Cook of the Month: Anne Ward, Dixie EC
Anne Ward has been making her “Butter Buckle Ice Cream Dessert” for many years, and says it’s been a staple for family gatherings for a long time. “I tweaked the recipe but ripped it off from my sister-in-law, Linda Miller,” says Anne, who moved to Alabama from Alberta, Canada, more than 50 years ago. “She always made it for her family and she shared it with us.” Now Anne enjoys making it for her own family groups, and in the process found that using butter-flavor cooking spray in the bottom of the pan adds a bit more buttery flavor, and of course, makes for easier cleanup. And rather than using just a pint of ice cream, she suggests a “brick” of ice cream, letting it soften a bit, then cutting it with a knife and laying the pieces in the pan. If you can’t find butterscotch topping (we had that problem, too), she agrees caramel topping makes a fine substitute, and if you can’t find apple pie spice (a combo of cinnamon, nutmeg, allspice and sometimes cardamom), try cinnamon.
Butter Buckle Ice Cream Dessert
- 2 cups all-purpose flour
- 1/2 cup oats (quick-cooking or old fashioned)
- 1/2 cup brown sugar, packed
- 1 cup (2 sticks) butter, melted
- 1/2 teaspoon apple pie spice
- 1 cup pecans, chopped
- 1 jar butterscotch ice cream topping
- 1 pint vanilla ice cream
To melted butter, add flour, oats, sugar, spice and pecans. Mix until well combined but crumbly. Place on parchment paper lined baking sheet. Bake in preheated 400 degree oven for 15 minutes, stirring once. Cool and crumble completely. Place 3/4 of the crumbs in the bottom of a 9×13-inch pan, lightly greased with no-stick spray. Pour 1/4 to 1/2 of the butterscotch sauce on top. Add a THICK layer of ice cream. (May have to indulge in more than a pint!) Place the remaining crumbs on top, then dribble the rest of the sauce over the top. Cover the pan with aluminum foil and place in freezer to harden. Store in the freezer until ready to serve.
Blueberry Ice Cream
- 4 cups fresh or frozen blueberries
- 2 cups sugar
- 1 tablespoon vanilla
- Pinch of salt
- 1 cup whole milk
- 1 cup half and half
- 2 cups whipping cream
Puree blueberries in a blender. Add pureed blueberries and sugar in a saucepan and stir, warming until sugar dissolves. Refrigerate mixture until cold. Add in vanilla, salt, milk, half and half and whipping cream. Mix. Pour into an ice cream maker and churn. Freeze to allow ice cream to set up and ripen. Notes: This ice cream takes a little planning as the ice cream base needs to be cooled after cooking. I also like to let the ice cream harden up in the freezer after it has been processed to make it more scoop-able. You can enjoy it straight out of the ice cream maker but it will have more of the consistency of soft-serve ice cream.
Martha Black Handschumacher, Arab EC
Coffee Ice Cream
- 2 eggs, beaten
- 2 cups heavy cream
- ¾ cup sugar
- 1 cup whole milk
- 1 cup almonds
- ½-3/4 cup coffee liqueur, such as Kahlua
- 1 12-ounce jar hot fudge ice cream topping
Make a sweet cream base with the 2 beaten eggs, heavy cream, sugar and whole milk. Can be refrigerated overnight. Roast almonds at 400 degrees for 5 minutes, set aside and cool. Finishing the ice cream: Add 1/2-3/4 cups coffee liqueur (such as Kahlua) to the cream base. Transfer to ice cream maker and begin to freeze. Open and remove dasher, stir in roasted almonds and fudge topping by hand. This ice cream remains soft so it’s convenient to make ahead, transfer to a shallow dish and into your freezer. It will be ready to serve when you are.
Janie Whelton, Baldwin EMC
Linda’s Ice Cream Pumpkin Pie
- 1 9-inch pie shell, baked
- 1 cup pumpkin
- 2 cups vanilla ice cream
- 11/2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon ginger
- 1 small box (33/4 ounces) instant
- vanilla pudding
- Cool Whip, for topping
Let ice cream stand in bowl until soft enough to mix with pumpkin and spices. Stir with spoon until blended. Add instant pudding, using electric mixer for 1 minute. Pour into baked pie shell, cover, and refrigerate overnight. Top with whipped cream or Cool Whip before serving. Garnish with nutmeg, nuts, chocolate, pecans, almonds, etc.
Terri Hall, South Alabama EC
Muscadine Ice Cream Sandwich
- 16 ounces heavy whipping cream
- 5 ounces sweetened condensed milk
- 2-3 tablespoons muscadine preserves or jam
- 1 teaspoon vanilla extract
- 2 wafer sheets
In a large bowl, combine heavy whipping cream and sweetened condensed milk, beat until fluffy (increasing speed as you go). Add 2-3 tablespoons of muscadine preserves or jam, 1 teaspoon vanilla extract and beat for another minute. Spread finished mixture onto first wafer sheet and cover with second wafer sheet. Press down a little and align the edges. Let freeze overnight, then cut into pieces like sandwiches.
