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Ice Cream (No Egg) Recipes
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VANILLA CREAM (Basic Recipe)

  • 2 cups milk
  • 1 cup sugar 
  • 4 Tablespoons vanilla
  • 1/4 teaspoon salt
  • 4 cups of light or table cream

Scald milk. Add the sugar and salt to the milk and stir until both are thoroughly dissolved. Add the cream. Stir in the vanilla. Cool. Turn into freezer. (Makes 2 quarts)

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CHOCOLATE ICE CREAM

  • 1 cup sugar
  • 5 cups evaporated milk
  • 2 squares chocolate
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon salt

Scald the milk. Dissolve the sugar in two cups of the scalded milk. Pour sugar and milk mixture slowly over malted chocolate, stir constantly to avoid dark specks. Add the remaining three cups of milk. Stir in the vanilla and salt. Freeze. (Makes 2 quarts)

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BUTTERSCOTCH ICE CREAM

Substitute brown sugar for granulated sugar in Basic Vanilla recipe. Cook sugar with 2 tablespoons butter until melted, boil 1 minute and add to hot milk. (Makes 2 quarts)

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COFFEE ICE CREAM

Combine 1/4 cup powdered instant coffee with the sugar in the basic vanilla recipe. Prepare and freeze per recipe. (Makes 2 quarts)

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PEPPERMINT CANDY ICE CREAM

Add 1-1/2 cups crushed peppermint stick candy to any vanilla ice cream recipe after it has frozen until it is mushy (about 15 minutes of freezing). Continue freezing as directed. (Makes 2 quarts)

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CHOCOLATE CHIP ICE CREAM

Grate or chop semi-sweet chocolate to make 1-2/3 cups. Add to vanilla ice cream recipe after it has frozen until it is mushy or about 15 minutes. Continue freezing as directed. (Makes 2 quarts)

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"PEACH-APRICOT DELIGHT"

  • 2 large cans evaporated milk
  • 4 or 5 fresh soft peaches mashed fine (or 1 large can peaches, drained and mashed)
  • 3 cups sugar
  • 1 small can apricot nectar (12 oz.) 
  • Dairy milk to fill up to 2/3 of cream can.

Combine all ingredients and freeze according to regular freezing instructions. (Makes 4 quarts.)

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LIME SHERBET

  • 1-1/2 cups sugar
  • 4 cups light or table cream
  • 1-1/2 cups water
  • 1 cup lime juice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Boil the sugar and water together until it forms a thick syrup. Add the salt. Allow the mixture to cool. Add cream, lime juice and vanilla. Freeze. (Makes 3 quarts.)

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