Frozen Desserts
You can easily make delicious, smooth-textured frozen desserts in your International Harvester refrigerator. And you can add variations of your own choice. Fruits in season add a luscious taste as do flavors such as chocolate, coffee, maple, caramel, marshmallow or nuts. Having a supply of ice cream variations on hand in your refrigerator will be a convenience and will provide tempting treats for you and your family.
ICE CREAM
Ice cream frozen in a household refrigerator usually employs special ingredients such as whole eggs, egg yolks, gelatin, corn syrup, flour or cornstarch, or hot syrup poured over egg yolks or whites to counteract the formation of ice crystals. These ingredients add body and richness and contribute to the smoothness by producing finer ice crystals. They also increase the amount of air that can be incorporated, resulting in a greater volume. Combinations that are too sweet will not freeze firm in a refrigerator. A good proportion is 1 part sugar to 4 parts liquid.
To freeze ice cream, set the cold control for fast freezing (coldest position). Pour the mixture into the tray and place it on the bottom of the freezing compartment in contact with the refrigerated surface. Freeze until firm throughout. Remove the frozen mixture from the tray to a chilled bowl and break up the mixture with wooden spoon (a wooden spoon does not conduct heat from the hand as a metal one does). Work quickly. Beat with an electric mixer or a rotary beater until mass is free of hard lumps. Gently fold in egg whites or whipped cream. Return the mixture at once to the tray and place it in the freezing compartment. Moisten the bottom of tray to insure good contact and to hasten freezing. When frozen, reset cold control at midway between normal and coldest point to mellow ice cream until time to serve.
VANILLA ICE CREAM (Uncooked Base)
1 envelope gelatin
¼ cup cold water
1¾ cups milk, scalded
½ cup sugar
¼ teaspoon salt
2 teaspoons vanilla
1½ cups cream, whipped
Soften gelatin in cold water and dissolve in hot milk, Add sugar, salt and vanilla. Cool until slightly thickened. Fold in whipped cream. Pour in refrigerator tray and freeze 1 hour, or until mush-like in consistency. Turn into chilled bowl. Beat with rotary beater or electric mixer until smooth. Work quickly so mixture does not melt. Return to refrigerator tray to complete freezing. Yield: 6 to 8 servings.
VANILLA ICE CREAM (Cooked Base)
⅔ cup sugar
1½ tablespoons cornstarch
1½ cups top milk
2 eggs, separated
¼ teaspoon salt
2½ teaspoons vanilla
1 cup cream, whipped
Combine sugar and cornstarch in the top of a double boiler; gradually stir in milk. Cook over boiling water, stir constantly, until the mixture thickens. Cover and cook for 10 minutes. Stir a small portion of the hot mixture into the beaten egg yolks. Add yolks to remaining hot mixture. Cook over hot, not boiling, water; stir constantly for 3 minutes. Cool. Add vanilla and salt. Fold beaten egg whites into cooled custard. Pour into refrigerator tray and freeze until firm throughout. Remove to a chilled bowl. Beat with rotary beater or electric mixer until smooth. Work quickly so mixture does not melt. Fold in whipped cream. Return to refrigerator tray to complete freezing. Yield: 6 to 8 servings.
FROZEN PLUM PUDDING
1 square (1 ounce) unsweetened chocolate
3 tablespoons sugar
½ cup milk
½ cup chopped dates
½ cup currants
½ cup chopped pecans
1 egg separated
1 tablespoon sugar
1 teaspoon vanilla
1 cup cream, whipped
Melt chocolate with sugar and milk. Add dates, currants, pecans and cook over hot water until fruits are somewhat softened. Add beaten egg yolk. Chill this mixture in refrigerator. Whip egg white until stiff, add 1 tablespoon sugar. Fold into chocolate mixture. Add vanilla. Fold whipped cream into chocolate mixture. Set cold control at coldest setting; pour mixture into freezing tray and freeze until firm. Reset cold control at midway between normal and coldest point and allow pudding to mellow until serving time. Yield: 6 servings.
