ICE CREAM SUCCESS

Timaru Herald, Volume CXLVIII, Issue 21555, 18 January 1940, Page 10

ICE CREAM SUCCESS

HINTS FOR HOME COOKS Now that the refrigerator is becoming an indispensable part of the modern kitchen, more and more home cooks are each year making their own ice cream. The choice of a recipe varies considerably. An economical ice cream may be desired, in which case cornflour and milk, condensed milk, or tinned cream may be used. Many households, however, favour the richer, more expensive type of ice cream made with pure or emulsified cream. A good standard recipe for the latter kind is the fololwing:— Bring to the boil 2oz castor sugar and 1 gill milk. Stir occasionally to prevent the sugar caking. Allow to cool. Separate an egg, beat the yolk. Add it, with one teaspoonful vanilla essence, to the milk and sugar. Mix well. Bring nearly to the boil two or three times, and then allow to cool a little. Meanwhile whisk the white of the egg stiff, pour the custard over it, and beat all well together. Whip 1 pint cream and stir it into the mixture. Pour in the refrigerator tray and freeze. Notes To Remember (a) The egg will set if added to the mixture before the latter has cooled. This is what happens when pieces of egg are found in the ice cream. (b) The ice cream should be stirred at intervals of half an hour during the freezing process. This prevents particles of ice forming and making a hard uneven ice cream. (c) If emulsified cream is used, it should be stood in the refrigerator for an hour or two before the ice cream is made. Several varieties of ice cream can be made with this recipe by varying the flavouring. Here are some suggestions:— Blackcurrant.—l gill blackcurrant juice, Ub blackcurrants. Ginger.—l gill ginger syrup, lioz preserved ginger. Mint.—Use mint flavouring. Colour pale green. Nut.—Add loz chopped nuts. Orange.—Grate rinds of 2 oranges, squeeze the juice. Strawberry.—l gill strawberry juice, alb strawberries.