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Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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6 Comments

  1. lorraine stoddard

    The picture of the ice cream looked delicious!
    My family and I tried seedless watermelon once. None of us liked it.

    Reply
    1. Janine Jackson

      Hello Lorraine
      I have tried homemade caramel ice cream. It was a little different to this recipe as it only used brown sugar and you made a syrup heating it on the stove top. Then took it off the hear and added all the other ingredients. There was no gel in it. Worked a treat and scrumptious.
      Fun experimenting.
      Kind regards
      Janine Jackson

      Reply
  2. Buddy Samuels

    Hey, Kevin—–with 100 degree weather here in Texas, ice cream certainly sounds good. A quick question—I will need to use cornstarch in the recipe. Same amount of cornstarch as clear jel?

    Reply
    1. Kevin

      Buddy, that is a mystery…I wish I could give you a 100 percent ironclad answer…I THINK it is an even swap in amounts, but I am not sure…I have not tried it with c-starch…let me know if you do try!

      Reply
      1. Janine Jackson

        Hello
        I make homemade ice cream quite regularly and I never use a thickner. The sugars melted into a syrup cool down making it thick. I don’t understand why you use clear gel or any other thickener. Try making it without.
        Kind regards
        Janine Jackson

      2. Kevin

        Thanks, Janine, that is good to know…thickeners like permaflo and clear-gel can be tough to find and, as you say, probably don’t impact the final product that much, perhaps a little less thick….

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