This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
For speedy freezing, the temperature in the ice-making drawer of the refrigerator must be under twenty degrees. Your refrigerator is designed to keep foods at an even low temperature, and the freezing of desserts is an extra service. If yours will not freeze them, it is possible to have a switch added which will keep the motor operating continuously during the freezing period, or the valves may be readjusted to give the whole box a lower temperature.
No one, however, should be allowed to make adjustments or tamper with the valves except the electrician sent out by the salesman.
Use More Flavoring in all mixtures that are to be frozen than in mixtures that are to be served unfrozen, because the flavor freezes out to some extent. Stir well and thoroughly dissolve sugar before freezing.
Crush Fruit for fruited creams or put it through a food-chopper. Large pieces of icy fruit are difficult to eat. Partly freeze the mixture before adding the fruit, otherwise the milk or cream may curdle and the fruit may settle to the bottom.
Scalding (not boiling) at least part of the cream and milk will give greater body and finer grain to ice-cream than it will have if the cream and milk are used without this preparation.
Chill the Mixture before beginning to freeze. The best temperature is about 40° F. It should never be over 60° F. If it is too warm the cream may curdle before freezing.
To unmold a frozen dessert, remove the mold from the ice mixture, rinse off the salt with cold water, break the seal, remove the cover and run a knife around the edge of the mold to a depth of not more than one-half inch. Invert the mold on a serving-plate. Let it stand for a few minutes and the contents will soon slip out. If it does not come out easily, dip a cloth into lukewarm (not hot) water wring as dry as possible and wipe quickly over the outside of the mold.
1 quart thin cream
3/4 cup sugar
1/2 tablespoon vanilla
Dissolve the sugar in the cream, add the vanilla and freeze.
1 pint milk
2 tablespoons flour
2 tablespoons water 3/4 cup sugar
1 cup heavy cream
1 teaspoon vanilla
Scald the milk, stirring constantly. Mix the flour and cold water to a smooth paste and add to it slowly the scalded milk, continuing the stirring. When thickened, cook over hot water for about fifteen minutes. Add sugar and beaten egg-yolks and cook two minutes. Strain the custard through a fine sieve and, when cold, add the cream and vanilla and freeze. This makes a smooth, rich cream.
For variation, use dark-brown sugar or maple sugar instead of the white sugar.
5 cups medium cream
3/4 cup sugar Vanilla bean
Scald the cream with a piece of vanilla bean. Beat the egg-yolks, add the sugar and pour the cream slowly on the mixture, beating constantly. Cook in a double boiler until it thickens, watching it carefully. Cool, chill, and freeze.