Fine Arts Club gets homemade ice cream ready for Sawmill Festival

The ladies of Bruce Fine Arts Club have been making homemade ice cream for the Sawmill Festival for the last 13 years.

After sponsoring the morning pancake breakfast several years, in 2000 they voted to sell homemade pies, cookies and homemade ice cream. The ice cream was so successful,  they planned it again for 2001. “They sold out early last year (2000) and plan to make twice as much ice cream this year,” said Faye Morris, Bruce Chamber of Commerce Secretary, in 2001.
The ladies, who work the festival in shifts, sell their ice cream on Friday and Saturday of the Sawmill Festival.

Club members now make 60 gallons of homemade ice cream in a variety of flavors. The most popular, they say, is vanilla, but no new one they try has ever been turned down.
Every year some club members seem to look for new and unique recipes, which Jane Gregory, president, says most of their customers are open to. And they always have their “old standbys” also.

If any is left near closing time on Saturday, they will sell it by the bucket, so they never have any leftovers.
About their recipes, Lib Massey says the Chocolate Butterfinger is, “very good and easy,” and Ann Massey’s Orange Sherbet is a  “family favorite.”
Rose Mary Shelton says her Country Vanilla “brings back memories of Sunday afternoons long ago” and it’s “just eggs to beat and milk to measure.” Sonia Brasher uses her strawberry recipe a lot and other fruits can be used, and Carolyn Bryant says her strawberry “will keep in freezer quite awhile, just like bought ice cream, but not around our house!”

Becky Wright said the Toasted Butter Pecan “is awesome.” One of Shadda Dunn’s favorite is orange sherbet, and Savannah Pratt’s is Wendy’s Frosty to which she likes to add bananas.
“I’ve waited on this all year!” Gregory says some people tell her at the Festival.

And it was mentioned that Ottis Crocker, Bruce Longest and Joel McNeece might be three of their best customers. Bruce and Joel say their favorite is Butterfinger.  “I love their ice cream,” said Ottis, “Vanilla is my favorite kind of ice cream, but I can honestly say I like just about all of theirs. When they start adding fruit, I like blueberry and peach.” His response about visiting the ice cream tent, “Oh, yes, I visit more than once or twice!”

Orange Sherbet
(Shadda Dunn)
1 liter of Orange Crush soda
1 can sweetened condensed milk
1 small can crushed pineapple
Mix ingredients together and freeze in ice cream freezer.

Easy Vanilla Homemade Ice Cream
(Lee Hubbard)
2 cans Eagle Brand milk
2 cans Pet milk
1 small pkg. instant vanilla pudding mix
2 tsp. vanilla
1/2 gallon sweet milk
Mix together cans of milk in large bowl. Mix pudding according to instructions on box. Mix with other milk and add sweet milk to fill container. Add vanilla. Makes one gallon.

Peach Ice Cream
(Jeanne Cole)
2 cans sweetened condensed milk
29 oz. cah peaches, drained and sliced
OR 3-4 cups fresh peaches
2 liter peach soda
Combine milk fruit and some of the soda. Mix well. Place mixture in freezer can and fill to “fill line” with more soda (you may not use whole bottle.) Freeze according to manufacturer’s instructions. Try other flavors by changing fruit and soda: strawberry soda and fresh strawberries or orange soda and crushed pineapple, undrained.

Peanut Butter Cup Ice Cream
(Becky Wright)
1/2-cup sugar
6 eggs
2 cups whole milk
1 ½ cups peanut butter
1-½ cups sweetened condensed milk
1 cup half and half
1-tablespoon vanilla
24 miniature peanut butter cups, chopped
In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid. Very rich! Makes 2 quarts.

