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Homemade ice cream the perfect end to an end-of-summer barbecue

  • Published Monday, August 26, 2013, at 1:52 p.m.
  • Updated Wednesday, Oct. 23, 2013, at 9:27 a.m.


Homemade Vanilla Bean Ice Cream

Makes about 1 1/2 quarts

(Recipe is easily doubled or tripled for a larger batch)

1 (14-ounce) can sweetened condensed milk

1 cup heavy cream

3 tablespoons sugar

1 tablespoon vanilla bean paste

1 1/2 cups whole milk

Whisk all ingredients in a large bowl until blended. Cover and chill 30 minutes.

Pour milk mixture into freezer container of a electric ice-cream maker, and freeze according to manufacturer’s instructions.

If desired, remove dasher from canister and place ice cream in the freezer for 15 minutes to harden a bit more. Or for longer storage, transfer to an airtight container and freeze until totally firm – 1 to 2 hours.

Serve with Hot Fudge Sauce and toasted pecans if desired.

Hot Fudge Sauce

Makes about 2 cups

1 cup heavy cream

1/4 cup sugar

2 tablespoons honey

Pinch salt

1 cup bittersweet chocolate chips

1 teaspoon pure vanilla

Place cream, sugar, honey and a pinch of salt in a small, heavy saucepan. Bring mixture to a boil over medium-high heat. Reduce heat to low. Stir in chocolate chips and return to a simmer, whisking constantly. At first the mixture will separate, but keep whisking. You will end up with a beautiful glossy chocolate sauce. Serve warm over ice cream.

To make ahead, cool to room temperature and store in a tightly covered jar in the refrigerator. It will keep for several weeks. When chilled, it will harden and become fudge-like. Warm before serving.

Labor Day signals the last blast of summer. Backyard barbecues are a traditional way to wrap up summer and to start the fall activities.

Long ago I decided Labor Day celebrations should be easy on cook. No long preparations – just simple, good food. My favorite thing is to fire up the grill for burgers, have a few fresh side dishes, then end with a grand finale of homemade ice cream. Turn it into a hot fudge sundae, if you like, with a rich, dense sauce you can make days ahead.

Now, homemade ice cream may seem like work to you, but not this recipe. It has no eggs in it, so you don’t cook it. Just stir together a few ingredients and you have the makings for a fabulous dessert that will have your guests coming back for more.

And if making ice cream is not for you, buy a good brand and top it with the hot fudge sauce, sprinkle on a few toasted pecans, and dessert is ready.

Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit www.cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com.

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