Vern McCarty’s Frozen Custard Ice Cream Recipe

Homemade Ice cream is a special memory from growing up. The sound of the motor running and anticipation of a yummy treat excites any child, old and young alike.

Makes 2 quarts

• 2 cups milk
• 3 egg yolks
• 1 cup granulated sugar
• ¼ teaspoon salt
• 2 cups light or table cream (Half and Half works great)
• 4 teaspoons of vanilla extract

1. Scald the milk in a double boiler over medium heat.
2. In a medium bowl, beat the egg yolks, sugar and salt together (looks like a paste).
3. Carefully add milk ½ cup at a time to the egg yolk mixture, tempering the yolks. Mix thoroughly each time.
4. Return egg yolk and milk mixture to the double boiler. Stir often while cooking. It will be done when the mixture coats the back of the spoon, and you can draw your finger through the custard – like drawing a finger through finger paint.
5. Allow mix to cool.
6. Place in ice cream maker. Add cream and vanilla.
7. Freeze…and enjoy!

Lemon Sponge Cake

Cake:

• 1 Cup Water
• ¾ Cup oil
• 4 eggs
• 1 yellow cake mix
• 1 lemon jello package, small gelatin

Lemon Glaze:

• 2 Cups powdered sugar
• 6 tablespoons fresh lemon juice

1. Mix all ingredients together.
2. Pour into a greased 9x13 inch pan.
3. Bake @ 375 for 30-35 minutes or until done.
4. While cake is baking, make lemon glaze by combining powdered sugar and lemon juice until smooth.
5. Let cool for 5 minutes, then skewer several holes into cake. Top with Lemon Glaze.

Kalua Pork

• Pork Butt
• 2 Tablespoons Kosher Or Hawaiian Salt Mixed With
• 1 Tablespoons Liquid Smoke Per 5 Lbs Of Pork Butt
• 1 Can Apple Juice Concentrate

1. Combine salt and liquid smoke together. Rub paste onto all sides of pork. Place in crockpot.
2. Pour 1 can of apple juice concentrate over it, cook on low for 4-6 hours or until it falls apart. Shred and serve over rice or in buns or with noodles.