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I is for Ice Cream
I is for Ice Cream
- ½ cup milk or cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- ⅓ cup salt
- 1 gallon size zip-lock bag
- 1 sandwich size zip-lock bag
** Use heavy duty (freezer) bags to prevent leaks
- Add milk, sugar, and vanilla to the sandwich bag and seal.
- Fill the large zip-lock bag about ⅔ full of ice.
- Add approximately ⅓ cup of salt to the ice in the large bag.
- Place the sealed sandwich bag containing the milk, sugar and vanilla in the large bag containing ice and salt.
- Close the large bag and shake.
Source-Minnesota farmers Feed Us
A treat for Dad, for Father's Day...
Beer-And-Bacon Toffee Sundaes
1/2 cup diced bacon (about 4 slices)
1 cup packed light brown sugar
1/2 cup light corn syrup
1/2 cup stout beer (I like Founders Breakfast Stout)
4 tablespoons unsalted butter
1/2 cup heavy cream
Kosher salt and freshly ground pepper
2 pints good-quality vanilla ice cream
1 cup pecans, toasted and chopped
Sea salt, for sprinkling
Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan. Add the brown sugar, corn syrup, beer, butter, heavy cream and a pinch each of kosher salt and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes. Transfer to a bowl and refrigerate until ready to serve. Scoop the ice cream into bowls and spoon the toffee sauce on top. Garnish with the crispy bacon bits, toasted pecans and sea salt.
Source- Food Network Magazine
Learn more about dairy at Dairy Makes Sense
I am making a commitment to share as much as I can with you each day this month, about the life of our dairy farm family including what we do, how we share our passion for dairy, and dairy foods we enjoy.