Name of Chef: Cindy Krask

Age: 54

Family Members: Husband – Paul; Children – Taylor and Emily

Community of Residence: Rancho Peñasquitos

Hobbies/Interests: Cross stitching, reading and community activism

Favorite Local Activity: Watching my kids play soccer.

About the Recipe: This recipe was passed on to me by my mother who got it from her mother, who got it from a friend. It is the best homemade ice cream recipe I have ever tried. It is a family tradition to make homemade ice cream for all special occasions. As a child we used to take turns cranking the ice cream freezer as there weren’t many motorized ones around. We loved doing it!92129JuneJuly2013_Recipe_ChefPhoto

About the Chef: I was born and raised in a small town in Nebraska. I received my BS Degree from the University of Nebraska, Lincoln in 1985 and lived in Iowa for five years before moving to California in 1991. Paul and I got married in 1997 and we have two children. Taylor is a sophomore at Mt. Carmel High School (MCHS) and Emily is a 6th grader at Black Mountain Middle School.

I currently work full time as an office manager for an architectural firm. I served on the Rolling Hills PTA Board for seven years including two years as the president. I will be joining the MCHS PTSA this fall as their auditor. I am also a founding board member and president of the PQ-NE Action Group, a local 92129 community group.

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4  eggs
1  1/2  cups white sugar
1/2  cup brown sugar
1  tablespoon flour
2  tablespoons vanilla
1  teaspoon almond extract or flavoring
(adjust amount to find the taste you like)
1  quart half & half
1/2  pint heavy whipping cream
1  quart whole milk

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Beat eggs with an electric mixer until light in color.
Gradually add white and brown sugar until mixed well.
Beat in flour, vanilla and almond flavoring.
Stir in half & half, whipping cream and milk. Mix well.
Pour mixture into freezer and freeze according to manufacturers’ directions.
Scoop and enjoy.

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