2018 ICE CREAM RECIPES - AG WEEK AT THE MALL

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1 2018 ICE CREAM RECIPES - AG WEEK AT THE MALL Creamy Lemonade - 1 st place - Middletown Valley 4-H Dairy Club 3 cups half and half 2 cups heavy cream ½ cup lemon juice 2 tsp. vanilla extract 2/3 cup sugar oz. packets lemon pudding Lemon bars Tropical Coconut - 2 nd place - Linganore FFA Chapter 4 ½ cups coconut milk 3 cups table cream 3 cups pineapple 2 ¼ cups sugar 1 teaspoon vanilla extract 1 teaspoon rum extract 1 teaspoon coconut extract Cinnamon Roll Ice Cream - 3 rd place - Frederick High School FFA Chapter 2 cups heavy whipping cream 1 cup white milk 2/3 cup brown sugar ½ cup crumbled graham crackers 1 teaspoon cinnamon 1 ½ Tablespoons maple syrup 1 teaspoon vanilla extract ¼ Tablespoon salt Mix cream ingredients first followed by powder ingredients. Fill ice cream mixing bowl and then attach lid. Surround ice cream canister with ice and salt melt. Crank ice cream until you feel resistance. Carefully remove lid (being sure not to get salt into the ice cream) and then remove ice cream and serve. Maple Pancake/Bacon Blast Ice Cream - 4 th place - Frederick County 4-H Firepower Club The smooth sweetness of maple and the chewy saltiness of bacon blended together in this maple bacon ice cream make it taste like breakfast for dessert! ¼ teaspoon mineral salt 1/8 teaspoon xanthan gum 2 cups plain unsweetened almond or cashew milk 2 cups heavy cream 1/3 cup xylitol, erythritol, or equivalent sweetner

2 3 teaspoons vegetable glycerin (or up to 1 Tablespoon Super Sweet Blend or equivalent low glycemic sweetner) 1 Tablespoon maple flavoring ½ teaspoon pure vanilla extract 1 Tablespoon of liquid apple wood smoke 10 slices of pork bacon ¼ cup complete pancake mix 1. In a large glass or stainless steel bowl, whisk together the salt, and xanthan gum and seasonings; set aside. 2. In a large saucepan, scald the almond milk and cream without stirring. You know it has heated enough when bubbles begin to form around the edges of the liquid. 3. Remove the milk/cream mixture from the heat and slowly pour it into the salt mixture, whisking the mixture constantly. 4. Return the mixture back to the saucepan, add the 1/3 cup xylitol or erythritol, and cook over medium-high heat, stirring often if not constantly, until it begins to thicken. It should reach the consistency of thin gravy. To test if it is thick enough, dip a metal spoon in it. If the mixture lightly coats the spoon without running off, it s done. 5. Remove from the heat and stir in the glycerin or sweet blend, maple flavoring, and vanilla extract. 6. Pour into a large glass or metal bowl, cover, and place in the refrigerator until completely cooled (I usually leave it in overnight). 7. Meanwhile, bake some bacon in the oven until crispy. Once done and still hot, carefully pat with paper towels to remove as much of the excess fat as possible. Let cool. 8. After the bacon has cooled, crumble or cut it into bits. Refrigerate in an airtight container until ice cream batter is ready. 9. Once the ice cream batter has cooled (it should be pretty thick, like refrigerated gravy would be), make the ice cream. If you have an ice cream maker, then pour the mixture into it and churn as the maker s directions detail. Add the bacon bits about halfway through churning. Pretty Pink Peppermint Ice Cream - 5 th Place - Middletown FFA Chapter 4 cups whole milk 4 cups heavy cream 2 cups sugar 1 teaspoon salt 2 teaspoon vanilla extract 2 teaspoon peppermint extract 24 drops green food coloring (optional) 2 cups miniature semisweet chocolate shavings 1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring. 2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer s instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze.

