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 1 1/4 qts.
CHOCOLATE: Put 2 sq. (2oz.) unsweetened chocolate in milk before scalding. When chocolate is melted, beat
till smooth with egg beater.
COFFEE: Substitute 3/4 cup cold strong black-coffee beverage for 3/4 cup milk.
PEACH: Just before freezing, add 1 1/2 cups sieved fresh peaches combined with 1/4 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 1/2 cups crushed raspberries mixed with about 1/4 cup additional
granulated sugar and few drops almond extract.
BUTTER PECAN: In 1/4 cup butter, margarine, or salad oil in skillet, saute 1 cup broken pecan meats until
golden. Add, with 1/4 teasp. salt, to cooked milk mixture.
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