Thank you, everyone, for your kind words and prayers for our family. Pets become a part of the family, and I appreciate your encouragement after the loss of our Boxer, Trudy. We thank God for our days with her, but we know it’s the cycle of life in motion. Nothing is permanent. We grieve, and we will adjust. Life marches on.
Today, this July 4th, we will celebrate with a sense of loss, but we will celebrate none-the-less. We are blessed to live in America, home of the brave and the free. I pray we keep it that way. Don’t you?
So, let us get on with our celebration of God’s blessings, the many things we enjoy in our freedom of country and our freedom in Him.
There is no other day of the year that screams “home-made ice cream” more than July 4th. Whatever your chosen flavor, it will be enjoyed by you and your family and friends. No doubt.
We’re making a one-gallon recipe for today’s mint chocolate chip ice cream. I give you this recipe with a warning of possible addiction. Beware!
Step 1. “Cook” Ice Cream
Combine main ice cream ingredients (eggs, mile, sugar) in 4-qrt. heavy pot and cook over low heat, stirring continuously until mixture steams. If you have only a thin pot, I suggest using a double boiler.
A thin white foam-like coating will form on the surface while you’re stirring and waiting for it to steam.
When it begins to steam, remove from heat and let it cool.
Step 2. Add final ingredients.
Stir condensed milk into the cooked recipe and the necessary flavoring and coloring. (My printed Home Made Ice Cream recipe includes how to flavor for vanilla ice cream or fruit-added ice cream, like peach. Peach Home-made Ice Cream is a family favorite, as well.)
Step 3. Churn.
Pour into freezer and add chocolate chips. Fill to the “fill line” with additional milk.
Process according to freezer instructions. (Pacing anxiously is allowed, y’all.)
- 4 eggs, well beaten
- 2 cups sugar
- dash salt
- 1 quart milk (plus extra for filling container)
- 1 can sweetened-condensed milk
- 2 teaspoons peppermint extract
- ½ teaspoon green food coloring (or the amount necessary for the color you like)
- 12 ounces of semi-sweet chocolate chips
- In heavy 4-quart pot over low heat, combine first four ingredients. Stir continuously over low heat until mixture steams. Remove from heat and cool.
- Add sweetened-condensed milk, extract, and food coloring. Stir until combined well, and pour into freezer. Add chocolate chips and additional milk to ice cream maker's fill line. Process ice cream as usual. Enjoy!
It’s fun to freeze left-overs (if you have any) in a shaped container for later.
When I made the Berry Lime Sorbet, I froze a portion of it in the star-shaped bread pan from Pampered Chef. You can see how easy it was to slide out and slice those frozen stars in Tablescape Red, White, and Blue.
I hope you enjoy your July 4th home-made ice cream! Whatever you do to celebrate our free country, I pray you will be safe while making memories with your loved ones.