Labor Day may have passed, but we're still holding on to the last few weeks (or let's be honest, months) of warm weather on the Bay. Make the most of your next backyard party with this timeless recipe from the Beville family. Serve it over a warm apple pie or sample it with divine praline, chocolate or caramel sauce – or a combination of all three.
Homemade Vanilla Ice Cream and Sauces
2 1/2 cups sugar
6 tablespoons flour
2 quarts plus 1 cup whole milk
3 (12-ounce) cans evaporated milk
1 tablespoon vanilla
1. Whisk together sugar, flour and eggs.
2. In a double boiler over medium heat, warm all of the milk. Slowly add egg mixture and stir until thickened enough to coat the back of a wooden spoon. Remove from heat.
3. Add evaporated milk and vanilla and stir well. Refrigerate until cool for a faster freeze time. Pour mixture into ice cream maker. Follow ice cream maker instructions to freeze. Makes 1 1/2 – 2 gallons of ice cream.
1 (1-pound) package caramels
1 cup (or so) mini marshmallows
1. Pour caramels and marshmallows into double boiler. Add enough half-and-half to halfway cover other ingredients.
2. Cook until melted together. (This may take 10 to 15 minutes.) Add more half-and-half, if needed to thin consistency. Yields about 1 1/2 cups.
1 (6-ounce) package semi-sweet chocolate drops
1/2 cup light Karo syrup
1 tablespoon butter or margarine
1/4 cup half-and-half or milk
1 teaspoon vanilla
1. Pour chocolate drops and Karo into a microwave safe container. Cook in microwave for 1 minute or so, until melted.
2. Add rest of ingredients. Microwave for 1 more minute. Remove and stir. Yields 3/4 cup.
1 cup packed brown sugar
1/4 cup light Karo syrup
1/2 cup half-and-half
2 tablespoons butter
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped pecans
1. In a saucepan over medium heat, cook brown sugar, Karo, half-and-half, butter or margarine and salt, stirring constantly for 5 minutes until smooth.
2. Add vanilla and pecans, and cook for another 3 minutes. If not serving immediately, reheat to serve. Yields about 1 1/2 cups.
Photo by Summer Ennis