Making ice cream

A recipe for icecream that requires no machinery and can be varied.


CHOCOLATE ICECREAM

1. Mix 1 decilitre cream, 1 yolk and 2 table spoonfuls of sugar.
   
2. Whip it until it doesn't seem to get thicker, pour into a saucepan.
   
3. Heat while stirring.
   
4. When it gets real thick and slow flowing, reduce heat so it boils on low heat for about 2 minutes.
   
5. Put in 3 teaspoons of cacaopowder (the sort mixed with suger), stir.
   
6. Pour the mixture into the container the icecream will be frozen in and let it cool off.
   
7. Put into the freezer for 2 hours.
   
8. Whip 0.6 decilitres cream hard, mix it into the icecream mixture as fluffy as possible and let stand in the freezer for at least 5 hours.
   
   

VANILLA ICECREAM

Instead of 2 table spoons of suger, use 3 and a half and exchange the cacao for 2 tea spoons vanilla suger.

OTHER SORTS OF ICECREAM

You can give the icecream taste from almost anything. I often use blueberry- and cloudberry preserve.
The recipe depends on the components containing suger, so if you use natural berries with no sugar added, increase the amount of sugar correspondingly.
If you happen to don't like sugar, it is possible to use honey instead, to good effect.

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Text last updated 1995 Mar 24  (= A copy of one of my earliest web pages)