by Carol Pranschke with Nancy Reckling
Come out, come out, wherever you are! Enjoy icy cold treats and exuberant Dixieland Jazz from the Stover Street Stompers in Sandstone Park, Sunday,
September 12 at 2 p.m. Free; donations accepted to support Lyons community programs such as the Basic Needs/Emergency Fund, the Lyons Food Pantry, and the Community Meeting space located at Lyons Community Church.What about taking a break right now? Put your feet up and relax for a few while you read the recipes that follow. Nowadays, ice cream is smooth, sweet, and cold, but in days of yesteryear, it was something quite different.
Here’s a recipe originally published in Mrs. Mary Eales’s Receipts in London, 1718.
“To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou’d freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten’d; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.”
Dear reader, you can breathe a sigh of relief – the ice cream for Ice Cream Social will be using a recipe quite modern, such as the one that follows. Imagine on Sept. 12, this delicious, delectable, delightful sensation passing down your throat, cooling you down on a hot summer afternoon.
Homemade Ice Cream
Ingredients: 4 cups half and half or light cream or milk; 1 1/2 cups sugar; 1 tablespoon vanilla; 2 cups whipping cream
Directions - Combine half-and-half, cream, sugar, and vanilla in freezer container of ice cream maker. Follow directions on maker. Enjoy!
For those who can’t make it on Sept. 12 – oh, heck, this recipe is for everyone – here it’s called Colorado Sublime.
Ingredients: ½ cup of sunshine, a pinch of Colorado sky of blue, 3 tablespoons of winding trail in a foothill, and a sprinkle of bluegrass melody. Variations: strains of folk, streams of jazz, a touch of classic.
Simmer slowly with a handful of aspen leaves quaking in a gentle breeze overhead. Stir daily with happiness, humor, and compassion. Serve with a smile.
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