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Vanilla Ice Cream

From Betty Crocker.

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From Betty Crocker, printed page 3, digitised by the Internet Archive: https://archive.org/details/betty-crocker-1500-recipes-for-the-way-you-cook-today-2011

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 10 ingredients

  1. 2 oz unsweetened baking chocolate
  2. 1 teaspoon rum extract
  3. ¼ teaspoon nutmeg
  4. 2 cups fresh blueberries
  5. ⅓ cup sugar
  6. ½ teaspoon almond extract
  7. 3 egg yolks
  8. 2 Pour milk
  9. 3 Stir whipping cream
  10. 1 CHOCOLATE ICE CREAM

Possible health benefits

General information, not medical advice.

  1. Blueberry Source of vitamin K · Source of manganese

    Source of vitamin K · 19 µg per 100 g, 26% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of manganese · 0.3 mg per 100 g, 17% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Blueberries, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. PREP 10 min TOTAL 2 hr 40 min ● 1 quart 3 egg yolks, slightly beaten ½ cup sugar 1 cup milk ¼ teaspoon salt 2 cups whipping cream 1 tablespoon vanilla 1 In 2-quart saucepan, stir egg yolks, sugar, milk and salt until well mixed.
  2. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle).
  3. Immediately remove from heat.
  4. 2 Pour milk mixture into chilled bowl.
  5. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature.
  6. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
  7. 3 Stir whipping cream and vanilla into milk mixture.
  8. Pour into 1-quart ice-cream freezer and freeze according to manufacturer’s directions.
  9. 1 Serving (½ Cup): Calories 270;
  10. Total Fat 21g (Saturated Fat 12g;
  11. Trans Fat 0.5g);
  12. Cholesterol 150mg;
  13. Sodium 110mg;
  14. Total Carbohydrate 16g (Dietary Fiber 0g);
  15. Protein 3g Exchanges: 1 Starch, 4 Fat Carbohydrate Choices: 1 CHOCOLATE ICE CREAM Increase sugar to 1 cup.
  16. Beat 2 oz unsweetened baking chocolate, melted and cooled, into milk mixture before cooling.
  17. Decrease vanilla to 1 teaspoon.
  18. EGGNOG ICE CREAM Add 1 teaspoon rum extract with vanilla.
  19. Stir in ¼ teaspoon nutmeg with sugar.
  20. FRESH BLUEBERRY ICE CREAM Decrease vanilla to 1 teaspoon.
  21. Mash 2 cups fresh blueberries and an additional ⅓ cup sugar with potato masher or process in food processor until slightly chunky (not pureed);
  22. stir into milk mixture after adding vanilla.
  23. FRESH PEACH ICE CREAM Decrease vanilla to 1 teaspoon.
  24. Mash 4 or 5 fresh peeled peaches with potato masher or process in food processor until slightly chunky (not pureed) to make 2 cups;
  25. stir into milk mixture after adding vanilla.
  26. FRESH RASPBERRY ICE CREAM Substitute ½ teaspoon almond extract for the vanilla.
  27. Mash 1 pint (2 cups) frest raspberries with potato masher or process in food processor until slightly chunky (not pureed);
  28. stir into milk mixture after adding almond extract.
  29. FRESH STRAWBERRY ICE CREAM Decrease vanilla to 1 teaspoon.
  30. Mash 1 pint (2 cups) fresh strawberries and an additional ½ cup sugar with potato masher or process in food processor until slightly chunky (not pureed);
  31. stir into milk mixture after adding vanilla.
  32. Stir in a few drops of red food color if desired.

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