Peanut Butter Cup Ice Cream
(June Vaughn)
1 c. sugar
6 eggs
3 c. whole milk
2 c. creamy peanut butter
2 cans condensed milk
1½ c. half-and half cream
2 T. vanilla
30 miniature peanut butter cups, chopped
In a medium mixing bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes.  Set aside. Pour milk into a small saucepan and bring to a simmer over low heat.  Gradually drizzle the hot milk into eggs while whisking vigorously.  Then pour the whole mixture into the saucepan.  Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon.  Do not boil.
Remove from heat and whisk in peanut butter.  Allow to cool slightly, then whisk in condensed milk, half-and half, and vanilla.  Cover and refrigerate until chilled.
Pour mixture into ice cream maker and add additional milk to fill line if necessary.  Freeze according to manufacturer’s instructions.  Fold in chopped peanut butter cups when mixture is still soft, then transfer to a container and freeze until solid.

Peach Ice Cream
(Becky Wright)
4 cups peeled, diced fresh peaches (about 8 small ripe peaches) 1 cup sugar
1 (12-ounce) can evaporated milk
1 (3.75-ounce) package vanilla instant pudding mix
1 (14-ounce) can sweetened condensed milk
4 cups half-and-half
Combine peaches and sugar, and let stand 1 hour.
Process peach mixture in a food processor until smooth, stopping to scrape down sides.
Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.
Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer’s instructions. Spoon into an airtight container, and freeze until firm. Makes ½ gallon.

Chocolate Butterfinger
(Lib Massey)
1 (6 pk.) Butterfinger candy bars. crushed
1 can Eagle Brand milk
1 (8 oz.) Cool Whip
1/2 gal. chocolate milk
Mix and pour in ice cream freezer.
Peach Ice Cream
(Jane Gregory)
1 can Pet milk
2 cans Eagle Brand milk
1 cup sugar
1-8 oz. container Cool Whip
10-12 ripe peaches, diced
1 gallon whole milk
Mix Pet milk Eagle Brand Milk, sugar, Cool Whip, peaches, and enough whole milk to fill freezer.

Orange Sherbet
(Ann Massey)
2 liter Orange Crush
12 oz. Cool Whip
1 can Eagle Brand Milk
Mix all ingredients  (works best if  Cool Whip isn’t frozen)

Basic Vanilla Ice Cream
(Wanda Watkins)
4 eggs
3/4 cup sugar
1 can Eagle Brand s.c. milk
2-12 oz. cans evaporated milk
1/4 cup white Karo syrup
1-8 oz. Cool Whip
2 tsp. vanilla
1 tsp. lemon juice
Beat eggs well. Add other ingredients. Pour into freezer bucket and add whole milk to fill line. Freeze according to manufacturer’s directions. (Options: Add 10 oz. peach soda. Before ice cream freezes, add two cups mashed fresh peaches OR add 10 oz. strawberry soda. Before ice cream freezes add two cups mashed strawberries.)

Strawberry (Peach or Banana)
(Carolyn Bryant)
1 qt. fresh fruit (chopped about 1/4” size)
(Sweeten to taste with 1/2-1 cup sugar)Use Fruit Fresh on peaches, bananas. It is better if mixture can sit, covered, in refrigerator for several hours.)
Chopped fruit (strawberries, peaches or bananas)
1 can Eagle Brand
1 can Pet evaporated milk
5 cups whole milk
1 tsp. vanilla (I use double-strength Madagascar bourbon pure vanilla)
1 cup sugar
Mix ingredients in large bowl. Pour into inside container of ice cream freezer (with dasher inside.) Finish filling to fill-line with whole milk. Place that container of ingredients into ice cream freezer bucket and fasten securely. Fill bucket with ice and ice cream salt. Freeze until frozen. Can eat when frozen, or be stored in sealed containers in freezer until you’re ready to eat.

