Come on, nothing’s more fun than eating. Here are our suggestions to help you turn the dog days into hog days-and have some fun along the way.

Homemade Happiness

You don’t need a machine to make homemade ice cream.

What exactly makes fun foods so much fun? The wholesome taste of high-fructose corn syrup and partially hydrogenated coconut oil?

Wherever the essence of alimentary enjoyment lies, it’s not only that you eat the stuff in fun places like the circus or the boardwalk-and here’s your chance to prove it. Dig out your deep fryer, pull out your food coloring, and follow these recipes to make your own convivial vittles at home this summer.

Ice Cream

What you’ll need 2 eggs, 3/4 cup sugar, 2 tablespoons cornstarch, 1 cup milk, 1 pint heavy whipping cream, 2 teaspoons vanilla, pinch of salt.

Beat the eggs for several minutes with an electric mixer, until thick. Then blend in the milk and continue mixing. In a large saucepan, mix sugar and cornstarch, to which add in the egg/milk mixture. Cook until thick, about 5 minutes or so. Let cool.

Once room temperature, put the goo in a freezer safe bowl and blend in cream and salt. Freeze it for about two hours, or until it’s slushy. Add vanilla and whip with an electric mixer for about ten minutes. Add chocolate pieces, fresh fruit-or nothing at all-then freeze overnight.

Cotton Candy

Hungry for homemade cotton candy?

What you’ll need 5 cups granulated sugar, 1 1/3 cups light corn syrup, 1 cup plus 2 tbsp water, food coloring paste, cooking thermometer, medium-sized glass bowl, two wooden spoons, 1 garbage bag, wire cutters and an old metal whisk, some medium-weight paper to roll into cones, non-toxic glue.

First off, make your paper cones. Start at one corner and roll to the diagonal corner, then work one open end of the cone with your finger to make it a little larger than the other. Put a dab of glue on the exposed corner to hold it in place, then set it aside to dry.

Then use your wire cutters to clip the round ends off the whisk. It should end up looking a little like a metal shaving cream brush.

Next, put your spoons a few inches apart hanging over the edge of the counter, and lay down something heavy, like a cookbook, to keep them in place. Then spread your garbage bag on the floor beneath the spoons.

Add the sugar, corn syrup and water in a 2-quart saucepan over medium-high heat. Stick in the cooking thermometer. When the mixture hits 320 degrees, pour it into the glass bowl. Add your favorite color of food coloring.

Now dip the tines of the whisk into the sticky liquid. You’ll need to work fast; the sugar will cool quickly. Then gently wave the dripping sugar strands across the two spoons, using broad strokes. After it’s set, gather the sweet mess around your paper cones.

Corn Dogs

What you’llneed 1 pack hot dogs, vegetable oil, 1 cup corn meal, 1 cup plain flour, 1 egg, 1 tbsp. mustard, evaporated milk, household deep fryer, popsicle sticks or chopsticks.

We Queensites usually favor the hot dog to its corn-breaded cousin, but this carnival treat is so easy to make we might need to make room at the table.

First, get your oil heating to 375 degrees-no more, no less. (The batter won’t cook through if it’s too hot, and it won’t stick to the dog if it’s not hot enough.)

Unless you’ve got a really deep fryer, you’ll probably need to cut your dogs in half so they’ll be completely submerged. Dry off the hot dogs with a paper towel and set them aside.

Now mix the corn meal, flour, egg, and mustard in a medium-sized bowl, and slowly add the evaporated milk until the batter is thin.

Poke your sticks inside the dogs, and dip them into the batter. Let the excess drip away and deep fry for 5-6 minutes, or until golden brown. Mustard or ketchup to taste. (JP)

Pack A Lunch

On a beautiful summer day you may wake up, peek outside your window, and realize it’s the perfect day for the beach. Or maybe you’d rather spend your hours lying around in a park under the shade of a huge oak or maple tree.

Isn’t that what summer’s all about-relaxing, enjoying yourself and having a good time in the great outdoors?

