Basic Refrigerator Ice Cream

Directions

1. 1
   Mix sugar and cornstarch in top of a double boiler and gradually stir in milk.
2. 2
   Add egg yolks and beat until frothy.
3. 3
   Set over simmering water and heat 15 minutes, stirring now and then at first, constantly toward the end.
4. 4
   Cool and stir in vanilla.
5. 5
   Beat egg whites to soft peaks and fold in.
6. 6
   Pour into 2 refrigerator trays and freeze until mushy.
7. 7
   Spoon into a large bowl, beat hard until fluffy, then beat in cream.
8. 8
   Spoon into 3 trays and freeze until firm.
9. 9
   VARIATIONS
10. 10
    Berry Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add 2 cups any crushed, sweetened-to-taste berries (fresh, frozen, or canned) along with beaten egg whites.
11. 11
    Per serving (with frozen raspberries): 245 C, 110 mg CH, 65 mg S*
12. 12
    Banana Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add 2 cups pureed ripe bananas (about 6 medium-size bananas) along with egg whites.
13. 13
    Per serving: 255 C, 105 mg CH, 65 mg S*
14. 14
    Pineapple Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add 3 (8-ounce) cans crushed pineapple (un-drained) along with egg whites.
15. 15
    Per serving: 240 C, 105 mg CH, 65 mg S*
16. 16
    Peach or Apricot Ice Cream: Prepare as directed but reduce vanilla to 1/2 teaspoon and add 1/2 teaspoon almond extract; mix in 2 cups peach or apricot puree along with beaten egg whites.
17. 17
    Per serving (with peach puree): 225 C, 105 mg CH, 70 mg S*
18. 18
    Orange Ice Cream: Prepare custard mixture as directed, using 3/4 cup sugar and 3 cups milk.
19. 19
    Add 1 (6-ounce) can thawed frozen orange juice concentrate and 1 cup freshly squeezed orange juice; omit vanilla.
20. 20
    Proceed as directed.
21. 21
    Per serving: 215 C, 105 mg CH, 55 mg S*
22. 22
    Chocolate Ice Cream: Add 2 (1-ounce) squares coarsely grated unsweetened chocolate to hot custard mixture and stir until melted.
23. 23
    Reduce vanilla to 1 teaspoon and proceed as directed.
24. 24
    Per serving: 230 C, 105 mg CH, 65 mg S*
25. 25
    Coffee Ice Cream: Sprinkle 1/3 cup instant coffee powder over hot custard mixture and stir until blended.
26. 26
    Reduce vanilla to 1/2 teaspoon and proceed as directed.
27. 27
    Per serving: 205 C, 105 mg CH, 65 mg S*
28. 28
    Burnt Almond Ice Cream: Prepare custard mixture as directed, using 1/2 cup sugar; caramelize 1/2 cup sugar and mix in along with vanilla called for.
29. 29
    Proceed as directed, mixing 1 cup coarsely chopped toasted, blanched almonds into beaten frozen mixture along with whipped cream.
30. 30
    Per serving: 270 C, 105 mg CH, 65 mg S*
31. 31
    Butter Pecan Ice Cream: Prepare as directed, mixing 1 cup coarsely chopped, butter-browned pecans into beaten frozen mixture along with whipped cream.
32. 32
    Per serving: 275 C, 105 mg cu.
33. 33
    65 mg S*
34. 34
    Pistachio Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add 1/2 teaspoon almond extract.
35. 35
    Tint mixture pale green before freezing.
36. 36
    Mix 3/4 cup coarsely chopped pistachio nuts into beaten frozen mixture along with whipped cream.
37. 37
    Per serving: 260 C, 105 mg CH, 65 mg S*
38. 38
    Peppermint Ice Cream: Prepare as directed but omit vanilla and add 1/4 teaspoon peppermint extract; also mix 1 1/2 cups finely crushed peppermint candy into beaten frozen mixture along with whipped cream.
39. 39
    Per serving: 260 C, 105 mg en, 70 mg S*
40. 40
    Rum-Raisin Ice Cream: Soak 2/3 cup minced seedless raisins in 1/3 cup dark rum while preparing recipe; fold into beaten frozen mixture along with whipped cream.
41. 41
    Per serving: 245 C, 105 mg CH, 65 mg S*
42. 42
    Eggnog Ice Cream: Prepare basic recipe as directed and mix 1/4 cup rum or brandy into beaten frozen mixture along with whipped cream.
43. 43
    Per serving: 245 C, 105 mg cu.
44. 44
    65 mg S*