A SUMMER FAVOURITE

New Zealand Herald, Volume LXXIII, Issue 22320, 18 January 1936, Page 7 (Supplement)

A SUMMER FAVOURITE

i jCE CREAM FOR HOT WEATHER All of us love ice cream, whether wo are children or grown-ups, and at this time of tho year nothing could bo more welcome. It is really simple to make, too, and with the aid of a refrigerator, or, failing that, a vacuum or buckettype freezer, no houscwifo need fear failures. Here are a few hints concerning the freezing: Whe'n freezing in a churn, scald well and plunge into cold water before using. If freezing in refrigerator, scald trav and plunge into cold water before using! After using, always wash tho cream compartment in hot water and carbonate of soda.. Remove and thoroughly wash and dry rubber rings and cover. Rinse all traces of salt from freezing compartment with hot water. Dry thoroughly. Do not leave covers on when storing freezer. Store in cold, dry place. For smooth, fine-textured cream use cine cup salt to three cups ice. For granular or coarse-grained cream use equal quantities of salt and ice. One teaspoon of gelatine is excellent for producing rich, smooth cream. It also allows you to economise on eggs and cream.< Cornflour may bo used instead.

Simple Ice Cream.—Take one quart milk, threequarter cup sugar, essence, two tablespoons cornflour, yolks two eggs, pinch salt. Blend cornflour with little milk, and beat yolks and sugar well together. Pour on the hot milk, add salt, return all to double saucepan or jug, and stir over boiling water till it coats the spoon. Remove from water, stand in cold water, and stir occasionally to prevent scum rising. Chill, add essence, and strain into freezer and freeze.

Cream Custard for Ice Cream.—Take one pint milk, one cup cream,_ flavouring, three egg yolks, three tablespoons sugar. Beat yolks and sugar and pour on hot milk. Return to double saucepan or jug, and cook over boiling water, stirring constantly till mixture coats the spoon. Stand in cold water; when quite cold add essence and whipped cream, and freeze in usual way. Nut Ice Cream. —Take one and a-hali cups milk, two cups cream, two eggs, one cup sugar, threequarter cup chopped nuts. Beat eggs well and add sugar. Beat and add. cream, milk and nuts. Freeze in usual way, and serve with hot sauce if liked.

Syrup,for Water Ices:—Take |lb. loaf sugar, one pint water, juice one lemon, thinly-peeled rind one lemon. Dissolve the sugar in the water, add the lemon rind, then boil for ten minutes. Add lemon juice and strain. Any kind of water ice can be made with this syrup by adding the different fruit juices, such as strawberry,- raspberry, loganberry', etc. The usual proportions are half pint fruit to one pint of the syrup. Orange Ice Cream.—Take three cups orange juice, one cup sugar, one cup thick cream, two cups milk. Mix sugar and juice, add milk and cream and freeze thoroughly in refrigerator, or add milk only to sugar and juice. Freeze to a mush; add whipped cream, and then continue freezing. Lemon Ice.—Take one and a-half cups water, three cups .sugar, half cup-lemon juice. Boil water and sugar five minutes; add juice and cool. Stra'in into freezer and freeze. .

Hot Chocolate Sauce.—Melt £lb. milk chocolate in a double saucepan or in basin over hot "water, stirring all the time. Then add grdtiually six tablespoons of boiling milk, and mix well. Place the mound of ice cream in the dish, pour over the sauce and serve at once.