On Fri 09 Sep 2005 01:06:59a, Jen wrote in rec.food.cooking:
> My husband has often talked about the ice-cream his grandmother used to
> make. It was probably similar to this church lady type one. Of course
> I have no idea where to even start making it. So I might try these
> recipes myself. But I don't have any type of ice-cream maker, isn't
> there a way of beating it regularly and freezing in between to make
> ice-cream as well?
>
> Jen
Yes, and the type of recipe you want is often called "refrigerator ice
cream" or "still frozen ice cream", as those recipes were developed when
there was only a small freezing unit suspended inside the top section of
refrigerators. The ice cream was frozen in the ice cube trays. Here is
one...
Refrigerator Ice Cream
2 ea Eggs
2 tb Sugar
1/2 c Sugar
1 c Whipping cream
1 1/2 c Milk; whole or condensed
1 ts Vanilla
Instructions:
Beat egg whites until stiff and add 2 T. sugar. Beat yolks and add rest of
sugar. Add milk to beaten yolks then beaten whites. Whip cream added last.
Freeze in refrigerator trays. Note: This recipe uses uncooked eggs and may
pose a health hazard due to salmonella. Source: Union County OH
Here is another...
---------- Recipe via Meal-Master (tm) v8.05
Title: Basic Refrigerator Ice Cream
Categories: Ice cream, Dessert
Yield: 1 servings
1 c Sugar
2 ts Cornstarch
1 qt Milk
3 Eggs, separated
2 ts Vanilla
1 c Heavy cream, whipped
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.
Two general suggestions: put the bowl and beaters in the fridge or the
freezer, whatever you have space for. The colder the utensils are, the
less chance of everything melting when you go to beat it. Also, the
refrigerator trays they are talking about (for those of you young enough
to have only see the little plastic ones) are the old fashioned ice cube
trays that were made out of aluminum or some kind of light metal. They
had a lever that you pulled back to release the ice cubes. Remember
those? You can often times find them at yard sales for very reasonable
prices (like 15 cents!) cause people don't know what to do with them.
Clean them up, take out the insert that is there to make the ice cubes,
and use them to make the ice cream. Lacking that, any flattish, metal pan
will do.
--
Wayne Boatwright *¿*
____________________________________________
My doctor told me to stop having intimate dinners for four,
unless there are three other people.
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