Yesterday we had some friends over to help celebrate Memorial Day. We decided to do the standard picnic fare, only our picnic ended up being inside due to heat and air quality, but that’s ok too. We had fun, so that’s all that matters.
I did most of the cooking on Sunday afternoon, except for cooking the hot dogs and hamburgers and setting the ice cream. On Monday morning all I had to do was organize and few last minute details and put everything together.
I decided I wanted to put a tablecloth on the table, but the problem is that I don’t actually have a tablecloth that fits our very long table, so I decided to make one! I took a piece of material that I’ve had for forever and could never decide what to do with the piece and used part of that. I was very happy with the results!
I thought it turned out really well! Martha has nothing on me! That’s my little sous chef in the background dancing away.
I had an assortment of drinks as well:
I had Virgil’s Orange Cream Soda, Izze Grapefruit soda, Old Dominion Root Beer (It’s made with honey! And it’s ironically listed on their beer list even though it’s non-alcoholic.), Sprite (Jamison’s drink of choice as of late), lemonade, unsweet green ice tea and of course water. We had some Corona, hard lemonade and hard limeade in the fridge, but we ended up not diving in to that.
We had a buffet style set up with fruit, veggies, hamburgers and toppings, hotdogs, potato salad, baked beans and chips:
And for dessert we had homemade ice cream and hot fudge sauce! Which are both just perfect on a hot, hazy day like yesterday! We had a very pleasant day. I hope your afternoon was as fabulous as ours!
Now let’s talk a little vanilla ice cream and hot fudge sauce!
What You’ll Need for the Ice Cream:
1 quart of heavy cream
1 quart of half and half
1 half gallon of whole milk
1 can of sweetened condensed milk
1 1/2 cups of organic cane sugar
1 tablespoon of vanilla powder
1 tablespoon of vanilla extract
6 egg yolks
In a large stock pot stir together cream, half and half, whole milk, sweetened condensed milk, sugar, vanilla powder and vanilla extract. Cook over medium heat stirring often and let the mixture become hot. Be careful, you don’t want this to boil or scald.
When the milk is hot, ladle out some of the hot mixture into a bowl with your egg yolks whisking quickly to temper the eggs. Add this mixture back to the pot and whisk constantly until the mixture becomes slightly thick.
Remove mixture from heat and run through a sieve several times to make sure there are no lumpy egg bits. Cool mixture completely. Overnight is best.
Once mixture is completely chilled add to a large ice cream maker and set according to your ice cream makers instructions.
Notes: I had a bit of the custard mixture left over when I made the ice cream. I’m going to use my small Cuisinart ice cream maker to freeze the rest.
What You’ll Need for the Hot Fudge Sauce:
4 squares of unsweetened chocolate
4 tablespoons of butter
1 cup of evaporated milk
1 1/3 cup of organic cane sugar
2 teaspoons of vanilla extract
In a medium sized pot melt chocolate and butter together until completely melted. Slowly add milk and sugar and stir until mixed.
Bring to a slow boil and cook stirring constantly for 3-5 minutes until mixture starts to thicken. Remove from heat and stir in vanilla.
Use to top ice cream or any other way you would use chocolate syrup.
Notes: This is the hot fudge sauce that my mom used to make. It brings back so many memories of my childhood all with one little taste!