Green Tea Ice Cream

INGREDIENTS:

- 3 tbs green tea leaves (whole)
- 1 cup heavy cream
- 2 cups cold milk
- 2 egg yolks
- 1 tbs cornstarch
- 1 cup sugar

PREPARATION:

     In a saucepan, heat milk slowly to boiling. Then add green tea leaves and cover. Let steep (simmer) for about 15 minutes. Meanwhile, in a mixing bowl, beat egg yolks with sugar and cornstarch. Remove milk from heat and strain out the tea leaves.

     Whisk in egg mixture, whisking constantly to keep the eggs from cooking in the hot milk. When mixture is starting to thicken, transfer to a larger bowl and allow to cool. Then stir in the heavy cream. Freeze mixture for at least 2 hours before serving.

Raspberry Ice Cream

INGREDIENTS:

- 1 cup sweetened condensed milk
- 1/4 cup water
- 2 cups fresh raspberries, crushed (put through food mill or sieve to remove seeds, if desired)
- 2 tablespoons lemon juice
- 1/2 cup heavy cream

PREPARATION:

     Combine condensed milk and water; add raspberries and lemon juice. Chill thoroughly.

     Whip cream until it holds a soft peak; fold into the chilled mixture. Pour into freezer tray. When mixture is half frozen, scrape away from sides and bottom and beat until smooth but not melted.

Peach Ice Cream

INGREDIENTS:

- 2 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 cups milk
- 4 eggs, beaten
- 2 tablespoons vanilla
- 4 cups whipping cream
- 2 1/2 cups crushed or pureed peaches, sweetened to taste

PREPARATION:

     Combine sugar, cornstarch, and salt in top of double boiler; gradually blend in milk. Cook over hot water, stirring occasionally, for about 12 to 15 minutes, or until thickened. Stir a small amount of the hot mixture into the beaten eggs, then return egg mixture to pan with remaining hot mixture.

     Cook over hot water, stirring constantly, for 4 to 5 minutes, until it is about as thick as pudding. Chill thoroughly, about 3 hours. Stir vanilla and cream into the chilled mixture. Pour into a 1-gallon ice cream freezer; freeze according to manufacturer's directions. Remove dasher and stir in crushed or pureed sweetened peaches; repack ice cream freezer with 1 part rock salt to 6 parts crushed ice and let ripen for 2 hours.

Vanilla Ice Cream

INGREDIENTS:

- 1 pint whipping cream
- 1 pint half and half
- 1 cup sugar
- 1 tablespoon Nielsen-Massey Pure Vanilla Extract or Madagascar Bourbon Pure Vanilla Bean Paste
-1/8 teaspoon salt

PREPARATION:

     Mix all ingredients until sugar dissolves. Cover and chill until ready to use. Follow manufacturer's directions to churn and freeze ice cream.

     Note: to enhance all flavors of ice cream, add 2 teaspoons of Pure Vanilla Extract to a quart of your recipe. Organic Vanilla from Nielsen-Massey Vanillas can also be used in place of the regular extract.

Mango Ice Cream

INGREDIENTS:

- 2 cups fresh mango
   (4 - 6 mangoes)
- 1 cup sugar
- 1 tablespoon lime juice
- 2 cups light cream
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 2 - 3 tablespoons of toasted
   coconut as garnish, optional
- Handful of mint sprigs as garnish, optional

PREPARATION:

     Cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup of sugar. Cover and marinate overnight in the refrigerator.

     The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, then remove and cool.

     Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.

     Bring the cream and milk to a boil. Cool. Combine with the chilled mango, remaining 1/2 cup sugar, and the vanilla extract.

     Freeze in an ice cream maker, according to the manufacturer's directions. When frozen, pack the ice cream in a clear plastic container. Let soften slightly in the refrigerator before serving. Garnish with the toasted coconut and mint sprigs if desired.

Blueberry Ice-Cream

INGREDIENTS:

- 3/4 pint blueberries
   [pick out the stems and wash]
- 3 fl oz caster sugar
- 1 tbsp water
- 2 tsp vanilla extract
- 500ml Jersey whipping cream0
   or any brand whipping cream



PREPARATION:

     The following process assumes you are using an ice cream machine.

     In a microwaveable bowl, place the bluberries, caster sugar and water, cover, then place in the centre of the microwave and cook in high heat [800 watts] for 5 minutes. If your microwave has lower wattage, just adjust the cooking time. Take the bowl out of the microwave and stir the syrup. Let cool for 3 minutes then put through a sieve - you should get 1/2 a pint of sieved syrup. Let cool completely.

     In a measuring jug, pour the whipping cream and add the vanilla essence. Stir. Add the syrup prepared and mix again.

     Plug the ice cream machine and press start. Slowly pour in all of the mixture. Churn for about 20-25 minutes.
Serve. You may also want to garnish with fresh blueberries for extra burst of goodness but totally optional.

