|¾ cup||Granulated sugar|
|Few grains salt|
|2 eaches||Eggs, or 3 egg yolks,|
|1½ teaspoon||Vanilla extract|
|1½ cup||Heavy cream|
In double boiler, scald milk. Mix next 3 ingredients stir in enough milk to make smooth paste. Stir into rest of milk in double boiler.
Stir until thickened, cover; cook 10 min. Beat eggs slightly- stir in milk mixture; return to double boiler, cook 1 min. Cool. Add vanilla and cream. Freeze in 2-qt. crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice-cream salt. Makes 1¼ qt.
CHOCOLATE: Put 2 sq. (2 oz.) unsweetened chocolate in milk before scalding. When chocolate is melted, beat till smooth with egg beater.
COFFEE: Substitute ¾ cup cold strong black-coffee beverage for ¾ cup milk. PEACH: Just before freezing, add 1 ½ cups sieved fresh peaches combined with ¼ cup additional granulated sugar (or enough to sweeten) and few drops almond extract. PINEAPPLE: Substitute 1 tablesp. fresh, frozen, or canned lemon juice for vanilla. Just before freezing, add 2 cups well-drained canned crushed pineapple.
RASPBERRY: Just before freezing, add 1 ½ cups crushed raspberries mixed with about ¼ cup additional granulated sugar and few drops almond extract. BUTTER PECAN: In ¼ cup butter, margarine, or salad oil in skillet, saute 1 cup broken pecan meats until golden. Add, with ¼ teasp. salt, to cooked milk mixture.
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