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Recipe: Raspberry Ice Cream (Betty Crocker's Cookbook for Boys and Girls, 1975)

Desserts - Frozen
RASPBERRY ICE CREAM

UTENSILS:
Electric ice-cream freezer*
Dishpan or roasting pan
Blender
Long-handled spoon
Large bowl
Waxed paper (if you like)
INGREDIENTS:
4 packages (10 oz each) frozen raspberries
2 cups sugar
2 quarts light cream (8 cups)
6 quarts ice cubes or crushed ice (about)
2 cups rock salt (about, if needed for the machine you're using)

1. Thaw the frozen raspberries as directed on package.

2. Take ice-cream can (with dasher inside) out of ice-cream freezer and chill it in freezer or refrigerator.

3. Place the ice-cream freezer in dishpan to catch water that will drain from the hole in side of the freezer. Fit the chilled ice-cream can into the freezer. Fit the dasher into place in the can.

4. Empty 1 package thawed raspberries into blender container. Cover and blend on low sped 10 seconds or until the berries are liquid. Pour into the ice-cream can. Repeat, one package at a time, with remaining berries.

5. Empty 2 cups sugar into the ice-cream can. Pour in 2 quarts light cream and stir about 1 minute to dissolve the sugar.

6. Put the cover on the ice-cream can and fasten the top of the freezer with the help of someone older. Drop ice cubes (small ones work best) around the ice-cream can to a depth of about 3 inches. Sprinkle with 1/2 cup rock salt.

7. Plug in the freezer. (First be sure your hands are dry!) As the can turns, keep adding a 3-inch layer of ice and 1/2 cup rock salt around it until the top of the can is covered.

8. As the ice melts, keep adding ice and rock salt for 30 to 40 minutes or until the can starts to turn with difficulty.

9. Pull the plug and disconnect the motor. Lift the ice-cream can out of the freezer and pry off the cover (with the help of someone older). Lift the dasher into bowl. (Now's the time to lick the dasher!)

10. Serve the ice cream now if you like it soft and swirly. If you like firm ice cream, cover the can with waxed paper and freeze 4 hours.

*If you have a crank-type freezer, ask someone older to show you how to operate it. The results will be the same.

VARIATION:

RASPBERRY REFRIGERATOR ICE CREAM

Follow recipe for Raspberry Ice cream except...use only:
1 package (10 ounces) frozen raspberries,
1/2 cup sugar
1 pint (2 cups) light cream

After blending, pour into ice cube tray. Stir with a fork to break any bubbles. Freeze about 8 hours or until firm.

Makes 4 quarts ice cream
Source: Betty Crocker's Cookbook for Boys and Girls, 1975
MsgID: 018724
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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