RECIPE SWAP: WHAT WOULD SUMMER BE WITHOUT HOMEMADE ICE CREAM?

Ice cream, you scream, we all scream for ice cream! What would summer be without ice cream, and homemade ice cream at that. I have wonderful memories of cranking the handle and having a contest with my siblings to see who would get that last hard crank in. But it always seemed that Dad could always manage to crank it a couple of more times when we kids thought it was done. We still crank our ice cream and my sister Barb always gets the dasher.

Last week we had a request for homemade ice cream recipes and our wonderful Recipe Swap readers came to the rescue. We will share a few with you today and a few more next week.

Old Fashioned Vanilla Ice Cream

1 1/3 cups sugar

1 tablespoon cornstarch

1/4 teaspoon salt

3 cups whole milk

2 egg yolks

1 (5.33 ounce) can evaporated milk

1 cup whipping cream

1 tablespoon vanilla

In a medium saucepan, combine sugar, cornstarch and salt. Stir in whole milk. Stir over medium heat until mixture begins to simmer. Simmer 1 minute over low heat. Set aside. In a small bowl lightly beat egg yolks. Stir about 1 cup milk mixture into egg yolks; stir egg yolk mixture into remaining milk mixture. Cook and stir over low heat 2 minutes. Stir in evaporated milk, whipping cream and vanilla. Cool to room temperature. Pour into ice cream canister. Freeze in ice cream maker according to directions. Yield: 2 quarts.

Ann Seabaugh shares a family favorite that they enjoy making for a special Sunday afternoon treat. This recipe gets it's name because it is the queen of the super-rich vanilla creams.

Royal Crown Vanilla

5 egg yolks

2/3 cup sugar

1 cup half and half

2 tablespoons butter

1 cup whipping cream

2 teaspoons vanilla

In a medium bowl, beat egg yolks and sugar until well blended. Pour into top of double boiler. Stir in half and half. Cook and stir over gently boiling water until mixture thickens. Set aside. Stir in butter. Stirring occasionally, cool on a rack to room temperature. Stir in whipping cream and vanilla. Pour into ice cream canister. Freeze in ice cream maker according to directions. Makes about 1 quart.

Amber Larson of Cape Girardeau is a native of New Mexico where temperatures welcome a cold freezer full of ice cream. Although it gets hot in New Mexico, they don't have the humidity that we experience here in Southeast Missouri. I think they will enjoy their ice cream just as well here in Missouri as they did in New Mexico.

Vanilla Ice Cream

3 cups half and half

1 cup sugar

4 egg yolks, well beaten

1 cup whipping cream

1 tablespoon vanilla

In a heavy medium saucepan. Combine half and half, sugar, egg yolks. Cook and stir over low heat until mixture coats a metal spoon and is slightly thickened. Cool to room temperature. Stir in whipping cream and vanilla. Pour into ice cream canister. Freeze in ice cream maker according to directions. Makes about 2 quarts.

Hazel Wyatt sent in a favorite recipe of hers. It is an easy to prepare recipe that contains no eggs.

Quick Vanilla Ice Cream

(contains no eggs)

1 quart half and half

1 cup sugar

1 tablespoon vanilla

2 cups whipping cream

Combine half and half and sugar. Stir until sugar dissolves. Stir in vanilla and whipping cream. Pour into ice cream canister. Freeze in ice cream maker according to directions. Makes about 2 quarts.

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Tina Colyott of Cape Girardeau was looking for a dry rub recipe for ribs. This recipe is good and my family especially likes the ribs smoked in a smoker with this rub.

Dry Spice Rub for Ribs

3 tablespoons paprika

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon celery seeds

1/4 teaspoon ground hot red pepper

Combine all ingredients and store in an airtight container.

Tina, this is not a dry rub, but we really like this recipe for grilling ribs.

Country Style BBQ Ribs

4 pounds country style ribs

1 cup chopped onion

1 clove garlic, minced

1/4 cup oil

1 (8 ounce) tomato sauce

1/2 cup water

1/4 cup brown sugar

1/4 cup lemon juice

2 tablespoons Worcestershire sauce

2 tablespoons prepared mustard

1 teaspoon salt

1 teaspoon celery seed

1/4 teaspoon pepper

In a large pan cook ribs, covered, in enough boiling salted water to cover till ribs are tender, 45 to 60 minutes. Drain well. In saucepan cook onion and garlic in oil till tender. Stir in tomato sauce, water, brown sugar, lemon juice, Worcestershire sauce, mustard, salt, celery seed and pepper. Simmer uncovered 15 minutes, stirring once or twice.

Grill ribs over slow coals till done, about 45 minutes, turning every 15 minutes. Brush with sauce until ribs are well coated. Serve with plenty of napkins

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We also had a request for homemade sauerkraut that is easy. I was able to get Helen Poirot's recipe. Helen is my cousin and lives in Nashville, Ill. and has made about 18 quarts of sauerkraut so far this summer. I'm going to print her recipe just as she wrote it, because it is so precious. You'll enjoy it, too.

Homemade Sauerkraut

Sterilize canning jars. Just shred your cabbage, I cut out hearts, using a kraut cutter or whatever you have. I have and use a plastic thing called Kitchen Magician, which I've had about 20 years. Pack the cabbage in a wide mouth jar, pressing down with your fist, adding more, pack again. I have an old wooden press I use. It doesn't have to be real packed down, but best you can do, set aside, do more jars. Then I add a scant teaspoon of salt and fill jar with BOILING water. Put a Kerr or Ball flat lid on it, which has boiled in a pan of water. Adjust the screw band ring and seal as tight as you can. Set aside, continue filling other jars with boiling water. If you have a lot, do half, then add more water and bring to a boil again. Some jars will seal pretty soon with a "PING" and some will take a couple of hours to seal. Leave jars alone on kitchen counter and do not press down on centers. In two or three days carry jars down to basement, try not to touch lids.

This is really very easy to do. I wouldn't use a new jar for at least 4 weeks. It should be white in color and crisp.

We have several good recipes to share with you this week. Keep up the great work, readers. Have a great week and I'll see you next week.