Ice in the Ice Cream
Dear Aunt Daisy, Another ice cream query! Since getting our new refrigerator, I have tried out several recipes for ice cream, but my trouble does not seem to be with | the recipe. Could you tell me (or I} wonder if any of your readers could) | what I should do to stop the ice cream | from getting ice right through it? I have | a young family and usually make enough © for us to have it at lunch time and | again at the evening meal. However, to- | day it was quite unpleasant with all the ice in it. I have tried covering it with ‘greaseproof paper without success.Eileen, New Plymouth. Here is one idea, from Henderson: "For the lady having bother with the Setting of ice cream (always icy), I had the same trouble until I discovered that when the ice cream is put to freeze the first time it must be left until there is just sufficient liquid to start the second beating! Beat well until smooth and creamy. Put in to freeze. Also the ice-box must not be left set too high; after a little while turn it back. Also take the tray out of ice-box and leave in refrigerator a little while before serving. This helps to soften ice cream, I will now give you my recipe for ice cream. It is a very nice one, and is so easy to make. Perhaps the lady concerned would like to try it. On to 7 oz. milk and 4 oz. cream put 2 tablespoons full cream milk powder. Whisk well. Add 2 tablespoons condensed milk and whisk again. Pour into tray and freeze for 1% hour, until there is just enough liquid to start beating. Remove to bowl, add vanilla flavouring and whisk well until creamy and smooth, Return to retrigerator." This one comes from a good listener at Otane: "About the ice cream that foes icy-I heard.a talk by a home science lecturer who said that the trouble with ice cream is because it is not rich enough. Too much milk and not enough of the main part of the recipe. I have found this to be true. If you are using real cream, add a little more; if condensed milk, a little more of that; or whatever the base of the ice cream is. Too much sugar prevents good setting, and when the ice cream is almost ready turn the regulator back a little. Hoping these hints may be of help to someone."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19561116.2.59.3.1
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New Zealand Listener, Volume 35, Issue 902, 16 November 1956, Page 33
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420Ice in the Ice Cream New Zealand Listener, Volume 35, Issue 902, 16 November 1956, Page 33
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