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Featured Recipes: Sweet (And Cold) Summer Delights
August 7, 2011
Making homemade ice cream and cool treats for friends and family is a sweet way to celebrate summer – and it’s easier than you might think. Scroll all the way down the page to see all four recipes — Fresh Fruit Ice Cream, Pineapple and Chipotle Ice Pops, Orange Cream Granita and Creamy Latte Pops.
Orange Cream Granita
(pictured at top of page)
Ingredients
- 3 cups orange juice
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated orange peel
Preparation
- COMBINE orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.
- POUR into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.
Serves
Yield 4 cups
Preparation Time:
15 minutes
Fresh Fruit Ice Cream
Ingredients
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
- 1 tablespoon vanilla extract
- 1 cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries
- Food coloring
- 2 cups (1 pint) heavy cream
Preparation
- COMBINE sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.
Serves
Yield about 1 1/2 quarts
Preparation Time:
10 minutes
Pineapple and Chipotle Ice Pops
Ingredients
- 1 (20 oz.) can crushed pineapple in pineapple juice, undrained
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
- 3/4 cup pineapple juice
- 1 tablespoon fresh lime juice
- 1/4 teaspoon chipotle chile powder
Preparation
- PLACE pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.
- SPOON into 8 (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.
Serves
Yield 8 to 10 servings
Preparation Time:
15 minutes
Creamy Latte Pops
Ingredients
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
- 2 cups milk
- 1 cup heavy cream
- 1 tablespoon plus 1 teaspoon Folgers Classic Roast(r) Instant Coffee Crystals
- 2 teaspoons vanilla extract
Preparation
- BRING sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.
- ADD milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.
- POUR 1/3 cup cooled mixture into each of 12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight.
Serves
Yield 12 pops
Notes, Tips & Suggestions
TIP: To release from ice pop molds, dip quickly into warm water.
Preparation Time:
10 minutes
Comments
One Response to “Featured Recipes: Sweet (And Cold) Summer Delights”
Looks Yummy !