Over 150 fun challenging family friendly Word Search puzzles (with answer sheets). This Summer Edition is loosely based on the "National Day Of" themes for the Summer months of June, July, and August. Two puzzles per day, One puzzle per page in efforts to reduce crowding which offers you large print for easier reading. Minimum of 40 words per puzzle. Answer sheets for each puzzle are provided in the back of the book. Fun for yourself and for the entire family.
In this blog post I would like to share with you the recipe I like to use for making myself some fresh homemade Ice Cream, that does not have any of the questionable additives or preservatives that are normally found in store bought foods.
Details : Estimations
Quantity: 2 quarts
Time to cook: 20 minutes (cook time on stove)
Time to cool down: 12 to 24 hours (overnight in refrigerator)
Time to make after cool down: 30 minutes (churn time in ice cream maker)
Recipe : Ingredients List
2 Cups of Heavy Whipping Cream
2 Cups of Half and Half
1 Cup of Sugar
2 Tsp of Vanilla Extract
Directions : How To Make
In a medium to large size pan (3 quart pan) combine all of the ingredients together over medium heat on the stove.
Stir slowly but continuously over medium heat until all of the sugar is dissolved and small bubbles begin to appear around the inside edge of the pan.
Pour the mixture into a large batter bowl and cover with a lid. Using a batter bowl is also helpful later when trying to pour the mixture into the ice cream maker.
Then place the covered bowl of mixture onto a pot holder in the refrigerator to cool over night (at least 12 hours, preferably 24).
The following morning, prepare your ice cream maker per its manufacturers directions.
Pour the cooled mixture into the ice cream maker churn container and churn until it freezes into ice cream.
Scoop the frozen ice cream out of the ice cream maker and into a freezer safe container.
Cover the freezer safe container with a lid and then place into the freezer for storage until you are ready to eat it.
Tips and Tricks
If you don't have a separate bowl large enough to pour the heated mixture into, then you can always just cover the pan itself and then place the pan onto a pot holder placed inside the refrigerator.
You can eat the ice cream as soon as the ice cream maker has finished churning the mixture into ice cream, which will probably be soft ice cream, or you can freeze it for several hours first so that it becomes more firm and frozen.
I prefer using is an add-on Ice Cream Maker attachment for my KitchenAid Mixer, which I churn using the lowest mixer speed for about 25 to 30 minutes.