The following are the recipes for the 2015 Ice Cream Competition

BLUEBERRY (WINNER) (Tammy Buchanan)

4 Quart

2 cups milk
1 3⁄4 cups sugar
1⁄2 teaspoon salt
2 cups half and half
1 tablespoon vanilla extract
4 cups heavy whipping cream
1 Quart fresh blueberries (can use frozen)
Instructions: First you have to grow & pick your own blueberries (not really, you can buy them).  Place blueberries, ¼ cup sugar & ¼ cup water in sauce pan. If using frozen berries, eliminate water.  Cook until very soft.  Transfer to a blender and puree mixture. Set aside to cool.  Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved.  Stir in half and half, vanilla extract and heavy whipping cream.  Stir in cooled blueberry mixture.

Cover and refrigerate 30 minutes. Freeze as directed.



1 CAN                  Eagle Brand Milk
1 LG CAN           Pet Evaporated Milk
1 1/2 CUP          Granulated Sugar
6                          Eggs
1 TBS                  Pure Vanilla Extract
Pinch of salt
1/2 GAL            Whole Milk (Raw Milk)
4-6                     Bananas (mashed)
1 – 1 1/2 cup     Chopped Pecans

Instructions: Thoroughly combine the first 6 ingredients.  Chill for a minimum of 2 hours.  Once chilled put together you ice cream freezer.  Add a bit of ice around the can to hold it in place.  Place your blade in place and  pour the chilled mixture into the can.  Add mashed bananas and nuts and mix slightly.  Pour in Whole milk until it reaches the “fill line”.  Close the top and place the motor in place.  Add a two inch layer of salt, then ice and repeat until you reach to lid of the can.  Depending on your machine and the temperature outside, you may have to drain the water during the churning process and add more ice and salt.


CHOCOLATE (FROSTY) (Kristy Bryant)

1 Gallon Chocolate Milk
2 Cans Eagle Brand Milk
1 16 ounce Tub of Cook Whip

Instructions: Combine well and add to your freezer as usual.

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