Black Forest Cake

INGREDIENTS:

- 1 dark chocolate cake mix (or your own from scratch)
- 1/4 c. kirsch (cherry brandy)
- 1 can cherry pie filling
- 16 oz. heavy whipping cream
- 1/2 c. confectioners' sugar
- Maraschino cherries, drained, optional, for garnish
- Milk chocolate curls or shavings, for garnish

PREPARATION:

     Drain cherry pie filling in a colander to remove most of the thickened juices.

     Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

     When cool, sprinkle kirsch over both cake layers.

     Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

     Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

     Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

     Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

     With fingers, gently press chocolate curls into cream on sides of cake.
Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

Carrot Cake

INGREDIENTS:

- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs, beaten
- 3 cups self-rising flour
- 2 teaspoons ground cinnamon
- 2 cups grated carrot
- 1 1/2 cups chopped pecans or walnuts

PREPARATION:

     In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan.

     Bake at 350° for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream chesse frosting or glaze as desired

Crumb Cake

INGREDIENTS:

- 2 cups sifted flour
- 2 cups light brown sugar, packed
- 1/2 cup butter
- 1 egg, well beaten
- 1/2 cup additional sifted flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 cup milk
- powdered sugar, optional

PREPARATION:

     In a mixing bowl, combine sifted flour, brown sugar and butter until crumbly. Set aside 1/2 cup of the crumb mixture for topping. To the crumb mixture in mixing bowl add the beaten egg, additional flour, baking powder, cinnamon, and milk.
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     Blend well with electric mixer on low speed. Spread the batter evenly in a greased 8-inch square pan. Sprinkle reserved crumbs over the batter and bake at 350° for 35 to 40 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool and dust with powdered sugar before cutting, if desired.

Butter Cake

INGREDIENTS:

CAKE:

- 125ml (1/2 cup) butter or brick margarine, at room temperature
- 310ml (11/4 cups) Huletts Castor Sugar
- 3 eggs
- 5ml (1 teaspoon) vanilla essence
- 625ml (21/2 cups) flour
- 2.5ml (1/2 teaspoon) salt
- 15ml (3 teaspoons) baking powder
- 170ml (2/3 cup) milk

ICING:

- 500g Huletts Icing Sugar
- 250g butter or brick margarine
- A little water or milk
- 5ml (1 teaspoon) vanilla essence

PREPARATION:

CAKE:

     Cream the butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition. Add the vanilla essence.

     Sift dry ingredients and add alternatively with milk, mixing well.

     Grease and line 2 layer cake tins or a large square tin. Place the cake batter into the tins. Tap the pan lightly to break large air bubbles.

     Bake at 180ºC for 30 - 35 minutes. Turn onto a wire rack and allow to cool completely before icing.

ICING:

     Cream the butter/margarine and icing sugar together, adding a little water or milk and the vanilla essence, until the icing is of a good spreading consistency.

Golden Sponge Cake

INGREDIENTS:

- 2 cups sifted all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg yolks
- 3/4 cup cold water
- 2 teaspoons vanilla
- 2 to 3 teaspoons grated lemon or orange peel
- 1 cup egg whites (about 7)
- 1/2 teaspoon cream of tartar

PREPARATION:

     Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.

     In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.

     Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation.

Coca-Cola Cake

INGREDIENTS:

- 2 cups self-rising flour
- 2 cups sugar
- 3 tablespoons cocoa
- 1 cup Coca-Cola
- 1 cup butter
- 1 1/2 cups miniature marshmallows
- 2 eggs, beaten
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract

Frosting:

- 1/2 cup butter
- 1 tablespoon cocoa
- 6 tablespoons Coca-Cola
- 1 box confectioner's sugar, (1pound)
- 1/2 cup chopped pecans

PREPARATION:

     Grease and flour a 9 x 13-inch pan and set aside.

     In a large bowl combine flour and sugar. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture.

     In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture.

     Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done.

Frosting:

     In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in nuts. Spread over the cake while both cake and frosting are still warm. Serves about 16.

Coconut Cake

INGREDIENTS:

- 4 eggs, separated
- 1/2 c. oil
- 1/2 c. water
- 1/2 tsp. vanilla
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 c. cake flour
- 3/4 c. sugar

Filling:

- 2 c. plus 2 tbsp. milk
- 3/4 c. sugar
- 1/2 tsp. vanilla
- 1 tbsp. cornstarch
- 2 eggs, beaten

Frosting:

- 1 1/2 c. whipping cream
- 3 tbsp. sugar
- 3 c. freshly grated coconut

PREPARATION:

     Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar; mix until smooth. Beat 4 egg whites until stiff; carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or waxed paper-lined.

     Bake at 325° about 50 minutes or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers.

     To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool.

     To assemble, spread custard between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly.

Banana Cake

INGREDIENTS:

- 1 cup shortening
- 2 1/2 cups sugar
- 3 cups all-purpose flour,
   sifted before measuring
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 egg yolks, beaten
- 6 tablespoons buttermilk
   or sour milk
- 2 teaspoons vanilla extract
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
- 1 cup chopped raisins
- 4 egg whites, beaten

PREPARATION:

     Cream shortening and sugar. Combine dry ingredients in a separate bowl. Add dry ingredients to the creamed mixture alternately with egg yolks and buttermilk. Stir in vanilla, mashed bananas, and chopped pecans.

