Plain Vanilla Ice Cream (Two quarts—Twelve portions)

(A dish that every housewife ought to know how to make well.)

Three pints cream
One cup sugar
One tablespoon vanilla

Mix the cream, sugar and vanilla. Let stand for five minutes to dissolve the sugar. Pour into a well sterilized freezer, which should never be more than three-fourths full. Place in the ice cream freezer bucket and fasten the top tightly in place. Mix three parts of chopped ice to each part of coarse salt. Pack this about and over the ice cream can.

Freeze slowly and evenly until the mixture becomes stiffer. (When crank is harder to turn). Turn quickly to produce smooth, fine-grained ice cream. Add more ice when necessary. When the handle becomes very hard to turn and the water is running freely from the hole on the side of the outside tub, the cream is frozen.

Tip the can and drain off the water. Remove the top and carefully wipe off the top of the can. Then remove the lid of the can holding the cream. Remove the dasher and carefully scrape off all the cream. With a long spoon, scrape off the cream from the side of the can and smooth it around the can. Place a waxed paper or cloth over the top and add the lid. Pack tightly with ice, using four parts to one part of coarse salt. Let stand for two hours or more to “ripen.” After using, the cream remaining may be repacked, the water drained off, and the freezer stored in a cool place. In repacking, use the same proportions of ice and salt. Have at least four inches of the ice mixture on top of the packed can and then cover with a sack or an old piece of carpet.

Banana Ice Cream (Twelve portions)

(For any one who likes bananas.)

One and one-half cups diced bananas
Two tablespoons lemon juice
One-half cup sugar
One cup milk
Two cups cream
One-fourth cup sugar
One tablespoon vanilla
One-fourth level teaspoon salt

Force the bananas through a coarse-meshed sieve, add the lemon juice and one-half cup sugar. Mix the milk, cream, one-fourth cup sugar, vanilla and salt, and freeze until “mushy.” Add the banana mixture and continue freezing until very stiff.

Pack and let “ripen” for two hours.

Caramel Ice Cream (Eight portions)

(Easy to make and really delicious.)

One-half cup sugar
One-half cup water
One cup milk
Three cups cream
One-half cup sugar
One tablespoon vanilla

Place the sugar in a frying pan. Cook slowly, stirring constantly until it is all melted and has become a light brown color. Add the water and boil for three minutes. Cool, and add all the rest of the ingredients.

Freeze and pack in the usual way. (See Vanilla Ice Cream.)

Chocolate Ice Cream (Twelve portions)

(Robin’s favorite dessert.)

One and one-half cups water
One and one-half cups sugar
Three squares chocolate or six level tablespoons cocoa
One cup milk
Three cups cream
One tablespoon vanilla

Cook the water, sugar and chocolate together until creamy, stirring frequently. Cool, add the rest of the ingredients and freeze until stiff. Remove the dasher and pack for “ripening.” (See directions under Vanilla Ice Cream.)

Maple Ice Cream (Ten portions)

(A delightful “company” ice cream.)

Two eggs, well-beaten
Two cups milk
Three-fourths cup maple syrup
One-fourth cup sugar
One-eighth level teaspoon grated nutmeg
One-fourth level teaspoon salt
One and one-half teaspoons vanilla

Place the eggs in the double boiler, and add the milk, syrup, sugar, nutmeg and salt. Cook very slowly until the mixture coats a silver spoon. Remove immediately from the fire. Beat until cool, add the vanilla and cream, and pour into a well-sterilized freezer. Freeze until stiff, using three parts of chopped ice to one part of coarse salt.

Pack and let “ripen” for two hours. In this packing use two parts of ice to one part of salt.

Mocha Ice Cream (Twelve portions)

(If you like the coffee flavor, you will like this. It is delicious topped with a little whipped cream.)

One-half cup ground coffee
One cup boiling water
One cup milk
Four cups cream
One cup sugar
Two teaspoons vanilla

Boil the coffee and water together for five minutes. Strain and cool. Add the rest of the ingredients and pour into a cooled, well-scalded freezer. Freeze, and remove the dasher. Pack and allow to “ripen” for two hours. (See directions for making Vanilla Ice Cream.)

New York Ice Cream (Eight portions)

(A custard ice cream that many people prefer to the plain vanilla variety.)

Two eggs
Three cups cream
One-half cup sugar
One-fourth level teaspoon salt
Two teaspoons vanilla

Beat the eggs and add the cream and sugar. Cook in a double boiler until a portion coats a silver spoon. Cool and add the salt and vanilla. Freeze until stiff. (For freezing directions, see Vanilla Ice Cream.)

Peach Ice Cream (Ten portions)

(One of the delights of the peach season.)

One and one-half pints cream
Two-thirds cup sugar
One tablespoon vanilla
Four cups peeled peaches
Two-thirds cup sugar

Mash the peaches and add two-thirds cup of sugar. Let stand for fifteen minutes or more. Mix the cream, sugar and vanilla. Pour into a cooled, sterilized freezer and freeze until partially hard, or of a “mushy” consistency. Add the peaches and sugar and freeze until very hard.

Pack by using four parts of chopped ice to one of coarse salt. Three cups of ice to one of salt is required for the freezing.

Peppermint Ice Cream (Twelve portions)

(Unusual, but very good.)

Nine long sticks red and white peppermint candy
One cup milk
Three pints cream
One-fourth cup sugar

Place the stick candy, broken into small portions, with the milk in a double boiler and let remain until the candy is dissolved. Cool and add the rest of the ingredients. Freeze and let “ripen.” (For directions for freezing, see Vanilla Ice Cream.)

Red Raspberry Ice Cream (Eight portions)

(Really delicious in the raspberry season.)

Two cups red raspberries (either canned or fresh)
One-half cup sugar
One-half cup milk
Two cups cream
One-third cup sugar
One teaspoon vanilla

Wash and crush the raspberries, add the one-half cup sugar and let stand for ten minutes. Add the rest of the ingredients and freeze until very stiff. Pack and let “ripen.” (For directions as to freezing, see Vanilla Ice Cream.)

Strawberry Ice Cream (Ten portions)

(Bob’s favorite frozen dessert. When made with fresh strawberries, nothing is better.)

One quart crushed strawberries
One cup sugar
One quart cream
One cup sugar
One tablespoon vanilla

Wash and hull the berries, crush well, and add one cup of sugar. Let stand for thirty minutes or more. Mix the cream, one cup of sugar and the vanilla. Pour into a cold freezer, which has been well-scalded before cooling. Freeze to a “mushy” consistency, add the strawberry mixture and freeze till stiff. Remove the dasher and pack with a salt and ice mixture. (See Vanilla Ice Cream.) Let stand for two hours to “ripen.”

Fruit ice creams will not freeze as hard as plain vanilla ice cream and should be allowed to “ripen” and harden.