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Basic Refrigerator Ice Cream
1 1/2 quarts (12 serve.)
Turn freezer to coldest setting before beginning
this recipe. From this one basic recipe, you can make 14 different flavors of
ice cream.
1 cup sugar
2 tsp. cornstarch
1 qt. milk
3 eggs, separated
2 tsp. vanilla
1 cup heavy whipping cream
Mix sugar and cornstarch in top of a double boiler
and gradually stir in milk. Add egg yolks and beat until frothy. Set over
simmering water and heat 15 minutes, stirring now and then at first in
vanilla. Beat egg whites to soft peaks and fold in. Pour into 2 refrigerator
trays and freeze until mushy. Spoon into a large bowl, beat heard until
fluffy, then beat in cream. Spoon into 3 trays and freeze until firm. (Note:
for extra smoothness, beat once more before freezing until firm.)
Variations:
Berry Ice Cream: prepare as directed but reduce
vanilla to 1 tsp. and add 2 cups any crushed, sweetened-to-taste berries
(fresh, frozen, or canned) along with beaten egg whites.
Banana Ice Cream: Prepare as directed but reduce
vanilla to 1 tsp. and add 2 cups pureed ripe bananas (about 6 medium-sized
bananas) along with egg whites.
Pineapple Ice Cream: Prepare as directed but reduce
vanilla to 1 tsp. and add 3 (8 oz.) cans crushed pineapple (un-drained) along
with egg whites.
Peach or Apricot Ice Cream: Prepare as directed but
reduce vanilla to 1/2 tsp. and add 1/2 tsp. almond extract; mix in 2 cups
peach or apricot puree along with beaten egg whites.
Orange Ice Cream: Prepare custard mixture as
directed, using 3/4 cup sugar and 3 cups milk. Add 1 (6 oz.) can thawed frozen
orange juice concentrate and 1 cup freshly squeezed orange juice; omit
vanilla. Proceed as directed.
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