The following recipes are from the Bethel United Methodist Church’s Ice Cream Social held Saturday. Church members made the ice cream.
PINEAPPLE CHERRY ICE CREAM
Jean Flippin
1 qt. milk
1 large can cream
½ c. flour
4 egg yolks
3 Tbs. vanilla
Sugar to taste, start with 2 cups
1 tsp. salt
4 egg whites
1 large can crushed pineapple
1 c. maraschino cherries
½ c. cherry juice
Place ½ can cream in freezer. Place milk, other ½ can cream, flour, egg yolks, vanilla, sugar and salt in large double boiler and cook until thickened. When thickened, cool in refrigerator.
When cream in freezer is icy, whip with egg whites until very thick. Place cooked custard in ice cream freezer and add fruit and cherry juice. Add whipped egg whites and cream. Stir and taste. Add more sugar if necessary. Freeze; makes 1 gallon.
BANANA ICE CREAM
Marilee Stewart Smith
“Given to me by Betty Stewart.”
3 c. sugar
6 eggs
3½ cans evaporated milk
½ can regular mil...