ICE CREAM CRUMB PIE
1½ cups chocolate cookie crumbs
1½ pints ice cream
¼ cup butter
¼ cup sugar
Roll thin chocolate wafers with rolling pin to make crumbs. Cream butter. Add crumbs and sugar. Mix well. Pack half the crumb mixture in freezing tray. Place in refrigerator to chill. Cover crumbs with ice cream; pack down well. Press remaining crumbs firmly on top. Return to refrigerator and freeze. If desired garnish with whipped cream before serving. Yield: 6 to 8 servings.
BUTTERSCOTCH SUNDAE SAUCE
1¼ cups brown sugar
¾ cup light corn syrup
¼ cup butter
¾ cup light cream
Combine ingredients; heat slowly until sugar is dissolved. Cook until mixture spins a thread (232°F.) Cool. Yield: 2 cups.
FUDGE SAUCE
1 cup sugar
1 cup water
½ cup light corn syrup
3 squares (ounces) unsweetened chocolate
½ teaspoon vanilla
1 cup evaporated milk
Combine sugar, water and corn syrup; heat slowly until sugar is dissolved. Cook, stirring occasionally, to soft ball stage (236°F.). Remove from heat and add chocolate, stir until melted. Add vanilla and evaporated milk. Cool. Yield: 2½ cups.
PARFAITS: A parfait is made from stiffly beaten egg whites over which a thick, hot syrup is poured. When the mixture is cool, it is combined with stiffly beaten whipped cream. Parfaits are frozen without stirring.
FRUIT PARFAIT
¾ cup sugar
½ cup water
2 eggs, separated
⅓ cup maraschino cherries, chopped
¼ cup maraschino cherry juice
2 cups cream, whipped
Boil sugar and water until it spins a thread (232°F.). Add slowly to beaten egg yolks. Beat constantly until cooled. Stir in fruit and juice. Fold in beaten egg whites and cream. Turn into refrigerator tray. Set cold control on coldest position. When frozen, reset cold control at midway between normal and coldest point and allow mixture to mellow several hours. Yield: 8 servings.
NOTE: Other fruits and juices can be substituted for the cherries.
MOLASSES NUT PARFAIT
⅓ cup molasses
2 tablespoons sugar
¼ cup water
2 eggs whites, stiffly beaten
1 cup heavy cream, whipped
1 teaspoon vanilla
¾ teaspoon cinnamon
½ cup chopped black walnuts
Cook together molasses, sugar and water to soft ball stage (236°F.). Gradually pour syrup into stiffly beaten egg whites; beat constantly until mixture is cool. Add vanilla and cinnamon. Fold in whipped cream and walnuts. Pour mixture into freezing tray of refrigerator and place in freezing unit (set cold control on coldest setting) to freeze. After mixture is frozen reset cold control at midway between normal and coldest point and allow mixture to mellow several hours Yield: 6 servings.
MOUSSES: A mousse is made from whipped cream and combined with one of various flavorings, or fruit pulps, chocolate, macaroons, etc. Mousses are frozen without stirring. Set cold control on coldest setting. When frozen, reset cold control midway between normal and coldest to mellow before serving.
VANILLA MOUSSE
2 cups cream, whipped
⅓ cup sugar
1½ teaspoons vanilla
2 egg whites, beaten (optional)
1½ teaspoons lemon juice
Add the sugar, vanilla and lemon juice to whipped cream. Fold in egg whites. Freeze in a refrigerator tray without stirring. When frozen, reset cold control at midway between normal and coldest point and allow mixture to mellow for several hours. Yield: 8 servings.
STRAWBERRY MOUSSE
1 cup crushed strawberries
½ cup sugar
2 cups heavy cream, whipped
1 teaspoon vanilla
⅛ teaspoon salt
Combine fruit pulp and sugar. Fold in whipped cream; add vanilla and salt. Freeze in refrigerator tray without stirring. After freezing, reset cold control at midway between normal and coldest point and allow mixture to mellow several hours. Yield: 8 servings.
