1 1/2 cup milk
2 eggs, or 3 egg yolks, slightly beat, en
3/4 cup granulated sugar
2 tbsp flour
1 1/2 tsp vanilla extract
1 dash salt
1 1/2 cup heavy cream
A Recipe for
Grandma's Vanilla Ice Cream (And Several Flav
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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 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 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.
Serves: 1
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