Blue Ribbon Vanilla Ice Cream Recipes
MANGO COBBLER
With just the right amount of sweetness this mango cobbler is a real treat! We opted to simmer fresh mangoes to make our own juice and the results were terrific. The juice caramelizes atop the cobbler while it bakes, making the top crispy... and absolutely divine.
Provided by Lucy Apostol
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. Cream together softened margarine and sugar. Add milk and vanilla extract. Beat until combined.
- 2. Sift flour, baking powder and salt.
- 3. Add alternately dry ingredients with wet ingredients. Beat well until smooth. Pour batter into 9x9 inch cake pan.
- 4. Place the mangoes over batter. Pour juice.
- 5. Bake at 375 F for 45 minutes or until tester comes out clean. Serve with whipped cream or ice cream.
- 6. Note: For fresh mangoes - Peel skin of 4 mangoes (halved) and simmer for a few minutes with 1 cup water and 1/4 cup sugar. Use it's liquid for juice. Fresh mangoes that were simmered are juicier than the canned ones. Canned peaches are also great for this recipe. I prefer to use fresh mango, though.
BLUE RIBBON VANILLA ICE CREAM
Number Of Ingredients 5
Steps:
- Cream egg yolks and 1/4 cup sugar set aside. In 2-quart saucepan, combine heavy cream, remaining sugar, and vanilla bean bring to boil, stirring frequently. Remove bean using point of paring knife, scrape vanilla grains from inside of hull. With fingers rub off any cream or remaining vanilla grains and mix into cream discard hull. Add 1/3 cream mixture to yolks, whisking constantly. Pour this mixture into saucepan continue to whisk and bring to just under boiling point. Remove from heat. Place pan in cold water or over ice, stirring, to stop cooking. Strain through fine strainer beat in half-and-half. Place in ice cream freezer and freeze according to manufacturer's instructions.
Nutrition Facts : Nutritional Facts Serves
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