---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Basic Refrigerator Ice Cream
  Categories: Ice cream, Dessert
       Yield: 1 servings
 
       1 c  Sugar
       2 ts Cornstarch
       1 qt Milk
       3    Eggs, separated
       2 ts Vanilla
       1 c  Heavy cream, whipped
 
   Turn freezer to coldest setting before beginning this recipe. From this
 one
   basic recipe, you can make 14 different flavors of ice cream. Makes 1 1/2
   qt.
 
 Mix sugar and cornstarch in top of a double boiler and gradually stir in
 milk. Add egg yolks and beat until frothy.
 
 Set over simmering water and heat 15 minutes, stirring now and then at
 first, constantly toward the end. Cool and stir in vanilla.
 
 Beat egg whites to soft peaks and fold in. Pour into 2 refrigerator trays
 and freeze until mushy.
 
 Spoon into a lg bowl, beat hard until fluffy, then beat in cream. Spoon into
 3 trays and freeze until firm. (Note: For extra smoothness, beat once more
 before freezing until firm.) About 215 calories per 1/2-c serving.
 
 Variations: Berry Ice Cream: Prepare as directed but reduce vanilla to 1
 teaspoon and add 2 c any crushed, sweetened-to-taste berries (fresh, frozen,
 or canned) along with beaten egg whites. About 235 calories per 1/2 c
 serving.
 
 Peach or Apricot Ice Cream: Prepare as directed but reduce vanilla to 1/2 ts
 and add 1/2 teaspoon almond extract; mix in 2 c  peach or apricot puree
 along with beaten egg whites. About 250 calories per 1/2 c serving.
 
 Butter Pecan Ice Cream: Prepare as directed, mixing 1 c coarsely chopped,
 butter-browned pecans into beaten frozen mixture along with whipped cream.
 About 295 calories per 1/2-c  serving.
 
 Two general suggestions: put the bowl and beaters in the fridge or the
 freezer, whatever you have space for. The colder the utensils are, the less
 chance of everything melting when you go to beat it. Also, the refrigerator
 trays they are talking about (for those of you young enough to have only see
 the little plastic ones) are the old fashioned ice cube trays that were made
 out of aluminum or some kind of light metal. They had a lever that you
 pulled back to release the ice cubes. Remember those? You can often times
 find them at yard sales for very reasonable prices (like 15 cents!) cause
 people don't know what to do with them. Clean them up, take out the insert
 that is there to make the ice cubes, and use them to make the ice cream.
 Lacking that, any flattish, metal pan will do.
 
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