Key Lime Pie Ice Cream
Paula Jeffery and Ellen Shaw (In memory of Kim Snellings)
2 cups heavy whipping cream
1/2 cups sugar
2-14 oz. cans sweetened condensed milk
1 1/4 cups Key Lime juice
1 Tbsp. Key Lime zest
1 quart half and half
In large bowl, beat cream at medium speed with mixer until slightly thickened. Gradually add sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest and half and half. Pour mixture into container of freezer. Ice cream will soft. If a firmer texture is desired, transfer ice cream to airtight container and freeze for two hours.

Toasted Butter Pecan
(Becky Wright)
4 egg yolks, lightly beaten
2 cups sugar
2 cups whole milk
1 cup whipping cream
2 cups pecan pieces
1/3 cup real butter, melted
¾ teaspoons salt, divided
2 (12-oz.) cans evaporated milk, chilled
1 cup whole milk
1 tablespoon vanilla extract
1 teaspoon vanilla butter-and-nut flavoring
Combine first four ingredients in large heavy saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens. Remove from heat and let cool. Chill custard thoroughly. Spread pecans on  15x10x1” jellyroll pan. Pour melted butter over pecans, and sprinkle with ½ tsp. salt. Bake at 325° for 20-25 minutes or until pecans are toasted, stirring every 10 minutes. Drain on paper towels. Add remaining ¼ teaspoon salt, evaporated milk, and remaining three ingredients to chilled custard mixture. Pour custard mixture into freezer container of 1-gallon ice cream freezer. Add pecans. Freeze according to manufacturer’s instructions. Pack freezer with additional ice and ice cream salt and let stand at least 1 hour before serving. Yield: 2 ½ quarts.

Country Vanilla Ice Cream
(Rose Mary Shelton)
6 eggs
2 ¼ cups sugar
4 ½ teaspoons vanilla
1 can condensed milk
Enough whole milk to finish filling freezer
Add sugar gradually to beaten eggs.  Continue to beat until mixture is very stiff.  Add remaining ingredients and mix thoroughly. Pour into gallon freezer and freeze as directed. Variations: For banana, add 7 bananas (mashed); For butterfinger, add 12 miniature candy bars; For peach, add 2 pints peaches (mashed); For strawberry,  add 2 pints fresh strawberries. No cooking!

Nutter Butter Vanilla
(Tonya Camp)
5 eggs
1 – 1/2 Tbsp. vanilla
2 c. sugar
Dash of salt
1 can of Eagle Brand
1 pkg. Nutter Butter cookies crushed
Mix together, pour into ice cream freezer, fill with milk and freeze as directed.

Blueberry Ice Cream
(June Vaughn)
6 eggs, well beaten
1 cup sugar
1 tsp. vanilla
2 cans condensed milk
1 can Blueberry Pie Filling
1-12 oz. tub Cool Whip
1/2 gal. whole milk
In large bowl, beat eggs and sugar until creamy.  Add vanilla and condensed milk. Blend pie filling with 1/4 c. milk in blender or food processor and add to first mixture. Gently fold in Cool Whip. Pour in gallon ice cream freezer and finish filling freezer to fill line with whole milk, mixing well. Freeze according to manufacturer’s directions.

Strawberry Ice Cream
(Sonia Brasher)
1 ½ cups sugar
2-12 oz. cans evaporated milk
1 can sweetened condensed milk
1- 6 oz. vanilla instant pudding
4  cups sliced strawberries
4 cups 2% milk
Put ½ cup sugar on berries and let set 1 hour. Blend strawberries in blender. Mix 1 cup sugar, evaporated milk, condensed milk, and pudding, then add strawberries. Pour mixture info freezer can, and use enough 2% milk to “fill” line (approximately 4 cups). Variations: peaches, banana/walnut (5 bananas, 1/2 cup walnuts.) 6 qt. recipe.

Chocolate-Banana Frosty
(Savannah Pratt)
1/2 gallon whole milk chocolate milk
1 can condensed milk
1-8 oz. container whipped cream
1/4 cup of chocolate syrup
2 -3 bananas (depending on your preference; the riper the bananas the better.)
Makes one gallon.