Happy Fourth of July to all readers of Examiner.com! Hope that it'll be a great day and weekend for everyone and that you'll take time to reflect on our nation's heritage and think of how blessed we are as a nation. And of course, it's a day of fireworks, festivities and food!
This week, I've been passing along recipes that would be appropriate for a July 4th party or any type of entertaining you may be doing this summer. Below are the links to any of the recipes this week you may have missed. It's not too late to make any of these for today or this weekend!
If you live in the Carolinas, you may be very familiar with a soft drink called "Cheerwine". This is a soft drink that has a strong flavor of cherry and a high level of carbonation. According to Wikipedia, this beverage is available mostly in the south, ranging from West Virginia to Florida. It has been spotted in other parts of the country, and if you'd like to know if you can find it in your area, you can go to a website that can aid in locating where it's been seen, which is www.cheerwinefinder.com It's also said to be sold in Cracker Barrel restaurants in their gift shops, too.
This is where today's recipe comes into play with Cheerwine! "Cheerwine Ice Cream" is a uniquely different and luscious ice cream. If you're able to find Cheerwine in your area, then you're set to go in making this treat. If you're not able to find it where you're located, you could use a cherry-flavored soda in its place. While it won't be exactly the same as if you used the Cheerwine, it still will make a flavorful treat.
As you see by the recipe, you make a "custard" base for the ice cream to begin. Eggs and milk are beaten together and placed in a double boiler and heated until it becomes steaming hot. If you don't have a double boiler, you can use a regular saucepan but make sure to use a low heat. Too high a heat will cause the eggs to "scramble", which of course you don't want to happen. Once the eggs and milk are hot, you then add sugar and mix to dissolve it. Then comes sweetened condensed milk and evaporated milk. This is chilled at this point until it's completely cold. I suggest doing this as far ahead as you can to guarantee the custard being as cold as possible. Once it's chilled, the Cheerwine is now added.
Now, the mixture goes into the canister of your ice cream maker, along with enough milk to bring the mixture to the fill line. Then, process the ice cream according to the directions of your machine. This recipe makes a gallon, so if you have a smaller freezer, I suggest making half of the recipe or make the whole batch and freeze half of the mixture at a time. Keep the second half of the mixture refrigerated until you're ready for it to be made.
Have fun making and serving this special ice cream and Happy July 4th weekend to you!
CHEERWINE ICE CREAM
- 4 eggs
- 2 cups milk
- 2 cups sugar
- 1 can sweetened condensed milk, such as Eagle Brand
- 1 tall can evaporated milk
- 2-1/2 cups Cheerwine (the regular, NOT the diet version)
- Milk to fill the ice cream canister
Beat together the eggs and milk until mixed completely. Pour into the top of a double boiler and heat until steaming hot throughout. Add the sugar, stirring until it's dissolved. Remove from heat. Add the sweetened condensed milk and the evaporated milk and mix. Cover and chill thoroughly. When ready to process, stir in the Cheerwine. Pour mixture into the canister of your ice cream freezer and add enough milk to bring mixture to the fill line. Freeze according to manufacturer's directions. Yield: 4 quarts.