3 Homemade Apple Crisp Ice Cream - Catoctin FFA Chapter Whole milk Dark brown sugar Salt Heavy cream Cinnamon Vanilla Apple pie filling Kashi Toasted Cinnamon Crisp cereal Mix milk, sugar and salt in mixer until sugar is dissolved. Add heavy cream, vanilla and cinnamon. Let mix sit in fridge overnight. Freeze in ice cream machine. When almost finished, add pie filling and cereal. Enjoy! Creamsicle Ice Cream - Kaleidoscope 4H Club 3 12 oz. cans orange soda 1 can sweetened condensed milk 1 cup half and half 1 teaspoon vanilla 1 Tablespoon orange zest Coffee Crunch Ice Cream - Frederick CTC FFA Chapter 4 cups of heavy whipping cream 2 14 oz. cans of condensed milk 4 packets of Café Bustelo Instant Expresso powder 3 teaspoons of Vanilla Paste 1 cup of whole milk 1 8 oz. bag of Heath Milk chocolate toffee bits Whisk all ingredients except toffee bits really well in a LARGE bowl. Pour mixture into ice cream maker and add ice and rock salt. Churn until it starts to thicken. Remove lid and add 6 oz. toffee bits. Use a spatula to get frozen cream off sides of container; replace lid and churn until thick. Remove paddle and replace lid and let sit for 10 minutes to harden. Fruity Pebbles - Walkersville FFA Chapter 1 quart half and half cream ¼ pint heavy cream ¾ cup sugar 2 teaspoons vanilla Pinch of salt 1 cup fruity pebbles

4 Banana Ice Cream - Middletown Valley Youth 4H Club 3 Tablespoons instant vanilla pudding (or banana flavor, if you can find it) ½ cup sugar or ½ cup Splenda granular ½ cup whipping cream (maybe you could substitute half and half and not add milk) 1-2 mashed banana 1-1 ½ cup milk Chocolate Chip Cookie Dough - Paddock Pals 4-H Club 2 cups of heavy cream 2 cups whole milk 3/4 cup sugar 2 Tablespoons vanilla extract 1 cup chocolate chips 1 cup of cookie dough balls A pinch of salt Mint Chocolate Chip - Rocky Ridge 4-H Cooking Club Prep Time 7 minutes Ice Cream Maker Time Approximately minutes Servings: ten ½ cup servings 1 cup milk ½ cup granulated sugar 2 cups heavy whipping cream 1 1 ½ tsp. peppermint extract ¾ cup chocolate chips or 4 oz. chopped semi-sweet chocolate Dissolve milk and sugar using a wire whisk or hand mixer (mix approximately 1-2 minutes) Stir in heavy cream and peppermint extract Pour mixture into your ice cream maker Mix about minutes Add chocolate to the ice cream mixture Chocolate Covered Strawberries - Greener Pastures 4-H Club 1 cup Dutch process cocoa powder, unsweetened ½ cup brown sugar, firmly packed 2/3 cup white sugar 1 ½ cups whole milk 3 ¼ cups heavy cream 2 Tablespoons vanilla extract In a bowl, combine cocoa and both sugars, whisking to combine well. Add milk and whisk until sugars are dissolved. Stir in heavy cream and vanilla.

5 Pour mixture into the freezer bowl of ice cream maker. Let run for 30 minutes, or until mixture is thick, soft and creamy. Add diced strawberries while churning. Transfer to airtight container and freeze at least 2 hours or until ice cream is to a desired consistency. Prior to serving, let ice cream sit at room temperature for five minutes to soften enough for easy scooping. Berry Harey Strawberry Ice Cream - Rabbit Raisers 4-H Club 3 cups whole milk 2 ¾ cups sugar ¾ tsp. salt 3 cups half and half 5 cups whipping cream 2 Tbsp. vanilla extract 6 cups chopped strawberries Salted caramel with chocolate covered pretzels - Walkersville FFA Alumni 1 pint whipping cream 1 pint half and half 1 ½ tsp. vanilla 2 cups broken chocolate covered pretzels ½ gallon milk 1 ¾ cup sugar 1 tsp. caramel flavor 1 tsp. sea salt Mix together all liquid ingredients until sugar is dissolved. Stir in pretzels. Pour into freezer and crank until done. Cinnamon Bun Ice Cream - Johnsville 4-H Club 4 cups milk 2 ¾ cups sugar ¾ tsp. salt 3 cups half and half 2 Tbsp. vanilla 5 cups whipping cream oreo cookie cinnamon bun Boil milk, add salt and sugar. Mix other ingredients. Freeze as directed. Stir in cookie.

