We always make homemade ice cream for our summer celebrations.
I've been making this recipe for years.
The recipe is found in this old cook book.
If you have this one from the 1970s
the recipe is on page 161.
Vanilla Ice Cream
4 eggs (I use egg substitute)
2 1/2 cups sugar
7 cups milk
3 cups whipping cream
2 1/2 tablespoons vanilla
1/2 teaspoon salt
Beat eggs till light. Add sugar gradually, beating till thick.
Add remaining ingredients; mix well.
Freeze in ice cream freezer.
(We use our electric White Mountain freezer.
I highly recommend it!)
Makes 1 gallon.
To go along with the ice cream we're having
The Pioneer Woman's
Chocolate Sheet Cake.
When I read the recipe for PW Chocolate Sheet Cake
it reminded me of the cake my friend, Margie,
made. She was a pastor's wife who could cook
up a storm.
These pictures are from my original post of May 4, 2010
Combine 2 cups flour
2 cups sugar
1/4 teaspoon salt
In another bowl, mix with a fork
(I didn't have buttermilk so I added 1 tablespoon vinegar to whole milk.)
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
In a medium sauce pan,
melt 2 sticks of butter
add 4 heaping tablespoons cocoa powder.
Whisk together to combine.
Meanwhile bring 1 cup water to a boil.
When the butter is melted pour the boiling
water in the pan. Allow to bubble for a moment,
then turn off the heat.
Pour the chocolate mixture
into the flour mixture.
Stir together for a moment to
cool the chocolate.
Next, pour in the egg mixture.
Stir together until smooth,
then pour into an ungreased
jelly roll pan or
rimmed baking sheet.
Bake for 20 minutes at 350 degrees.
While the cake is baking make the icing.
Melt 1 3/4 sticks butter in a sauce pan.
Add 4 tablespoons cocoa powder.
Stir until smooth.
Add 6 tablespoons milk,
1 teaspoon vanilla,
and 1 pound powdered sugar.
Stir together until combined.
I opted not to add pecans.
Immediately after removing the cake
from the oven, pour the warm icing over the top.
What sweet treats do you plan on having for your Labor Day weekend celebration?