INGREDIENTS

INSTRUCTIONS

You're in luck! I was just looking through some old Woman's Day recipe
articles my sister clipped from her old magazines for me and I found a
feature on ice-cream. In this post, a recipe from that article for "Real
Vanilla Ice Cream" plus 3 variations: Cherry-Vanilla, Rum Raisin, and Cream
'n' cookies. In a separate post, I'll post Chocolate and it's variations,
but the vanilla recipe will be required for it, So save it. This recipe
will work for different types of ice-cream makers, instructions for all
types included.
In med. saucepan, scald half and half and vanilla bean; remove from heat.
In small bowl, whisk together egg yolks, sugar and salt, then slowly whisk
in 1 cup scalded mixture. Whisk egg-cream mixture into remaining scalded
mixture in saucepan. Over low heat, cook, stirring constantly, until
mixture thickens and coats the back of a spoon (DO NOT allow to boil), 8-12
minutes. Strain into large metal bowl.
Cover and place in freezer until very cold, stirring occasionally, about 45
minutes. Remove vanilla bean. Yield: 4 cups custard to make ice cream.
If using ice-cream maker that requires not salt or ice: Freeze cream
container overnight. Assemble ice-cream maker as manufacturer directs. Pour
chilled custard into cream container; process until almost firm but still
slightly soft, about 20 minutes. If using electric model, the motor will
slow down when the ice cream has reached proper consistency. Transfer ice
cream to airtight plastic container and freeze until solid, about 2 1/2
hours. For soft ice cream, serve immediately.
If using salt and ice model, pack ice cream down in cream container, then
snap on freezing can lid. Makes about 1 1/2 quarts.
Cherry-Vanilla: Drain 1 can pitted dark sweet cherries in heavy syrup; blot
dry on paper towels. Transfer processed vanilla ice cream from ice cream
maker to chilled large bowl. Fold in cherries. Proceed as above.
Rum Raisin While vanilla ice cream is processing, in small saucepan, bring
to a boil 1/2 cup dark rum. Add 1 1/2 cups raisins; boil 1 minute. Remove
from heat, cover and let stand 15 minutes until rum is absorbed. Transfer
vanilla ice cream from ice-cream maker to chilled bowl. Fold in raisins.
Proceed as above.
Cream 'N Cookies Break 12 sandwich cookies into small pieces. Transfer
processed vanilla ice cream from ice-cream maker to large bowl. Fold in
cookies. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia
Prescod" <lprescod@itrc.uwaterloo.ca> on Mar 14, 1997

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