6 Pig Candy Ice Cream - Johnsville Clovers 4-H Club 2 cups brown sugar Bacon 2 cups whipping cream 1 cup milk ½ cup maple syrup Bake bacon with brown sugar. Cool and crumble. Mix other ingredients. Freeze as directed. Stir in bacon. Blueberry Cheesecake Ice Cream - Lewistown Mt. View 4-H Club ½ cup sugar 1 Tbsp. cornstarch ½ cup water 1 ¼ cup frozen blueberries 1 Tbsp. lemon juice Graham Cracker Mix 2 ¼ cup graham crackers 2 Tbsp. sugar ½ tsp. ground cinnamon ½ cup butter, melted Ice Cream 2 cups milk 1 ½ cup sugar 2 tsp. vanilla oz. instant cheesecake mix pudding 1 quart heavy whipping cream In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium high heat. Simmer 5 minutes. Chill. In a large bowl combine cracker crumbs, sugar and cinnamon. Stir in butter. Pat into 15x10 pan. Bake 250 degrees minutes. Cool. In a large bowl, combine ice cream ingredients, fill into cylinder. Crank. Add graham cracker and blueberry sauce at the end. Stir in. Clover Loving Chocolate Mint Ice Cream - Lewistown Mt. View 4-H Cloverbuds 4 cups whole milk ¾ tsp. salt 2 ¾ cups sugar 3 cups half and half 5 cups whipping cream 2 Tbsp. vanilla extract

7 8 tsp. peppermint extract 2 ½ cups mini chocolate chips Cookies and Cream Ice Cream - Calico Clover 4-H Club 1 quart of half and half 1 quart of whole milk 1 ½ cups of sugar 1 pinch of salt 1 pint of whipping cream 1 tsp. of vanilla extract 3 Tablespoons of cornstarch 90 oreo crushed up cookies Warm up whipping cream, half and half, sugar, vanilla extract, corn starch, pinch of salt, until sugar is dissolved and thickens. Add to milk. Let chill for 1 hour. Add liquid mixture to ice cream maker and crushed up cookies. Churn for minutes. Chocolate Ice Cream - Tom s Creek 4-H Club Unsweetened chocolate Sweetened condensed milk Water Vanilla whipping cream Apple Pie Ice Cream - Walkersville 4-H Club 1 ½ cup whole milk 1 ¼ cup sugar ½ tsp. salt 1 ½ cup half and half 1 Tbsp. vanilla extract 2 tsp. cinnamon 2 cups whipping cream 2 cups Apple Pie filling chopped in food processor 4 cinnamon graham crackers, broken into small pieces Combine milk, sugar, salt, half and half, vanilla extract, whipping cream and 2 tsp. cinnamon into ice cream maker. Stir in apple filling and graham crackers after ice cream starts to stiffen. Chill and serve.

8 Orange Dreamsicle Ice Cream - Rocky Ridge 4-H Club 1 ½ cups milk ½ cup granulated sugar 2/3 cup cake mix of your choice 1 ½ cups heavy whipping cream 1 tsp. vanilla extract In a saucepan over medium low heat, combine milk, sugar, and cake mix. Stir constantly until mixture starts to bubble. Remove from heat and cool completely in refrigerator (about 3 hours). Stir in cream and vanilla. Pour into ice cream maker. Mix approximately minutes or according to manufacturer s instructions. Enjoy!

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