ICE CREAM RECIPES
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The following recipes require a freezer of at least two quart capacity. The number of servings indicated per recipe are only approximate We also recommend chilling all mixtures in your refrigerator before pouring into freezer can. As in all recipes for frozen desserts, be sure to use plenty of sweeteners. Remember, freezing numbs your taste buds to some degree.

White Mountain Basic Vanilla Ice Cream

• 2 eggs

• 2 cups milk

• 1/4 cup sugar

• 1 tsp. vanilla

• 1/4 tsp. salt

• 1 cup heavy whipping cream

Separate the eggs and make a soft custard of the milk, egg yolks and sugar. Beat the eggs whites stiff and over them pour the hot custard and mix thoroughly. Add the vanilla and salt and, when cold, the whipped cream. Freeze (with White Mountain Ice Cream Freezers.) 

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Vanilla Ice Cream Variations

1. Add 1/2 cup chopped dates and cup chopped walnuts.
2. Add small bottle maraschino cherries, run through the food chopper with about half the liquid.
3. Caramelize to golden brown half the sugar used in making the custard. and add to the hot milk before adding the egg yolks.
4. Add 1 cup any well-mashed fresh fruit.
S. Add 2 tbs. orange marmalade.
6. Add 1 cup Grape Nuts
7. Add 1 cup chocolate cookie crumbs or 1 cup almond macaroon crumbs.
8. Add 2 squares melted chocolate to the custard foundation.

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Texas-Style Vanilla Ice Cream

• 2 eggs 

• 1/4 cup sugar 

• 1/4 cup white corn syrup

• 1 cup milk 

• 2 tsp vanilla 

• 1 cup whipping cream

Scald the milk, separate the eggs and add the egg yolks mixed with the sugar. Add the corn syrup and cook until the mixture coats the spoon. When cool. add the 2 egg whites beaten stiff, the vanilla and the whipped cream. Freeze (with White Mountain Ice Cream Freezers.)   (Makes 2 quarts)

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French-style Vanilla Ice Cream

• 4 egg yolks

• 4 egg whites

• 1 1/2 cups sugar 

• 6 cups light cream or half and half

• 2 tbs. vanilla extract

Beat yolks until foamy... gradually add 3/4 cup sugar: beat until thickened . In a large bowl, beat whites until soft peeks form. Fold egg yolk mixture into egg whites. STIR IN cream and remaining 3/4 cup sugar. Transfer to 3-quart saucepan ant cook over medium heat, stirring constantly until mixture coats a spoon. Do not boil! Add vanilla, chill thoroughly. Freeze (with White Mountain Ice Cream Freezers.)  (Makes 3 quarts)

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Aunt Sarah's Apple Mint Ice Cream

• 1 egg white

• 2 oz. bitter chocolate 

• 3 drops oil peppermint extract

• 1 1/2 cups sweet milk 

• 3/4 cup apple jelly 

• 1 cup whipping cream

Cut chocolate into small pieces. Add to milk and heat until chocolate is melted, beating occasionally to blend the chocolate with the milk . Cool. Whip egg white and jelly together until stiff. Add to chocolate milk, mixing thoroughly. Add mint flavoring and fold in whipped cream. Stir mixture thoroughly and chill. Freeze (with White Mountain Ice Cream Freezers.)   (Makes 1 1/2 quarts).

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Banana Supreme Ice Cream

• 1 cup banana pulp 

• 1/8 tsp. nutmeg 

• 1 l/4 cups confectioners' sugar

• 2 egg yolks, 2 cups heavy cream 

• 1 tbs. powdered gelatin

• 1 1/2 cups milk 

• 1 tbs lemon juice 

• 2 tbs. cold water

• 1 1/8 tsp. salt

Beat eggs and sugar until light: add salt, nutmeg milk and gelatin which has been softened in the cold water and dissolved over a pan of hot water. Gush bananas with silver fork to a fine pulp, stir in lemon juice end add to mixture. Whip cream and add. Freeze (with White Mountain Ice Cream Freezers.)  (Makes 2 quarts)

