This vintage recipe was clipped from a newspaper, date unknown but the phone number listed at the bottom of the clipping is only 6 digits with both letters and numbers used, so it’s a few decades old. Recipe is typed below along with a scanned copy.

Inexpensive Ice Cream

2 1/4 cups homogenized or top milk
3 tablespoons cornstarch
1 1/2 cups sugar
1/2 cup cold milk
2 well beaten eggs
1 10-ounce can evaporated milk
1 1/2 teaspoons vanilla

Scald 2 1/4 cups top milk. Combine cornstarch, sugar and 1/2 cup cold milk and mix well. Add to scalded milk, bring to a boil, and cook about 2 minutes, stirring constantly.

Add this hot mixture, a little at a time, to eggs, then return to heat and cook for two minutes more. Remove from heat and beat until cool. Add evaporated milk and vanilla. Freeze in hand freezer.

This old recipe was clipped from a newspaper, date unknown. The directions say to use an ice cube tray but considering that this recipe is a few decades old, I believe it was meant to use the tray without the cube partitions insert. Keep this in mind if you plan on trying this recipe. Recipe is typed below along with a scanned copy.

Lemon Icebox Pie

1 10-ounce can evaporated milk
4 eggs
2-3 cup fresh lemon juice
2 tablespoons grated lemon peel
1 cup sugar
spiced crumbs

Pour milk into ice cube trays and chill until crystals start to form. Separate eggs, yolks from whites. Mix yolks with sugar, lemon juice and grated rind.

Beat egg whites until stiff, then lightly mix in yolk mixture. Turn chilled milk into bowl, beat stiff and carefully fold into egg mixture. Return to ice cube tray which has been lined with spiced crumbs.

Swirl top, decorate with lemon peels twists and freeze. Makes 10 to 12 servings. It’s just as good several days later in case there’s some left.

To make the spiced crumbs add 1/2 cup brown sugar, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ginger to 3/4 cup crisp toast crumbs. Work three tablespoons melted butter or margarine into the mixture. Line ice cube tray, pressing very firmly with a spoon.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Blueberry ice cream

1 qt. washed, fresh blueberries
1/2 cup granulated sugar
One-eighth tsp. salt
1/2 cup undiluted, evaporated milk
1 cup cream, whipped

Crush berries and combine with granulated sugar. Cook five minutes, then strain through a fine sieve. Add salt, and allow to cool, then strain again when cold, and add evaporated milk and fold in whipped cream. Freeze in refrigerator tray, stirring when mixture is frozen to a mush; then top with additional whipped cream and freeze for three hours. Serves four to six on a hot day.

This recipe was clipped from the Akron Beacon Journal and published in 1980. Recipes are typed below along with a scanned copy of the article.

A very special treat:
homemade ice cream

If you care to take the time, homemade ice cream provides a nice finish to an outdoor barbecue with friends.

Set up the freezer in the backyard just about the time guests are finished with the hot dogs and hamburgers.

Here’s a recipe to sweeten up your barbeque.

Ice cream

1 1/2 cups sugar
Pinch salt
3/4 cup cocoa
5 eggs
1 large can evaporated milk
2 quarts homogenized milk
4 tbsp. vanilla

To make chocolate ice cream: Mix the above ingredients in order listed. Put in cannister and churn-freeze. Layer rock salt and ice (according to instructions for your freezer) between cannister and inner wall of bucket. Churn-freeze. Makes six quarts.

To make vanilla ice cream: Eliminate cocoa from above recipe and prepare as directed, but add two more tablespoons of vanilla.

Strawberry ice cream: Using above recipe, omit two cups milk and add one quart crushed strawberries after ice cream has begun to set up.

This old recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Fresh Cherry Ice Cream

1 1/2 cups fresh sweet cherries, sliced
3/4 cup sugar
1 tablespoon water
2 teaspoons lemon juice
1 package vanilla pudding
1 cup milk
1 cup cream, whipped

Mix cherries, sugar and water; cook slowly about 10 minutes until cherries are soft; add lemon juice. Mix vanilla pudding with milk. Bring to boil, stirring constantly. Remove from heat; add cooked cherries. Cool slightly; pour into freezing tray. Freeze quickly about 1 hour until thick but not hard; fold in whipped cream. Freeze quickly 3 to 4 hours. This recipe makes about 1 quart.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

VANILLA ICE CREAM

1 “Junket” Brand Rennet Tablet
1 tablespoon cold water
2 cups light cream
1/4 cup sugar
1/4 cup corn sirup (Karo, Sweetose, etc.)*
1 1/4 teaspoons vanilla

Dissolve “Junket” Rennet Tablet by crushing in cold water. Mix light cream, sugar, sirup and vanilla. Then follow directions on the package for making rennet-custards. Pour at once, while still liquid, into freezing tray. Do not move until set–about 10 minutes. Then place in freezing compartment and freeze until firm. Remove to bowl, break up with fork, and beat with rotary beater until a thick smooth mush. Finish freezing.

*Corn sirup may be replaced by 1/4 cup sugar; or by 1/4 cup sweetened condensed milk. OR omit both corn sirup and sugar and use 1/3 cup honey.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Low-Calorie
Cheesecake Ice Cream

2 egg whites
1 tablespoon lemon juice
1/2 cup sugar
1 pound low-fat ricotta cheese
1 cup half-and-half
1 pint plain yogurt
1/2 teaspoon grated lemon rind
1/2 teaspoon grated orange rind
1 teaspoon vanilla

Beat egg whites with lemon juice until soft peaks form. Beat in sugar gradually until whites are stiff but not dry. With same beater, beat ricotta with half-and-half and yogurt until very smooth; fold in lemon and orange rinds, vanilla, then beaten egg whites. Freeze in ice cream freezer. Or pour into a 2-quart serving bowl and freeze firm. Makes 16 servings.

This is a recipe clipped from a box of Post’s Grape-Nuts cereal and found in a large collection of recipes. There’s no date on the clipping but it does say it’s one of the most popular recipes of theirs in the past 60 years. Grape-Nuts was on the market in the late 1800’s (1897), so that would date this recipe to the late 1950s or early 1960’s. Recipe is typed below along with a scanned copy.

Another
GRAPE-NUTS
Greatest Recipe

One of the six most popular recipes in Grape-Nuts’ 60-year history.

VANILLA GRAPE-NUTS ICE CREAM

1/2 cup sugar
1 1/4 cups milk
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 cup Grape-Nuts
1 cup whipping cream

Combine sugar, milk, salt and vanilla in a mixing bowl. Stir until sugar is dissolved. Add cereal. Whip cream and fold into cereal mixture. Pour into refrigerator freezing tray. Freeze about 1 1/2 hours, or until crystals form 1 inch from the edge. Place mixture in a bowl and beat until smooth. Return to tray and freeze 2 to 3 hours longer, or until firm. Makes 6 servings.