It’s Sawmill Festival ice cream time for Bruce Fine Arts Club

By Published On: July 10, 2019

The 27th annual Sawmill Festival is this weekend, and it’s the 18th year for the Bruce Fine Arts Club ladies to sell homemade ice cream.
“It’s a fun project for Fine Arts. We get to share our favorite ice cream recipes with Bruce while raising money to help our community,” said Janae Winter, club president.
Sandra Pope and Lib Massey are the chairmen for the ice cream project this year.
“It’s my favorite project,” said Lib, who says she tries to sample all of it. “We have to test it!” said Sandra.
Sandra has plans to make blueberry ice cream and Lib says she will make cherry as she has for the last two years.

They both like having a variety of ice cream on hand and some flavors they mentioned from the past are lemon, orange sherbet, black walnut and coffee.
June Vaughn says she will probably make peach or blueberry, in addition to peanut butter cup.
“The ice cream is a big thing for the Fine Arts Club, and we enjoy doing it,” she said.
The late Ottis Crocker was their best Sawmill Festival ice cream customer, according to Vaughn.
He was quoted in the past saying, “I love their ice cream. Vanilla is my favorite kind of ice cream, but I can honestly say I like just about all of theirs. When they start adding fruit, I like blueberry and peach.”
This year their homemade ice cream will be sold at the Festival on Friday from 6-9 p.m. and Saturday from 10 a.m. until they run out.

Peanut Butter Cup Ice Cream
June Vaughn
1/2 cup sugar
6 eggs
2 cups whole milk
1 1/2 cups peanut butter
1 1/2 cups sweetened condensed milk
1 cup Half and Half
1 Tbsp. vanilla
24 miniature peanut butter cups, chopped
In medium bowl, beat sugar and eggs with electric mixer until thick, about 3 minutes. Set aside. Pour milk into small saucepan and bring to simmer over low heat. Gradually drizzle hot milk into eggs while whisking vigorously. Then pour the whole mixture into saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of metal spoon. Do not boil. Remove from heat and whisk in peanut butter. Allow to cool slightly, then whisk in sweetened condensed milk, Half and Half, and vanilla. Cover and refrigerate until chilled. Pour mixture into ice cream maker and freeze according to manufacturer’s instructions. Fold in peanut butter cups when mixture is still soft, then transfer to container, and freeze until solid. (Very rich. Makes 2 quarts)

Rocky Road Ice Cream
Tonya Camp
2 cups milk
1 1/2 cups chocolate chips
1 1/4 cup granulated sugar
1/2 tsp. salt
6 cups whipping cream
2 cups Half and Half
1 Tbsp. vanilla extract
1 cup chopped pecans
2 cups mini marshmallows
Mix milk and chocolate chips in large saucepan over medium heat until chocolate complete melts. Remove from heat and slowly add sugar and salt, mixing well, until dissolved. Stir in remaining ingredients except marshmallows, pecans and chocolate chips. Cover and refrigerate about 30 minutes or until mixture has chilled. Pour mixture into canister. Do not fill more than 2/3 full as mixture will expand during freezing. When mixture has finished churning, add marshmallows , pecans, and chocolate chips and stir in evenly.

Cherry Ice Cream
Lib Massey
(IMO Lisa McNeece)
16 oz. whipping cream
8 oz. milk
1 Tbsp. vanilla
10 oz. cherries and juice
16 oz. Half and Half
1 tsp. almond flavoring
1 1/2 cups sugar
Chop cherries in half. Mix all together and freeze.

Coffee Ice Cream
Tonya Camp
6 cups cream
4 1/2 cups Half and Half
2 1/4 cups sugar
4 1/2 Tbsp. instant coffee powder
Combine all ingredients in canister. Do not fill canister more than 2/3 full, as mixture will expand during freezing. Stir well until both sugar and instant coffee powder have dissolved. Freeze until canister is cold to touch.

Chocolate Butterfinger Ice Cream
Lib Massey
8 small Butterfinger candy bars, crushed
1 can Eagle Brand milk
1 (8 oz.) Cool Whip
1/2 gallon chocolate milk
Mix. Pour in freezer. Freeze until firm.

No Churn Pineapple Upside Down Cake Ice Cream
Becky Wright
1 can sweetened condensed milk
1 cup yellow cake mix
3 Tbsp. melted butter
1 pint chilled heavy whipping cream
1 cup canned pineapple chunks, drained
1/2 maraschino cherries, drained
2 Tbsp. packed brown sugar
1/2 tsp. cornstarch
Preheat oven to 400°. Lightly grease rimmed baking sheet and place drained pineapple chunks in single layer. Bake 20 minutes, stirring halfway through. Remove from oven, cool slightly, and place in food processor. Pulse until pineapple is fully crushed, or until desired texture reached. At the same time, mix together 1/2 cup drained cherries, brown sugar and cornstarch. Place in small, lightly greased glass baking dish. Bake 20 minutes, stirring halfway through. Remove from oven, cool slightly and mash with potato masher. Mix together sweetened condensed milk, yellow cake mix, and melted butter until well combined. Stir in roasted pineapple and cherries. Set aside. Whip chilled heavy whipping cream until stiff peaks form. Gently fold whipped cream into sweetened condensed milk mixture. Gently pour ice cream into large Tupperware container and place lid on. Place in freezer until hard (about 6 hours.)

Chocolate Ice Cream
Janae Harrelson Winter
1/2 gallon chocolate milk
1 can sweetened and condensed milk
8 oz. Cool Whip
Pour into canister and freeze.

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