America I AM Pass It Down Cookbook (35 page)

Vanilla Ice Cream

MAKES 2 QUARTS

Basic vanilla ice cream, thickened with the use of gelatin for lightness, makes a great starting point for fruit ice creams as well.

1 packet gelatin powder
2 cups whole milk
2 cups heavy cream
1 cup sugar
1 teaspoon vanilla extract or 1 whole vanilla bean

Pass It Down TIP

You can make virtually any ice cream from virtually any fruit, as long as it is not so acidic as to curdle the ice cream base. Simply add 1 cup of the desired fruit, chopped, in the last 5–10 minutes of churning. Chopped nuts make lovely additions as well.

Dissolve the gelatin powder in ¼ cup of whole milk and set aside.

Heat the remaining whole milk, heavy cream, and sugar in large saucepan. Add vanilla extract, or split the vanilla bean, if using, down its length. Using a paring knife, scrape out seeds and add to the milk mixture.

Heat milk mixture on medium heat to just under a boil (scald). Stir constantly to dissolve sugar and ensure mixture does not boil.

Add bloomed gelatin mixture to the heated milk. Using a whisk, make sure it’s dissolved and well incorporated.

Remove mixture from heat and cool completely in refrigerator or by placing the mixture in another heat-safe bowl that can be set over an ice water bath in a larger bowl.

When mixture is completely chilled, pour into an ice cream maker and churn according to manufacturer’s instructions.

Chill ice cream in a freezer-safe container for at least 8 hours before eating.

Pass It Down Variations

Peach:
Add 1 cup fresh peaches, peeled and chopped into small pieces, or 1 cup frozen, peeled, sliced peaches in last 5 minutes of churning.

Strawberry:
Add 1 cup fresh, hulled strawberries, chopped into small pieces, or 1 cup frozen, peeled, sliced strawberries in last 5 minutes of churning.

Coconut:
Substitute 2 cups coconut milk for regular milk in the vanilla ice cream recipe and add ½ cup grated (unsweetened) coconut, fresh or dried, to mixture before churning.

Butter Pecan:
Add 2 cups of finely chopped, oven-toasted pecans in the last 5 minutes of churning.

Pistachio:
Add 1 cup unsalted, shelled pistachios to mixture in last 5 minutes of churning.

Did you know?
Vanilla is actually a type of orchid. The bean is actually the fruit of the plant and, when green, resembles a string bean on the plant.

Pass It Down TIP

Reuse vanilla beans after the seeds have been scraped away by placing the pods in a jar of sugar, for tasty vanilla sugar to sweeten hot drinks.

Chocolate Ice Cream

Who doesn’t love chocolate ice cream? This basic recipe can be tweaked and made special by the addition of anything from coconut flakes to dried fruit.

1 packet gelatin powder
2 cups whole milk
2 cups heavy cream
1 cup sugar
½ cup unsweetened cocoa powder

Dissolve the gelatin powder in ¼ cup of whole milk and set aside.

Heat remaining whole milk, heavy cream, sugar, and cocoa powder in large saucepan.

Heat milk mixture on medium heat to just under a boil (scald). Stir constantly to dissolve sugar and ensure mixture does not boil.

Add bloomed gelatin mixture to heated milk. Using a whisk, make sure it’s dissolved and well incorporated.

Remove mixture from heat and cool completely in the refrigerator or by placing mixture in another heat-safe bowl that can be set over an ice water bath in a larger bowl.

When mixture is completely chilled, pour into an ice cream maker and churn according to manufacturer’s instructions.

Chill ice cream in a freezer-safe container for at least 8 hours before eating.

Pass It Down Variations

Chocolate Chocolate Chunk:
Add ½ cup chopped semisweet chocolate or chocolate chips to mixture before churning.

Chocolate Peanut Butter Chip: Add
½ cup peanut butter chips to mixture before churning.

Chocolate Cherry:
Add ½ cup fresh, pitted cherries, chopped into small pieces or 1 cup frozen pitted cherries, in last 5 minutes of churning. For an extra twist, use ½ cup dried cherries soaked in 3 tablespoons hot water and 1 tablespoon rum or brandy. When cherries have plumped, about 15 minutes, drain liquid and press gently on cherries to squeeze out any excess liquid. Add to ice cream in last 5 minutes of churning.

Soul Food Museum Holiday Pecan Pie

Atlanta, Georgia

SERVES 8

      
The Soul Food Museum will hit the road soon showcasing its unique collection of African American food products, cooking memorabilia, and gallery of famous chefs and restaurateurs in a 1,000-square-foot double-wide truck. This brainchild of Dr. Willhoite and DeAndrea Reynolds will tour 47 states and visit Black expos, festivals, conferences, and HBCUs.

“This recipe is always a family favorite at the dinner table and is made with a lot of love,” says Dr. Willhoite. “Adding whipped cream and fresh mint adds a special touch to the Soul Food Museum Holiday Pecan Pie.”

3 eggs
1 cup brown sugar
1 teaspoon all-purpose flour
1 cup corn syrup
1 teaspoon salt
2 tablespoons butter, melted and cooled (I prefer Land-O-Lakes butter)
1½ teaspoons vanilla extract
1½ cups fresh pecans
1 9-inch unbaked pie shell

Pre-heat oven to 350º F.

Gently beat eggs in a medium bowl. Stir in sugar and flour and then add the syrup, salt, butter, and vanilla extract. Fold in pecans.

Pour mixture into the pie shell. Bake for 50–60 minutes or until a knife inserted comes out clean. Add whip cream once the pie has cooled and serve at room temperature. Garnish with fresh mint and enjoy.

Fabulous Fruit Frappe

MAKES FOUR 6 - OUNCE SERVINGS

Whether you call it a frosty, shake, smoothie, or frappe, it’s a smooth and chilly treat. For a taste that’s all your own be creative with the types of fruit, or fruit mixes, that you use as well as the ice cream flavor.

1 cup fresh fruit
1 pint vanilla ice cream

Place fruit in blender and pulse until you achieve a thick purée, 1–3 minutes, depending on the kind of fruit.

Add ice cream and pulse quickly for 5–10 seconds or until just combined. Don’t pulse too much or the ice cream will become liquid.

Serve in tall glasses with a straw.