Page:Waring Ice Cream Parlor (012992).pdf/28

 RECIPES FRUIT ICE CREAM 1/3 cup dark rum 1/2 cup dark seedless raisins 2 eggs (room temperature) 1/2 cup sugar dash of salt 1/2 cup light corn syrup 1 cup heavy cream 1 cup milk 3/4 tsp. lemon juice 1/2 tsp. vanilla Pour rum over raisins, cover and soak at room ternerature 10 hours. In large bowl of mixer, beat eggs, sugar and salt until thick and light colored. Beat in syrup, cream, milk, lemon juice, vanilla and 1 tablespoon rum from raisins until well blended. Pour into cream can. Process. Drain raisins and fold in. Transfer processed ice cream into plastic freezer container. Cover with airtight lid. Allow to "ripen in". freezer overnight. Makes 1 quart. RUM RAISIN ICE CREAM 26 VANILLA ICE CREAM WITH A LEMON TWIST 2 cups heavy cream (1 pint). 2 cups light cream (1 pint) 3/4 cup sugar 1 tsp. vanilla 1/8 tsp. salt 1 fresh lemon (juice, grated rind) Combine above ingredients in cream can. Stir with wooden spoon or plastic spatula until sugar dissolves.