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

      Title: Refrigerator Ice Cream
 Categories: Ice cream, Dessert
      Yield: 6 servings


  Vanilla Ice Cream - (Key Recipes) Two types adapted to automatic
  refrigerators. American type: Scald 1 c rich milk. Gradually stir into a
  mixture of 1/2 c  sugar, 1/8 ts salt, and 1 tablespoon flour. Cook over
low
  heat, stirring, until it boils. Boil just 1 min. Cool. Pour into freezing
  tray. Freeze 1/2 hr. Whip until barely stiff 1 c whipping cream. Beat in 1
  tb vanilla. Turn the partially frozen mixture into a chilled bowl. Beat
  with rotary beateruntil smooth. Fold in whipped cream, return to cold
tray,
  and freeze until firm, stirring well during first hour of freezing period.
  Time: Freeze 3 to 4 hours Amount: 6 servings (1 qt.) French type: The only
  difference between the American type and the French type is that in the
  French type the 1 tablespoon flour is replaced by 3 egg yolks, beaten.
  Variations: Nut brittle ice cream: Follow either Key Recipe above - and,
  before freezing, fold in 1 c crushed almond, pecan, or peanut brittle.
  Orange almond ice cream: Follow either Key Recipe above - and, before
  freezing, blend in 1/2 c chopped, blanched almonds, 1/2 c orange juice and
  pulp (1 orange), 1/2 teaspoon grated orange rind. Mocha ice cream: Follow
  either Key Recipe above - except scald the milk with 3 tb ground coffee in
  it. Strain, and pour into sugar mixture. (Now, that's what they said in
  1950. I might experiment with a good instant coffee here.) Of the recipes
  that I looked at this week, this base seems to be the richest of all. Only
  taste will tell! How to freeze ice cream in automatic refrigerators: 1.
Use
  a stabilizer to prevent crystals from forming (some ingredient such as
  gelatin, eggs, flour, or cornstarch). 2. Set control for fast freezing.
  Pour ice cream mixture into refrigerator tray. Place in bottom of freezing
  compartment. 3. To make creamy ice cream: after first mixture has
partially
  frozen (1/2 hr.), turn into chilled bowl, beat with cold rotary beater
  until smooth (not melted). Fold in whipped cream. Return to [cold]
  refrigerator tray. Freeze until firm, stirring occasionally. Time depends
  on formula, temperature, etc.

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