, and owned by the founders until purchased in 1967 (just prior to Burt Baskin's death) by the United Brands Company (United Fruit), then by the British food company J. Lyons and Co in 1973. 

Baskin-Robbins was known for its "31 flavors" slogan. When the first Baskin-Robbins store opened, they offered 21 flavors, an innovative concept at the time. The idea for 31 Flavors came from Carson-Roberts advertising agency, along with the slogan "Count the Flavors. Where flavor counts." Burt and Irv also believed that people should be able to sample flavors until they found one they wanted to buy -- hence the iconic pink spoon.

Baskin-Robbins most popular flavor was actually created as a gag for a TV show. Comedian Steve Allen introduced the flavor "Steverino" ice cream in a skit on the Steve Allen Show. Always ones to capitalize on an opportunity, Baskin-Robbins began producing Steverino and sold 1,000,000 scoops, an industry record.

Jon Luther, CEO, responding to concerns about the health of their food, "We're going to create a healthy halo over our product line, so if you want coffee with soy milk, you can get it; or a low trans fat muffin, you can get it."

BEN AND JERRY'S

Childhood friends Ben Cohen and Jerry Greenfield took a correspondence course in ice cream-making from Penn State University — Agriculture 5150 — and founded the company in 1978 in a renovated gas station in Burlington, Vermont.

As demand for their products grew, the friends decided to fund their growth by taking the company public. The capital raised from their IPO helped fuel rapid expansion, but also reduced the founders' control.

In 1988, Ben and Jerry were named "U.S. Small Business Persons of the Year" by President Ronald Reagan.

Each year on one day either in late April or early May, Ben and Jerry's observes Free Cone Day, on the anniversary of its opening as a "thank you" to its customers. On this day, over one million cones are given away. The 28th annual Free Cone Day was held on April 25, 2006.

Some of their ice cream flavors are named after musicians, such as their most popular flavor Cherry Garcia, named after Jerry Garcia, and Phish Food, named after the Vermont-based band Phish, as well as Dave Matthews Band's Magic Brownies. Flavors from the company come and go, with seasonal "limited edition" ones appearing each year. Retired flavors enter what is referred to as the "flavor graveyard"]. 2006's new flavors include: Turtle Soup, Vermonty Python, Neapolitan Dynamite, and Black & Tan. Due out late summer will be an apple pie type flavor titled American Pie, which will contain pieces of pie crust.

DAIRY QUEEN

"Sherb’s" was the name of a small ice cream store that opened on South West Avenue, in Kankakee, Illinois on August 4, 1938. The proprietor of the store, thirty-year-old Sherwood Dick “Sherb” Noble, had been associated with dairy products from his teen-age years. What his customers were offered that day in Kankakee for 10? was a new semi-frozen, "soft serve" dairy product formulated by a recent acquaintance and new business partner, J. F. McCullough. The Dairy Queen companies and franchises recognized Sherb Noble as the “original Dairy Queen operator.” 

The first Dairy Queen outlet was opened by Noble in Joliet, Illinois on June 22, 1940. The company's products expanded to include malts and milkshakes in 1949, banana splits in 1951, Dilly Bars in 1955, Mr. Misty slush treats in 1961 (later renamed Misty Slush, then again to Artic Rush), and a range of hamburgers and other cooked foods in the late 1950s, under the Brazier banner. Other popular items include ice cream sundaes and the blended coffee drink, the MooLatte.

A very popular Dairy Queen treat today is the Blizzard, which is ice cream with candy bits blended in; it has been a staple on the menu since 1985. The Blizzard was modeled after the concrete treats of the Midwest.The most popular Blizzard flavors include Oreo Cookies, chocolate chip cookie dough, M&M's, Reese's Peanut Butter Cup, and Butterfinger. Dennis the Menace appeared in Dairy Queen marketing from 1972 until 2002, when he was dropped because Dairy Queen felt children could no longer relate to the character.

