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Agricultural News

Piedmont's Cathy Hirshman Triple Dips at DairyMax's Cow to Cone Homemade Ice Cream Contest

Wed, 19 Sep 2018 12:27:22 CDT

Piedmont's Cathy Hirshman Triple Dips at DairyMax's Cow to Cone Homemade Ice Cream Contest

At this year’s Cow to Cone Homemade Ice Cream Contest, hosted by the Oklahoma State Fair and sponsored by DairyMax, seventeen total entries were made. The entries were divvied into three categories: vanilla, fruit and mix-ins. The top three winners were named in each category, plus an additional prize for People’s Choice was awarded also. Radio Oklahoma Ag Network Associate Farm Director Carson Horn served on as a judge for this year’s contest, joined also by local dairy producer Angie Meyer, DairyMax’s Amanda Horn, Bryan Painter of the Oklahoma Dept. of Agriculture and contributor to The Oklahoman, Melba Lovelace.

Cathy Hirshman of Piedmont, Okla. nearly made a clean sweep of the board at this year’s contest, claiming First Prize in three of the four categories.

Hirshman’s “Homemade Vanilla Ice Cream” recipe won the Vanilla category and her orange-flavored “Fuzzy Navel Ice Cream” recipe took top honors in the Fruit division.

First Place in the Mix-In class went to Lacy Amen of Oklahoma City, Okla. for her “German Chocolate Cake Ice Cream” recipe, anecdotally a favorite among the participating judges.

The People’s Choice Award went to Cathy Hirshman though, as well, for her “The Perfect Storm Ice Cream” recipe made with salted caramel, dark chocolate and toasted pecans.

The winning recipes are all included below.

Homemade Vanilla Ice Cream
1st place Vanilla Category
Cathy Hirshman, Piedmont, OK

Yield: 2 quarts
2 ½ c Half & Half
8 Egg yolks
1 c Sugar
2 ½ c Heavy whipping cream
4 t Vanilla bean paste
1/8 t Salt
¼ c Vanilla liquor

In a medium saucepan over medium heat, heat half and half until hot but not boiling, stirring often. Remove from heat and set aside. Crack and separate eggs, placing yolks in a glass bowl. Whisk yolks to break them up, add sugar and keep whisking until all yolks and sugar are well blended. Gradually add small portion of the heated half and half to the egg and sugar mixture, whisking constantly so as to temper the eggs. Repeat several times, being careful not to overheat and therefore scramble the eggs. Return entire mixture back to the saucepan and cook over medium heat until the mixture is steamy, stirring constantly. Do not boil. Pour the mixture through a fine mesh strainer into a clean bowl and stir in the whipping cream, vanilla bean paste and salt. Cover and chill at least 8 hours. When ready to churn, whisk the vanilla liquor into the chilled base and churn according to manufacturer instructions until soft serve consistency. Transfer to a clean container, seal well and freeze for 4 hours before consuming to ensure proper curing. Enjoy!

The Fuzzy Navel Ice Cream
1st place Fruit Category
Cathy Hirshman, Piedmont, OK

Yield: 2 quarts
For the curd:
3 Oranges
7 Egg yolks
¾ c Sugar

For the ice cream:
5 Egg Yolks
½ c Sugar
1 ¾ c Heavy cream
¾ c Milk
¼ t Salt

For the peaches:
3 Ripe peaches, peeled and chopped
1/3 c Sugar
1/3 c Orange and peach blossom spirit

To make the orange curd, heat a shallow amount of water in the bottom of a double boiler. Then, into the bowl to sit in the double boiler (off of the heat) zest 3 oranges. Juice the oranges, set juice aside. Crack and separate the 7 eggs, then whisk the yolks into the orange zest. Then whisk in the sugar. Next add the orange juice and whisk well to blend. Set the double boiler insert over the now simmering water, making sure the water doesn’t touch the bottom of the top pan. Cook and whisk frequently until the mixture is thick, like pudding. Remove from heat and transfer to a clean container, straining about half of the mixture, so that some, but not all orange zest remains. Cover the orange curd with plastic wrap and cool completely.
To make the ice cream, in a heat-proof bowl, crack and separate the eggs. Whisk the 5 yolks and then whisk in half of the sugar (1/4 cup). In a heavy saucepan, combine the cream, milk, remaining ¼ cup sugar and the salt. Place over medium to medium-high heat and stir frequently until mixture begins to simmer then lower the heat to medium. Slowly ladle or scoop the hot cream mixture into the egg and sugar mixture to temper the eggs, small portions at a time. Then, once the eggs are tempered, return the entire mixture back to the saucepan and cook over medium heat, stirring constantly until thickened; about 2 minutes longer. Strain ice cream base into a clean container and cover with plastic wrap; cool completely.
Wash, peel and chop 3 fresh peaches. In a small saucepan, cook the peaches over medium heat along with the 1/3 cup of sugar until slightly softened but still somewhat firm, muddling some of the chunks but also leaving some chunks whole, while cooking until the mixture becomes juicy, then thickened, about 15 minutes.
Measure 1/3 cup of the orange and peach blossom spirit into a seal-able container and chill.
When ready to churn the ice cream, remove the cooled ice cream base and orange curd from the refrigerator. Whisk the curd into the base, making sure all lumps incorporate well. Then whisk the orange and peach blossom spirit into the base as well. Freeze/churn the ice cream according to manufacturer instructions. Within the last 2-3 minutes of churning, when mixture is of soft serve consistency, add the peaches, just until incorporated. Transfer churned ice cream into clean, chilled container and freeze for at least 4 yours, until cured. Enjoy!

