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