Recipe For Ice Cream

More great recipes from Bennett cookbook

We continue to enjoy recipes from the school fundraiser cookbook we recently purchased, "Bennett Middle School Recipes for Success!" ($10, available from the school office or call 410-677-5140 for information). One of the recipes we've tried for a special occasion was this Perfect Party Punch, submitted by student Amari Peck. Make sure you have a crowd ready to drink it though, as it makes a big bowl of punch and really won't keep.

For a special Fourth of July presentation of the punch below, you could forgo the ice cream to keep a deeper red color, top each glass with a swirl of whipped cream and a few blueberries or a blue star-shaped marshmallows. You could also freeze blueberries in ice cubes or an ice ring to float in the punch, and drop the ice cream in scoop by scoop at the last minute to keep the red, white and blue theme.

One can pineapple juice

One liter 7-Up

One liter Hawaiian Punch

One-half gallon vanilla ice cream

Several pineapple slices

Mix first three ingredients together, add ice cream, add pineapple slices for garnish.

Make something spectacular for the holiday feast table this year with this recipe from allrecipes.com. We've made layered gelatin recipes like it before, and they are both spectacular to see and delicious to eat.

Two (three-ounce packages) berry blue gelatin

Two (three-ounce packages) strawberry flavored gelatin

Four cups boiling water divided

Two one-half cups cold water, divided

Two envelopes unflavored gelatin

Two cups milk

One cup sugar

Two cups sour cream

Two teaspoons vanilla extract

In four separate bowls, dissolve each package of gelatin in one cup boiling water. Add one-half cup cold water to each and stir. Pour one bowl of blue gelatin into an oiled 10-in. fluted tube pan; chill until almost set, about 30 minutes.

Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand five minutes.

Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon one-and-one-half cups sour cream mixture over it. Chill until almost set, about 30 minutes.

Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon one-and-one-half cups cream mixture over the strawberry layer.

Blueberry Pie Ice Cream Recipe | She Wears Many Hats

With Hammonton, New Jersey, the “Blueberry Capital of the World”, less than an hour away, any Philadelphian, like me, looking to make this recipe should definitely consider making the recipe both patriotic as indicated above and locally grown with homemade pie filling. In these parts, blueberries, grown in NJ, flood the markets and can be found on sale along any of the major routes to the NJ shore towns! So grab some blueberries from a roadside farm stand on the way home from the shore and head directly to the ice cream maker in the kitchen!

Ice Cream, 52 Easy Recipes for Year-Round Frozen Treats

Kedgeree and Rhubarb Crumble, Recipes from a Cosmopolitan Childhood

Professional Baking

Standard recipes for ice cream makers, wholesale and retail

The Ice-Cream Machine Recipe Book