During the 1950s and 1960s, Dairy Queens in small towns of the Midwestern and especially Texas, were often a center of social life. In that role they have often come to be referenced as a symbol of life in small-town America, as for instance in Walter Benjamin at the Dairy Queen: Reflections at Sixty and Beyond by Larry McMurtry, Dairy Queen Days by Robert Inman, and Chevrolet Summers, Dairy Queen Nights by Bob Greene. Some of the popular items on the Texas menu include the Hunger-buster and Belt-buster hamburgers. Bob Phillips, host of a popular Texas syndicated television program named Texas Country Reporter was the longtime spokesman for DQ in Texas.

HOWARD JOHNSON'S

Howard Johnson's was founded in 1925 by Howard Deering Johnson when he borrowed $2,000 to buy a small corner drugstore in Wollaston, Massachusetts. It sold candy, newspapers and patent medicine.

After noticing that his soda fountain was the busiest part of his drugstore, Johnson decided to come up with a new ice cream, mostly made in part from his mother's recipe (although some say this is untrue). He eventually came up with 28 flavors and opened a beachfront ice cream stand. According to Johnson, "I thought I had every flavor in the world. The 28 flavors became my trademark."

Over the next few summers he added more beachfront stands, and decided to add hot dogs. His success was beginning to be noticed by others, and thus he was able to convince some bankers to lend him enough money to open a restaurant in Quincy, Massachusetts. This first Howard Johnson's restaurant featured fried clams, baked beans, chicken pot pies, frankfurters, and, of course, ice cream.

In 1932, he persuaded an acquaintance to open another "Howard Johnson's" restaurant in Orleans on Cape Cod under one of the nation's first franchises. Soon there were 17 Howard Johnson's restaurants and by the end of 1936 there were 39 more franchised restaurants. By 1939 there were 107 Howard Johnson's restaurants along East Coast highways generating revenues of $10.5 million.

When the Pennsylvania, Ohio and New Jersey turnpikes were built, Howard Johnson bid on and won exclusive rights to serve the hungry turnpike multitudes. There were 200 Howard Johnson's restaurants by the time of the United States' entry into World War II. Due to war rationing, by the summer of 1944 only 12 remained in business. Mr. Johnson managed to stay barely afloat by serving commissary food to war workers and army recruits. By 1954 there were 400 Howard Johnson's restaurants in 32 states. 

In 1959, the company founder, who still made his headquarters in Wollaston, Massachusetts, turned the reins over to his son, twenty-six year old Howard Brennan Johnson, who succeeded him as president.

Howard Deering Johnson died in 1972 at the age of 76.

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ICE CREAM FUN TIME

An elderly husband and wife noticed that they were beginning to forget many little things around the house. They were afraid that this could be dangerous, as one of them may accidentally forget to turn off the stove and thus cause a fire. So, they decided to go see their doctor to get some help. Their physician told them that many people their age find it useful to write themselves little notes as reminders. The elderly couple thought this sounded wonderful, and left the doctor's office very pleased with the advice.

When they got home, the wife said, "Honey, will you please go to the kitchen and get me a dish of ice cream? And why don't you write that down so you won't forget?"

"Nonsense," said the husband, "I can remember a dish of ice cream!"

"Well," said the wife, "I'd also like some chocolate on it. You better write that down, because I know you'll forget."

"Don't be silly," replied the husband. "A dish of ice cream, with chocolate. I can remember that!"

"OK, dear, but I'd like you to put some whipped cream on top. Now you'd really better write it down now. You'll forget," said the wife.

"Come now, my memory's not all that bad," said the husband. "No problem, a dish of ice cream with chocolate and whipped cream."

With that, the husband shut the kitchen door behind him. The wife could hear him getting out pots and pans, and making some noise inconsistent with his preparing a dish of ice cream, chocolate, and whipped cream. He emerged from the kitchen about 15 minutes later.