But at some point you’re going to want to have a bite to eat, and you will definitely need to cool yourself off with some kind of beverage. But if you’re heading out with family or even on your own you may not wish to pay the price some vendors charge. You also might want a slightly better selection of dining choices.

Your best bet is to stock up from any number of places throughout Queens that cater to the picnicker.

There are two key options you need to choose from before you head out, though - cold food or barbecue? Both require the use of a cooler, but if you are looking to grill outdoors you are going to need a few extra supplies.

 

First, whether using your own portable grill or one mounted in one of the borough’s parks, you will need to bring fuel of some kind - charcoal or a butane canister. These can be picked up (along with one-time-use grills) at just about any grocery store during the summer, and can also be found at Target, Kmart and other discount retailers.

If you want to use a mounted grill, they are available at Alley Pond Athletic Field, Alley Pond Park, Brookville Park, Cunningham Park, Flushing Meadows Corona Park, Forest Park and the Springfield Playground.

 

As far as food is concerned, you can always pick up burgers or steaks at your local grocer, but for a tasty treat on the grill you can stock up at Iavarone Bros. At 69 th St. Maspeth or on Metropolitan Avenue in Middle Village, Bell Prime on Bell Boulevard in Bayside, Eli’s First Cut on Union Turnpike in Fresh Meadows, My Favorite Butcher Shop on Steinway Street in Astoria, Tikvah Kosher Meat on 64 th Rd. in Forest Hills or any other quality butcher in Queens.

If you want to go the easy way, and bring prepared food so you can avoid cooking, most delis can make a mean sandwich (which you should keep cold when out cavorting in the sun).

Sure, Subway and Blimpie are old standards for a good sandwich, but one place Tribune readers have favored for years is Mama’s, also known as Leo Latticini, on 104 th St. in Corona. It’s close to Flushing Meadows and a great value. Also check out any of the Karl Ehmer locations in Glendale, Ridgewood and Fresh Meadows, Art of the Sandwich in College Point, Ben’s Best in Rego Park, Sal, Chris and Charlie in Astoria, or Sapienza in Howard Beach. (BR)

Squeezing Melons?

It’s right there when you walk in to most grocery stores in Queens. You push your cart through the door and set foot into the dreaded produce section. Cloaked within a thick rind or behind an intimidating skin, how can you tell just how fresh that fresh fruit it is?

Well, it depends on the fruit.

Pineapples Look at the base. It can still be a little green in the summer, but the fruit inside ripens faster in warm weather. The “eyes” on the skin should be big and full. If they look fuzzy (overripe) or pinched (under-ripe) stay away. Also, smell it at the base. If it smells sweet, it will probably taste sweet. Plucking the center leaf is not a valid test.

Cantaloupes Tapping on the melon should produce a hollow sound, like a conga. If the sound is flat or solid, it is not yet ripe. The easiest way to tell, however, is sniffing the whitish navel of the fruit. If it smells like a cantaloupe, then it’s going to be just right.

Avocados There is a small window of opportunity for these green treats. If the bud of the stem can be pushed off with your thumb, then it is ready. To see if it is over-ripe, press it gently near the fattest part - if it gives just a little then it is good; too much, and it is too late.

Strawberries At this time of year strawberries should be big and look juicy. They should have a bright red color as though they are lit from the inside. The outside should not have any soft or wet-looking spots. A stem that is very dark means the berry may have been off the vine for too long - look for a brighter color stem.

Blueberries Also perfectly in season all summer long, they should be purple, plump and have stiff crowns near their stems.

Mangos The best way to test a mango for ripeness is a combination of touch and smell. First, the fruit should be soft to the touch, yielding slightly to soft pressure. It should also have a full, fruity aroma emanating from the stem. A sweet mango will also have a slightly yellowish tint to it.

