Peach Ice Cream (About 1-1/2 quarts) Pare, slice and

Peach Ice Cream (About 1-1/2 quarts) Pare, slice and mash: 4 lbs. ripe peaches Stir in: 1/2 cup sugar 1/8 tsp. salt Cover the peaches and permit them to stand until the sugar is dissolved. Combine: 1 tsp. vanilla 1/2 cup sugar 1 quart ice cream Partially freeze these last three ingredients. When they are half frozen, add the peach mixture and finish freezing the cream. If you do not have a crank-type freezer and still wish to make ice cream at home in your freezer, it is advisable to add some thickening substance such as gelatin, Hour, egg yolks, (in custard), cornstarch, or hot syrup poured over egg yolks or egg whites. When cream or evaporated milk is used in creams or mousses it must be stiffly whipped and folded into the other ingredients just before the mixture is Suit jhto the- fefrigerator mold or tray. Combinations that are very sweet do not freeze well in a mechanical refrigerator. Peppermint Stick Ice Cream (About 1-1/2 quarts) i Grind or Crush: , 1/2 lb. peppermint stick candy Soak it for 12 hours in: 2 cups milk ; Add to it: 1 pint cream (if the cream is heavy, whip it) Freeze the mixture as directed. Vanilla Ice Cream 3/4 cup light cream 1/4 cup sugar dash of salt 2 egg yolks 1 tablespoon vanilla 1 cup heavy cream Refrigerator method: Scald the light cream, remove from heat, stir in sugar and salt. Beat egg yolks lightly, then beat in a little of the hot cream. Pour back into cream and cook over a low heat, stirring constantly, until the custard will coat a wooden spoon (cooking the custard in the top of a double boiler is less tricky). Remove from heat, stir in vanilla, and cool. When cool, fold in stiffly beaten heavy cream and pour into an ice cube tray. Set temperature control at coldest point and freeze until firm. Serves 4.