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freezer method: Double, triple, or even quadruple the ingredients (depending on the size of your freezer). Prepare custard as above, then cool. Stir in vanilla and unbeaten heavy cream. Follow usual freezing technique.
Variation I: To make strawberry ice cream, omit vanilla. Instead add 1 cup crushed fresh strawberries or 1 package frozen strawberries, thawed, drained, and crushed. Fold into cream before mixing with custard. Any fresh fruit may be substituted for the strawberries.
Variation II: To make chocolate ice cream, melt 1 square (1-ounce) unsweetened chocolate in the light cream when you make the custard. American Heritage Cookbook.
Greengage Ice Cream
1 can (1 pound, 3 ounce size) greengage plums
Juice of 1 lemon
1 cup sugar
1/4 teaspoon salt
1 cup milk
1 cup heavy cream
Drain plums, remove pits, and work the fruit through a sieve or blend in an electric blender. Combine the plum puree with lemon juice, sugar, salt, and milk. Stir until sugar is dissolved. Beat cream until stiff, then fold into the plum mixture gently but thoroughly. Pour into an ice cube tray and freeze until firm but not solid. Serves 4 to 6. American Heritage Cookbook.
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