5 Picnic Must-Have Recipes & Homemade Ice Cream
Welcome to Collard Valley Cooks! Have you wished you could make your Homemade Vanilla Ice Cream, Potato Salad, and cole slaw recipes taste like Mama made them? You can do it!
The Potato Salad Recipe is in our Vol. 2 Cookbook
Cole Slaw's Recipe is in our Vol. 1 Cookbook
The recipes for Hot Dog Chili Sauce, BBQ Sauce, and Rib Rub are in our Vol. 4 Cookbook.
The Homemade Vanilla Icecream will be in a Future Cookbook.
HOMEMADE VANILLA ICE CREAM
3 TBSP. CORNSTARCH (NOT LEVELED)
6 C. WHOLE MILK (VERY COLD)
2 2/3 C. SUGAR
4 LG. OR 5 SM. EGGS
3/4 TSP. SALT
1 CAN (13 OZ.) EVAPORATED MILK
1 PT. WHIPPING CREAM (VERY COLD)
3 1/2 TBSP. VANILLA CRUSHED ICE AND LOTS OF ICE CREAM SALT
Put milk in freezer one hour prior to mixing. In a batter bowl whisk together the sugar, cornstarch, and salt. Whisk well. In a separate bowl beat eggs. Add eggs and evaporated milk to batter bowl with sugar whisk very well. Microwave on high 3 minutes. Take out and whisk well. (Can use a hand mixer if needed). Continue to cook on high for 2 minute intervals -whisking well between cooks until it is thick and pudding like in texture. Add milk, whipping cream and vanilla. Fill ice cream freezer container 2/3 full. Freeze per ice cream freezer manufacturer instructions. Enjoy y’all!
Ice cream should be creamy and soft serve texture.
Important: milk and whipping cream must be very cold in order to cool the hot pudding down. Make sure and put them in the freezer prior to adding to ice cream.
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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