It is that time of year when you start reaching into your freezer for a snack. What good is an antique refrigerator if you can't make your own ice cream? The instruction manual for my 1931 GE DR monitor top seems to agree. Here are some recipes for you all to try (they are delicious and I can't recommend the coffee flavor enough). Oh, and what is a super freezer you ask? That was GE's name for their new and improved "open" porcelain enameled steel freezer that was new for the time. It greatly improved freezing times!
Silent Hostess Ice Cream Recipes
If you are using a monitor top or similar antique refrigerator to make this recipe, be sure to turn the cold control to the coldest or near the coldest setting for the duration of the freezing and before you are ready to freeze so that the freezer is cold and ready. Pour an ounce of water under the freezing dish when you place it in the evaporator. This will make for the quickest freezing time. Once done, turn the control to slightly colder than the middle setting to keep the dish frozen properly. Oh, and don't use anything sharp to pry the frozen tray off of the evaporator. Just lift up! Wouldn't want a face full of SO2 or R12 would we? I thought not.
New York Ice Cream
1 ¼ cups milk, ½ teaspoon salt
2 eggs, ½ pint cream or evaporated milk
1 tablespoon flour, 2 teaspoons vanilla
Scald milk (heat to just boiling). Beat egg yolks, adding sugar and flour. Combine hot milk SLOWLY with the egg yolk mixture adding a little bit at a time while you stir. Cook this mixture in a double boiler or on very low heat until the mixture coats the back of a spoon, like a thin custard. Cool. Beat egg whites until stiff. Add salt and fold into custard, a little at a time. Add vanilla. Pour into tray and place in super freezer and freeze to mushy. Remove from super freezer, fold in whipped cream or evaporated milk that has been whipped. Cool whip or whipped topping can be substituted. Return to super freezer and stir one more time after one hour of freezing. After a few hours it should be fully frozen. Enjoy!
Coffee Ice Cream
Use recipe for New York Ice Cream, scalding 1 ½ tablespoons finely ground coffee with milk, then strain the liquid through several thicknesses of cheese-cloth.
Chocolate Ice Cream
1 ½ oz. unsweetened chocolate (1 ½ squares), 2/3 cup sugar
2 cups “rich milk”, 1 ½ teaspoons vanilla
1 tablespoon cornstarch, few grains salt, 1 cup cream
Melt chocolate and add scalded milk very slowly. Mix cornstarch with sugar and add to chocolate mixture. Cook ten minutes, stirring until thickened. Cool, add vanilla, turn into tray and place in super freezer, and freeze to mush. Fold in whipped cream (or cool whip) and return to super freezer until proper consistency to serve.
Caramel Ice Cream
2 cups “rich milk”, Few grains salt, 1 ½ teaspoons vanilla
¼ cup sugar, 1 tablespoon cornstarch, 1 cup cream
Scald Milk. Caramelize sugar (melt in heavy saucepan, stirring until syrup becomes a light brown color). Add to milk in double boiler. Stir until sugar is dissolved. Add salt and cornstarch mixed with a little cold milk. Cook ten minutes, stirring until thickened. Cool and add vanilla. Turn into tray and place in super freezer and freeze to mush. Fold in whipped cream (or cool whip). Return to super freezer until proper consistency to serve.
Burnt Almond Ice Cream
Follow recipe for Caramel Ice Cream. Remove the skins from ¾ cup of almonds by scalding in boiling water. Spread nuts in a shallow pan and brown in hot oven. Cool and put through food chopper. Add to custard mixture when you add the whipped cream.
Comes to the Rescue!
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