VANILLA
CREAM (Basic Recipe)
- 2 cups milk
- 1 cup sugar
- 4 Tablespoons
vanilla
- 1/4 teaspoon salt
- 4 cups of light
or table cream
Scald milk. Add the
sugar and salt to the milk and stir until both are thoroughly
dissolved. Add the cream. Stir in the vanilla. Cool. Turn into
freezer.
(Makes 2 quarts)
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CHOCOLATE
ICE CREAM
- 1 cup sugar
- 5 cups evaporated
milk
- 2 squares
chocolate
- 1/4 teaspoon
vanilla
- 1/4 teaspoon salt
Scald the milk.
Dissolve the sugar in two cups of the scalded milk. Pour sugar
and milk mixture slowly over malted chocolate, stir constantly
to avoid dark specks. Add the remaining three cups of milk.
Stir in the vanilla and salt. Freeze.
(Makes 2 quarts)
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BUTTERSCOTCH
ICE CREAM
Substitute brown
sugar for granulated sugar in Basic Vanilla recipe. Cook sugar
with 2 tablespoons butter until melted, boil 1 minute and add
to hot milk. (Makes 2 quarts)
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COFFEE
ICE CREAM
Combine 1/4 cup
powdered instant coffee with the sugar in the basic vanilla
recipe. Prepare and freeze
per recipe. (Makes 2 quarts)
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PEPPERMINT
CANDY ICE CREAM
Add 1-1/2 cups
crushed peppermint stick candy to any vanilla ice cream recipe
after it has frozen until it is mushy (about 15 minutes of
freezing). Continue freezing
as directed. (Makes 2 quarts)
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CHOCOLATE
CHIP ICE CREAM
Grate or chop
semi-sweet chocolate to make 1-2/3 cups. Add to vanilla ice
cream recipe after it has frozen until it is mushy or about 15
minutes. Continue freezing
as directed. (Makes 2 quarts)
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"PEACH-APRICOT
DELIGHT"
- 2 large cans
evaporated milk
- 4 or 5 fresh soft
peaches mashed fine (or 1 large can peaches, drained and
mashed)
- 3 cups sugar
- 1 small can
apricot nectar (12 oz.)
- Dairy milk to
fill up to 2/3 of cream can.
Combine all
ingredients and freeze according to regular freezing
instructions. (Makes 4 quarts.)
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LIME
SHERBET
- 1-1/2 cups sugar
- 4 cups light or
table cream
- 1-1/2 cups water
- 1 cup lime juice
- 1/4 teaspoon salt
- 1 teaspoon
vanilla
Boil the sugar and
water together until it forms a thick syrup. Add the salt.
Allow the mixture to cool. Add cream, lime juice and vanilla. Freeze.
(Makes 3 quarts.)
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Working directly in the mug or glass, the Aerolatte
takes just 10 seconds to turn a small amount of milk into the perfect
froth for cappuccino, milkshakes, hot chocolate etc. The Aerolatte
has an innovative whisk head, which turns the whole of the milk into
rich,
thick foam. This is the next generation milk frother; no pumping,
no winding, no propellers and definitely no steam! The motorized device
comes complete with batteries and instructions. The Aerolatte
turns hot milk into steaming foam - you just add your preferred coffee
for a perfect cappuccino. No need for expensive steam based machines. A convenient stand is also
available.
Satisfaction Guaranteed
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