I Scream, You Scream, We all SCREAM for Blue Bell!
Ok, Blue Bell, you’ve had months to get back on the shelves and we are all growing impatient. I wanted some ice cream last weekend to go with a dessert I was making for company and I was at a loss to know what brand to buy. I’ve bought Blue Bell since moving to Texas and as far as I’m concerned there is no others that compare. Maybe Hagen Daz but who wants to pay twice as much for a cup of ice cream.
So, I have decided if I can’t have Blue Bell I will just make my own. I have many ice cream recipes on the blog that I love; and I like to come up with one or two more to try in the summer months when nothing else sounds better for dessert than a bowl, cup or cone of ice cream.
Did you ever make your kids “oil well” ice cream cones. We did that before even moving to Texas and even ever seeing an oil well in person. Well you pack in your ice cream into your favorite cone then take something like a chop stick and “drill” a hole through the ice cream but don’t go all the way through the cone. Then you fill the hole with some chocolate syrup (looks like oil).
This is a great time of the year here for fresh peaches and fresh cherries were on sale this week and I’m thinking peach and cherry ice cream would be the best and maybe take my mind off the fact that I can’t buy Blue Bell ice cream.
BLAST FROM THE PAST: Ginger Cantaloupe ice cream is a recipe I made about 3 years ago. It’s really a nice summer treat.
Most of the ingredients but add another peach.
Heat the Half and Half and milk. Then stir in the sugar.
After the cream/milk mixture has heated, slowly beat a little at a time into the beaten eggs.
Then pour the tempered egg mixture back into the rest of the saucepan, stirring and whisking so you don’t curdle the eggs.
In case you did curdle some of the eggs, strain the mixture through a sieve; stir in the pureed peaches and then refrigerate until very cold.
Pour your peach mixture into your freezer and freeze until almost set, then stir in the chopped, pitted cherries.
- 2 c. Half and Half cream
- 2 c. sugar
- 1/2 tsp. salt
- 6 eggs, lightly beaten
- 2 c. whole milk
- 1 tsp. vanilla extract
- 3 medium ripe peaches, peeled
- 1 c. pitted and chopped cherries
- Peel and pit the peaches and put into blender or food processor and process until pureed. Set aside in refrigerator.
- In a large saucepan, heat the Half and Half to 175°; then stir in the sugar and salt until dissolved.
- Beat the eggs with a whisk in another bowl. When the cream has gotten to 175°, drizzle a thin strream into the beaten eggs until you have incorporated about 1/3-1/2 of the hot mixture into the eggs. Be careful not to curdle the eggs. Pour this mixture slowly, whisking, back into the saucepan containing the cream/sugar mixture. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of the metal spoon. Remove from heat and place in a bowl of ice water to cool quickly.
- Stir in the whole milk and the peach puree and the vanilla. Cover with plastic wrap and refrigerate several hours or overnight.
- Fill the cylinder of your ice cream freezer two-thirds full; freeze according to manufacturer's directions. Towards the end of the freezing process, stir in the chopped cherries and continue to freeze until thick.
- Remove from cylinder container and put in a freezer-proof bowl and freeze several hours before serving.
- I originally used 1 1/2 cups of sugar in the recipe and my husband thought it needed to be sweeter. I thought it was great with less sugar but if you like a sweeter ice cream, go with the two cups of sugar.