Country Style Ice Cream
Makes 8 servings
1 cup sugar
1 pint milk (2 cups)
2 teaspoons vanilla extract
1/2 teaspoon salt
1 pint whipping cream (2 cups), lightly whipped
In a medium-sized bowl, beat eggs until thick and lemon-colored. Beat in sugar, milk,vanilla and salt. Fold in whipped cream. Pour into 2 freezer trays or an 8- or 9-inchsquare metal pan. Freeze until partially set.
Break into chunks in a large bowl. Beat with an electric mixer until light and fluffy but not melted. You may also drop the chunks, 1 at a time, through the feed tube into a food processor fitted with the steel blade and process until fluffy. Return to tray; freeze until firm.
Maple-Nut Ice Cream:
Substitute 2 teaspoons maple flavoring for vanilla. Add 1/2 cup toasted chopped pecans halfway through processing in machine or after beating.
Strawberry Ice Cream:
Add 2 cups whole fresh strawberries halfway through processing in machine or during second beating; mixer will chop the berries.
Peppermint Ice Cream:
Omit vanilla. Reduce sugar to 1/2 cup. Add 2/3 cup crushed peppermint-stick candies before freezing. Halfway through processing in machine or after beating, remove one-third of mixture and add a few drops of red food coloring to it. Swirl pink ice cream with white ice cream and return to machine or freezer tray.
To make Sherbets:
Use only 1 cup milk. Halfway through processing in machine or at second beating, add 1 (6-ounce) can orange-juice concentrate, 1 cup red-raspberry puree, or 1 (6-ounce) can lime-juice concentrate. You may reduce sugar by half.
If using a hand-crank or mechanical freezer, combine all ingredients except cream and vanilla in the top of a double boiler or in a heavy saucepan. Heat slowly, stirring, until mixture coats the back of a wooden spoon (176F, 80C). Cool. Add cream and vanilla. Turn into freezer and follow manufacturer's directions for freezing.