07/23/2007

The Amish Cook

Special to the Record-Eagle
Clothes for a family of eight flap in the breeze on a recent warm, summer day at Lovina Eicher's house in southern Michigan. Patterns and clothing colors tend toward solid and muted in most Amish communities, and the Eichers' settlement is no exception.

Make ice cream while the zucchini flourishes

Editor's note: Lovina Eicher, the author of this column, is enjoying the week off while her husband takes a summer vacation from his job.

She has her hands full, though, as baby Kevin is battling chicken pox. Lovina's column will return in its regular format next week. Since zucchini season continues, this is an Eicher family favorite:

Zucchini Ice Cream

• 1 envelope of Knox unflavored gelatin
• ½ c. cold water
• 3 c. peeled zucchini, shredded
• 1 c. honey
• 2 13-oz. cans evaporated milk
• 2 t. vanilla
• Enough whole milk (or cream) to make 8 cups

Soften the gelatin in the water. Simmer the zucchini in the honey (carefully) until tender. Stir in the softened gelatin. Then, add the evaporated milk and the vanilla. Mix well. Add the milk (enough to make 8 cups). Cover and chill for 4 to 5 hours. Beat well with a metal spoon. Pour into a mold (or loaf pan); cover and freeze until "mushy.” Remove from freezer and beat until smooth. Return to mold and cover with wax paper. Freeze until firm.

Lovina Eicher is Old Order Amish. She hand-writes this column from her home in southern Michigan. Anyone with cultural or cooking questions can send them to: Lovina Eicher, The Amish Cook, P.O. Box 2144, Middletown, OH 45042.