Big Melons...

are in my garden.

Hubby stuck his hand in the picture so you could see what size the cantaloupes are. This make four ripe melons so far...not bad for a freebie! I cut them in half, scoop out the seeds, then cut slices and trim the rind off...we keep a container of them in the fridge when we get them...good to snack on.

I found a few recipes for homemade ice cream without using an ice cream freezer. It really sounds good and since I don't have an ice cream freezer I'm gonna give it a try.

The general instructions for these recipes say that you should thoroughly whip the cream for as long as each recipe states, otherwise it will be like ice milk. Keep the condensed milk in the fridge so it will be cold when you start.  I don't see why just about anything could be added to this basic recipe, folding it in gently right before you put it in the container.

Condensed Milk Ice Cream: 6 servings

1 cup cold heavy cream

1 tsp. pure vanilla extract

1 can cold sweetened condensed milk (Eagle Brand)

In a mixer, whip heavy cream just until it begins to thicken. Add vanilla and whip until soft peaks form. With mixer running, slowly pour in condensed milk and whip until high peaks form. Transfer into a container or bowl for freezing. Freeze at least four hours or overnight.

Butter Pecan Ice Cream: makes 1 and 3/4 quarts

2 cups cold heavy cream
1 can sweetened condensed milk
1 to 1 and 1/2 cups chopped pecans, toasted and cooled
3 Tbsp. melted butter
1 tsp. maple extract

Whip cream to stiff peaks in a large bowl. Combine condensed milk, pecans, melted butter and maple extract in a bowl. Blend thoroughly and fold into whipped cream. Pour into a 9 x 5 loaf pan or a 2 quart container, cover and freeze 6 hours or until firm.

Cafe Au Lait Ice Cream: 8 to 10 servings

4 tsp. instant coffe crystals
1/2 cup hot water
2 cups heavy cream
1 can Eagle Brand
1/4 tsp. almond extract
1/2 cup toasted chopped pecans or almonds (optional)

Dissolve instant coffee in water in a large bowl and cool. Add cream, Eagle Brand and almond extract. Beat with a mixer for 7 minutes or until light and fluffy. The mixture will mound but will not hold peaks. Fold in nuts if desired. Spoon into an 8 inch square pan or a 9 x 5 loaf pan, cover with foil and freeze about 4 hours or until firm.

Heavy cream is whipping cream. Don't use frozen whipped topping. When my Dad used to make ice cream (with a hand crank freezer) he always chilled the bowl and beaters before he started whipping cream. The old recipes call for milk or cream to be scalded and cooled...and usually had raw eggs in it. The purposed of the sweetened condensed milk is to take the place of mixing the milk and sugar and heating it.

That ought to be good with some of our berries!