GOSHEN —
The Great Homemade Ice Cream Crank-Off was held July 28 during the Elkhart County 4-H Fair. Winners and their recipes include;
First Place
Raspberry
Cheesecake Ice Cream
Arden and Virginia
Zimmerman, Nappanee
3 cups sugar
3 Tbsp. tapioca flour
Pinch of salt
8 cups milk
4 eggs, lightly beaten
8-oz. cream cheese, cubed
1 tsp. vanilla
3 cups fresh or frozen raspberries, thawed
2 cups heavy cream
In a heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook mixture over medium heat until hot. Whisk a small amount of hot milk mixture into the eggs; return all to pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees F. Stir in cream cheese until melted, and mixture is thickened.
Remove from heat and cool as quickly as possible. Refrigerate for several hours or overnight. Stir in vanilla, raspberries and cream. Fill cylinder of ice cream freezer and freeze according to manufacturer’s directions.
Second Place
Sami Worley, Middlebury
White Chocolate Macadamia
Nut Ice Cream
1 quart whole milk
1 quart white chocolate macadamia nut flavored liquid creamer
1 can sweetened condensed milk
2-2/3 cup white sugar
4 eggs, beaten
1/4 cup water
4 rennet tablets
6-oz. dry roasted macadamia nuts
1 cup white chocolate pieces
In a 4-quart pan, combine whole milk, creamer, sweetened condensed milk, white sugar and eggs. Cook over medium-low heat for 1 hour, stirring every 15 minutes. Remove from heat and let cool for one hour, stirring every 15 minutes. When mixture is cool, you can refrigerate overnight, or go to the next step.
Pour above mixture into ice cream freezer 15 minutes before you begin cranking. Dissolve rennet in cold water and let set for 15 minutes before adding. Add ice and salt to ice cream freezer and begin cranking. Five minutes before your ice cream is finished, open the freezer canister and add nuts and white chocolate. Crank a few more times to mix in. Let set for a few minutes, remove lid, scoop and enjoy!
Third Place
Alle Wilsey, Elkhart
Shaved Chocolate Ice Cream
2 cups milk
2 cups sugar
1/2 tsp. salt
6 egg yolks, beaten
1 Tbsp vanilla
4 cups chilled whipping cream
5 (1-oz.) squares unsweetened chocolate
Baking chocolate
Mix milk, sugar, salt and egg yolk in saucepan. Cook over medium heat, stirring constantly, until bubbles appear around edges. Stir unsweetened chocolate into the hot mixture. Refrigerate in chilled bowl 2-3 hours. Stir vanilla and whipping cream into milk mixture. Pour into freezer can and follow manufacturer’s directions until firm.
Breaking News
Related Photos
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Home and Family Arts Ice Cream Crank-Off winners Saturday include, from left, Virginia and Arden Zimmerman, Nappanee, first; Alle Wilsey, third; and Sami worley, second. Monica Joseph
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