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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In double boiler, scald milk. Mix next 3 ingredients stir in enough milk to
make smooth paste. Stir into rest of milk in double boiler. Stir until
thickened, cover; cook 10 min. Beat eggs slightly- stir in milk mixture;
return to double boiler, cook 1 min. Cool. Add vanilla and cream. Freeze in
2 qt. crank freezer until difficult to turn, using 8 parts crushed ice to 1
part ice-cream salt. Makes 1 1/4 qt.
CHOCOLATE: Put 2 sq. (2 oz.) unsweetened chocolate in milk before scalding.
When chocolate is melted, beat till smooth with egg beater.
COFFEE: Substitute 3/4 cup cold strong black-coffee beverage for 3/4 cup
milk.
PEACH: Just before freezing, add 1 1/2 cups sieved fresh peaches combined
with 1/4 cup additional granulated sugar (or enough to sweeten) and few
drops almond extract.
PINEAPPLE: Substitute 1 tablesp. fresh, frozen, or canned lemon juice for
vanilla. Just before freezing, add 2 cups well-drained canned crushed
pineapple.
RASPBERRY: Just before freezing, add 1 1/2 cups crushed raspberries mixed
with about 1/4 cup additional granulated sugar and few drops almond
extract.
BUTTER PECAN: In 1/4 cup butter, margarine, or salad oil in skillet, saute
1 cup broken pecan meats until golden. Add, with 1/4 teasp. salt, to cooked
milk mixture.
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