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An Old-Fashioned Ice Cream Social

by Lou Seibert Pappas

For a gathering of all ages, perhaps a neighborhood or block get-together or a reunion with old friends and their family members, consider an old-fashioned style ice cream social with sundaes, sodas, and floats. If time is limited, you can buy the ice cream, but it is more fun for everyone to churn a batch with a hand crank freezer. Or use your electric freezer to whip up the ice cream and sorbet in advance.

For simplicity, count on at least three flavors of ice cream: vanilla bean, coffee, and fresh strawberry or peach. Another option is strawberry or mango sorbet. Prepare two or three sauces and offer whipped cream, toasted chopped almonds, root beer, and sparkling water. To keep the ice cream cold, set out a tub filled with ice to insert the containers in it.

Vanilla Bean Ice Cream
makes 1 generous quart

4 egg yolks
2/3 cup sugar
2 cups half-and-half
1 vanilla bean or 2 teaspoons vanilla extract
1 cup whipping cream

In a bowl, beat the egg yolks until blended and mix in sugar. Heat the half and half, stir into the egg yolks, and pour into the top part of a double boiler. Split the vanilla bean and scrape its seeds into the cream and add the bean as well. Place over simmering water and stirring constantly, cook until the mixture is custard-like and coats the spoon. Remove from heat and refrigerate until cold, or several hours. Remove vanilla bean. If using vanilla extract, stir it in at this point. Just before ready to churn; stir in the whipping cream. Freeze according to directions for your ice cream freezer.

Coffee Bean Ice Cream
makes 1 generous quart

Follow the basic recipe for Vanilla Bean Ice Cream, preceding, omitting vanilla bean and reducing vanilla extract to 1 teaspoon. In addition, dissolve 1/3 cup freeze-dried coffee in 3 tablespoons hot water. Let cool and stir into the basic custard mixture with vanilla extract. Freeze as directed.

Strawberry Ice Cream
makes 1 generous quart

3 egg yolks
3/4 cup sugar
1/2 cup half-and-half
1 cup whipping cream
2 cups crushed strawberries

In a bowl, beat the egg yolks until blended and mix in sugar. Heat the half and half and cream, stir into the egg yolks, and pour into the top part of a double boiler. Place over simmering water and stirring constantly, cook until the mixture is custard-like and coats the spoon. Remove from heat and refrigerate until cold, or several hours. Stir in the strawberries. Freeze according to directions for your ice cream freezer.

Peach Ice Cream
makes 1 generous quart

3 egg yolks
3/4 cup sugar
1/2 cup half-and-half
1 cup whipping cream
2 cups crushed peaches, lightly sugared

In a bowl, beat the egg yolks until blended and mix in sugar. Heat the half and half and cream, stir into the egg yolks, and pour into the top part of a double boiler. Place over simmering water and stirring constantly, cook until the mixture is custard-like and coats the spoon. Remove from heat and refrigerate until cold, or several hours. Stir in the peaches. Freeze according to directions for your ice cream freezer.

Strawberry Sorbet
makes 1 quart

3/4 cup sugar
3/4 cup water
3 tablespoons lemon juice
3 baskets (1 1/2 pounds) strawberries, hulled
2 tablespoons Framboise (optional)

In a saucepan, combine the sugar and water and bring to a boil, cook until the sugar dissolves, about 3 minutes. Stir in lemon juice and let cool. Puree or crush the strawberries and stir in the sugar syrup. Chill thoroughly. Freeze according to the directions for your ice cream maker. Blend in the Framboise at the finish.

Freezer method: Pour the prepared mixture into a 9-inch square pan. Cover with foil or plastic wrap. Place in the freezer and freeze until firm, about 2 to 3 hours. Scrape out into a food processor or electric mixer, and process or beat until light and fluffy but not thawed, blending in the Framboise, if desired, at the finish. Return to the pan, cover, and freeze until firm, about 1 to 2 hours.

Mango Sorbet
makes 1 quart

3/4 cup sugar
3/4 cup water
3 tablespoons lime or lemon juice
3/4 cup orange juice
2 mangoes, peeled and diced (1 1/2 pounds)

In a saucepan, combine the sugar and water and bring to a boil, cook until the sugar dissolves, about 3 minutes. Stir in the lime or lemon juice and orange juice and let cool. In a food processor or blender, puree the mangoes and the sugar syrup. Chill thoroughly. Freeze according to the directions for your ice cream maker. Or for a freezer method: Pour the prepared mixture into a 9-inch square pan. Cover with foil or plastic wrap. Place in the freezer and freeze until firm, about 2 to 3 hours. Scrape out into a food processor or electric mixer, and process or beat until light and fluffy but not thawed. Return to the pan, cover, and freeze until firm, about 1 to 2 hours.

Fudge Sauce
makes 1 cup

4 ounces semisweet chocolate ( 2/3 cup chocolate bits)
1/3 cup light cream or half-and-half
3 tablespoons light corn syrup
1/2 teaspoon vanilla extract

In the top of a double boiler place the chocolate, cream, and corn syrup and heat over hot water, stirring, until smoothly blended. Stir in vanilla. If a thinner sauce is desired, thin with cream.

Strawberry Sauce
makes about 1 1/2 cups

3 cups strawberries, hulled
1/4 cup sugar
1 tablespoon lemon juice

Mash the berries and stir in sugar and lemon juice.

Caramel Sauce
makes abou 1 1/2 cups

1/2 cup heavy cream
3 tablespoons butter
3 tablespoons lightly corn syrup
1 1/2 cups packed light brown sugar

Combine all ingredients in a saucepan, bring to a boil, and boil briskly 3 minutes, stirring. Serve warm.

Ice Cream Soda
makes 4 servings

4 tablespoons strawberry or raspberry syrup or crushed, strained fruit
Vanilla bean ice cream or 1 cup ice cream and 1/4 cup whipped cream
Soda water
Strawberry ice cream or raspberry sorbet or sherbet

In each 10 ounce glass or goblet, place 1 tablespoon each of raspberry puree and vanilla ice cream or whipped cream. Stir to combine, pour in 2 tablespoons soda water, and stir to make a smoothly blended fizz. Add to the glass in a stack 1 scoop vanilla ice cream and 1 scoop strawberry ice cream or raspberry sorbet. Pour in soda water, letting the soda hit the side of the glass rather than the sorbet. Stir with a straw. Repeat with the remaining sodas.

Root Beer Floats

Vanilla ice cream
Root beer

Place 2 scoops of ice cream in each 10 ounce glass. Pour in the root beer, letting it fizz up.

Lou Seibert Pappas is a former food editor of the Palo Alto Times Tribune and a home economist with Sunset Magazine. She currently writes food, home, and travel-related articles for national magazines and newspapers and is the author of more than 30 books.



Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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