Since school is not in session, there will no longer be a Class Act Student of the Week profile each week.

Trying to think of something to replace this one column space on my Accent page, I decided on what may be interesting and useful, --recipes.

With this concept, I will need your help.

I am interested in your favorite summer-time recipes.

Send me, by email, your favorite summer recipe. It can include salads, frozen drinks, desserts, entrees, appetizers, BBQ recipes, seafood, etc.

In the email include your name and phone number, not to be published, used for my own information if I have further questions.

I will keep these on hand and use one per week.

Eunice News employees are not eligible to participate and my deadline to receive recipes is Mondays before noon.

The following recipe is from Alma Reed of Eunice.

Milk Gelato

(makes about 1 quart)

Ingredients:

1 cup heavy cream

3 cups milk

1 cup sugar

7 tsp. cornstarch

1 tbsp. apricot preserves

Directions: Bring cream and 2 cups of the milk to a simmer in a medium saucepan over medium heat. Meanwhile, dissolve sugar and cornstarch in the remaining milk in a small bowl.

Remove pan from heat and stir in milk–cornstarch mixture. Return pan to medium heat and cook, stirring constantly, until mixture comes to a boil and thickens slightly, about 10 minutes. Stir in preserves, strain into a bowl, and set aside to cool. Cover and refrigerate until well chilled, 2–3 hours.

Process mixture in an ice cream maker according to manufacturer’s directions.

Accent Editor Myra Miller can be reached at myra.miller@eunicetoday.com