DessertsHow to Make Your Own Lemon Sorbet and Butter Pecan Ice Cream
For those hot summertime parties, backyard barbecues, refreshments around the pool, etc. make your own refreshing lemon sorbet and/or butter pecan ice cream.÷ It"s easy and fun and will impress your guests and family.÷ I remember as a little girl many hot and humid Indiana summer afternoons were spent with family at Grandma and Grandpa"s home in the country.÷ They usually had a milk cow with their own milk and cream.÷ Grandma would mix up a batch of home made ice cream and Grandpa would get out the old hand crank ice cream machine, ice it down and add rock salt.÷ We grandkids thought it was just wonderful to take our turn at the hand crank, until it started to get hard.÷ Then we always needed to play hopscotch or some other game until the ice cream was ready.÷ Today"s ice cream machines are much easier but our youngsters don"t know what they are missing!
HOMEMADE LEMON SORBET
1 cup sugar
1 cup water
3/4 cup fresh lemon juice
3 tbsp grated lemon peel
In a small saucepan over medium heat, cook and stir sugar and water together until mixture comes to a boil. Reduce heat; simmer, uncovered, two minutes. Remove from the heat and cool to room temperature. Stir in the lemon juice and lemon peel. Using an ice cream freezer, freeze mixture according to manufacturer"s directions. Transfer to a freezer container and place in freezer for at least 4 hours before serving.
BUTTER PECAN ICE CREAM
4 eggs
2 cups brown sugar
1 to 2 pkgs butter pecan instant pudding mix (depends on whether or not you use the eggs)
1 tbsp vanilla
1 can evaporated milk
1 1/2 cups white corn syrup
chopped pecans
milk
Beat eggs in a large mixing bowl. Add the remaining ingredients using enough milk to fill the ice cream freezer. If you do not want to use raw eggs, you may omit them but be sure to use both packages of pudding mix. Use only one package of pudding mix if using eggs. Follow instructions on your ice cream freezer.
Enjoy!