Ice Cream Recipes

New Zealand Listener, Volume 37, Issue 949, 18 October 1957, Page 32

Ice Cream Recipes

E used to think of ice cream as a summer joy or a party delicacy. Nowadays ice cream is demolished in huge quantities all the year round -and a good thing. too, for it increases the daily intake of milk with its essential calcium and protein. Lots of people, both children and adults, who | never drink milk, do eat ice cream | and even expect it to be served at hotel dinners with helpings of apple pie or almost any other dessert. An almost universal custom, too, is to indulge in ice cream cones during the intervaleven in winter. Now that so many houses have refrigerators, recipes for home-made ice cream are always being sought for-some simple, and some more luxurious and delicious sauces are often served with them. Wee Wyn’s Ice Cream (Cheap and Good ) Wee Wyn is one of the original links in our long Daisy Chain. She still lives in Auckland, and writes in whenever she discovers a new biscuit or cake, She will go down in our history as our ice cream expert. Her ice cream is made with unsweetened condensed milk and it is essential that both the milk and the bowl are thoroughly chilled. She keeps a tin of milk in her refrigerator at all times and declares that she can whip up ice cream in about three ‘minutes flat. Of course, allow 2 hours to freeze. Empty a tin of unsweetened condensed milk into a bowl with a pinch of salt. Whip till thick, then add 34 cup sifted icing sugar and flavouring. Whip again, then put in trays and freeze. This makes 2 trays. There is no further beating. Allow 2 hours to freeze. Grated chocolate, passion fruit or crushed pineapple can be added before tipping into trays. Peppermint Pineapple Sundae Make this pineapple sauce with one tin of crushed pineapple. Drain and measure juice, add water if necessary to make a cupful. Simmer this with 1%4 cup sugar for 5 minutes. Cool and then add the drained pineapple with a few drops.of peppermint flavouring. Tint it light green. Arrange large spoonfuls of ice, cream, rounded side up, in serving dishes, with alternating spoonfuls of minted pineapple, Canned crushed pineapple by itself is also an easy accompaniment to ice cream, turning it into a sundae. Fudge Sauce Melt 2 oz. grated chocolate in sauce- pan over hot water, add 1 oz. butter, gradually stir in 2 teacups. boiling water. Bring to boil, add sugar and vanilla or peppermint essence, and simmer gently for 10 minutes. Strain through sieve. Pour over ice cream. Dawn’s Ice Cream (Fruit) One banana, 2 oranges, 2 lemons, 1/2 cup crushed strawberries, 2 tablespoons passion fruit pulp, 2 lemons, 11% level breakfast cups sugar, 2 breakfast cups milk, 14 pint of unsweetened _cream. Mash banana, strawberries, pas‘sion fruit and sugar together with a fork, add juice of oranges and lemons. Beat with egg beater until thick and smooth, add milk, pour into trays and put in refrigerator to set. When set firm but not too hard take out and

scrape into basin and mix in with fork the % pint of whipped cream. Return in trays to

refrigerator to set. Delicious with raspberries or strawberries, or on its own. Makes two large trays of smooth rich ice cream: Tamaki Ice Cream Half a cup of sugar, 4% packet jelly crystals, any flavour. Put in saucepan with a little hot water till melted. Put 3 cups milk in basin (or 2 cups milk and 1 cup cream), pinch salt, add sugar and jelly mixture, and beat well with beater. Put in refrigerator to freeze. When just.set, beat with fork, and freeze again. Junket Ice Cream Take 2 cups fresh milk, add rennet to make a junket. When in the setting stage, add 1 cup of sugar and beat well with the egg beater. Then stir in eh

OOOO PLD LOL large cup of cream. Add about a teaspoon of vanilla essence, pour into tray, and place in freezer. It sets firmly. Quick Ice Cream One tin sweetened condensed milk, the same tin full of milk, the same tin of cream. Flavour and freeze, stirring twice during, freezing process. Custard Ice Cream One and a quarter cups top milk, 2 eggs, % cup sugar, 1 tablespoon flour, Yg pint cream or evaporated milk, 2 teaspoons~ vanilla, se teaspoon salt. Scald milk, beat egg yolks, adding sugar and flour. Combine with hot milk and cook on low heat until the mixture coats a spoon, like thin custard. Cool. Beat egg whites till stiff, add salt and fold into custard. Add vanilla. Pour into tray of freezing unit and freeze to mush. Remove from_ refrigerator, fold in whipped cream or evaporated milk, and freeze again. Orange or Peach Ice Cream Scald 1 pint of milk, pour it over 1 cup sugar mixed with 11% tablespoons best cornflour, and cook 15 minutes in double boiler. Add 2 well-beaten eggs and let mixture cool. When cold, add 1 cup orange juice and 1 cup cream whipped. Freeze as usual. Make peach ice cream the same way, except that you substitute peach pulp for the orange juice, using 2 cups of pulp. Sometimes a little finely-minced candied orange pee] in the peach pulp is delicious. Apricot ice cream is made by substituting apricots for peaches. Ice Cream with Tea This is unusual and really wonderful. It is nourishing, too, and quite easy to make. It is siipposed to be Russian. I am halving the quantities, because it