---------- Recipe via Meal-Master (tm) v8.05

      Title: Refrigerator Ice Cream (Uncooked Base)
 Categories: Ice cream, Dessert
      Yield: 1 servings

  1 1/2 c  Milk -OR-
  1     c  Evaporated milk; +1/2 c water
    1/2 c  Sugar
      1 ts Gelatin
      2 ts Vanilla
           Few grains salt
      1 c  Heavy cream

Scald half the milk and the sugar in a saucepan. Sprinkle the gelatin
over the remaining milk; combine with the hot milk and stir until
dissolved.  Cool.

Add vanilla and salt. Pour into refrigerator tray to freeze. (See
general directions.)

Add the cream, whipped until it will just hold its shape, when the
mixture is taken out after the first freezing.

General Directions for Freezing Ice Cream in the Refrigerator:

Set the control for fast freezing.

Pour the mixture into the tray and place on the bottom of the
freezing compartment or on a shelf with a freezing coil. Freeze until
firm throughout.

If beaten egg white or whipped cream is called for, prepare it at
this time. (Light cream or evaporated milk can be used instead of
heavy cream if first chilled in a refrigerator tray until it starts
to freeze. It should be whipped quickly and used at once. Heavy cream
should be whipped only until it will just hold its shape, never until
stiff.  Stiffly whipped cream will cause buttery texture and taste in
the finished product.)

Remove the frozen mixture from the tray to a chilled bowl and break
up with a wooden spoon. (A wooden spoon is recommended because it
will not conduct heat from the hand as a metal spoon would.)

Beat with an electric mixer or a rotary beater until the mass is free
from hard lumps but still crumbly. Take care not to beat so long that
liquid forms. Fold in the whipped cream or egg whites with a turn or
two of the beater or the wooden spoon.

Return the mixture at once to the tray and the tray to the
refrigerator to finish freezing. Moisten bottom of tray to insure
good contact and hasten freezing.

Set control midway between fast freezing and normal operating control
to hold the ice cream until time to serve.

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