Vanilla Ice Cream – Uncooked

Vanilla Ice Cream - Uncooked

Ingredients 1 tablespoons gelatine 1/4 cup cold water 1 3/4 cups milk, scalded 1/2 cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 cups cream, whipped Method Soften gelatine in cold water and dissolve in hot milk; add sugar salt, and vanilla. Cool until slightly thickened. Fold in whipped cream. Pour into a tray […]

Vanilla Ice Cream – Cooked Base

Vanilla Ice Cream - Cooked Base

Ingredients 2/3 cups sugar 1 1/2 tablespoon cornstarch 1 1/2 cups top milk 2 eggs, separated 1/4 teaspoon salt 2 1/2 teaspoons vanilla 1 cup cream, whipped Method Combine sugar and cornstarch in the top of a double boiler. Gradually stir in milk. Cook over boiling water, stirring constantly until the mixture thickens. Cover and […]

Chocolate Snowballs

Chocolate Snowballs

Ingredients 1 package Baker’s German Sweet Chocolate, melted 1 can Baker’s Angel Flake Coconut, toasted Peppermint, Coffee, or Butter Pecan ice cream Method Combine chocolate and coconut. Spread on wax paper, then roll scoops of ice cream in warm chocolate mixture. Serve at once.

Vanilla Ice Cream

Vanilla Ice Cream

Ingredients 2 cups sugar 1/4 cup cornstarch 1/2 teaspoon salt 4 cups milk 4 eggs, beaten 2 tablespoons vanilla 4 cups light (table) cream Method Mix sugar, cornstarch, and salt in the top of a double boiler. Blend in milk gradually. cook over boiling water, stirring occasionally, until thickened, about 12 to 15 minutes. Stir […]

Broiled Crunchy Topping

Broiled Crunchy Topping

Ingredients 1/4 cup margarine, melted 2/3 cup brown sugar 1 cup flaked coconut 1/2 cup nuts 3 tablespoons milk Method Mix butter, sugar, coconut and add milk. Broil 5 inches from heat, watch carefully. 

Lois’ Electric Ice Cream

Lois' Electric Ice Cream

Ingredients 2 eggs 1 cup sugar (or 1/2 cup sugar and 1/2 cup Karo) Pinch of salt 2 lemons, juice and rind 1 cup cream 1 cup milk Method Beat 2 eggs until very light, add 1 cup sugar (or 1/2 cup sugar and 1/2 cup Karo), and a pinch of salt.  Add 2 lemons – […]

Caramel Ice Cream

Caramel Ice Cream

Ingredients 6 cups milk, scalded  4 eggs 1 1/2 cups sugar  4 tablespoons flour Pinch salt Flavoring – 1 1/2 cups caramelized sugar Additional Cream and Milk  Method Beat egg yolks, beat in sugar to which flour has been added, then add slowly the scalded milk; cook until slightly thick.  Caramelize  1 1/2 cups sugar, […]

Husky Freezer Homemade Ice Cream Recipes

Husky Freezer Homemade Ice Cream Recipes

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 […]

Penuche Sauce

Penuche Sauce

Ingredients 1 1/4 cups light brown sugar 2/3 cup light corn syrup 1/4 cup (one-half stick) butter 2/3 cup sweetened condensed milk Pinch of salt 1 1/2 teaspoons vanilla 1/2 cup chopped nut meats Method 1.  Combine the sugar, corn syrup and butter in a saucepan.  Cook over low heat until the sugar and butter are melted, […]

Mom’s Fudge Sauce

Mom's Fudge Sauce

Ingredients 2 cups granulated sugar 9 tablespoons cocoa or 3 squares bitter chocolate 3/4 – 1/2 cup milk 2 tablespoons butter 1 teaspoons vanilla Method Mix sugar and cocoa until well blended; add milk slowly; cook over low heat so sugar will surely dissolve – keeps graininess out.  Cook to soft-ball; add butter and vanilla.  For […]

Coffee Caramel Sauce

Coffee Caramel Sauce

Ingredients 1 pound granulated sugar 1/4 pound butter 2 pints heavy cream 1 tablespoon vanilla extract 1/2 cup very strong coffee   Method Take a pound of granulated sugar, 1/4 pound butter, 2 pints of heavy cream.  Place in copper pan; blend well, and let cook until it reaches the consistency of fudge.  Add 1 […]

Coffee Cream Sauce

Coffee Cream Sauce

Ingredients 1 cup sugar 1/3 cup double strength coffee 2 egg yolks 1 tablespoon vanilla 1 cup heavy cream, whipped Method Boil together until the sugar and coffee have formed into syrup, and the syrup has formed a thread, at 234 degrees.   Beat the egg yolks until thick; add the syrup slowly, continue beating until […]