Cool desserts that are perfect for summer

By DEANA SEXTON,

My sisters and I grew up with parents who loved to entertain, and the biggest decision was usually what was for dessert. Homemade ice cream is something we love, especially ice cream made by our grandmother, Thelma Sexton. Her fresh peach ice cream is the ultimate Southern treat.

Thelma Sexton’s Peach Ice Cream

2 quarts milk

1 quart half and half

3 to 4 eggs depending on size  

2 1/2 cups sugar

2-3 tablespoons vanilla

For peach mixture

Fresh peaches, chopped and mashed

1 cup sugar

Beat sugar and eggs.  Slowly add milk products, cook over medium heat, stirring constantly.  Cook until small bubbles begin to form and the mixture will almost roll, but do not boil.

Remove from heat and cool. When cooled, add 2 to 3 teaspoons vanilla.

Pour into electric ice cream maker and churn until maker stops.

For peach ice cream, sprinkle 1 cup sugar over mashed peaches.  Refrigerate for several hours until syrup is formed. Add sweetened peaches to ice cream mixture before pouring into ice cream maker.

My Favorite Vanilla Ice Cream

1 tablespoon vanilla extract

1 (14-ounces) can sweetened condensed milk

2 (12-oz) cans evaporated milk

2 cups white sugar

2 egg yokes

Whole milk

Salt

Ice

With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden. Makes about 1 gallon.

Deana's Chocolate Ice Cream

2 cartons Nestle Quik milk (1 3/4 quart containers)

1 large tub cool whip

1 can sweetened, condensed milk

Ice

Rock salt

Mix ingredients and prepare in a homemade ice cream freezer. It takes about 1 hour and 15 minutes.

Chess Squares

1 box yellow cake mix

3 eggs

8 ounces cream cheese, softened

1/2 cup (1 stick) butter, melted

4 cups (1 pound) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray.

Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan.  Mix powdered sugar, softened cream cheese and remaining two eggs with an electric mixer until smooth. Pour on top of crust.   Bake at 300 degrees for 40-50 minutes until top is golden brown.

Sunrise Cherry Pie

1 8.25-ounce can crushed pineapple

8 ounces cream cheese, softened

1/2 teaspoon vanilla

1 cup whipping cream

1/4 cup powdered sugar

1 graham cracker pie crust

Drain pineapple well, reserving 2 tablespoons of syrup. Combine softened cream cheese, vanilla and reserved syrup, mixing until well blended. Stir in 1/4 cup pineapple and 1/2 cup pie filling. Gradually add sugar to cream, beating until soft peaks form. Fold into cream cheese mixture. Pour into crust. Top with remaining pineapple around the outside edge of top and remaining cherry pie filling in center of top. Chill until firm.

Have a favorite recipe you want to share?  Email Deana at dmsexton823@aol.com.