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Maple Caramel Ice Cream

• 1/4 cup sugar 

• 1/2 cup water 

• 2 egg yolks

• 1/4 cup sugar 

• 1 cup flour 

• 1/2 tsp. maple flavoring

• 1 1/2 cups milk 

• 1/2 tsp. vanilla 

• 1 cup whipping cream

Heat l/4 cup sugar until it is melted Cook 2 minutes, then add 1/2 cup water and stir until sugar is dissolved. Cook until syrup spins a thread. Pour gradually over egg yolks that have been beaten until light lemon colored, beating constantly. Blend 1/2 cup sugar and flour, add milk and cook until thickened, stirring thoroughly and frequently. Add egg yolk mixture and cook several minutes longer. Cool. Stir in flavorings and fold in whipped cream. Freeze (with White Mountain Ice Cream Freezers.)  (Makes 2 quarts)

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Wintermint Ice Cream

• 1 cup condensed milk 

• 1 tsp. green vegetable coloring

• 3/4 cup water 

• 1 1/3 cups whipping cream

• 3 tbs. essence' of wintergreen (unless very strong, then use only 1 tbs)

Mix the condensed milk, water coloring and flavoring end chill thoroughly. Whip the cream to the thickness of custard and fold into the chilled mixture. Freeze (with White Mountain Ice Cream Freezers.)  (Makes 2 quarts)

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Mrs. Frisbie's Chocolate Ice Cream

• 1/4 tsp salt 

• 2 cups milk

• 1 cup sugar 

• 2 eggs

• 1 cup whipping cream 

• 1 tbs vanilla

• 2 1/2 sqs. chocolate cut into small pieces

• 4 drops almond extract

Melt the chocolate in a double boiler, add the salt, milk and sugar and scald thoroughly. Beat to blend the mixture. Separate the eggs and pour a little of this mixture slowly over the beaten egg yolks. Return all to the double boiler and cook until slightly thickened. Chill, add flavorings and fold in the egg whites beaten stiff, then the whipped cream. Freeze (with White Mountain Ice Cream Freezers.) (Makes 2 quarts)

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Old Favorite Coffee Ice Cream

• 3 cups milk 

• 1 1/2 cups sugar 

• 2 tbs. arrowroot

• 2 cups cream 

• 2 eggs

• 6 tbs. ground coffee

Scald the coffee and milk to boiling point; strain through cheesecloth Beat eggs, sugar and arrowroot together . Stir in milk and cook in a double boiler until mixture thickens. Remove from heat and, when cold, add cream whipped stiff. Freeze (with White Mountain Ice Cream Freezers.)  (Makes 2 quarts)

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Caribbean Ice Cream

• 2 qts. milk 

• 1 tbs. flour 

• 1 qt. can apricots

• 2 cups sugar 

• 1 cup hot water 

• 1 cup grated pineapple

• 2 oranges

Boil sugar and water 5 minutes. Add pineapple, apricots (cut fine) with juice, and pulp and juice of oranges. Scald milk , add flour moistened with 2 tbs. milk and cook 2 minutes. Blend with the fruit mixture cool and freeze (with White Mountain Ice Cream Freezers.) . (Makes 4 quarts)

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Crunchy Grape-Nuts Ice Cream

• 1 qt. whole milk

• 2 eggs

• 1/8 tsp. salt

• 1 cup whipping cream

• 1/2 cup sugar

• 1 tsp. vanilla

• 1/3 cup Grape Nuts

• 1/2 cup dark brown sugar

• 2 junket tablets dissolved in 1 tbs. cold water

Heat the milk until lukewarm and add the sugars. Separate the eggs and add the yolks well beaten, the vanilla, salt and dissolved junket tablets. Stir thoroughly and chill. Then fold in the egg whites beaten stiff and the whipping cream, combined with the Grape-Nuts. Stir thoroughly to mix all the ingredients. Freeze (with White Mountain Ice Cream Freezers.)  (Makes 2 quarts)

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Lemon Ice Cream

• 3 eggs

• 1 tsp. vanilla 

• 1 1/4 cups sugar

• 1 1/2 qts. milk

• 1 cup cream

• 1 tbs. lemon flavoring

Beat the eggs until light. Add the sugar and continue beating until smooth. Add the cream and the flavorings and mix thoroughly. Add vanilla and freeze (with White Mountain Ice Cream Freezers.)  When the desired consistency, remove the paddle and pack the ice cream in salt and ice mixture. One quart of crushed strawberries (sweetened) may be added to the ice cream if desired, or the plain ice cream is delicious served with chocolate sauce.

