Tuesday, August 23, 2016

No-Churn White House Ice Cream (No Machine Needed): A Non-Partisan Recipe by Cleo Coyle


With the presidential election season heating up, I'm sharing a recipe to help us passionate voters keep our cool--ice cream! And not just any ice cream. This ice cream is a celebration of the long, hard road our candidates are taking toward that famous Pennsylvania Avenue address. 



White House is a classic American ice cream flavor that can be traced back to at least 1929, when it first began appearing in newspaper ads. But it more likely originated in the late 19th or early 20th century.

In the Western Pennsylvania area, where my husband and I grew up, it was a real favorite. During the summer months, local ice cream shops (including a beloved chain called Islay's) often sold out.

These days, this retro flavor is difficult to find, which is why I make it from scratch with the no-churn recipe below...





A note from Cleo...

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

My no-churn version of this ice cream classic is incredibly easy to make, requires no cooking or ice cream machine, yet produces a lovely, creamy, absolutely delicious dessert. For my husband, it brings back especially fond memories since it was his favorite flavor during his boyhood.

And for those of you who are not fans of the White House (the ice cream, that is, since this is a non-partisan post!), I have good news.

Like the coming November ballot, more than one choice awaits you...


To get my recipes for "A Better" No-Churn Chocolate, No-Churn Vanilla, or No-Churn Coffee ice cream with a free, downloadable PDF of all three recipes, click here or on the photo above.


For my No-Churn Vanilla Bean ice cream recipe (also with a free PDF and tips on how to work with vanilla beans), click here or on the photo above. . . . 

And what about today's recipe?

Here's the scoop!







To download this recipe
in a free PDF that you can
print, save, or share,

How to Make No-Churn 

White House Cherry Ice Cream


Makes a little over 1 quart (1 liter), about 5 cups




INGREDIENTS:

2 cups heavy cream (aka heavy whipping cream)

1 (14 ounce) can sweetened condensed milk (about 1-1/4 cups)

1/2 cup evaporated milk

1/4 cup of the liquid drained from a jar of maraschino cherries
(or the syrup from making your own, see cherry note below)*

25 maraschino cherries drained well and sliced in half*



(*Cherry note: You can use store bought maraschino cherries or make your own. Check out this easy, non-alcoholic version from Food & Wine by clicking here.)

DIRECTIONS: 

(1) In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. How thick exactly? 


Do not create whipped cream. 

Instead, beat the cream only until it resembles
a thickened white gravy, as you see below...



(2) Now add the sweetened condensed milk, evaporated milk, and 1/4 cup of liquid from the jar of maraschino cherries...




With the mixer on low, blend the mixture well until smooth.Do not add the cherries or they will simply sink to the bottom of your pan. Instead...



(3) Pour the mixture into a chilled 9 x 5 metal loaf pan. A metal pan will conduct the cold better than a sealed plastic container. Do not fill pan to the very top. Place pan in the freezer uncovered for about 90 minutes to 2 hours. 


When the mixture has thickened enough to prevent the cherry halves from sinking to the bottom of the pan, fold in the cherry halves. If they still sink, all is not lost. Continue freezing another hour and use a spoon to stir up the mixture, folding the cherries up from the bottom until they are distributed throughout. 


(4) Use the back of a large spoon to smooth the top of the ice cream in the pan. Wrap the loaf plan in plastic wrap, keeping the plastic from touching the ice cream. Place the pan in the freezer for 8 to 12 hours more. 

To store: scoop the finished White House Ice Cream into a re-sealable plastic container or continue to re-wrap the metal pan in plastic wrap to prevent freezer burn, and...








Eat with joy!


~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
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Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
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Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.



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8 comments:

  1. Fabulous ice cream treat/recipe! EMS591@aol.com

    ReplyDelete
  2. Love the videos! Ice cream is such a central part of our lives. One of my first memories is going somewhere with my father and sharing a bowl (I think it was pistachio). Later, my grandmother would stay with my sister and me when my parents took a rare vacation. She never learned to cook, so dinner with her was cold cereal and ice cream--and she was partial to cherry vanilla (hmm, that was in Pennsylania too). I'll have to try this one!

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  3. We have a classic hand churn ice cream maker but never seem to get around to using it.
    This might be the perfect solution.

    But maraschino cherries? Ah, no. Not for me. I'm convinced they are made of compressed paper and coloring.
    Real cherries, perhaps?
    And the alternative flavors could truly do the trick.

    Thanks for the inspiration.

    ReplyDelete
  4. Liz, Lucy, Sheila, and Libby - Thank you for dropping by the Kitchen today. I enjoyed your comments!

    Sheila - love the story of your ice cream memories, especially the cold cereal and ice cream dinners. In the heat of summer, I think I could go for it!

    Libby - No-churn is an insanely quick and easy way to make a lovely ice cream dessert, and you are in control of ingredients. You can make your own maraschino cherries, too. There are many recipes on the web for alcoholic and non-alcoholic. In the recipe, I linked to an easy Food & Wine non-alcoholic version. (Look for my "Cherry note" in red after the listed ingredients. The link is included in the PDF download of my recipe, too.)

    Thanks, everyone, and may the rest of your summer be delicious!

    ~ Cleo Coffeehouse Mystery.com
    “Where coffee and crime are always brewing…”
    Cleo Coyle on Twitter
    www.CleoCoyleRecipes.com


    ReplyDelete
  5. Oh, the flavor possibilities! When it's this easy, I think I might just make all of them. Our family will love them. Thanks, Cleo!

    ReplyDelete
  6. WoW! That looks amazing...and no machine needed. I'm not a huge maraschino cherry fan (I never eat them with my Manhattans) but I remember this ice cream from my youth-at least one that looked just like it-and I loved it!

    ReplyDelete
  7. Laine - No-Churn is a wonderfully easy way to make ice cream without a machine. Great project for kids, too. Thanks so much for dropping by to comment, and I hope your family enjoys the recipes!

    Katreader - Marc and I love the maraschino cherry juice in this ice cream. It brings a delicious candied cherry flavor, and it turns the ice cream's color the prettiest pale pink. BUT if you're not a fan of jarred cherries, you can easily make your own. There are many recipes on the web for alcoholic and non-alcoholic. In the recipe, I linked to an easy Food & Wine non-alcoholic version. (Look for my "Cherry note" in red after the listed ingredients. The link is included in the PDF download of my recipe, too.) Thanks so much for taking the time to drop by and comment. May your end of summer be delicious!

    ~ Cleo Coffeehouse Mystery.com
    “Where coffee and crime are always brewing…”
    Cleo Coyle on Twitter
    www.CleoCoyleRecipes.com


    ReplyDelete