Walking over to his wife, he presented her with a plate of bacon and eggs. The wife took one look at the plate, glanced up at her husband and said, "Hey, where's the toast?"

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

STRAWBERRY SHORTCAKE DESSERT

~Submitted by Maggie, TX

The following recipe comes from Doug Hutchins of the Blue Bell Creameries. Blue Bell Ice Cream comes from Brenham, Texas. Brenham is a gorgeous town with a delightful mixture of the old and new. During season, the State flower, the "Bluebell" can be seen flourishing in fields alongside the highways in Brenham, and all along Highway 290 to Chappell Hill (home and name to the best sausage in the world!). It is an amazing sight, and one that camera buffs from around the world will travel to photograph. Oh, one more thing... I grew up hearing the slogan "Blue Bell Ice Cream tastes so good because the cows think Brenham is heaven." I believe it to be more fact than fiction!

Ingredients:
1 - Pound Cake
1 - 1/2 gallon of Blue Bell Strawberry Shortcake Ice Cream (see note)
1 - Can of cream cheese icing
1 - Jar of strawberry sauce
1/4 cup sliced almonds (optional)
Plastic Wrap

Directions:
Slice the pound cake into three even horizontal layers. Place the bottom layer cut-side up. Gently spread 2 scoops of softened Blue Bell Strawberry Shortcake Ice Cream onto the pound cake layer, smoothing the ice cream to make a 1/2 inch thick layer. Top the ice cream with the middle layer of pound cake. Spread approximately 2 scoops of softened ice cream onto the middle layer, smoothing the ice cream to make another ? inch thick layer. Top with the top layer of pound cake cut-side down. Wrap tightly in plastic wrap and store in the freezer. Just before serving, remove the cake from the freezer, unwrap, and quickly frost the top and sides of the cake with cream cheese icing. To serve, place one slice of cake on a dessert plate. Top with a scoop of Strawberry Shortcake Ice Cream. Drizzle with strawberry sauce, sprinkle with sliced almonds (optional) and serve immediately.

Note: Blue Bell Creameries delivers! If you are not lucky enough to find it locally, visit their site for pricing information.

BAKED ALASKA PIE

~Submitted by Fancy, Aurora, NE

3 egg whites
1/4 tsp cream of tartar
1 tsp vanilla
1 quart hard ice cream
few grains of salt
3/4 cup powdered sugar
1 prebaked pie shell, chilled

Preheat oven to 450 deg. Beat egg whites, salt and cream of tartar until stiff but not dry. Add 1 tbs sugar at a time, beating constantly until 1/3 cup is added. Fold in the remaining sugar and vanilla. Fill the pie shell with ice cream and cover with the meringue, being sure the edges are well covered. Sprinkles with a little sugar. Place the pie plate on a wooden board and bake 5 minutes. Serve immediately - serves 6.


BAKED ALASKA with BRAZIL NUTS

~Submitted by Fancy, Aurora, NE

1 sponge cake
1 pint hard ice cream
3/4 cup sliced Brazil nuts
3 egg whites
salt
3 tbs sugar
1 tsp vanilla

Remove center from top of cake, leaving a shell at least 3/4 inch thick. Fill with ice cream and sprinkle 1/2 cup sliced nuts over ice cream. Beat egg whites until stiff but not dry, beat in salt, sugar and vanilla gradually. Spread high onto top of cake and sprinkle with remaining Brazil nuts. Bake in very hot over (450 deg) until light brown - about 5 minutes. Serve at once - serves 6.


BANANA CARAMEL ICE CREAM

~Submitted by Fancy, Aurora, NE

1 cup mashed ripe bananas
2 tsp lemon juice
1/4 cup brown sugar
1/4 tsp salt
1/3 cup milk
2 eggs, separated
1 cup heavy cream
1 tsp vanilla

Mix bananas and lemon juice together. Add sugar, salt and milk, stirring until mixed. Beat egg whites until stiff. WHip cream until thickened but not stiff. Beat egg yolks until thick. Combine banana mixture, egg whites, egg yolks, cream and vanilla. Turn into refrigerator tray and freeze, stirring every 30 minutes until mixture holds its shape. Freeze until firm. Serves 8.


