Sour Cream Ice Cream
The cream may be thick sour and used with perfect safety, so that the most fastidious person could not detect it. It is not only a matter of economy but makes a much richer cream than the same amount when sweet.
For chocolate, make a custard of one quart of milk, two eggs, one cup of sugar, and one tablespoon of flour. Melt two squares of chocolate and add to the custard. When cold, flavor with one teaspoon of vanilla. Just before freezing, add one pint of sweet milk, one cup of sugar, and one pint of sour cream and beat until thoroughly mixed. Freeze as usual.
Sour cream may be used with other custards in a similar manner, adding after the custard is cool, beating thoroughly. It is especially delicious with fruits.
Date Ice Cream
(Makes 4 quarts)
1 lb. dates
4 tbs. orange juice
1 qt. cream
1 egg
1 tsp. flour
1 cup sugar
⅛ tsp. salt
2 cups scalded milk
Wash and seed the dates and put through food chopper. Mix with orange juice ½ cup cream and blend by setting mixture in double boiler over the flame. Mix the flour, sugar, and salt, and add to scalded milk. Cook over boiling water for 10 minutes. Pour slowly over the lightly beaten egg and cook over water for 5 minutes, stirring constantly. Cool and add remaining 3½ cups cream, and lastly the date mixture. Freeze.
Ginger-Orange Ice Cream
(Makes 4 quarts)
2 oranges
2 cups hot water
3 cups cold water
1½ tsp. ginger
1¼ cups sugar
Grated rind of 1 lemon
3 egg whites, beaten stiff
2 cups heavy cream, whipped
Peel the oranges, shred the peel, and add 1 cup hot water. Boil for 5 minutes, then drain and discard the water. Add another cup hot water and ginger. Boil again for 5 minutes, drain, and discard the peel. Make a syrup of this water, the sugar, and the grated lemon rind. When the sugar is dissolved, add the orange pulp which has been cut into small pieces and all the fibre and membranes removed. Simmer for 2 or 3 minutes. Remove from the stove, cool, and add the remaining 3 cups cold water and freeze to a mush. Beat the egg whites until stiff, fold in the whipped cream, and stir into the half-frozen fruit mixture. Continue freezing until firm. Allow the ice cream to ripen in the freezer for 3 or 4 hours. Serve in sherbet glasses with lemon-flavored golden sponge cake.
Mrs. G. K. Foot, Montana.
Golden Glow Ice Cream
(Makes 4 quarts)
2 qts. milk
1 tbs. flour
1 qt. can apricots
2 cups sugar
1 cup hot water
2 oranges
1 cup grated pineapple
Boil sugar and water 5 minutes. Add pineapple, apricots, cut fine, with juice, and juice and pulp of oranges. Scald milk, add flour moistened with 2 tbs. milk, and cook 2 minutes. Blend with the fruit mixture, cool, and freeze.
Grape-Nuts Ice Cream
(Makes 4 quarts)
1 qt. whole milk
½ cup dark brown sugar
½ cup sugar
2 eggs
1 tsp. vanilla
⅛ tsp. salt
2 junket tablets dissolved in 1 tbs. cold water
1 cup whipping cream
⅓ cup Grape-Nuts
Heat the milk until lukewarm and add the sugars. Separate the eggs, and add the yolks well beaten, the vanilla, salt, and dissolved junket tablets. Stir thoroughly and chill. Then fold in the egg whites beaten stiff and the cream whipped and combined with the Grape-Nuts. Stir thoroughly to mix all the ingredients. Freeze.
Miss G. B. Dolezal, Iowa.
Lemon Ice Cream
(Makes 2 quarts)
3 eggs
1¼ cups sugar
1 cup cream
1 tbs. vanilla
1 tbs. lemon flavoring
1½ qts. milk
Beat the eggs until light. Add the sugar and continue beating until smooth. Add the cream and the flavorings and mix thoroughly. Add vanilla and freeze. When the desired consistency, remove the paddle and pack the ice cream in salt and ice mixture. 1 qt. of crushed strawberries (sweetened) may be added to the ice cream if desired or the plain ice cream is delicious served with chocolate sauce.
Mrs. D. Morgan, Nebraska.
Marshmallow Ice Cream
(Makes 2 quarts)
40 marshmallows
2 cups milk
1 pt. whipping cream
2 tbs. vanilla
Place the marshmallows and milk over hot water and stir until the marshmallows are melted. Remove from the heat, add the vanilla, and cool. When chilled and beginning to thicken, fold in the cream whipped until thick but not stiff. Freeze. (2 squares of melted chocolate added to the hot mixture makes a pleasing variation.)
