Refrigerator Ice Cream (Uncooked Base)

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

1 1/2 c Milk, OR 1 c evaporated milk
-and 1/2 c water
1/2 c Sugar
1 ts Gelatine
2 ts Vanilla
Few grains salt
1 c Heavy cream

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

B. Add vanilla and salt. Pour into refrigerator tray to freeze. (See
gen.dir.)

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

Directions for Freezing Ice Cream in the Refrigerator

These are the general directions. Three base recipes follow.

1. Set the control for fast
freezing.

2. 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.

3. 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.)

4. 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.)

5. 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.

6. 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.

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

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