The birthday party turned out to be amazing. The weather was beautiful, so the kids were all able to play outdoors. The adults all congregated on the deck to converse and enjoy such a beautiful day. I like it when all the family can get together like that. I made homemade ice cream because it is a very nostalgic thing for me. I remember it starting with my great-grandmother, then grandma, and now my father carried it on. They all of course passed the tradition on to me and I am sharing it with my children. I chose to make pistachio ice cream, cake cones with white chocolate raspberry and cherry vanilla frosting, and a roast for dinner.
The ice cream consists of an ice cream maker, ice-cubes, rock salt, a gallon whole milk, one can evaporated milk, 1 ½ cups sugar, and one large or two small boxes of your choice instant pudding. Mix sugar, milks, and pudding in the canister. Once everything is mixed well and the lid is on it is put into the bucket. Ice is then filled all around the canister and rock salt sprinkled over the ice. The machine runs for about 45 minutes and once it stops churning, the ice cream is ready.
The roast consists of potatoes, carrots, cabbage, medium sized onion, and one or two good size roasts. At about 11:30 a.m. I put the roasts in a roast pan filled about two-thirds of the way up with water. I put in a good amount of seasonings especially when there are two roasts in the pan. That will cook in the oven at 350* until 4 p.m. with the lid on. At that time put in either a bag of baby carrots (take longer to cook) or peeled and cut fresh pieces and a ½ of a cabbage cut in half. Let that cook for about 20-25 minutes and then put in an onion (quartered) and potatoes. Potatoes usually take about 30 minutes to cook. The roast is generally so tender that it melts in your mouth.
Here is a picture of the cake cones......
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