“Kitchen Krafts,” Friend, Aug.–Sept. 1983, 19
1/3 cup sugar
1 tablespoon flour
dash of salt
1 cup milk
1 egg, beaten
1 cup cream
1 tablespoon vanilla
Mix sugar, flour, salt, and milk in medium-size pan. Place pan over medium-low heat, and stir occasionally until mixture thickens.
Add beaten egg to mixture, then cook, stirring constantly, for about one minute. Remove from heat and let mixture cool for fifteen minutes.
Stir in cream and vanilla.
Put thin layer of crushed ice in bottom of bucket and sprinkle with rock salt. Use about one part salt to six parts ice.
Fill large (about 46 oz./2-liter) can with ice-cream mixture and place can in bucket.
Pack more ice and salt around can until bucket is full nearly to top of can. Be careful not to get ice or salt in ice-cream mixture.
Using wooden spoon, stir mixture. Add ice and salt to bucket as needed to maintain ice level around can.
Remove can when ice cream has become too thick to stir (20–30 minutes). Cover can and freeze to “ripen” for a few hours.
2 cups buttermilk
1/2 cup sugar
1 cup crushed pineapple
1 egg white, slightly beaten
Combine buttermilk, sugar, and pineapple in bowl. Freeze until mixture is slushy.
Add beaten egg white, and white until light and fluffy.
Return to freezer in foil-covered bowl. Stir every half hour until stiff. Serves six.
3/4 cups orange or grape juice
1 cup yogurt
1/2 teaspoon vanilla
After mixing all ingredients together, pour into muffin tin or paper cups and place in freezer.
When mixture is partially frozen insert wooden ice-cream sticks.