1996
Kitchen Krafts
March 1996

“Kitchen Krafts,” Friend, Mar. 1996, 15

Kitchen Krafts

Make-Your-Own Ice Cream

1 tablespoon unflavored gelatin

1/4 cup hot water

1/2 cup honey

2 cups milk

1 cup evaporated milk

3 teaspoons vanilla

1/2 cup fresh blueberries, pineapple tidbits (drained well), and/or chopped nuts (optional)

  1. In a large bowl, stir the gelatin in the hot water until the gelatin dissolves.

  2. Add the honey and half (1 cup) of the milk; stir well with a whisk or fork until smooth.

  3. Mix in the remaining milk, the evaporated milk, and the vanilla.

  4. Cover the bowl with plastic wrap or foil and place it in the freezer. When the mixture is partially frozen (1–2 hours), remove it from the freezer and beat it with a mixer or eggbeater until fluffy.

  5. Gently stir in the fruit/nuts just enough so that they are evenly distributed in the mixture; recover and return to the freezer for 2–3 hours more.

Toppings and Fondue Sauces

The following can be used for frozen yogurt, ice cream, fruit, and/or plain cakes (such as angel food cake) or cookies.

Hot Fudge Topping

8 ounces (227 g) cream cheese, cubed

1/3 cup milk

2 ounces (57 g) sweet baking chocolate

2 cups confectioners’ sugar, sifted

1 teaspoon fresh lemon juice

1 teaspoon vanilla

  1. Heat the cream cheese, milk, and chocolate over low heat, stirring until completely blended and smooth.

  2. Gradually stir in the confectioners’ sugar, then the lemon juice and vanilla. Serve.

Pralines-and-Cream Sauce

1 cup brown sugar

1/2 cup pecans, coarsely chopped

1/4 cup butter or margarine

2 tablespoons light corn syrup

Put all the ingredients into a saucepan and stir over low heat until thoroughly blended and heated through. Serve.

Peanut-Butter Fondue and Ice-Cream Sauce

1/2 cup butter or margarine

1/2 cup sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1/2 cup heavy cream

1 teaspoon vanilla

  1. Stir the butter and sugars over medium heat; bring to a boil, and boil 1 minute.

  2. Blend in the remaining ingredients and heat through. Serve. (Also good on marshmallows, milk or dark chocolate, and white-chocolate-covered pretzels.)

Blueberry Sauce

2 cups warm water

3 tablespoons cornstarch

2 cups fresh (and cleaned) or frozen blueberries

1 cup sugar

2 tablespoons butter or margarine

2 teaspoons fresh lemon juice

  1. Blend the water and the cornstarch until smooth.

  2. Add the berries and the sugar and stir constantly over low heat until the mixture is thick and transparent.

  3. Remove from the heat and blend in the butter and lemon juice. Serve.