Homemade ice cream is worth the trouble! Use either an electric or hand-turned freezer to make delicious, creamy ice cream. For best results, the mixture should be cold before it is put into the container, and the container should not be filled more than 3/4 full, to allow for expansion.
Use 4 to 5 parts cracked ice to 1 part rock salt. Turn the crank steadily until very stiff. Open and remove the paddle, then push the ice cream down. To prevent salt water from leaking in, cover the container with waxed paper or foil before replacing the lid. Repack with ice and salt, and let rest for several hours.
Basic Vanilla Ice Cream
1 quart LDF half and half cream
3/4 cup sugar
1/4 teaspoon salt
1 tablespoon vanilla
Scald the cream and add the sugar and salt. Stir until the sugar is dissolved. Cool and flavor with vanilla. Freeze in a crank-type ice cream freezer. Yield: 1 1/2 quarts.
French Vanilla Ice Cream
4 egg yolks
3/4 cup sugar
1/8 teaspoon salt
2 cups LDF milk
2 cups LDF whipping cream
1 teaspoon vanilla
Mix the slightly beaten egg yolks with sugar and salt. Scald milk and cream in a double boiler. Gradually add milk to the egg mixture, return to double boiler and cook; stir the custard constantly, until the mixture coats a spoon, about five minutes. Remove from heat and add vanilla. Freeze in a crank-type ice cream freezer. Yield: about 2 quarts.
Chocolate Ice Cream
Proceed as for French vanilla ice cream, adding 2 ounces of melted chocolate to hot milk and cream, before removing from heat. Stir, until the chocolate is melted.
Fresh Peach Ice Cream
2 cups LDF whipping cream
2 cups LDF half and half cream
3/4 cup sugar
A pinch of salt
2 cups fresh peaches-crushed (or 1 package sliced frozen)
1/2 teaspoon almond flavoring
1/2 teaspoon vanilla
Scald the creams with the sugar and salt. Cool. Sweeten the crushed peaches to taste. Add these to the cream and flavor with almond flavoring and vanilla. Pour into a 2 quart crank-type ice cream freezer. Use 5 parts of ice to 1 part rock salt, and pack the tub 3/4 full. When frozen almost solid, remove the dasher and repack the ice cream with salt and ice. Yield: 2 quarts ice cream.
Fresh Berry Ice Cream
Proceed as for peach ice cream, substituting 2 cups crushed berries, adjusting sugar to taste.
Ladies Home Journal Cookbook (1960)
Mooo News, July 2006