5 minute read
Heavenly Recipes
Kim’s
Homemade Ice Cream
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Kim Zeringue
Kim Zeringue, a native Chackbay and a resident of Thibodaux, shares her grandmother’s recipe of homemade strawberry ice cream in this month’s heavenly recipes. Kim has been working as the receptionist at the Pastoral Center since May of this year. Kim and her husband Glenn have been married for 21 years and have five children, three girls and two boys. Three of their children still live at home.
Kim says her husband does most of the cooking for family gatherings. “Glenn likes to boil seafood and grill. I learned how to cook from my mom. I usually cook many of the same meals that she cooked when I was growing up. Many of the meals are basic Cajun style foods.”
Kim and her husband Glenn met while they were out with friends in Thibodaux. Glenn is a turnaround planner for CF industries in Donaldsonville. He has been working on the river for the past 25 years or so.
This recipe has been passed down from Kim’s grandmother, Elise, to her mother Judy; and now Kim makes the homemade ice cream for her family. “I remember sitting on the ice cream maker while my mother would crank the handle of the maker. We used to make it often. The tub was packed with ice then draped with a large towel to keep it cold. Now I make the ice cream with an electric maker. We used to add cherry vanilla or crushed pineapple to the ice cream. Now we tend to stick to the original recipe.”
Kim did not grow up in the city. “I grew up in a rural area. We grew up playing outside in the yard. We played until the streetlights would come on at night. I was an only child. I had a dog named Renee, a white poodle which we owned from the time I was four for about 14 years.”
She has a fond memory of the day she got her pet poodle. “I used to look at the animals in the pet store at the a
Old Fashioned Homemade Strawberry Ice Cream
Ingredients:
4 12 oz. cans of evaporated milk 4 12 oz. measured cans filled with whole milk 1 14 oz. can of condensed milk 1 – 2 cups sugar to taste to your liking 4 eggs 2 tbsp. vanilla Flavorings of your choice
This recipe will fill a 4 qt. electric ice cream maker. You will need ice cream (rock) salt and a bag of ice, as well. To make, pour all cans of milk into a large pot. In a mixing bowl, cream sugar and eggs together to form a creamy texture. Pour egg mix into milk mix and whisk together. Turn heat to med/high to bring mix to a boil while stirring, making sure bottom isn’t sticking. Once it reaches a boil, turn to low heat and continue to stir a few minutes until it thickens. Turn off heat, add vanilla and allow to cool; then add fruit or flavorings such as thawed strawberries in sugar, a can of crushed pineapple, a jar of crushed maraschino cherries, or chocolate chips, etc. Transfer into a large pitcher and refrigerate for a few hours to get cold. Pour into ice cream maker, prepared with the ice and salt to keep it ice cold while spinning. If any mixture is left, pour into an ice cube tray for a bite size snack. When maker stops spinning, let it set for a few minutes in ice. You can eat the ice cream soft serve or spoon into a gallon container and put it in the freezer for a few hours to harden. Either way, it’s delicious! mall in Houma. One day my dad and I were in the pet store while my mom was shopping. When she finished her shopping and met us outside the store, we had a brand new poodle puppy. A tiny white teacup poodle.”
Kim worked at a couple of jobs before being employed by the diocese. “I worked at State Farm Insurance in Vacherie for 13 years, then had twins. I also worked at the Lafourche Parish Sheriff’s Office for two years collecting property taxes. I enjoy working at the Pastoral Center. I feel like I have been welcomed here. Being able to attend Mass and morning prayer is a great thing.”
Kim and her husband were youth mentors at Christ the Redeemer for a few years. “We went to Mass at Christ the Redeemer one Lent. After we went there we became parishioners of that parish. We were involved with youth formation during the diocesan strategic plan. We attended many meetings at the Pastoral Center during the planning process.”
The Zeringues are now parishioners of St. Thomas Aquinas Church in Thibodaux. “After the COVID-19 Pandemic, we went to St. Thomas Aquinas and have been going there since. It is a very welcoming parish.” BC
Mass honoring St. Kateri
A Mass honoring St. Kateri Tekakwitha was celebrated at the Knights of Columbus Hall in Dulac recently. Very Rev. P.J. Madden, administrator of the Diocese of Houma Thibodaux, was the main celebrant of the Mass, which was concelebrated by priests of the diocese. The Mass featured traditional American Indian dancing and regalia, as well as native drumming by the Miracle Drum Group. Fourth Degree KC members provided the Honor Guard. BC
Photos by Lawrence Chatagnier and Maegan Martin
