Fresh Peach Ice Cream

Another mystery card. Whose handwriting is this? Grandma's? Aunt Naomi's? Sasquatch's? NO ONE KNOWS, but it looks delicious.

FRESH PEACH ICE CREAM
2 eggs, whites and yolks separated*
¼ cup sugar
½ cup corn syrup
1½ cups evaporated milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups fresh peaches, crushed, sweetened to taste

Beat egg yolks until lemon-colored. Add sugar and corn syrup and blend thoroughly. Add milk, vanilla extract, lemon extract and peaches. Blend all thoroughly. Beat egg whites until stiff and fold into mixture. Place in large freezer-proof tray and freeze; after ice cream reaches a mushy consistency, beat for about 3 or 4 minutes, then return to refrigerator and freeze until firm.

*If you're nervous about using raw eggs, get eggs pasteurized in the shell.

Contributor: probably Naomi Card

Pineapple Sherbet

This recipe card is a bit of a mystery. The handwriting is either Aunt Marge's or Aunt Nell's, but we're not really sure which one (they had very similar writing). So enjoy the confusing but delicious taste of

PINEAPPLE SHERBET
6 oranges, juiced
½ lemon, juiced
1 large can (46 oz.) pineapple juice
1 12 oz. can evaporated milk
3 cups sugar
1 pint cream, whipped

Mix together all juices and sugar, stirring until sugar dissolves. Add evaporated milk, beat mixture for a minute with eggbeater or electric mixer, then gently fold in whipped cream. Freeze, beating once during the freezing process to keep mixture from crystallizing.

Not sure how much this recipe yields. If you make it, let me know, won't you?

Contributor: ??? (Marjorie Crooks or Nellemae Glauser)

Vanilla Ice Cream

If you grew up in the '70s or early '80s, you might remember working the dash of the ice cream freezer in Grandma's back yard. You might also remember having lots of soft-serve ice cream because nobody had the self-control to wait for the ice cream to harden.

Return with us now to those thrilling days of yesteryear!

VANILLA ICE CREAM
1 quart whole milk
5 eggs*
1½ quarts cream
2-3 tablespoons vanilla extract
1⅔ cups sugar
dash of salt

Combine all ingredients in an ice cream freezer and churn until frozen. If you have the fortitude, put it in the fridge to harden. If not, just open it up and chow down! Makes about 3 quarts ice cream.

The recipe card notes: "Can add nuts, marshmallow, chocolate etc!" Yeah, Grandma, but WHY?

*If you're worried about adding raw eggs to the mix, buy pasteurized eggs and use them instead.

Contributor: Norma Eriksson

Primary Sherbet

Primary Sherbet has been made and enjoyed in our clan for at least four generations now. Simple to make, and relatively cheap (OK, I grew up in California where we picked oranges and lemons off the trees in our back yards, but even if you have to buy your citrus it's still pretty darn cheap). Just remember not to mess around with the sugar and fat -- you must use WHOLE MILK and ALL THE SUGAR as called for in the recipe, or you will be disappointed with the results.

PRIMARY SHERBET
2 cups whole milk
2 cups pineapple juice
½ cup orange juice
½ cup grapefruit juice
juice of 2 lemons
zest of 1 lemon
2 cups sugar

Stir together all ingredients in a large bowl. Freeze, stirring occasionally during the freezing process so the texture doesn't get too icy. (You could probably also make it in an ice cream freezer; I've just never tried it.)

Never makes enough. NEVER.

Stolen from the Children's Friend magazine and tweaked by Karin Buck.