SHERBETS: A sherbet is an ice with egg whites, milk, cream or gelatin added. Any recipe for an ice can be converted to a sherbet by the addition of stiffly beaten egg whites, or by substituting milk for the water called for in the recipe. Rather than make a syrup, scald the milk with the sugar and corn syrup in the top of a double boiler. Cool, add remaining ingredients and proceed as directed for ice cream.
Remove the mixture from the tray into a chilled bowl. Add unbeaten egg whites. Beat until light in color and a smooth mush in texture. Put back into the tray and return to refrigerator to complete freezing.
SHERBET
1 cup sugar
2 cups water
2 teaspoons unflavored gelatin
¼ cup cold water
2 egg whites, unbeaten
1 cup fruit juice or ½ cup crushed fruit
¼ teaspoon salt
2 tablespoons lemon juice
Soften gelatin in ¼ cup cold water. Combine sugar and water and bring to a boil. Dissolve gelatin in hot mixture. Cool. Add fruit juices or crushed fruit and salt. Pour into refrigerator tray. Freeze until firm throughout. Remove to chilled bowl. Add unbeaten egg whites. Beat with rotary beater or electric mixer until light and fluffy. Return to tray. Freeze until firm. Yield: 6 to 8 servings.
CRANBERRY SHERBET
4 cups cranberries
2 cups water
2 cups sugar
1 teaspoon unflavored gelatin
1 cup orange juice
3 tablespoons grated orange rind
¼ cup lemon juice
Cook cranberries in water until skins pop; put through a food press. Add sugar and heat to boiling. Soften the gelatin in orange juice and stir into hot mixture. Add orange rind and lemon juice. Pour into refrigerator tray and freeze. Turn into mixing bowl and beat until light and fluffy. Return to tray. Freeze firm. Serve sherbet as a main course accompaniment, a punch float or a dessert.
LEMON CREAM SHERBET
2 teaspoons grated lemon rind
½ cup lemon juice
1½ cups sugar
2 cups milk
2 cups light cream
Combine lemon rind, lemon juice, and sugar. Allow to stand several hours. Add lemon mixture to milk and cream. Turn into refrigerator tray. Freeze until firm throughout. Remove to chilled bowl and beat with rotary beater or electric mixer until smooth and fluffy. Return to refrigerator to complete freezing. Yield: 8 to 10 servings.
FRUIT SHERBET
2 cups mashed bananas
⅓ cup lemon juice
⅓ cup orange juice
½ cup light corn syrup
⅛ teaspoon salt
1 egg white
⅓ cup sugar
1 cup milk
¼ cup maraschino cherry juice
½ cup coarsely chopped maraschino cherries
½ teaspoon grated orange rind
Mix lemon juice with bananas, then add orange juice, corn syrup and salt. Beat egg white until stiff but not dry; gradually beat in sugar. Fold into banana mixture. Add milk, cherry juice, cherries and orange rind. Pour into refrigerator tray. Freeze until mixture is almost firm. Place in chilled bowl and beat. Return to tray and continue freezing until firm. Yield: 8 servings.
ICES: An ice is a mixture of fruit juices, sugar and flavoring. Combine fruit juices and chilled syrup as directed. Mix well. Pour into freezing tray. Freeze until firm throughout. Remove from tray to a chilled bowl, break up with a wooden spoon and beat with an electric mixer or rotary beater until free of hard lumps but still a thick mush. Work quickly. Return to tray to complete freezing.
LEMON ICE
2½ cups water
¾ cup corn syrup
1 cup sugar
1 tablespoon grated lemon rind
⅔ cup lemon juice
¼ teaspoon salt
Yellow food coloring
Combine water, corn syrup, sugar and lemon rind in a saucepan. Stir until sugar is dissolved. Bring to a boil and boil for 5 minutes without stirring. Cool. Add lemon juice. Strain mixture to remove lemon rind. Tint a delicate yellow shade with a few drops of food coloring. Freeze in a refrigerator tray until firm throughout. Remove to chilled bowl. Break up with a wooden spoon and beat with rotary beater or electric mixer until light. Return to refrigerator to complete freezing. Yield: 6 to 8 servings.