Dairy Recipes

Delicious Dairy Recipes

Throwback Recipe: Peach Buttermilk Ice Cream

Today’s throwback recipe was developed by WDA back when we were the Western Dairyfarmers’ Promotion Association, sometime in the 1980’s. 

Ingredients:

  • 1 envelope unflavored gelatin
  • 2/3 cup sugar
  • 1 1/2 cups buttermilk
  • 1 egg, beaten
  • 3 cups whipping cream
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 1/2 cups fresh peaches (pitted, peeled and mashed. If out of season, frozen unsweetened peaches may be used.)
  • 3 tbsp. sugar

Directions:

  1. Combine gelatin, sugar and buttermilk in a 2-quart heavy saucepan. Cook over low heat, stirring occasionally, until gelatin is dissolved.
  2. Stir a small amount of hot mixture into egg. Return all to saucepan.
  3. Cook over low heat 1 minute, stirring constantly.
  4. Stir in cream, vanilla and salt.
  5. Combine mashed peaches and 3 tbsp. sugar; stir into cooked mixture; chill.
  6. Churn-freeze.
  7. After freezing, transfer ice cream to a plastic freezer container. Ripen in freezer at least 3 hours.
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Double-Berry Ice Cream

Ingredients:Capture

  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 4 cups LACTAID® Whole Milk
  • 3 eggs, beaten
  • 1 (12 ounce) package frozen lightly sweetened red raspberries
  • 1 (10 ounce) package frozen strawberries in syrup

Directions:

  1. In a large saucepan combine sugar and gelatin. Stir in LACTAID® Whole Milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until mixture coats a metal spoon (temperature will be about 175 to 180 degrees F). Do not boil. Stir in raspberries and strawberries. Cover and chill 4 hours or overnight until completely chilled. (Mixture will be very thick after chilling.)
  2. Transfer the mixture to a 4- or 5-quart ice-cream maker and freeze according to the manufacturer’s directions. Makes about 2 quarts.

OR: 

We skipped a few steps at WDA. Instead of placing the mixed ingredients in an ice cream maker, we moved them directly to an ice bath, and froze the ice cream mixture for 6 hours, stirring once an hour.

For ice bath: Fill large bowl with ice and rock salt. Place sealed bowl with ice cream mixture in the bowl and cover with ice and rock salt (see picture below).

ice bath

Submitted by: Makers of LACTAID® Brand Products

Thank you to National Dairy Council for sharing this lactose-intolerance friendly ice cream recipe!

 

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No Bake Cheesecake

This tasty treat comes to us from Parker Wallace of whatsonparkersplate.com!

Ingredients

  • 1 block of full fat cream cheese
  • 1 regular tub of Cool Whip
  • 1/4 cup sugar
  • 1 Tb vanilla extract (or you can use almond or whatever flavor you like)
  • 1 pre-made crust (Oreo, Graham cracker, Shortbread)

Instructions

  1. Mix cream cheese, cool whip, sugar and vanilla together in a standing mixer until smooth.
  2. Scoop into a crust of your choice and put in freezer.
  3. Pull out of the freezer 30 minutes before serving to let it get a little soft. Top with your favorite berries, chocolate or caramel.
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Creamy Feta and Dill Dip

This tasty dip comes to us from Parker Wallace of whatsonparkersplate.com!

Ingredients:

1 1/2 cups Greek yogurt

2 Tb fresh chopped dill

2 tsp white wine vinegar

1/3 cup feta cheese

1 Tb lemon juice

1 large clove finely chopped garlic

Dash of hot sauce

Salt and pepper to taste

Directions:

Combine ingredients and let stand for 30 minutes before serving for maximum flavor. Serve with cucumber, carrot, any veggies and pita bread.

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