Did you know that July is National Ice Cream Month?

    Well, it is.

And we are celebrating. Lots of us are celebrating.
With an Ice Cream Social at Di’s House!!

    Not really AT her house.

It’s a virtual Ice Cream Social hosted by Di at her bloghouse. . And just at the right time with all the HOT temps around the nation. Is there anywhere that is cool right now!! The Arctic Maybe!??

Several us in the Blogosphere are making ice cream and ‘sharing’ it with our friends. Kinda Sorta! I hope you enjoy the flavors I brought to the party!

I ran across this ice cream in From Your Ice Cream Maker.

    German Chocolate Pecan Ice Cream


    4 oz. German chocolate, melted
    1 cup 1/2 and 1/2
    1 cup milk
    1/3 cup sugar
    2 eggs
    1 tsp vanilla extract
    1/2 cup sweetened flaked coconut
    1/2 cup toasted chopped pecans

Melt chocolate in the microwave on MEDIUM or in the top of a double boiler.
In a medium saucepan over low heat, combine 1/2 and 1/2, milk and sugar.
Cook until bubbles form around the edge and mixture is wrm to the touch.
Whisk eggs in a small bowl and slowly add several spoonfuls of hot milk mixture to eggs to gradually warm them. Mixture will thicken slightly and reach a temp of 160 degrees on a candy thermometer.
Stir in warm melted chocolate and vanilla.
Place saucepan in a bowl of cold or ice water to cool mixture. Pour through a strainer into a blender, cover and process until well combined. {I used my emersion blender.}
Chill in the fridge until ready to freeze.
Pour into ice cream maker and follow manufacturer’s instructins for freezing.
Just before ice cream is completely frozen, stir in coconut {Sorry, Di!} and pecans. Mix a little longer to combine ingredients.

How can you go wrong with ingredients like this!! {Yes, Kayte, I know – CHOCOLATE!!}
I would only make ONE small change to this chocolate ice cream – TOASTED COCONUT.
It would really entensify the flavor of the coconut and add to the chocolate flavor.


I couldn’t just take one ice cream, I had to have another. One sweet and one a little tart, so I made …

    Lemon Curd Ice Cream

Phyl of Of Cabbages and Kings, took Tracey’s recipe {which I had been planning to make as well as 100% of the rest of her Ice Creams. Go There!!later} and reworked it. I have NEVER had a better Lemon Ice Cream. It is sweet, it is tart, it is so lemony it makes you pucker up!!


    1 cup milk
    5 egg yolks
    2/3 cup sugar
    1/2 cup lemon curd**
    zest of one lemon
    1 cup heavy cream
    Juice of 1 lemon

Bring the milk to a low simmer in a saucepan. Meanwhile, whisk together the egg yolks and sugar until thick and pale yellow. Temper the eggs by pouring in the milk in a slow, steady stream, whisking constantly.
Pour the mixture back into the saucepan and place over low heat. Cook and stir until the custard thickens slightly, approximately 5-7 minutes.
Remove the pan from the heat, and whisk in lemon curd, lemon zest, heavy cream, and lemon juice, in that order. Cover the custard with plastic wrap and refrigerate overnight.
Churn in your ice cream maker according to the manufacturer’s instructions. The ice cream will still be fairly soft after churning so you’ll want to transfer it to a freezer-proof container and stick it in your freezer until solid.
**You can use purchased Lemon Curd {I used Dickensons because I was short on time.} or make your own.

Between the new ice cream I tried and Phyl’s/Tracey’s Lemon Ice Cream as well as Dorie’s Chocolate with Almonds and the Peach IC our freezer is full of IC. But only two are going to the social with me.

Di will do a round-up of all the ice cream makers, so keep your eyes open for that!!