From "Mrs. Appleyard's Kitchen" by Louise Andrews Kent
"The electric refrigerator is a great blessing to humanity, but it has something chalked up against it because of what it has done to ice cream. The whole theory of ice cream is that it is beaten and frozen at the same time.
Nothing made in the drawer of a refrigerator is ever so good as what is cranked by hand in a White Mountain freezer, no matter how often you may take it out of the drawer and stir it. Of course it is better if you stir it than if you leave it alone to sulk, but it never has quite the cool smoothness produced by a hand freezer.
Besides, that is no dash to lick. Think of the arid childhood of one who has never been handed the dash {or dasher, but never called so in this connection}, a bowl, and a spoon, and who actually, in the melting sweetness, never finds a shred of peach or strawberry... Let's not think of it -- too sad.
.
*Bad* John!!! >,-)
STRAWBERRY ICE CREAM
There should be nothing in strawberry ice cream but perfect strawberries, cream and sugar. This does not seem like a very revolutionary statement, but as most strawberry ice cream is constructed of cornstarch, gelatine, milk, artificial coloring and flavoring, and powdered eggs, perhaps it is worth mentioning.
2 c. thick cream
1 qt. strawberries, picked that morning
1 c. sugar
Mash the berries with the sugar. Put them through a fine strainer or through the potato-ricer. Don't worry if there are a few seeds and an occasional bit of strawberry pulp. What kind of ice cream is this, anyway? The amounts of cream and fruit stated above give a fine pink ice cream, but one of the charms of home-made ice cream is that it is not always exactly the same. If you have not quite two cups of cream on hand, don't worry -- it will just be a slightly pinker pink.
~~~~~~
"The electric refrigerator is a great blessing to humanity, but it has something chalked up against it because of what it has done to ice cream. The whole theory of ice cream is that it is beaten and frozen at the same time.
Nothing made in the drawer of a refrigerator is ever so good as what is cranked by hand in a White Mountain freezer, no matter how often you may take it out of the drawer and stir it. Of course it is better if you stir it than if you leave it alone to sulk, but it never has quite the cool smoothness produced by a hand freezer.
Besides, that is no dash to lick. Think of the arid childhood of one who has never been handed the dash {or dasher, but never called so in this connection}, a bowl, and a spoon, and who actually, in the melting sweetness, never finds a shred of peach or strawberry... Let's not think of it -- too sad.
.
*Bad* John!!! >,-)STRAWBERRY ICE CREAM
There should be nothing in strawberry ice cream but perfect strawberries, cream and sugar. This does not seem like a very revolutionary statement, but as most strawberry ice cream is constructed of cornstarch, gelatine, milk, artificial coloring and flavoring, and powdered eggs, perhaps it is worth mentioning.
2 c. thick cream
1 qt. strawberries, picked that morning
1 c. sugar
Mash the berries with the sugar. Put them through a fine strainer or through the potato-ricer. Don't worry if there are a few seeds and an occasional bit of strawberry pulp. What kind of ice cream is this, anyway? The amounts of cream and fruit stated above give a fine pink ice cream, but one of the charms of home-made ice cream is that it is not always exactly the same. If you have not quite two cups of cream on hand, don't worry -- it will just be a slightly pinker pink.
~~~~~~
