Directions: |
Directions:Foundation No. 1
1 qt. light cream
1 C. sugar
Add one cup of sugar to cream and cook over low heat until sugar is dissolved. Flavor after cooling and chill and freeze according to ice cream maker's instructions. Makes 3 pints.
Foundation No. 2
2 eggs
1/4 C. white corn syrup
1 C. whole milk
2 tsp. vanilla
1/4 C. sugar
1 C. whipping cream
Scald the milk, separate the eggs and add the egg yolks mixed with the sugar. Add the corn syrup and cook until the mixture coats the spoon. Beat the egg whites until stiff peaks form and add to mixture when cooled. At this point you may add the flavoring and whpped cream and freeze according to manufacturer's instructions. Makes 1 quart.
Foundation No. 3
1 qt. whole milk
1 C. cream
3 eggs
1 C. sugar
1 T. flour
Scald milk and cream. Stir together in separate bowl the eggs, sugar and flour and add to liquid and cook on low heat 20 minutes, stirring constantly. Cool before adding flavorings and freezing. Makes 2 quarts.
Flavorings To Add to Any of Above Foundations:
Vanilla -- Add vanilla extract or vanilla bean.
Cherry: 1 small jar chopped marachino cherries with 1/2 of the juice in the jar.
Cherry Nut - Chopped marachio cherries and juice as above plus 1 C. chopped nuts
Fruit: 1 cup any well-mashed fresh fruit
Orange Marmalade -- add 2 T. orange marmalade
Cookie: Add 1 C. chocolate cookie crumbs or one cup almond macaroon crumbs
Note: any additons of fruit, nuts will increase the volume of the ice cream made.
Chocolate: Melt 2 quares of chocolate with 1/2 tsp. cinnamon, one T. sgar and 2 T milk or water and add to any of the three foundations while the custard is HOT, beating with egg beater. Let cool and freeze.
Chocolate No. 2: 1 C. milk, 1 square chocolate, 16 marshmallows. Melt together then beat with beater. Cool and add 1 cup cream whipped, 1-1/2 tsp. vanilla and pinch of salt. Cool and freeze. Makes 1 qrt.
Strawberry: To 1 qrt of any of the three foundations, add one pint of mashed strawberries, sweeten to taste and freeze.
Fruit Ice Cream: Raspberries, cranberry sauce, pineapple, peaches, bananas, baked apples and other fruits may be used in a similiar manner as strawberries with any foundation recipe.
Coffee: Scald together 3 C. milk and 6 T. coffee grounds (not instant) to boiling point and strain through cheese cloth. Beat 2 eggs and 1-1/2 C. sugar and 2 T. arrowroot (for thickening) together, stir in milk mixture and cook in a double boiler until mixture thickens. Remove from heat and when cold add 2 C. cream whipped stiff. Freeze. Makes 2 qrts.
Maple Mousse Ice Cream: Mix 1-1/2 C maple syrup and 1 C. milk. Soak 1 T. powdered gelatine in 1 T. cold water and dissolve in double boiler then add to milk and syrup mixture. Fold in 1/2 C. heavy cream whipped stiff. Freeze. Makes 2 qrts.
Coffee Mousse Ice Cream: Scald together 1/2 C double strength coffee and 3/4 C. sugar to almost boiling. Cool and beat 3/4 C. whipped cream stiff and fold in and freeze. Makes 1 qrt.
Raspberry Mousse: 1 pint raspberries, 3/4 C. sugar, 1-1/2 C. whipping cream. Force berries through a sieve, add sugar and cook until erry mixture thickens, stirring frequently. Cool. Beat whipping cream and fold in. Freeze. Makes 1 qrt.
Orange Frappe: 3-1/2 C. water, 3 C. orange juice, 2 C. sugar, 1/2 C. lemon juice. Grate rinds of three oranges and 1 lemon into sugar, add water and boil five minutes. When cold add fruit juice and freeze. Makes 2-1/2 qrts.
Pineapple Water ice: 2 large yellow pineapples, 1-1/2 pounds of sugar, 1 qrt. water, juice of 2 lemons. Pare the pineapples and chop in food processor or blender until very fine and add the juice of the lemons. Boil the sugar and water together for 5 minutes. When cold, add the pineapples and strain through a fine sieve and freeze. Makes 2 quarts.
Grape Juice Frappe. 1 quart grape juice, 1/2 C. lemon juice, 3 C. water and 1 C. sugar. Boil water and sugar 5 mins. add lemon juice and grape juice. Freeze. Makes 2 qrts.
Ginger Ale Ice: 1 C. sugar, 1 tsp. grated lemon rind, 1 C. water, 1/4 C. pineapple juice, 1/4 C. lemon juice, 1 pint bottle ginger ale. Mix sugar, water and lemon rind. Boil 5 minutes. Cool. Add lemon juice and pineapple juice. Freeze. Makes 1 qrt.
Lemon Ice: 4 C. water, 2 C. sugar, 3/4 C. lemon juice. Boil water and sugar to make syrup add lemon juice. Freeze. Makes 3 pints.
Lemon Milk Sherbet. 1 qrt. milk, 2 C. sugar, juice of 3 lemons. Dissolve the sugar in the milk and partly freeze before adding the strained lemon juice. Crushed or preserved fruit served with the sherbet adds much to the deliciousness. Makes 3 pints. |
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