This ain't even right during vacation time.
Especially when I went to bed last
night after midnight.
But mom wanted me to drive her and
my step-dad around to some yard sales.
Managed to find 2 church sales
and other sales before it started
pouring down rain.
I didn't want to take kids with us
as they start getting the "I wants"
and I end up with more things we don't
need.
Let's see what did I get...
Kids have been needing some face masks
and another float ring for the pool
because the last time we went one
ended up with a hole.
I got 3 large floaty rings for .50 cents each.
3 face masks, 2 were .50 cents, one was .25 cents.
I got Tony's dad a nice Browns ball cap for .50 cents
for Father's day to go with his Brown's parking sign.
Wooden stilts for the kids. Will give
them something to do in the yard with their
friends. They tried some of these when we
visited Slate Run Farm. Paid $2.00.
I looked these up online and they go
for $40 to $65!! CRAZY for a pair of
just wooden stilts!!
Got a radio controlled Jeep with battery,
controller, charger and directions for $1.00.
Sega Portable Game System with 1 game $5.00.
New chain wallet .50 cents
putting back for Damien for Christmas.
And lastly, because I have been wanting one,
an ice cream machine. Ice cream gets expensive
and I think by making our own would save us
a little money. Paid $4.00.
It's a double ice cream maker.
It makes two different quarts at a time.
Uses ice cubes and regular table salt.
The lady said it was used maybe 5 times.
She says it's one of things that hardly
gets used. I say to her, well you haven't
been to my house. When it comes to saving
money stuff like this will get used all the time!
Once home from garage sales I took about
a 3 hour nap. Got up around 5pm and we headed
out to Pickerington to look at a Trans Am
we saw on Craigslist.
I would consider selling or trading our
blue Trans Am for just a go getter Trans Am
that's original and not done up to race.
We walked away from this car tonight.
It needed waaaay too much work.
Pictures looked good but when you see
it in person is a whole different story!
It's got dings, dents and rust in different
places on the body along with underneath.
After Pickerington we took the kids
by the airport to watch the planes.
The rain had let up some to enjoy the
sunset.
It's almost 10pm and time to chill
for the night. If it's not raining
in the morning we might go out to
the flea market.
I have been wanting to tint the windows
on our tracker. I have had the roll of tint
for awhile and keep forgetting to do it.
So maybe this weekend I'll get it done.
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Trying to find some easy ice cream recipes.
Maybe something that is sugar free.
Here are a few I found whether sugar free or not.
Old-Fashioned Frozen Vanilla Custard
Serves 8
Ingredients
* 1 cup half-and-half cream
* 2/3 cup sugar
* 3 eggs, beaten
* 1 cup whipping cream
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
Directions
1. In a heavy saucepan, combine first three ingredients. Cook, stirring constantly, until thickened. Cool. Pour into chilled ice cube trays without dividers or a shallow pan. Freeze to a mush (do not freeze hard). Whip cream; add vanilla and salt. Fold into partially frozen mixture. Return to trays or pan and freeze.
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Easy Pudding Ice Cream
SERVES 12 , 2 quarts
Ingredients
1 (14 ounce) can condensed milk
* 1 (3 1/2 ounce) box instant pudding mix, your choice
* 4 cups milk
* ice
* rock salt
Directions
1
Mix well.
2
Pour into ice cream freezer. Freeze according to freezer instructions.
3
NOTE: recipe can be doubled.
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Chocolate Pudding Ice Cream Recipe
1 Cup whole milk
1/2 Cup granulated sugar
1 3-1/2 ounce box instant chocolate fudge pudding
2 Cups whipping cream
1 Teaspoon vanilla
Mix all ingredients with a whisk in a medium bowl. Cover, refrigerate, and chill for 2 hours. Whisk again before pouring into your ice cream maker.
Following the directions on your ice cream maker, pour the mixture into the container and let mix until thick, about 15-20 minutes. Can be enjoyed immediately or if you want a firmer ice cream, transfer into an airtight freezer container and place in the freezer at least 2 hours.
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No ice cream maker ice cream
# 1 small box instant pudding prepared, chocolate or flavor of choice shopping list
# 1/2-2/3 cup heavy cream or half and half
* Take prepared pudding and put into ice cube tray
* Freeze
* When frozen, put cubes into processor with steel blade
* Pulse a few times until cubes break up a bit
* With machine running slowly pour cream in
* Add enough to get a creamy ice cream texture
* Put into freezer for about 20-30 minutes
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Jonathan has been wanting pumpkin ice cream
which usually can only be found around
Thanksgiving time. So if you can find
canned pumpkin (last I checked it was not
restocked on the shelves at Kroger for awhile
now and HERE is the reason why) here is a good recipe to try. Will have to check the Dollar stores or
Big Lots for some.
Pumpkin Ice Cream (Custard??)
Ingredients:
* 1 cup fresh pumpkin puree or canned
unsweetened pumpkin puree
* 1 tsp. vanilla extract
* 2 cups heavy cream
* 3/4 cup firmly packed dark brown sugar
* 5 egg yolks
* 1/2 tsp. ground cinnamon
* 1/2 tsp. ground ginger
* 1/4 tsp. salt
* Pinch of freshly grated nutmeg
* 1 Tbs. bourbon-
I think this is to keep the ice cream
from getting so hard.
Directions:
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.
In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
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Peach Frozen Yogurt
1/2 cup sugar
1 teaspoon gelatin
1/8 teaspoon nutmeg
1/2 cup milk
2 tablespoons corn syrup
1 1/2 pound peaches, peeled & quartered
1 cup plain yogurt
1/2 teaspoon vanilla
Combine the first 3 ingredients in a saucepan. Stir in milk; let stand 1 minute. Place over low heat; cook 5 minutes or until the gelatin dissolves, stirring constantly. Remove from heat; stir in the corn syrup. Let the mixture cool completely. In a food processor add the peaches and process until smooth; scraping the sides of the processor bowl occasionally. Combine the peach purée, gelatin mixture, yogurt, and vanilla in a large bowl; stir well. Cover and chill 8 hours. Pour mixture into a ice cream machine and freeze according to manufacturer's instructions.
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Sugar-Free Chocolate Ice Cream
1 tsp. plain gelatin
2.5 cups low fat milk
1/2 cup Nestle Quik Sugar Free chocolate drink mix
1 cup drained yogurt (the solid half of 2 cups yogurt strained overnight)
1 tsp. vanilla extract
dash salt
Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add remaining milk, Quik, yogurt, vanilla and salt. Blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. Makes about 1 quart.
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Oven Baked Ice Cream Bowls
You will need a non-stick cookie sheet and small bowls to form the ice cream bowls.
3/4 cup sugar
1 large egg
2 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup all-purpose flour, sifted
Preheat oven to 300 F. In medium mxing bowl, beat the sugar into the egg until it is thickened and pale yellow. .Beat in the butter, vanilla, and milk. Gently stir in the flour. Grease a large non-stick cookie sheet and spread 1.5 tablespoons of the batter into a 6 inch circle using a thin, flexible spatula. Bake for 15 minutes or until lightly browned. Remove each cookie from the sheet and place directly over a clean, inverted bowl. The cookies will fall around the sides of the bowl and harden as they cool. harden as they cool so work as quickly as you can.
for cones-
Remove each cookie from the sheet and wrap around a cone shaped mold, sealing the point. The cookies harden as they cool so work as quickly as you can.
Insert marshmallow in inside bottom of cones.
