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| Butter Pecan Ice Cream |
1 c light brown sugar
½ c water
2 eggs
2 T butter
one-eighth t salt |
1 c milk
1 t vanilla
1 t sherry
1 c heavy cream
½ c broken pecans |
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Boil sugar and water two minutes. Beat eggs; add syrup. Cook in double boiler,
stirring constantly, until thick. Add butter and salt; cool. Add next three ingredients.
Whip cream; fold in. Toast nuts; add. Freeze.
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| Chocolate Chip Ice Cream |
1 egg
¼ t salt
¼ c sugar
1 t vanilla
½ t lemon extract |
1 c heavy cream
½ c milk
1 square cooking chocolate, grated or
¼ c drained crushed pineapple |
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Turn ice box to coldest. Beat first two ingredients until light; beat sugar in gradually.
Add favorings. Whip cream until fluffy but not stiff; fold in egg mixture and milk.
Pour into freezing tray; freeze until firm one inch from edge. Beat in chilled bowl;
fold in chocolate. Freeze again. Yields one quart.
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| Lemon Ice Cream |
½ c lemon juice
4 t grated lemon rind
1¼ c sugar |
¾ c light Karo
1 qt light cream
few drops yellow coloring |
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Mix first four ingredients; blend well. Slowly stir in cream; add coloring.
Pour into two ice trays; freeze. Beat once when almost firm. Serves six to eight.
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| Maple Walnut Ice Cream |
½ c maple syrup
2 eggs, separated
pinch of salt |
1 c whipping cream
1 c chopped walnuts |
Beat egg yolks and salt together. Heat but don't boil syrup;
pour in fine stream over yolks, beating. Cook in double boiler
until slightly thickened; cool. Beat egg whites until stiff;
fold in mixture. Mix with whipped cream; add nuts. Freeze.
Yields one pint.
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| Apricot Sherbet |
3 eggs, separated
2 t water
1 c apricot puree |
½ c sugar
½ c cream, whipped |
Beat egg yolks slightly; add next two ingredients. Cook in double boiler, stirring, until thickened.
Beat egg whites stiff; beat in sugar. Fold into cooled apricot mixture. Add whipped cream; freeze.
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| Pineapple Sherbet |
4 eggs
one-eighth t salt
two-thirds c sugar
1 c white corn syrup |
4 c milk
one #2½ can crushed pineapple
two-thirds c lemon juice
2½ t grated lemon rind |
Beat eggs and salt until light; gradually add sugar and syrup.
Add remaining ingredients; mix well. Freeze in tray until frozen ½
around edge; beat with spoon in chilled bowl until mushy.
Freeze until firm. Yields three quarts.
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