Watermelons A watermelon that is ripe will be faded on the top. If the watermelon has stripes, look at the area between the stripes. This area should be a light green. Turn the watermelon over and look at the place where the fruit stood on the ground. If the watermelon is ripe, the “belly spot” will be white or yellow. If you can see the stripes through the belly spot, it may not be ripe. (BR)

 

Battle To The Brain Freeze

Champ of the chain stores, Ralph’s Italian Ices

Okay, we feel a battle royale coming on. It’s a quest to dominate t he taste buds of summertime lovers throughout the borough of Queens, a David versus Goliath match-up of old-style neighborhood shop versus the mighty cross-state chain. Where can you get good Italian ices in Queens?

In the red corner, hailing from the Italian neighborhoods of Corona, packing a powerful right hook of fruit and a strong uppercut of chocolate flavors (starting at $1 for a small paper-cupful), is the Lemon Ice King. This Mike T“ice”on of the summertime has traditional, sweet-tasting ices and plenty of corner-store charm. After buying their ices, people can stroll around Spaghetti Park, watch bocce, and enjoy the nice scenery. Flushing Meadow Park and Shea Stadium are also near this colossus of taste.

The Lemon Ice King of Corona, a hometown heavyweight.

In the blue corner, weighing in at nearly 50 chain stores around the tri-state area, equipped with a one-two punch of both ices and sherbert, established back in 1928, is Ralph’s Italian Ices. This “Ice”vander Holyfield of flavor has many unique blends of fruit such as pineapple, mango and cantaloupe. We’re told opponents quiver at the sight of Ralph’s low-carb, sugarless flavors and delicious ice cream sundaes. The rainbow flavor, we assure you, is not to be missed. (JF)

The Lemon Ice King of Corona is located at 52-02 108 th St., Corona (718) 699-5133. Ralph’s Italian Ices is located at 214-15 41 st Ave., Bayside (718) 281-1749, 264-21 Union Tpke., Floral Park (718) 343-8724, 73-04 Austin St., Forest Hills (718) 263-8816, and 12-48 Clintonville St., Whitestone (718) 746-1456.

 

The Great Outdoors

Along with off-track betting, O'Neill's offers on-the-side walk seating.

You were dreaming about it in December. Now’s your chance to get out, get to know your borough and get busy relaxing at all the outdoor-friendly dining places and sidewalk cafés around Queens. Here’s a brief list of some we dug up.

And hey, if we missed your favorites-let us know! (Preferably in time for us to get some sidewalk-time this summer.)

Café Bar, 32-90 36 th St., Astoria, (718) 204-5273 This is a hip little Astoria hotspot to cool down. Kind of bohemian and kind of worldy, the Café Bar is popular among the local Greek population (and a personal favorite of Community Board 1 Chair George Delis). It’s the Bar’s trademark stained-glass windows that give it a special sunny-day flavor. Sip some ouzo and munch on the reasonably priced salads as you take in the sun.

Pizzeria Uno, a favorite spot for grub in the sun. Tribune Photo by Ira Cohen

C.J. Sullivan’s, 213-10 41 st Ave., Bayside, (718) 224-0060 The tree-covered wooden deck outside this Bayside hideaway lets you take your pick between shade and sun. The nightly specials, like 25-cent Buffalo wings, delicious BBQ sandwiches and $3 shots of Irish whiskey, let you take your pick of poisons. Sports fans can catch the games through the window, too.

Sripraphai, 64-13 39th Ave., (718) 899-9599 There’s no better way to break a sweat this summer than with the spicy fare at Sripraphai. Aside from creating some of the best Thai in town, if there’s a seat to be found outside this inexpensive Woodside joint, it’ll make a sun child out of you.

Mezzo Mezzo, 31-29 Ditmars Bvd. A great little Mediterranean spot where you can choose between comfy outdoor seating and a cool indoor lounge.

Water’s Edge , 44th Dr. at the East River Nothing beats the view at this Queens classic. It hugs the East River and gives a stunning glimpse of the Manhattan skyline. And romantic? Don’t be surprised if your heart sways in rhythm with the waves. (JP)