• 2 C whipping cream
• 3/4 C dark brown sugar, packed
• 5 egg yolks
• 1/2 t ground cinnamon
• 1/4 t salt
• 1/4 t ground nutmeg
• 1/4 t ground allspice
• 1/4 t ground cloves
• 1 t vanilla
• 1 C canned pumpkin

How to Make It:

1. Pour the cream into a saucepan placed over medium heat.
2. Stir the brown sugar into the cream.
3. Cook, stirring constantly, for 5 minutes or until the sugar has completely dissolved.
4. Place the egg yolks into a small mixing bowl.
5. Stir in the cinnamon, salt, nutmeg, allspice and cloves until well combined.
6. Remove 1/2 C of the hot cream and slowly whisk it into the egg mixture.
7. Pour the egg mixture into the hot cream mixture whisking as you pour.
8. Cook, stirring constantly for 5 minutes or just until the mixture coats a metal spoon and a finger mark runs clear through the mixture, being sure not to allow the mixture to boil.
9. Pour the mixture through a sieve into a bowl.
10. Stir the vanilla into the mixture well.
11. Whisk the pumpkin into the mixture well.
12. Pour into the freezer canister and freeze according to the direction for your ice cream maker.
13. Allow to ripen 4 hours.

Makes 10 servings

Fill the freezer canister on your ice cream maker 2/3 full. This will allow room for the ice cream to expand during the freezing process. Always refrigerate any extra until you are ready to place it in the ice cream maker.

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Ingredients:
1 plastic pumpkin to serve the punch in

1 (14 oz) can sweetened condensed milk
2 l orange soda, chilled
1 (46 oz) can pineapple juice
Orange Sherbet (optional)

Instructions:
Stir together pineapple juice and condensed milk in the plastic pumpkin. Add the orange soda and stir well.

Fill glasses (maybe you have spooky ones) with punch over ice, top with sherbet (if desired) and enjoy this awesome Halloween treat.

Leftovers make delicious popsicles if frozen.

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• 3 C of milk, divided
• 3/4 C of sugar
• 6 egg yolks, lightly beaten
• 6 large sweet basil leaves
• 3 C of strawberries, halved

How to Make It:

1. Pour 1 1/2 C of the milk into a saucepan placed over medium heat.
2. Add the sugar, egg yolks and basil leaves to the saucepan.
3. Using a wooden spoon press the basil leaves against the side of the pan to bruise the leaves.
4. Stirring continuously, cook the mixture for 5 minutes or until a finger mark runs clear on a coated metal spoon.
5. Remove the pan from the heat and stir in the remaining milk.
6. Cover the pan tightly with plastic wrap and set aside.
7. Place the strawberries into a food processor.
8. Cover and puree the berries until smooth.
9. Remove the basil leaves from the milk mixture and discard.
10. Fold the pureed strawberries into the milk mixture.
11. Cover with plastic wrap and chill for 2 hours or until very cold.
12. Pour the chilled strawberry mixture into the freezer canister.
13. Freeze as directed by the manufacturer.
14. Ripen for 4 hours.

Makes 12 servings

Bruising basil leaves is an important part of releasing their flavor. It allows the flavors to blend without crushing the leaves making it difficult to remove them from the cooked mixture.

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• 3 C of fresh blueberries
• 2 C of sugar, divided
• 2 t orange peel, shredded fine and divided
• 1/3 C orange juice
• 4 C of whipping cream, divided
• 2 T flour
• 4 C of milk
• 4 egg yolks, beaten lightly
• 2 T of vanilla
• 1 t ground cinnamon
• 2 C pecans, toasted and chopped

How to Make It:

1. Place the blueberries into a saucepan positioned over medium heat.
2. Stir in 1/2 C sugar, 1 t of orange peel, the orange juice and salt until well blended
3. Bring the mixture to boil and using a fork stir and mash the blueberries well.
4. Reduce the heat to low and simmer the mixture 5 minutes, stirring frequently.
5. Remove and allow the mixture to cool slightly.
6. Reserve 1 C of the mixture and set aside.
7. Place the remaining blueberry mixture into the blender.
8. Cover and blend until the mixture is smooth.
9. Press the mixture through a fine sieve placed over a mixing bowl, discarding any solid pieces.
10. Add 1 C of the whipping cream to the blueberry mixture and stir to combine.
11. Cover and chill for 4 hours up to 24 hours.
12. Place the remaining sugar and the flour into a saucepan.
13. Gradually add the milk, stirring as you add, until well blended.
14. Place the pan over medium heat and cook, stirring continuously for 5 minutes or until thick and bubbly.
15. When the mixture becomes thick and bubbly, cook and stir the mixture for 1 more minute.
16. Remove 1 C of the mixture and stir it into the egg yolks.
17. Fold the yolk mixture into the mixture in the saucepan.
18. Stirring continuously, cook the mixture just until it begins to boil.
19. Remove the pan from the heat and stir in the vanilla and cinnamon.
20. Cool slight, cover with plastic wrap and chill for 4 to 24 hours.
21. Chill a large bowl in the refrigerator.
22. When the bowl is chilled add the remaining whipping cream and beat with an electric mixer on medium speed until soft peaks form.
23. Fold the whipping cream into the second chilled mixture until completely combined.
24. Transfer the mixture to the freezer canister on the ice cream maker.
25. Freeze according to the manufacturer’s directions.
26. Fold the blueberry mixture into the ice cream.
27. Add the remaining orange peel and nuts stirring well to combine.
28. Ripen the ice cream for 4 hours.

Makes 16 servings

Homemade ice cream should be allowed to ripen or harden to improve the texture of the ice cream which keeps it from melting to fast. To ripen remove the lid and dasher from the ice cream maker. Cover the top of the freezer canister with foil. Plug the hole in the lid and replace the lid. Pack the out bucket with enough ice and rock salt to cover the canister, using 4 C of ice to 1 C of salt. Let the mixture stand for 4 hours.

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It’s so easy. All you do is pour about 1/2 a glass of juice in a cup over ice and fill the rest of the glass with 7UP or Sprite. Voila! You have a Fruit Juice Spritzer. It’s better than a full glass of soda and your kids get the fruit serving they need. You can vary the amounts of course; a little more juice or a little less, depending on your taste, but don’t defeat the purpose of cutting down on the soda.

For an added treat you could blend the juice with some ice in the blender and make “slushies.” Just fill the glass with the slushie mix and pour the soda over the icy juice.

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• 2 (12 oz.) can of evaporated milk
• 1 C unsweetened coconut milk
• 1 C sugar
• 2 C whipping cream
• 1 T lemon juice
• 1 T vanilla
• 1 1/3 C coconut, toasted

How to Make It:

1. Pour the evaporated milk and coconut milk into a large mixing bowl.
2. Dump the sugar in with the milk and stir until the sugar is completely dissolved.
3. Add the whipping cream and lemon juice and stir until combined.
4. Stir in the vanilla well.
5. Fold the coconut into the ice cream mixture.
6. Pour the mixture into the freezer canister of the ice cream maker.
7. Freeze according to the directions for the ice cream maker.
8. Ripen 4 hours.

Makes 12 servings

To toast coconut preheat the oven to 350 degrees. Lay the coconut in a single layer in the bottom of a shallow baking pan. Bake 8 minutes, stirring occasionally, or until the coconut is nicely browned.

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