Vanilla Ice Cream Variations
1. Add ½ cup chopped dates and 1 cup chopped walnuts.
2. Add 1 small bottle maraschino cherries run through the food chopper with about half the liquid.
3. Caramelize to golden brown half the sugar used in making the custard, and add to the hot milk before adding the egg yolks.
4. Add 1 cup any well-mashed fresh fruit.
5. Add 2 tbs. orange marmalade.
6. Add 1 cup Grape-Nuts.
7. Add 1 cup chocolate cookie crumbs or 1 cup almond macaroon crumbs.
8. Add 2 squares melted chocolate to the custard foundation.
Mrs. Stephen K. Perry, Vermont.
Vanilla Ice Cream
(Makes 2 quarts)
2 eggs
1 cup milk
¼ cup sugar
¼ cup white corn syrup
2 tsp. vanilla
1 cup 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. When cool add the 2 egg whites beaten stiff, the vanilla, and the whipped cream. Freeze.
Mrs. C. F. Hagins, Texas.
Wintermint Ice Cream
(Makes 2 quarts)
1 cup condensed milk
¾ cup water
1 tsp. green vegetable coloring
3 tbs. essence of wintergreen (unless
very strong, then use only 1 tbs.)
1⅓ cups whipping cream
Mix the condensed milk, water, coloring, and flavoring and chill thoroughly. Whip the cream to the thickness of custard and fold into the chilled mixture. Freeze.