It’s been a long, hot summer here in Texas, and it’s probably been a hot summer where you live as well. I was born and raised in Phoenix, and I feel like I’ve been somehow transported back there. My cousins all tell me they’ve had record breaking heat this year in Arizona as well.
There’s nothing like ice cream on a hot summer day. I remember when my grandparents would make ice cream when I was a kid. They had an old school ice cream maker which required a lot of salt. My siblings and I kept adding salt while my grandfather turned the crank. When it was ready we had vanilla ice cream which tasted much better than the store bought kind.
Ice cream was popular summertime treat in Rosie’s day as well. This recipe, from the Rosie’s Riveting Recipes historic cookbook, uses simple ingredients and doesn’t require a machine. You can also make chocolate or fruit flavored ice cream if you prefer.
VANILLA ICE CREAM
- 1 cup scalded milk*
- 1/2 cup sugar
- 4 tablespoons flour
- 1/2 teaspoon salt
- 1 cup cream, whipped
- 1 teaspoon vanilla
Pour scalded milk into a mixture of sugar, flour and salt. Cook over hot water for 20 minutes (until slightly thick). Cool. Fold in whipped cream and vanilla. Freeze until firm, stirring occasionally. Serves 6.
Chocolate Ice Cream: Add 3 tablespoons cocoa to flour mixture.
Fruit Ice Cream: Add 11/2 cups mashed fresh fruit pulp, sweetened to taste, to cooked mixture.
Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WW 2, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives a glimpse into life on the WW 2 home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World War 2 ration recipes with short tales of life on the American home front interspersed throughout.