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Fluffy Marshmallow Ice Cream

• 2 tbs. vanilla

• 2 cups milk

• 40 marshmallows

• 1 pt. whipping cream

Place the marshmallows and milk over hot water and stir until the marshmallows are melted. Remove from the heat, add the vanilla and cool. When chilled and beginning to thicken, fold in the whip cream until thick but not stiff. Freeze (with White Mountain Ice Cream Freezers.)  (2 squares of chocolate added to the hot mixture makes a pleasant variation.)

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Nut and Raisin Ice Cream

• 1 cup raisins

• 1 qt. cream -light

• 1 tbs. vanilla

• 2 cups milk

• 1 tbs. flour

• Pinch of salt

• 1 cup pecans or walnuts

• 1 cup sugar

Grind nuts and raisins fine. Cover with some of the milk and stand on low flame until thoroughly mixed. Add sugar flour and salt to cream and milk, flavor with vanilla and put into freezer. When half frozen, add the cooled mixture of nuts, raisins and milk. Freeze (with White Mountain Ice Cream Freezers.) 

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Georgia Peach Ice Cream

• 1 cup milk

• 2 tbs. flour

• 1 cup sugar

• 2 tbs. lemon juice

• 2 cups crushed peach pulp

• 1 cup whipped cream

Combine sugar and flour, add milk and cook until thick, stirring occasionally. Cool. Add peach pulp and lemon juice. Fold in whipped cream. Freeze (with White Mountain Ice Cream Freezers.) 

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Old-fashioned Strawberry Ice Cream

• 1 cup milk 

• 2 cups sugar 

• 2 cups crushed berries

• 3 eggs 

• l/8 tsp. salt 

• 1 tbs. flour or cornstarch

• 2 cups heavy cream, whipped

Scald milk and stir, thoroughly and slowly, into well-beaten eggs, 1 cup of sugar, salt and flour or cornstarch. Cook in double boiler, stirring constantly until mixture thickens. Remove from heat and, when cold, fold in whipped cream. When partially frozen, stir in strawberries which have been crushed and pressed through a sieve and sweetened with remaining sugar. Freeze (with White Mountain Ice Cream Freezers.)  (Makes 2 quarts)

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Strawberry Ice Cream

• 2 1/2 cups milk 

• 3 eggs

• 2 tbs. cold water 

• 1/8 tsp. salt

• 2 1/2 cups heavy cream 

• 1 tbs. vanilla extract

• 1 1/2 cups confectioner's sugar 

• 1 tbs. powdered gelatin

• 2 cups crushed sweetened strawberries

Beat eggs and sugar until light, add gelatin which has been softened in the cold water and dissolved over boiling water. Stir in milk, add vanilla, cream (to which salt has been added), whipped until stiff, in an ice-cold bowl. Press strawberries through a sieve, sweeten and stir into mixture. Freeze (with White Mountain Ice Cream Freezers.)  (Makes 4 quarts)

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Six "Three's" Ice Cream

• 3 cups milk

• Juice of 3 lemons

• 3 cups cream 

• 3 cups sugar

• Juice of 3 oranges 

• 3 bananas mashed

Combine the milk, cream and sugar and stir until the sugar is dissolved Place in an ice cream freezer ( White Mountain Ice Cream Freezers) and freeze until thoroughly chilled and of a mushy consistency Add the fruit juices and the mashed bananas and continue freezing until fine. Remove the dasher and pack in salt and ice for several hours. This makes about 1 gallon. (Makes 4 quarts)

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Velvet Ice Cream

• 1 qt. milk

• 2 tbs. cornstarch

• 2 cups heavy cream, whipped

• 2 cups brown sugar 

• 4 egg yolks, beaten

• 1/2 tsp. maple flavoring

• 4 egg whites, stiffly beaten

• 1/4 tsp. salt

Heat the milk to scalding. Mix the sugar with the cornstarch and egg yolks. Gradually add the scalded milk and cook until the mixture begins to thicken, stirring constantly. Remove from stove. Add salt and flavoring, and set aside to cool. Fold egg whites and whipped cream into the cooled custard and Freeze (with White Mountain Ice Cream Freezers.)  (Makes 2 quarts)

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