Basic Refrigerator Ice Cream

[Dee]

Basic Refrigerator Ice Cream

 

1 1/2 quarts (12 serve.)

Turn freezer to coldest setting before beginning this recipe. From this one basic recipe, you can make 14 different flavors of ice cream.

 

1 cup sugar

 

 

2 tsp. cornstarch

 

1 qt. milk

3 eggs, separated

2 tsp. vanilla

1 cup heavy whipping cream

 

Mix sugar and cornstarch in top of a double boiler and gradually stir in milk. Add egg yolks and beat until frothy. Set over simmering water and heat 15 minutes, stirring now and then at first in vanilla. Beat egg whites to soft peaks and fold in. Pour into 2 refrigerator trays and freeze until mushy. Spoon into a large bowl, beat heard until fluffy, then beat in cream. Spoon into 3 trays and freeze until firm. (Note: for extra smoothness, beat once more before freezing until firm.)

 

Variations:

 

Berry Ice Cream: prepare as directed but reduce vanilla to 1 tsp. and add 2 cups any crushed, sweetened-to-taste berries (fresh, frozen, or canned) along with beaten egg whites.

 

Banana Ice Cream: Prepare as directed but reduce vanilla to 1 tsp. and add 2 cups pureed ripe bananas (about 6 medium-sized bananas) along with egg whites.

 

Pineapple Ice Cream: Prepare as directed but reduce vanilla to 1 tsp. and add 3 (8 oz.) cans crushed pineapple (un-drained) along with egg whites.

 

Peach or Apricot Ice Cream: Prepare as directed but reduce vanilla to 1/2 tsp. and add 1/2 tsp. almond extract; mix in 2 cups peach or apricot puree along with beaten egg whites.

 

Orange Ice Cream: Prepare custard mixture as directed, using 3/4 cup sugar and 3 cups milk. Add 1 (6 oz.) can thawed frozen orange juice concentrate and 1 cup freshly squeezed orange juice; omit vanilla. Proceed as directed.

 

Chocolate Ice Cream: Add 2 (1 oz.) squares coarsely grated unsweetened chocolate to hot custard mixture and stir until melted. Reduce vanilla to 1 tsp. and proceed as directed.

 

Burnt Almond Ice Cream: Prepare custard mixture as directed, using 1/2 cup sugar; caramelize 1/2 cup sugar and mix in along with vanilla called for. Proceed as directed, mixing 1 cup coarsely chopped toasted blanched almonds into beaten frozen mixture along with whipped cream.

 

Butter Pecan Ice Cream: Prepare as directed, mixing 1 cup coarsely chopped, butter-browned pecans into beaten frozen mixture along with whipped cream.

 

Pistachio Ice Cream: Prepare as directed but reduce vanilla to 1 tsp. and add 1/2 tsp. almond extract. Tint mixture pale green before freezing. Mix 3/4 cup coarsely chopped pistachio nuts into beaten frozen mixture along with whipped cream.

 

Peppermint Ice Cream: Prepare as directed but omit vanilla and add 1/4 tsp. peppermint extract; also mix 1 1/2 cups finely crushed peppermint candy into beaten frozen mixture along with whipped cream.

 

 

 

 

[mrszouave]