Natalia Haynes, Marshall-DeKalb EC
Butterfinger Ice Cream
- 2 cans sweetened condensed milk
- 1 cup sugar
- 8 Butterfinger candy bars, crushed
- 1/2 gallon chocolate milk
- Whole milk, as needed
Mix all ingredients thoroughly and place in an electric ice cream freezer. Add whole milk as needed to bring to fill line. Follow freezer directions until frozen.
Beverly Bentley ,Joe Wheeler EMC
Mom’s Homemade Ice Cream
- 6 eggs
- 2 cups sugar
- Splash of vanilla
- 1 can sweetened condenced milk
- condensed milk
- 2 small boxes or 1 large box pudding mix, any flavor you want
Mix all ingredients together and fill ice cream maker with milk. Run ice cream maker until desired consistency.
Cecilia Robinson, Pea River EC
Serious Lemon Ice Cream
- 8 lemons, juiced
- 2 teaspoons lemon extract
- 1 teaspoon lemon rind
- 4 cups sugar
- 3 half pints heavy whipping cream
- 1 pint Half and Half
- Milk, as needed
Combine all ingredients except milk. Pour into an ice cream freezer that requires ice and salt. Fill container to within 2-inches of the top, using milk as needed. Churn ingredients until they are thick and smooth. Makes 1 gallon.
Lexie Turnipseed, Dixie EC
Butter Pecan Ice Cream
- 5 eggs
- ½ cup white sugar
- 1 box dark brown sugar
- 1½ cups toasted pecans
- 1 pint Half and Half
- 1 pint heavy whipping cream
Beat eggs with white sugar and dark brown sugar until thick and fluffy. Add pecans, half and half and whipping cream. Pour mixture into an ice cream freezer. Finish filling ice cream freezer with whole milk. Freeze what is not eaten in a freezer safe container. Makes 1 gallon or 1½ gallons.
Sharon Pitt, Joe Wheeler EMC
Grannie Wanda’s Peach Ice Cream
- 4 cups peach puree, sliced peaches blended
- 1 small package peach Jell-O
- 1 cup sugar
- 1 cup whipping cream
- 1 teaspoon almond flavoring
- 1 tablespoon vanilla
- 2 cans sweetened condensed milk
- Red food coloring
Slice peaches and puree in a blender until you get 4 cups puree. Pour puree into a large bowl and blend in peach Jell-O. Blend in sugar, whipping cream, almond and vanilla flavorings. Add 2 cans sweetened condensed milk and a few drops red coloring, if desired. Pour peach mixture into freezer can, add whole milk to the fill line and freeze according to manufacturer’s directions.
Wanda H. Stinson, Pioneer EC
German Chocolate Ice Cream
- 1½ cups sugar
- ¼ cup plain flour
- ¼ teaspoon cinnamon
- 1 quart milk
- 2 4-ounce bars sweet cooking
- chocolate, melted
- ¼ teaspoon salt
- 3 eggs, beaten
- 1 cup shredded coconut
- 1 quart light cream or Half and Half
- 1 cup pecans, chopped
Combine sugar, flour, salt and cinnamon in a heavy saucepan. Gradually add milk. Cook over medium heat until thickened, stirring constantly. Cook 2 minutes. Blend in chocolate. Stir a small amount of hot mixture into eggs; return to cooked mixture; cook 1 minute. Do not boil. Add coconut; cool. Stir in cream. Chill; stir in nuts. Churn and freeze. Makes approximately 1 gallon.
Peggy Key, North Alabama EC
Banana Pudding Ice Cream
- 2 cups sugar
- 1 can sweetened condensed milk
- 4 eggs
- 2 cups milk
- 1 8-ounce container Cool Whip
- 2 teaspoons vanilla
- 1 small box instant banana pudding
- 3 bananas, cut into small pieces
- 1 box mini Nilla Wafers
Mix together milk, sugar, eggs, sweetened condensed milk. Cook over low heat for 10 minutes, stirring constantly. Let cool completely. When completely cool, add Cool Whip, vanilla, pudding and bananas. Pour into freezer container. Fill with milk. Let ice cream mix at manufacturer’s instructions. Top with Nilla Wafers and serve.
Thomas Braswell, Joe Wheeler EMC
The Buttered Home
Homemade ice cream brings back so many memories for me. I have always said that food is the gateway to nostalgia and homemade ice cream is a big one. My Daddy Joe loved all ice cream but he had a sweet spot for the homemade stuff. Our recipe for this easy three-ingredient ice cream is an easy and healthier way to have a little bit of that summer nostalgia. If you aren’t so interested in cutting any calories, feel free to use regular sweetened condensed milk in place of the coconut. For more memory-making recipes, be sure to visit us at www.thebutteredhome.com.
Easy Three-Ingredient Banana Ice Cream
- 3 ripe bananas
- 1 teaspoon vanilla
- 2 tablespoons coconut sweetened condensed milk
Slice bananas. Add bananas, vanilla and coconut condensed milk to a blender or food processor. Blend until smooth. Pour into a freezer-safe dish and chill for 2-4 hours. Serve and enjoy!
