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Show Janet says j Now's the time for ice cream By Janet H. Weaver Record Correspondent If homemade ice cream isn't a tradition in your family, this July 24th holiday just might be the time to instigate it. Here's several recipes so that you can choose the one that best fits your needs and tastes. Mix sugar, flour, salt and eggs. Take a little oif the scalded milk to thin down the mixture. Stir into the milk and cook until thickened and tastes done. (This works best in the top of a double boiler cooked over hot water. ) Cool and then add cream and canned milk in the freezer and freeze. Add sugar gradually to well-beaten eggs. Continue Con-tinue beating until stiff and thick. Add rest of ingredients. Put in freezer and freeze. ICECREAM 2 eggs 3,4 c. sugar ls tsp. salt 2 c. (1 pt.) whipping ;;ream two thirds c. milk 1 tsp. vanilla 2 c. strawberries or peaches (add extra sugar to fruit) Mix together. Put into ice cream freezer and freeze. For chocolate, omit fruit and milk and add one jar chocolate topping. BANANA AND PINEAPPLE ICE CREAM 3 c. sugar 3 Tbsp. flour 2 eggs, beaten 1 quart milk Mix and cook to custard, let cool. Place in freezer until mushy, Add: 1 pt. cream whipped 1 c. orange juice 1 c. mashed bananas OLD FASHIONED COOKED ICECREAM Scald 3,4 qt. milk 4'2 c. sugar 12 Tbsp. flour l,4 tsp. salt 6 eggs slightly beaten 1 pt. cream 1 can milk vanilla and lemon extract HOMEMADE ICE CREAM 1 4 eggs 1 2'4 c. sugar 1 quart milk 1 can canned milk 1 quart half & hall or cream 1 quart half and hall or cream 1 tbsp. vanilla y-i tsp. salt 1 c. crushed pineapple 1 lemon, juiced Freeze. HOMEMADE ICECREAM (six quart freezer) In a large bowl beat: 3 eggs 2lz c. sugar 2' Tbsp. vanilla 1 Tbsp. lemon 1 pt. whipping cream 1 pt. half and half 1 can evaporated milk l'z qt. milk Pour into freezer and freeze. PICNIC VANILLA ICECREAM 4 eggs 2'2 c. sugar 4 c. milk 4 c. whipping cream 2 Tbsp. vanilla V2 tsp. salt Beat eggs on electric mixer until light. Add sugar gradually, beating until thick. Add remaining ingredients; mix thoroughly. Freeze in gallon electric ice cream freezer, using six parts ice to one part salt. Remove dasher. Cover freezer can with several thicknesses of waxed paper, replace lid. Pack in ice and let ripen a lew hours. Serve with fresh strawberries that have been mashed some and sweetened or fresh peaches. |