As promised, I am sharing the homemade ice cream recipe I have been making, eating and talking about.
A few weeks ago Mom sent one of her “This Works” e-mails with a recipe and notes with the way she made it. I didn’t take it serious.
When I got home for my visit last month, Mom asked me if I had tried said recipe. I shamefully said no. So, she made a batch of blueberry ice cream; then she made a batch of strawberry. After one bite I realized, again, I really should try Mom’s recipes as soon as I can gather up all the ingredients.
On the other hand, Mom keeps bragging about this great cake recipe she makes. Everytime she tells me “I made Polish Wedding Cake,” I ask her to send me the recipe. When I was home Mom made Polish Wedding Cake to eat with our ice cream. I wrote down the recipe.
Cheesecake Ice Cream (adapted from this recipe)
1 package fresh strawberries or blueberries or fruit of your choice
¼ C Sugar – or to taste
Blend berries in blender until almost smooth. Set aside.
1 pkg. (8 oz.) Cream Cheese, softened
1 Pint Whipping Cream or Half and Half
1/3 C Milk
2 ½ C Sugar
2 tsp Vanilla
Mix ingredients until well blended and creamy. Mom uses her blender. I use my food processor.
Fold in berries.
Freeze 4 hours or until almost solid.
Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly before scooping into dishes.
Polish Wedding Cake
1 White Cake Mix
1 C Flour
1 C Sugar
¾ t Salt
1 C Sour Cream
1 ½ C Water
1/8 C Oil
4 egg Whites
1 t Vanilla Extract
1 t Almond Extract
Pre heat oven to 350*.
Mix all ingredients in a large mixing bowl.
Mom makes her cake in 2-Bunt pans. I made mine in one bunt pan and baked for 45-50 minutes. The original recipe recommended a 9X13” cake pan and to bake 45-50 minutes.
Mom’s favorite addition is fresh blueberries! She pours batter into the bunt pans, layers blueberries and pours the remaining batter over the berries.
Strawberries, blueberries or your favorite fruit, I hope you have fun testing and tasting your favorite flavors.