Mrs. R. G. McQueary, Colorado.
Nut and Raisin Ice Cream
(Makes 2 quarts)
1 cup raisins
1 cup pecans or walnuts
2 cups milk
1 qt. thin cream
1 tbs. flour
1 cup sugar
1 tbs. vanilla
Pinch of salt
Grind nuts and raisins fine. Cover with some of the milk and stand on low flame until thoroughly mixed. Add sugar, flour, and salt to cream and milk, flavor with vanilla, and put into freezer. When half frozen, add the cooled mixture of nuts, raisins, and milk. Finish freezing.
Prune Ice Cream
(Makes 2 quarts)
1 lb. prunes
Juice 1 lemon
1½ cups sugar
3 cups milk
1 cup cream
½ tsp. salt
Wash prunes, soak overnight, and cook slowly in water to cover until tender. Then add sugar and lemon juice. Allow to simmer 10 minutes. Strain juice. Seed prunes and put pulp and juice through potato ricer. Add to milk, cream, and salt. Cool and freeze.
Peach Ice Cream
(Makes 2 quarts)
1 cup milk
1 cup sugar
2 tbs. flour
2 cups mushed peach pulp
2 tbs. lemon juice
1 cup whipping cream
Combine sugar and flour, add milk, and cook until thick, stirring occasionally. Cool. Add peach pulp and lemon juice. Fold in whipped cream. Freeze.
Strawberry Ice Cream (Cooked)
(Makes 4 quarts)
1 cup milk
2 cups crushed berries
2 cups sugar
2 cups heavy cream
3 eggs
1 tbs. flour or cornstarch
⅛ tsp. salt
Scald milk and stir thoroughly and slowly into well-beaten eggs 1 cup of sugar, salt, and flour. Cook in double boiler, stirring constantly until mixture thickens. Remove from fire and when cold fold in cream whipped stiff. When partially frozen, stir in thoroughly the strawberries which have been crushed and pressed through a sieve and sweetened with remaining sugar. Freeze.
Strawberry Ice Cream
(Makes 2 quarts)
1 cup milk, scalded
¾ cup sugar
2 tbs. flour
1 qt. strawberries
1 cup whipping cream
Combine ½ cup sugar and flour. Gradually add scalded milk and cook until thick. Cool. Add strawberries that have been forced through sieve and to which the remaining ¼ cup sugar has been added and dissolved. Fold in whipped cream. Freeze.
Strawberry Ice Cream
(Makes 4 quarts)
2½ cups milk
1½ cups confectioners’ sugar
3 eggs
1 tbs. powdered gelatine
2½ cups heavy cream
1 tbs. vanilla extract
2 tbs. cold water
⅛ tsp. salt
2 cups crushed sweetened strawberries
Beat eggs and sugar until light, add gelatine which has been softened in the cold water and dissolved over boiling water. Stir in milk, add vanilla, cream, to which salt has been added, whipped until stiff, in an ice-cold bowl. Press strawberries through a sieve, sweeten and stir into mixture. Freeze.
Six Threes Ice Cream
(Makes 4 quarts)
3 cups milk
3 cups cream
3 cups sugar
Juice of 3 lemons
Juice of 3 oranges
3 bananas, mashed
Combine the milk, cream, and sugar and stir until the sugar is dissolved. Place in an ice-cream freezer and freeze until thoroughly chilled and of a mushy consistency. Add the fruit juices and the mashed bananas and continue freezing until firm. Remove the dasher and pack in salt and ice for several hours. This makes about 1 gallon.
Mrs. D. O. Harton, Jr., Arkansas.
Velvet Ice Cream
(Makes 4 quarts)
1 qt. milk
2 cups brown sugar
2 tbs. cornstarch
4 egg yolks, beaten
¼ tsp. salt
½ tsp. maple flavoring
4 egg whites, stiffly beaten
2 cups heavy cream, whipped
Heat the milk to scalding. Mix the sugar with the cornstarch and egg yolks. Gradually add the scalded milk and cook until the mixture begins to thicken, stirring constantly. Remove from stove, add salt and flavoring, and set aside to cool. Fold egg whites and whipped cream into the cooled custard and freeze.
Mrs. M. J. Cook, Iowa.
Vanilla Ice Cream
(Makes 2 quarts)
2 eggs
2 cups milk
¾ cup sugar
1 tbs. vanilla
¼ tsp. salt
1 cup heavy whipping cream
Separate the eggs and make a soft custard of the milk, egg yolks, and sugar. Beat the egg whites stiff and over them pour the hot custard and mix thoroughly. Add the vanilla and salt and, when cold, the whipped cream. Freeze.