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.
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.
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.
(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.