Refrigerator ice cream
---------- Recipe via Meal-Master (tm) v8.05
Title: Refrigerator Ice Cream
Categories: Ice cream, Dessert
Yield: 6 servings
Vanilla Ice Cream - (Key Recipes) Two types adapted to automatic
refrigerators. American type: Scald 1 c rich milk. Gradually stir into a
mixture of 1/2 c sugar, 1/8 ts salt, and 1 tablespoon flour. Cook over
low
heat, stirring, until it boils. Boil just 1 min. Cool. Pour into freezing
tray. Freeze 1/2 hr. Whip until barely stiff 1 c whipping cream. Beat in 1
tb vanilla. Turn the partially frozen mixture into a chilled bowl. Beat
with rotary beateruntil smooth. Fold in whipped cream, return to cold
tray,
and freeze until firm, stirring well during first hour of freezing period.
Time: Freeze 3 to 4 hours Amount: 6 servings (1 qt.) French type: The only
difference between the American type and the French type is that in the
French type the 1 tablespoon flour is replaced by 3 egg yolks, beaten.
Variations: Nut brittle ice cream: Follow either Key Recipe above - and,
before freezing, fold in 1 c crushed almond, pecan, or peanut brittle.
Orange almond ice cream: Follow either Key Recipe above - and, before
freezing, blend in 1/2 c chopped, blanched almonds, 1/2 c orange juice and
pulp (1 orange), 1/2 teaspoon grated orange rind. Mocha ice cream: Follow
either Key Recipe above - except scald the milk with 3 tb ground coffee in
it. Strain, and pour into sugar mixture. (Now, that's what they said in
1950. I might experiment with a good instant coffee here.) Of the recipes
that I looked at this week, this base seems to be the richest of all. Only
taste will tell! How to freeze ice cream in automatic refrigerators: 1.
Use
a stabilizer to prevent crystals from forming (some ingredient such as
gelatin, eggs, flour, or cornstarch). 2. Set control for fast freezing.
Pour ice cream mixture into refrigerator tray. Place in bottom of freezing
compartment. 3. To make creamy ice cream: after first mixture has
partially
frozen (1/2 hr.), turn into chilled bowl, beat with cold rotary beater
until smooth (not melted). Fold in whipped cream. Return to [cold]
refrigerator tray. Freeze until firm, stirring occasionally. Time depends
on formula, temperature, etc.
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