LEMON MILK SHERBET

~Submitted by Patti, Aurora, NE

1 quart milk
1 pint sugar
4 lemons
1 orange

Mix milk and sugar and partly freeze; then add the juice of the fruit and finish freezing.


PEACH SHERBET

~Submitted by Patti, Aurora, NE

1 quart milk
1/2 pint cream
1 pint peach pulp
1 pint sugar

Put peach pulp through ricer or sieve. Mix cream and milk , freeze until it adheres to the side of the dish. Add fruit and freeze.


ORANGE ICE

~Submitted by Patti, Aurora, NE

1/2 cup water
1/2 cup sugar
2 tbs gelatin
2/3 cup cold water
2/3 cup orange juice
l or 2 tablespoons lemon juice
few grains of salt.

Cook water and sugar for 3 minutes. Add 2 tbs gelatin that was soaked in 2 tbs water. Cool. Beat until thick and add cold water, orange juice, lemon juice and a few grains of salt. Put in refrigerator tray and freeze.


THREE OF A KIND ICE

~Submitted by Patti, Aurora, NE

Juice of 3 lemons
Juice of 3 oranges
3 egg whites
3 mashed bananas
3 cups water
3 cups sugar

Add combined fruit juices, water and sugar to beaten egg whites. Freeze. Makes 3 quarts.


HOMEMADE ICE CREAM RECIPES

My pal Johnny in Louisiana sent me the following four recipes on the very day Fancy and I were discussing this issue. Is that amazing, or what? Your friends always come through for you, even unintentionally!

Banana Ice Cream

12 ripe bananas
2 quarts whipping cream
1 1/2 cups granulated sugar
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons vanilla extract
25 to 30 pounds chopped ice
5 pounds rock salt

Blend all bananas in food processor until thick. Put banana mixture in bottom of an ice cream maker. Add whipping cream, sugar, lemon juice, salt and vanilla extract. There should be about 2 inches of space between the top of the mixture and the top of the freezer.

Fill the ice cream maker with an ice and rock salt mixture of 2 ice to 1 rock salt ratio. Crank freezer handle about 15 to 20 minutes, refilling around ice cream container with ice and rock salt mixture.

Makes 1 gallon.


Blueberry Ice Cream

2 cups fresh blueberries, stemmed
1/2 cup granulated sugar
2 1/2 cups light cream or half-and-half
Fresh blueberries (for decoration)

Mix blueberries and sugar in a saucepan and cook, stirring occasionally, until the sugar dissolves and the mixture simmers. Remove from heat and let cool.

Stir in the cream, mixing well. Pour the mixture into a container and cool completely. Cover and chill for at least 1 hour before freezing until firm, beating twice at hourly intervals.

About 20 minutes before serving, transfer ice cream to the refrigerator. Serve decorated with blueberries.

Serves 6.


Fresh Peach Ice Cream

2 tablespoons unflavored gelatin
3 cups milk, divided
2 cups granulated sugar
1/4 teaspoon salt
6 eggs
1 1/2 cups half-and-half
1 small box vanilla instant pudding
1 tablespoon plus 2 teaspoons vanilla extract
4 cups crushed peaches

Soften gelatin in 1/2 cup cold milk. Scald another 1 1/2 cups milk. Stir in gelatin mixture until dissolved. Add sugar, salt and remaining 1 cup milk.

Beat eggs on high speed of mixer for 5 minutes. Add half-and-half, pudding mix, vanilla extract and gelatin mixture. Blend well. Stir in peaches. Freeze in ice cream freezer according to manufacturer's instructions. Ripen for 2 hours.

Makes 1 gallon.