German Chocolate Cake Ice Cream
1st Place Mix-ins Category
Lacy Amen, Oklahoma City, OK

Yield: 2 quarts
2 c Heavy whipping cream
4 T Cocoa powder
4 oz German chocolate
3 c Milk
2/3 c Sugar
4 Egg yolks
1 t Vanilla

2/3 c Sugar
2/3 c Whipping cream
2 Egg yolks
4 T Butter, cut into pieces
1 c Shredded coconut
1 c Chopped pecans
1 c Vanilla
1 pinch Salt

In a large saucepan over medium heat bring 1 cup cream and 2 T cocoa powder to a boil, whisking often. Reduce heat and simmer for 30 seconds. Remove from heat and stir in the chocolate until smooth. Stir in the remaining cream. Pour the mixture into a large bowl, scraping the pan as much as possible. In the same saucepan over medium heat warm the milk, sugar and salt. In a separate small bowl, add the egg yolk, whisking constantly then scrape it all back into the saucepan. Continue cooking over medium heat stirring often, until the mixture thickens and coats the back of a spatula. Remove from the heat and pour into the chocolate mixture. Stir in the vanilla. Refrigerate for an hour.
For the frosting, in a medium saucepan whisk together the sugar, cream, egg yolk, butter and salt. Bring to a boil over medium heat, stirring occasionally as the butter melts. Once boiling cook another 3 to 5 minutes until mixture thickens.
Remove from the heat and stir in pecans, coconut and vanilla. Cool to room temperature.
Freeze in your ice cream freezer. Once it’s churned, fold in spoonfuls of the frosting. Freeze in an airtight container until firm, roughly 8 hours.

The Perfect Storm Ice Cream
The People’s Choice Winner
Cathy Hirshman, Piedmont, OK

Yield: 2 quarts
For the Salted Caramel:
¾ c Heavy cream, at room temperature
1 c Sugar
¾ t Kosher salt

For the ice cream:
5 Egg Yolks
¾ c Sugar
1 ¾ c Heavy cream
¼ c Unsalted butter
¾ c Milk
¼ t Kosher salt
1 t Vanilla bean paste
¾ c Chopped, toasted pecans
½ c Chopped, dark chocolate
¼ c Brandy

To make the salted caramel, set the cream by the stove to become at room temperature and be handy when needed. Measure the sugar and with a tablespoon, put 2 tablespoons at a time in a small saucepan over medium-high heat. When the sugar melts completely and begins to turn amber in color, add another 2 tablespoons and repeat until the entire 1 cup of sugar is melted and dark in color. You may use a spoon to gently stir and move the sugar around to become melted evenly. When the melted sugar is a dark, almost mahogany color, remove the pan from the heat and immediately but slowly pour the heavy cream into the pan. The mixture will bubble up and splatter, so use caution. Gently stir the mixture with a whisk or spoon, blending the cream completely into the caramel. If lumps of hardened caramel form, continue stirring and put the pan over low heat if necessary until the caramel is completely smooth. Stir in the salt and set caramel aside to cool completely. Refrigerate if not using within a few hours. Rewarm before using. Measure brandy and refrigerate.
To make the ice cream, place the cream by the stove. Separate the eggs, placing the yolks into a heat-proof bowl. Whisk to break up the yolks, then whisk in half of the sugar, 6 tablespoons. Set aside. Place the butter in a medium sized saucepan over medium heat. Allow the butter to melt and bubble, then turn brown. Continue cooking until the melted butter has a rich and nutty aroma and the butter solids have turned dark brown, about 6-8 minutes. Add the cream to the pan and stir until well blended. Then add the milk (do not add the milk first as this will cause the mixture to break).
Then add the remaining 6 tablespoons of sugar and the salt. Increase the heat to medium-high. When mixture approaches a simmer, reduce heat to medium. Slowly ladle or scoop small amounts of the hot mixture into the egg and sugar mixture, whisking constantly to temper the eggs. Repeat several times, going slowly so as not to scramble the eggs. Return entire mixture back to the saucepan on medium heat. Cook, stirring constantly for a few minutes more until thickened. Strain the ice cream base through a fine mesh strainer, cover with plastic wrap and chill completely. When ready to churn/freeze ice cream, whisk the vanilla bean paste and the brandy. Freeze/churn the mixture according to manufacturer instructions, adding the toasted pecans and chopped dark chocolate in the last few minutes of churning. Transfer ice cream into clean container in portions, spooning and swirling in the salted caramel as you go. Continue with portions of ice cream, then swirls of caramel until complete, seal and freeze at least 4 hours.



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