HOME-MADE ICE-CREAM.

Putaruru Press, Volume VII, Issue 303, 29 August 1929, Page 1

HOME-MADE ICE-CREAM.

FOR THE PARTY. (By Martha Magnus) Even if you have not invested in one of the new small, inexpensive icecream machines, it is quite easy to make ice cream at home. A quart milk-can placed in a small wooden pail will serve as a freezer. Break some ice into small pieces and put it into the pail with a handful of salt. Place the ice cream mixture in the can, put this in the pail and completely surround it with ice. Fix the lid and, holding the handle of the can, twirl it round in the ice as rapidly as possible until the mixture is frozen through. Here are some recipes for making icc cream, which you will find delicious. Simple Ice Cream Mix one tablespoonful of custard powder to a smooth cream with a little milk. Pour ono pint oi milk into a saucepan, add the custard powder, sugar to taste, and a strip oi lemon rind, and boil gently for three minutes, taking care to stir all the time. When quite cold, pour the custard into a freezer. Special Ice Cream ?. pint of unsweetened custard, ]U* sugar, h pint evaporated milk, flavouring to taste. Stir the sugar into the custard while the latter is hot ; a«l«t the milk and flavouring, ami freeze when quite cold. Aunt Amy’s Ice Cream Take 1 pint of milk, 1 egg. 2 teaspoonfuls of cornflour, the grated ruoi of one lemon, sugar to taste. Mix the cornflour with a little cold milk; heat the rest of the milk, m the cornflour and lemon rind stirring till all thickens, and then add the beaten egg. Do not let the > n ‘* tu £ boil; remove from the fire "hen it coats the spoon, add sugar and flu -. . ....,1 freeze when cold, vouring, ami irLczc