Since February they kids have been begging to make Ice Cream. Well the weather is finally looking a little more like ice cream weather so this is the week! We added some waffles to fill the time between licks.
Oatmeal Cookie Waffles recipe from Momadvice.com 4 cups quick oats (grind the oats in your food processor or blender until it is a fine powder) 1 cup all-purpose flour 2 teaspoons salt 3 cups milk (you can use prepared powdered milk) 2 tablespoons baking powder 2 beaten eggs 2 tablespoons molasses 4 tablespoons canola oil 2 teaspoons vanilla 2 teaspoons cinnamon 1/4 cup sugar Mix all ingredients together until there are no lumps. Pour batter into well-greased waffle iron and allow each waffle to cook four minutes. Serve immediately. Note: If you make the batter ahead of time, be sure to add milk to thin it out. My batter became too thick to even put in my waffle iron so add a little milk until you reach the desired consistency. Strawberry Ice Cream Recipe by Epicurious.com
Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil). Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, overed, at least until cold, about 2 hours, and up to 1 day. While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard. Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden. Read More http://www.epicurious.com/recipes/food/views/Fresh-Strawberry-Ice-Cream-105139#ixzz1JJTTIHZH
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