Evening star., 1935-06-13

- make my own ice cream
this Summer The chill
dren can turn 1t and lick the dashers
! the way I used to when I was a
child. Won't you please print some
recipes right away?"
Turning the ice cream freezer Is
one job that the children never mind
If they are sure of a definite reward
which comes when the dasher is re-
moved from the can and not too well
scraped.
There are two kinds of ice cream,
known as French and Philadelphia,
both very good. The comparative
cost depends on whether eggs or
cream can be bought at the lowest
price For French ice cream a soft
custard is made and chilled before
the cream is added. For Philadel-
phia ice cream, the sugar. salt and
favoring are merely mixed with the
cream. Don't try to improve your
ice cream by using heavy cream as
it Is likely to get buttery when 1t is
turned.
Vanilla is always a favorite, as 1t
can be varied by the use of different
sauces. chocolate, butterscotch or
fruit, to which nuts may be added if
you like. If chocolate cream Is your
choice, heat your chocolate with the
milk and beat until smooth and then
chill before beginning to freeze.
Ground Sugared almonds or Brazil
nuts make a delicious f1avoring-so
does ground peppermint candy as
we'll as rolled nut brittle or mac
aroons. If you like a caramel flavor
you may caramelize half the sugar.
heat your cream. add the caramel
to it and stir until dissolved again.
In making ice cream, the freezer
should not be turned too fast. Slower
turning makes smoother ice cream.
Philadelphia Ice Cream.
! quart thin cream.
"a teaspoon salt.
"a cup sugar.
tablespoon vanilla.
Mix we'll and freeze. To freeze
Crush ice fine. A burlap bag and
q heavy wooden mallet makes this
any easy task. When packing for
freezing use 8 parts of ice to part
Of salt, as this comparatively small
amount Of salt makes a cream or ice
smoother than when more salt Is used.
After the cream is frozen turn OF the
water and repack, using parts Of ice
to of salt.
French Ice Cream.
/ tablespoon -four.
"a cup sugar.
"a teaspoon salt.
l egg or 2 egg yolks.
2 cups milk.
8 cups thin cream.
IL tablespoons vanilla.
Mix -four, sugar and salt, add the
egg, slightly beaten. and the milk
gradually. Cook over hot water 20
minutes, stirring constantly at first
until 1t thickens. Cool, add the
cream and flavoring and freeze, ac-
cording to general direction.
Mint MarshmalIow Sauce.
Melt one-quarter pound marshmal-
low with one-quarter cup boiling wa
ter In a double boiler. Stir in enc
teaspoon mint havoring and q little
green coloring. Serve hot or cold
over ice cream.
Chocolate Ice Cream.
2A cups milk.
8 squares chocolate.
cup water.
6 egg yolks.
I cup sugar.
| K teaspoon salt.
| pint cream.
teaspoon vanilla.
Scald milk. Cook chocolate with
cold water. Add one cup Of milk
slowly, stirring constantly. Cook
until smooth. Add the remainder Of
the scalded milk slowly to the
slightly beaten egg yolks. Combine
these mixtures. Add the sugar and
salt and cook In O double boiler over
hot water until o custard Is formed.
Cool. Add cream and vanilla.
Freeze, using q mixture OF 8 parts
of ice to part Of salt.
| Raspberry Ice. =,
312 cups ripe raspberries.
! cup sugar.
/ cup water.
~ tablespoons lemon Juice.
Mash the berries through a coarse
sieve or a potato ricer. Cook the
sugar and water together, allowing 1t
to boil for three minutes. Cool. Add
to the raspberry juice and the lemon
Juice and freeze. Since raspberries
are of such varying sweetness 1t Is
best to taste the mixture before
freezing to make sure sufdcient sugar
has been added. 1t should be sweeter
than you wish the finished ice to be,
since 1t loses sweetness during frees-
Ing.