Chocolate Ice Cream

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup milk
6 tablespoons granulated sugar
3/4 cup Hershey's® syrup
1 cup chilled half-and-half
1 cup chilled whipping cream
1 tablespoon vanilla extract

In a medium-size saucepan sprinkle gelatin over cold water; let stand 5 minutes to soften. Add milk and sugar. Cook over medium heat, stirring constantly, just until gelatin and sugar are dissolved. Remove from heat; add syrup. Cool for 10 minutes.

Add half-and-half, whipping cream and vanilla extract. Chill thoroughly. Freeze in an ice cream freezer according to manufacturer's directions.

Makes 1 quart.

BANANA ICE CREAM

This recipe comes from allrecipes.com and was originally submitted by MUMMYJO. A very easy concoction! ~Maggie

Yields: 8 servings 

"A cheap and easy ice cream recipe without cream: just evaporated milk, skim milk and sugar. I flavored the basic ice cream recipe with vanilla and banana puree to get rid of the evaporated milk taste but feel free to improvise!"

INGREDIENTS:
2 cups skim milk
1/2 (12 fluid ounce) can evaporated milk
1/2 cup white sugar
1 teaspoon vanilla extract
2 bananas, mashed
1/2 cup golden raisins (optional) 

DIRECTIONS:
1. In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. 

2. When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

CHOCOLATE ICE CREAM
(Diabetic)

2 envelopes unflavored gelatin
4 cups light cream or half and half or milk
3 large beaten eggs or 3/4 cup frozen egg substitute, thawed
1 tablespoon vanilla extract
1/3 to 1/2 cup unsweetened cocoa powder
24 packets Equal sweetener or 7 1/4 teaspoons Equal for Recipes 

In a medium saucepan combine the gelatin and 2 cups of the light cream; let stand 5 minutes. 

Cook and stir over medium heat till mixture just comes to a boil. Gradually stir about 1 cup of the hot mixture into eggs; return all to saucepan. Cook and stir for 2 minutes more. Do Not boil. Remove from heat. 

Stir in the remaining cream and the vanilla. In a large bowl, combine cocoa powder and Equal® sweetener. Gradually blend in egg mixture till smooth. Chill just till cold, stirring occasionally. (Don’t overchill.) 

Freeze in a 4-quart ice cream maker according to manufacturer’s directions. 

Makes about 1 3/4 quarts (14 half cup servings).

Nutrition Information Per Serving: Calories: 128, Protein: 5 g, Carbohydrates: 6 g, Fat: 9 g, Cholesterol: 71 mg, Sodium: 43 mg.

Food Exchanges: 1/2 Milk, 1 1/2 Fat.

Source: Equal Sweetener recipe flyer

BALSAMIC-GLAZED STRAWBERRIES OVER ICE CREAM 

This recipe can be prepared in 45 minutes or less.

6 large ripe strawberries
2 tablespoons balsamic vinegar
2 tablespoons packed brown sugar
about 1 1/2 cups super-premium vanilla ice cream 

Trim strawberries and cut into wedges. In a small heavy saucepan heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute. Remove pan from heat and add strawberries, tossing to coat. Scoop ice cream into 2 bowls and top with warm glazed strawberries. 

Serves 2.

Source: Gourmet - June 1998

EASIEST CHOCOLATE ICE CREAM

This is simple and made without an ice cream maker. Works for me! I do not own one. I've been looking to buy one, especially since my kids and (particularly) grandkids love ice cream. I've done some research and the one I think best suits our needs is featured in the Shopping section. If you are looking for one, maybe it will save you some time in shopping around for one for yourself. It definitely will save money because there is no shipping charge or tax to pay!

This recipe is supposed to make 12 normal servings, I think. You see, we wouldn't know because nobody around here eats "normal" servings of ice cream.

1 (14 ounce) can sweetened condensed milk (store brand works fine)
2/3 cup chocolate syrup (store brand works fine)
2 cups heavy cream 

Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.

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