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