2 Great Desserts for the 4th of July

Ice Cream, Pound Cake, and the 4th of July

America is the land of the free and the brave. We are a proud nation filled with tradition. One such tradition is celebrating The Fourth of July with family, friends, fun, and of course, food. These two dessert recipes are absolutely delicious, and you would be proud to serve them at any celebration.

Butter Pecan Ice Cream

Ice Cream Assortment In White Bowls

Total Time: 5 hours

Prep Time: 30 minutes

Serves about 15

Ingredients:

 Ice Cream:

2 cup(s) whole milk

1 1/2 cup(s) brown sugar

4 egg yolks

Pinch of salt

2 tablespoon(s) unsalted butter

2 cup(s) half-and-half

2 cup(s) whipping cream

2 teaspoon(s) vanilla extract

 

  Butter Roasted Pecans:

1 cup pecans, chopped

salt to taste

3 tablespoon(s) salted butter

 

Directions:

   Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

   Butter and Salted Pecans: Take three teaspoons of salted butter and melt it in the microwave, mix it with pecan pieces. Place pecan pieces on a cookie sheet. In an oven preheated to 350 degrees, bake the pecan pieces for 5 minutes. Watch them carefully!!! Allow them to cool. (Can be made a day ahead.)

Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream’s made, stir in reserved pecans.

 

close up on pound cake

Too Easy Sour Cream Pound Cake

Ingredients:

1 cup unsalted butter, room temperature (that’s

important)

1 1/2 cups sugar

1/2 cup sour cream

1/2 teaspoon baking soda

1 1/2 cups All Purpose Flour

3 large eggs

1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees.

Cream together the butter and sugar.

Add the sour cream and mix until completely blended.

No clumps of butter.

Sift the baking soda and flour together.

Add to the creamed mixture alternating with eggs, beating in each egg one at a time. Mix in vanilla.

Grease and flour a loaf pan.

Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Remove the cake from the pan and cool on a rack.

 

The 4th of July is one of my favorite holidays. These butter pecan ice cream and pound cake will be a hit at any July 4th celebration. May we never forget that freedom is an honor and privilege to never take for granted. God Bless America!

Images from BIGSTOCK

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