     Fold in beaten egg whites. Spoon batter into a greased and floured tube pan; bake banana cake at 325° for about 1 1/2 hours.Serve with whipped cream or ice cream. If desired, drizzle cake with glaze or frost when cooled.

Apple Coffee Cake

INGREDIENTS:

- 1 pkg yellow cake mix
- 1 pkg instant vanilla pudding mix
- 4 eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 6 apples, peeled, cored, sliced
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/2 cup walnuts, chopped


PREPARATION:

      Preheat oven to 350F, and grease a 10-inch Bundt pan. In a large bowl, combine cake mix and pudding mix. Then add eggs, sour cream and oil. Mix until blended. In another small bowl, mix sugar, cinnamon and walnuts.

      Pour half the batter into the Bundt pan, then a layer of apple slices. Over the apple slices, sprinkle half the walnut mixture. Pour on the remaining batter. Top with the last apple slices and walnut mix. Bake for 1 hour to 70 minutes. Cool for 1/2 hour before removing from the pan.

Ice-cream History

      The story of ice cream begins a long, long time ago in a most beautiful place. The story of ice cream begins over 3,000 years ago in China. Lots of cool things were invented in China. Umbrellas, glasses and fireworks were all invented in China but the tastiest and coldest Chinese invention is snow ice cream. The Emperors of China were the first people, we know about who were lucky enough to get to eat snow ice cream. Their cooks mixed snow and ice from the mountains with fruit, wine and honey to make a tasty treat for their rulers to enjoy when they wanted to relax.

      How the Romans came up with the idea of making snow ice cream we do not know. But what we do know is that in 62 A.D. the Roman Emperor Nero wanted to eat snow ice cream so badly he sent slaves up to the mountains to bring back snow and ice so his cooks could make it for him. Nero's cooks mixed the ice and snow the slaves brought back with nectar, fruit and honey and then Nero ate it.

      In 1295, Marco Polo, a great adventurer, returned from China to Italy with a new recipe for making snow ice cream. His recipe called for mixing yak milk into snow in order to make it creamy. The idea of mixing a mammal's milk into snow ice cream caught on and soon the rich people of Italy were enjoying frozen milk.

      In 1533, Catherine de Medici of Florence, Italy became the Queen of France when she married the French king, Henry II. One of the things she took with her when she moved from her home in Italy to her castle in France was her recipe for making frozen milk. Soon many of the cooks in France were making the delicious treat. One French chef opened a shop to sell the tasty treat. He was the first cook to add flavors like chocolate and strawberry to the frozen milk.

      When Charles I of England visited France in the 1600s, he was served frozen milk. He loved it so much, he asked the French chef who served it to him to sell him the recipe. Charles I took the recipe back to England with him and the rich people of England began to eat the delicious cold dessert.

      In 1700, Governor Bladen of Maryland, who was from England, served ice cream to his guests. Seventy-six years later, the first ice cream parlor in America opened in New York City.

      Dolly Madison, the president's wife loved ice cream so much, she served it to her White House guests in 1812. In 1843, an American woman named Nancy Johnston invented the hand-cranked ice cream freezer, which made making ice cream easier. In 1851 Jacob Fussel opened the first ice cream factory in the United States of America in Baltimore, Maryland. He sold his ice cream from a wagon. In 1899, August Gaulin, who lived in France, invented the homogeniser. This invention helped give ice cream a really smooth texture. In 1902, August Gaulin invented a new kind of ice cream freezer that helped make ice cream freeze faster.

      In 1903, Italo Marchiony, a man who sold ice cream from a pushcart he pushed through the streets of New York City, invented the ice cream cone and patented his idea. He invented the waffle cup because he was tired of people walking off with or breaking the glasses he used to serve ice cream from his pushcart.

      A year later in 1904, E.A. Hamwi introduced the waffle cone at the St. Louis World Fair. People say he began making the waffle cones when an ice cream vendor at the fair ran out of bowls.

      The closing of bars that sold wine and beer in 1919 led to the opening of many ice cream parlors in the United States. The more Americans ate ice cream the more they wanted to eat ice cream. This demand for ice cream led to the invention of the first chocolate covered ice cream bar. The first chocolate ice cream bar was called the I-Scream Bar but later its name was changed to the Eskimo Pie. You can buy an Eskimo pie at the grocery store if you want to find out what it tastes like. You can also buy a Good Humor Bar which was invented in 1920 and was the first ice cream sold on a stick. But if you're like me, you'll head to Baskin-Robbins, which first opened in 1946 in California, and buy a scoop of Cookies 'N Cream which is made with real Oreo cookies. This ice cream flavor was invented in 1983. Others like Chocolate Chip Cookie Dough have been invented since 1983 but Cookies 'N Cream will always be my favorite. Of course, vanilla ice cream with honey on top is also very good. I'm so glad someone in China decided to mix snow and ice with honey and that now even poor people like me can afford to eat tasty frozen treats each and every day of the week, just like Mr. Baskin and Mr. Robbins intended.

By Cathy Mallare