The 4th of July weekend has arrived, which is definitely my favorite holiday. It’s close to my birthday, there’s a big hot dog eating contest that always makes me laugh, and it looks like the fireworks are back in most places.
It’s pretty darn hot in South Louisiana in July, but we still love being outside. Ice cream – homemade if possible – is a staple on our Independence Day menu.
My vanilla ice cream is my basic recipe that goes with everything. This ice cream is particularly creamy when made with cream from neighboring dairies. You can enjoy it on its own or dress it up with this blueberry mint compote. This sauce, made from local blueberries, is fresh and fruity.
Being outside on a summer night reminds me of s’mores. It’s way too hot to light the fireplace, so I turned them into milkshakes, which give that outward flavor while keeping things cool.
If you are old, you can do it a little watered or omit the Kahlua for the little ones.
Have a safe July 4th weekend.
vanilla ice cream
Makes about 1 liter of ice cream. The recipe is from Teresa B. Day.
4 half and half cups
4 cups heavy whipping cream
1¾ cup granulated sugar
1 tablespoon of vanilla extract
1 teaspoon of ground vanilla bean
1. In a large bowl, whisk together half and half, whipping cream, sugar, vanilla extract and vanilla bean.
2. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
3. Cool the mixture for 2-3 hours after churning to aid the freezing process.
4. Serve immediately or store in the freezer in an airtight container for up to 3 months.
Blueberry and mint compote
Makes 1½ cup of the sauce. The recipe is from Teresa B. Day.
2 cups of fresh blueberries
½ cup granulated sugar
1 tablespoon of fresh mint, minced
1. Combine ingredients in a small saucepan; bring to a boil over medium-high heat.
2. Boil, stirring often, until blueberries break down, about 8 to 10 minutes.
3. Let cool completely then serve over ice cream
S’more frozen smoothies
Makes approximately 2 half-pint servings. The recipe is from Teresa B. Day.
4 graham cracker sheets, divided
2 tablespoons of chocolate syrup
6 large marshmallows
¼ cup Kahlua liqueur (optional)
4 large scoops of vanilla ice cream
1 bag of hot chocolate mix
6 mini marshmallows
1. In a food processor, reduce the graham crackers to fine crumbs. Put about 2 tablespoons of breadcrumbs in a shallow bowl or saucer.
2. Pour the chocolate syrup into a saucer. Dip the edges of two beverage glasses in the syrup. Make sure to coat the edge well and then dip in the graham cracker crumbs. Set the glasses aside.
3. Preheat the grill, place the large marshmallows on a small baking sheet lined with parchment paper. Toast marshmallows until toasted; about 1 to 3 minutes. Put aside.
4. In a blender, combine liqueur, ice cream, hot chocolate mix, remaining graham cracker crumbs and small marshmallows. Blend until smooth.
5. Pour milkshake into both glasses, garnish with toasted marshmallows and drizzle with additional chocolate syrup, if desired. Use immediately.
Teresa B. Day is a local food writer and author of the “I Eat BR” blog. Contact her at [email protected]