Canku Ota - June 17, 2000

Canku Ota - A Newsletter Celebrating Native America
June 17, 2000 - Issue 12

We All Scream for Ice Cream
by Vicki from various sources

COFFEE CAN ICE CREAM

Vanilla Ice Cream

1 cup heavy cream
1 cup light cream
1 beaten egg (or use equivalent reconstituted dried)
1/2 cup sugar
1 tsp. vanilla extract

Chocolate Ice Cream

1 cup heavy cream
1 cup light cream
1/2 cup sugar
4 tablespoons cocoa
1/2 tsp. vanilla extract
1/8 tsp. salt

Coffee Ice Cream

1 cup heavy cream
1 cup light cream
2 tablespoons instant coffee granules
1/2 cup sugar
1/8 tsp. salt

For all varieties:
In 1 lb. coffee can mix all ingredients. Seal can lid well with duct tape. Put small, sealed can inside larger 3 lb. can. Pack ice and 1 cup salt around small can. Put lid on large can and duct tape closed. Roll back & forth on a large towel (optional) for 15 minutes. Open large can and dump ice and water. Wipe small can dry and open. Stir mix, scraping sides of can. Additional ingredients, e.g. cookie crumbs, chopped nuts, can be added now. Reseal small can and place back in larger can. Repack with salt and ice. Continue rolling for 10 minutes more. Open large can and dump ice and water. Wipe small can dry and open. Enjoy!

ICE CREAM IN A BAGGIE:

Put in a sandwich-size Zip-Loc bag and "zip" closed: 1 tablespoon sugar, 1/2 cup milk or half & half, 1/4 teaspoon vanilla.

Put in a gallon-size Zip-Loc bag and zip closed: Add 2 Tablespoon rock salt (baking aisle in grocery), the filled and zipped sandwich bag from above, ice cubes to fill bag about 3/4 full. Shake and roll filled bag over and over until frozen (about 15-20 min.) YUMMY!!

As the ice melts it does leak a little so do outside

FRIED ICE CREAM
(Be sure that a grown-up helps with this recipe)

4 scoops ice cream
1 egg, beaten
1/4 teaspoon vanilla
2 1/2 cups corn flakes, crushed
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
oil for deep frying

Place 4 scoops of ice cream in a small pan. Freeze for 1 hour or till firm. In a small mixing bowl stir together egg and vanilla. In a pie plate carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture, freeze until firm. Reserve remaining cereal mixture.

In a deep fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil, 375°F, for 15 seconds or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately.

For more ice cream fun visit this site!

Ben and Jerry's Ice Cream Pages
http://www.benjerry.com/indexg.tmpl

back to the What's New page

Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.

Canku Ota is a copyright of Vicki Lockard and Paul Barry.

The "Canku Ota - A Newsletter Celebrating Native America" web site and its design is the Copyright © 1999 of Paul C. Barry. All Rights Reserved.

	Vanilla Ice Cream 1 cup heavy cream 1 cup light cream 1 beaten egg (or use equivalent reconstituted dried) 1/2 cup sugar 1 tsp. vanilla extract
Chocolate Ice Cream 1 cup heavy cream 1 cup light cream 1/2 cup sugar 4 tablespoons cocoa 1/2 tsp. vanilla extract 1/8 tsp. salt
	Coffee Ice Cream 1 cup heavy cream 1 cup light cream 2 tablespoons instant coffee granules 1/2 cup sugar 1/8 tsp. salt
For all varieties: In 1 lb. coffee can mix all ingredients. Seal can lid well with duct tape. Put small, sealed can inside larger 3 lb. can. Pack ice and 1 cup salt around small can. Put lid on large can and duct tape closed. Roll back & forth on a large towel (optional) for 15 minutes. Open large can and dump ice and water. Wipe small can dry and open. Stir mix, scraping sides of can. Additional ingredients, e.g. cookie crumbs, chopped nuts, can be added now. Reseal small can and place back in larger can. Repack with salt and ice. Continue rolling for 10 minutes more. Open large can and dump ice and water. Wipe small can dry and open. Enjoy!

	FRIED ICE CREAM (Be sure that a grown-up helps with this recipe)
	4 scoops ice cream 1 egg, beaten 1/4 teaspoon vanilla 2 1/2 cups corn flakes, crushed 1/2 teaspoon cinnamon 1/4 teaspoon vanilla oil for deep frying
	Place 4 scoops of ice cream in a small pan. Freeze for 1 hour or till firm. In a small mixing bowl stir together egg and vanilla. In a pie plate carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture, freeze until firm. Reserve remaining cereal mixture. In a deep fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil, 375°F, for 15 seconds or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately.