Vanilla Ice Cream

1 cup milk
1/2 cup sugar
1/8 teaspoon salt
2 cups coffee cream
2 teaspoons vanilla

Scald the milk, add the sugar and salt and stir until the sugar is dissolved.  Add the cream and vanilla.  Freeze when cool.


Chocolate Ice Cream

1 cup sugar
4 cups evaporated milk
2 squares chocolate
1 1/2 teaspoon vanilla
1/4 teaspoon salt

Dissolve the sugar in 1/2 the milk, which has been scalded.  Pour this slowly over the melted chocolate, stirring constantly to avoid dark specks.  Add the remaining milk, vanilla, and salt.  Freeze when cool. 


Butterscotch Ice Cream

3/4 cup brown sugar
3 tablespoons butter
6 tablespoons water
3 egg yolks
1/8 teaspoon salt
1 1/2 cups coffee cream
1 teaspoon vanilla

Melt the sugar and butter together in a saucepan.  Add the water and cook until smooth.  Pour into well-beaten egg yolks, add the salt, and cook in a double boiler, stirring constantly until it is light and fluffy.  Fold in the cream and vanilla and freeze. 


Black Walnut Ice Cream

1 cup sugar
1 tablespoon flour
1/8 teaspoon salt
3 1/2 cups coffee cream
2 eggs 
1 cup ground black walnuts
1/2 teaspoon vanilla

Mix the sugar, flour, and salt and add 2 cups of the cream.  Cook 10 minutes in a double boiler, stirring occasionally.  Pour over the well-beaten eggs, stirring constantly, and cook 5 minutes longer in the double boiler, continuing the stirring.  Add the remaining cream and cool.  Stir in the nuts and vanilla and freeze. 


Peach Sherbet

2 cups finely chopped peaches
1 1/3 cups sugar
1 cup water
1 1/2 cups coffee cream
1/2 teaspoon vanilla

Select ripe, fine flavored peaches.  Chop the fruit fine.  Add the sugar and water to the pulp, then the cream and vanilla.  Let stand in a cold place 1/2 hour.  Strain through a coarse sieve into the ice cream can.  Freeze as usual. 


Pistachio Ice Cream

1 cup milk
1/2 cup sugar
1/8 teaspoon salt
2 cups coffee cream
1 cup chopped pistachios
3/4 teaspoon vanilla

Scald the milk and add the sugar and salt.  Cool.  Add the cream, nuts, and vanilla.  Freeze as usual.  


Orange Pekoe Ice Cream

1 cup boiling water
3 tablespoons orange pekoe tea
6 cloves
1 1/2 cups sugar
1/8 teaspoon salt
2 eggs, separated
3/4 cup orange juice
2 tablespoons lemon juice
1/2 teaspoon grated lemon rind
3 cups coffee cream

Pour the boiling water over the tea, cloves, sugar, and salt and let steep for 3 minutes.  Strain and pour the liquid slowly over the beaten egg yolks, stirring thoroughly.  Cook 2 minutes in a double boiler, stirring.  Cool.  Add the fruit juices, lemon rind, and cream.  Fold in the beaten egg whites and freeze.  


Frozen Custard

2 cups milk
3 egg yolks
1 cup sugar
1/4 teaspoon salt
2 cups coffee cream
4 teaspoons vanilla 

Scald the milk in a double boiler and pour it over the egg yolks beaten with sugar and salt.  Return to the double boiler and cook until it coats the spoon.  Cook and add the cream and flavoring.  Freeze as usual. 


Lemon Sherbet

2 cups water
Juice of 6 lemons
Juice of 2 oranges
1 quart milk
1 quart coffee cream
4 egg whites, beaten stiff

Chill the blended fruit juice and sugar in the freezer.  Add the milk and cream, fold in the egg whites and freeze as usual.  

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