Quick, we have to ice our ice cream before it melts in the 100 degree days we've been having!
This Olde English Countryside teacup, by Johnson Brothers, is a favorite of mine, because I love cottage scenes. We'll pretend that we are in the cool, countryside of England.
This Price Kensington cottage teapot was a last year's purchase from eBay. When it arrived, there was a big chip out of the bottom right corner. I wrote the seller and wanted to send it back, but he offered to refund some of the money, and I decided to keep it. I filled in the large chip with spackling, let it dry, and my son, Mike, painted it, blending it perfectly, and varnished it. You can't even tell, can you??
I'm using my crystal wedding goblets, which are Elyse, by Franciscan, for my hot fudge sundae. Don't you love how I put some hot fudge sauce in the very bottom as a nice surprise? Yes, I ate the whole thing!
Easy Vanilla Ice Cream, courtesy of Trisha Yearwood
(I made the whole recipe, but had to only put half at a time in my Cuisinart Ice Cream Maker)
1 51/2 -ounce package vanilla instant pudding and pie-filling mix
1 1/2 cups sugar
4 cups whole milk
1 12 -ounce can evaporated milk
Combine the pudding mix and sugar in a large bowl. Slowly stir in the whole and evaporated milks. Continue stirring until the mixture is smooth. Churn the mixture in an ice cream maker according to the manufacturer's directions, then freeze until firm.
1 1/2 cups sugar
4 cups whole milk
1 12 -ounce can evaporated milk
Combine the pudding mix and sugar in a large bowl. Slowly stir in the whole and evaporated milks. Continue stirring until the mixture is smooth. Churn the mixture in an ice cream maker according to the manufacturer's directions, then freeze until firm.
For Hot Fudge Sauce recipe, click here.










