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Canku Ota |
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(Many Paths) |
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An Online Newsletter Celebrating Native America |
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May 19, 2001 - Issue 36 |
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I Scream You Scream ... We ALL Scream for Ice Cream!! |
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Chocolate Chip Cookie Dough Ice Cream |
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Ingredients:
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| Directions: | |
| Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Yield: 24 servings | |
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Ben & Jerry's Oreo Mint Ice Cream |
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Ingredients:
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| Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch. Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart. | |
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Ben & Jerry's Heath Bar Crunch Ice Cream |
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Ingredients: |
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| Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. (Get
an adult to do this). You should have about 1 cup. Place the chucks in a bowl, cover
and freeze. Whisk the egg in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at
a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla,
and whisk to blend. Tranfer the mixture to ice cream maker and freeze following manufactorer's instructions. After
the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice
cream is ready. Makes generous 1 quart. Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 tb. good quality freeze-dried coffee. Add 2 tb coffee with the cream and milk, and add the remaining 1 tbls coffee with the candy (after the ice cream stiffens.) |
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Easy Ice Cream |
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Ingredients:
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| Beat eggs well. add salt. blend in sugar and pudding mix. add milks. stir well. Pour in container, (plastic works best), store in freezer at least over night. VIOLA...you have ice cream! | |
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| 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. | ||
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Canku Ota is a copyright © 2000, 2001 of Vicki Lockard and Paul Barry. |
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The "Canku Ota - A Newsletter Celebrating Native America" web site and its design is the |
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Copyright © 1999, 2000, 2001 of Paul C. Barry. |
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All Rights Reserved. |
