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Sometimes Assets Are Better Frozen!

In keeping with the family tradition and values at Garner Asset Management, we thought we'd share one of our old time favorites!  This recipe is one from the Herring Family favorites!

This recipe appeared in the February 2000 edition of Better Homes and Gardens as one of this magazine's "Century Standouts."  This recipe, and eleven others, were chosen from more than 10,000 entries for this distinguished honor.

It was submitted by Jay (with an assist from her husband, John), Becca's mom.

"In the days of my grandfather, this lusciously sweet-tart ice cream was beaten by hand in wooden bowls.  An ice cream freezer does the job now, but the dessert's South Mississippi roots still imbue every creamy spoonful."

"This delicious dessert has been a perfect ending to Thanksgiving and Christmas dinners all my life, and I will be 74 this year."

---John & Jay Herring

BUTTERMILK ICE CREAM

(Becca says you don't need any of this (prep. time, freeze time, etc.) because it's so simple.)

Preparation Time:    10 minutes
Freeze:                     30 minutes
Ripen:                       Overnight

        2 quarts buttermilk
        2 cups whipping cream
        2 cups sugar
        2 Tbsp. vanilla

1.  In a large bowl combine buttermilk, cream, sugar, and vanilla.  Stir until sugar dissolves.

2.  Freeze mixture in a 4 to 6 quart ice cream freezer according to manufacturer's directions.

3.  Spoon into a freezable container and leave overnight.

4.  Enjoy!

Makes about 2 1/2 quarts

Nutrition facts per 1/2 cup serving:

        145 calories
        7g total fat (4g sat. fat)
        26mg cholesterol
        80mg sodium
        18g carbohydrates
        0g fiber
        3g protein

Daily values:  8% vitamin A, 1% vitamin C, 7% calcium, and 0% iron.