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july 28-august 3, 2019 What's up! 47 try these recipes Cool, creamy and delicious Yummy homemade ice cream is the perfect hot weather treat Lavender Ice Cream Ingredients • 3 cups milk • 2 stems of fresh lavender flowers • 8 egg yolks • 1 1/2 cups white sugar • 3 cups heavy cream Directions 1. Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers. 2. Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours. 3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight. Very Chocolate Ice Cream Ingredients • 3/4 cup sugar • 1 cup milk • 1/4 teaspoon salt • 2 tablespoons unsweetened cocoa powder • 3 egg yolk, lightly beaten • 2 ounces semisweet chocolate, chopped • 2 cups heavy cream • 1 teaspoon vanilla extract Directions 1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally. 2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions. No-Cook, Easy Ice Cream Ingredients • 1/2 cup cold milk • 1 tablespoon vanilla extract • 1 (14 ounce) can sweetened condensed milk • 1/8 teaspoon salt • 1 pint heavy cream Directions 1. In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside. 2. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream. 3. Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container up to 10 days.