Wednesday, March 11, 2009
This week's folly is an ode to the coming spring/summer. I've got Spring Fever already- do you?
This adorable ice cream shop is located in the town of Perry, in Missouri, on M-52.
I love making homemade ice cream from Paula Deen's recipe.
Paula Deen's is the best.
Delish and SO EASY to make..
The EASIEST Homemade Cookie Ice Cream -it takes 10 minutes to assemble and you can improvise with other cookie types- I think Anna's Ginger cookies or Anna's Mint cookies would be devine!
Paula Deens' Easy Ice Cream
* 3 egg yolks*
* 1 (14-ounce) can condensed milk
* 4 teaspoons vanilla extract
* 1 cup chocolate sandwich cookies, coarsely crushed
* 2 cups heavy cream, whipped
In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.
To serve, scoop ice cream from pan or cut into slices.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Photo by Sherry Binkowski