George Washington Ice Cream -- Cherry Delicious
What could be more perfect -- tomorrow is Ice Cream for Breakfast Day?
According to the Ice Cream for Breakfast Day official website, the "best holiday you just discovered" started Florence J. Rappaport's Rochester, New York, kitchen in 1966. Florence decided to distract the youngest two of her six children on a day when there was "nothing to do" because of the snow and cold by declaring it was.... you guessed ... a day when you could eat ice cream for breakfast.
The children and other relatives introduced people all around the world to this delicious notion.
Here at Potluck Paradise headquarters we're taking a page from our sister blog on soda fountains and Prohibition--Soda Shop Salvation and sharing one of our favorite homemade ice cream recipes. It is perfect for this holiday-crammed month of February as it celebrates George Washington whose actual birthday in February 22.
You'll find recipes for tasty sodas, wonderful sundaes and a great, rich ice cream topping along with other soda fountain favorites at http://sodashopsalvation.blogspot.com/
But before you toodle over there, spend some time with this great recipe. Better than pie, which, of course, we often eat for breakfast, too.
George Washington Ice Cream
1 1/2 teaspoons powdered unflavored gelatin (Knox brand)
1/4 cup cold water
1 (10-ounce) jar maraschino cherries, including the juice
1 1/2 cups milk, approximately
1 3/4 cups sugar
1/2 cups cherry juice, bottled or frozen
1 1/2 cups half-and-half
In a small bowl, sprinkle the gelatin over the cold water and let it stand until softened. Drain the maraschino cherries, putting the juice into a glass 2-cup measuring cup. Coarsely chop the cherries and set aside. Add milk to the maraschino cherry juice to make 2 cups. Place the juice and milk mixture into a medium saucepan and add the sugar. Cook over low heat, stirring from time to time, until the sugar has dissolved. remove from heat and stir in the softened gelatin. add the remaining cherry juice and half-and-half, and then stir in the chopped cherries. Chill the mixture and then freeze following the directions of your ice cream mixer. It will come out of the machine as as "soft serve" mixture. Spoon into containers with tight-fitting lids and store in the freezer for an hour or two until it fully hardens.
1/4 cup cold water
1 (10-ounce) jar maraschino cherries, including the juice
1 1/2 cups milk, approximately
1 3/4 cups sugar
1/2 cups cherry juice, bottled or frozen
1 1/2 cups half-and-half
In a small bowl, sprinkle the gelatin over the cold water and let it stand until softened. Drain the maraschino cherries, putting the juice into a glass 2-cup measuring cup. Coarsely chop the cherries and set aside. Add milk to the maraschino cherry juice to make 2 cups. Place the juice and milk mixture into a medium saucepan and add the sugar. Cook over low heat, stirring from time to time, until the sugar has dissolved. remove from heat and stir in the softened gelatin. add the remaining cherry juice and half-and-half, and then stir in the chopped cherries. Chill the mixture and then freeze following the directions of your ice cream mixer. It will come out of the machine as as "soft serve" mixture. Spoon into containers with tight-fitting lids and store in the freezer for an hour or two until it fully hardens.
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