Ice Creams
Reading edition
Ice Cream is not only a delightful and refreshing dessert but also a valuable food. Because Carnation Milk is double rich it makes an especially delicious ice cream.
PINEAPPLE ICE CREAM
4 cups Carnation Milk ½ tbsp. gelatine 1 cup of sugar 1 cup grated pineapple
Heat one cup of Carnation; soak the gelatine in 1 tbsp. cold milk, and add to the hot milk; stir until dissolved. Strain the pineapple, using only the dry grated fruit. Add the remaining milk, pineapple, and sugar, to the gelatine mixture. Stir until everything is well blended. Chill and freeze, using 1 part of salt to 5 parts of ice. Serves 10.
CHOCOLATE ICE CREAM
1 cup sugar Few grains salt 4 cups of Carnation Milk 2 sqs. of bitter chocolate 3 eggs 1 tsp. vanilla
Heat the milk with the sugar in the double boiler. Melt the chocolate and add to the hot milk; continue heating until mixture is well blended. Pour into the well beaten eggs; return to double boiler and continue cooking for 2 minutes. Add salt and flavoring. Chill and freeze, using 1 part of salt to 5 parts of ice. Serves 10.
BANANA ICE CREAM
5 good sized bananas 4 cups Carnation Milk 1 cup sugar 2 tbsp. lemon juice
Crush bananas to a soft pulp. Add Carnation, sugar, and lemon juice. Stir until sugar is thoroughly dissolved. Chill and freeze, using 1 part of salt to 5 parts of ice. Serves 10.
ORANGE SHERBERT
1 lemon 1 orange ½ cup sugar 2 cups Carnation Milk 2 egg whites
Grate rinds of lemon and orange, squeeze out juice. Add grated rind and sugar to Carnation; then add gradually the lemon and orange juice, stirring constantly. The milk may have a slightly curdled appearance after this but it disappears in the freezing. Freeze partially, then add the egg whites beaten stiff, and continue freezing. Serves 5.
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