Ice cream winners ‘freeze’ out the competition at BBQ, Bands and Bottle Rockets

FLASH STAFF REPORT

TheFlashToday.com NEWS & SPORTS – FREE & LOCAL

STEPHENVILLE (July 8, 2015) — At this year’s first annual BBQ, Bands and Bottle Rockets, judges selected from numerous entries to name first, second and third place ice cream recipes. Those winners have submitted their recipes for The Flash’s readers. ENJOY!

Madelyne Parks took home first place in the contest with her recipe for Blueberry Muffin ice cream.

Blueberry Muffin Ice Cream
Submitted by Madelyne Parks

Custard:

6 Eggs

2 Cups Sugar

1 Can Sweetened Condensed Milk

3 Cups Whole Milk

Blend and cook over medium heat until thickened, stirring constantly to prevent sticking. Chill.

Heavy Cream, Vanilla and more Whole Milk (I used fresh dairy milk) to be added before freezing.

Cinnamon Streusel:

1/2 cup flour

1/4 cup sugar

1 teaspoon cinnamon

Salt

2 ounces butter, cold and cubed

Using your fingers or a food processor (we used forks), combine the flour, sugar, cinnamon, and a pinch of salt, then mix in 2 ounces butter until crumbly. Spread mixture onto a parchment-lined baking sheet and bake at 350 F for 10 minutes. Using a fork, stir the streusel up, then bake for another 10 minutes or until golden brown. Crumble up and let cool.

Add 3 cups Heavy Cream and 2 teaspoons Vanilla to custard mixture. Top off with whole milk to fill freezer container. Freeze. Once frozen, remove dasher and fold in 1/2 cup Blueberry Jam (I used Smuckers) and Streusel. The original recipe calls for making a Blueberry Compote.

Belinda Patterson won second place with her Lemon Velvet ice cream.

Lemon Velvet Ice Cream

Submitted By: Belinda Patterson

2 cups Sugar

3 Tablespoons Flour

1/2 Teaspoon Salt

3 1/2 Cups Milk

1 Can Sweetened Condensed Milk

6 Egg Yolks, Slightly Beaten

3 Tablespoons Lemon Zest

1 Cup Fresh Lemon Juice

3 Cups Heavy Cream

Mixing Instructions

Mix sugar, flour and salt together in a large pan. Add milk, and cook over medium heat stirring constantly until mixture thickens and begins to boil. Remove from heat and cool slightly. Stir in 1/2 thickened mixture into slightly beaten egg yolks, mix well then pour all back into pan, mix and cook for 1 minute longer.

When ready to freeze, add in lemon zest, lemon juice, and cream. Pour into freezer bucket and use ice and rock salt to freeze.

Nova Schouten won third place with her Peaches and Cream ice cream.