Ice cream is America's favorite dessert. Many of you may remember a time when, as a child, you made snow cream.

The recipe was simple. Beat an egg, add some sugar, a little milk, a teaspoon of vanilla, and a bowlful of fresh clean snow.

In February 1983, when we had a 25-inch snowfall, my friend Esther tried a new recipe for snow cream.

"I blended a can of peaches, without the juice, and a half cup of evaporated milk,' she said. "Then I added a bowl of clean snow and had an instant dessert.'

Evaporated, condensed, or powdered milk; all of these, can be used for preparing delicious frozen desserts. You can make ice cream, frozen yogurt, or a sherbet.

Lemon Frost

3/4 cup (6-ounce can) frozen lemonade concentrate, thawed

1 1/2 cups marshmallow creme

1 2/3 cups (large can) evaporated milk

Beat lemonade concentrate and marshmallow together until smooth. Chill milk in freezer until ice crystals form around edges. Whip until stiff. Slowly add lemonade-marshmallow mixture. Whip until very stiff. Freeze until firm. Serve with berries, if desired.

Vanilla Ice Cream

2/3 cup sweetened condensed milk

1/2 cup water

1 1/2 teaspoons vanilla

1 cup heavy cream

In medium bowl, combine milk, water, and vanilla. Refrigerate.

In medium bowl, whip cream to soft custard-like consistency. Fold in chilled mixture. Freeze about 1 hour. Break into chunks. Beat until fluffy, but not melted. Cover. Return to freezer. Freeze until firm.

Variation: Maple Nut Ice Cream: Make the same as Vanilla Ice Cream except substitute 2 teaspoons maple flavoring for the vanilla. Fold in 1/4 cup coarsely chopped walnuts after you beat the frozen mixture.

Grape Sherbet

1 can (12 ounces) grape juice (or other juice) concentrate

1/2 cup apple juice concentrate

1 cup dry milk powder

3 1/2 cups water

Thoroughly blend together in a blender. Pour in bowl and place in freezer. Stir well every hour for 6 to 7 hours. Serve.

Peanutty Pops

(Courtesy of Knox Gelatine)

1 envelope Knox Unflavored Gelatine

1/2 cup sugar

1 cup boiling water

1 cup peanut butter

1 cup chocolate milk

In medium bowl, mix gelatine with sugar. Add water and stir until gelatine is completely dissolved. With a wire whip or rotary beater, blend in peanut butter. Stir in chocolate milk. Pour into 5-ounce paper cups and place in freezer until partially frozen. Insert ice creams sticks and freeze until firm.

comments powered by Disqus