Earl Goldman

This cookbook contains eleven different vanilla ice cream recipes which are used as a base for a plethora of flavoured ice cream recipes.It also contains a wide variety of sherbets, sauces, and sundaes. Published in 1970, before the American poultry industry declined to the point where salmonella became endemic and raw egg advisories became ubiquitous, its French Vanilla recipe features fresh uncooked eggs along with cream and vanilla. We have access to uncontaminated eggs, ten minutes from hen to ice cream if we so desire, and this simple, fresh, unadorned vanilla quickly became a family favourite. This recipe alone rates the five stars. Be aware that the recipes are all adjusted for old-time gallon-capacity ice cream churns. Our modern Donvier, large size, holds one quart. We need to make one-quarter of any recipe in this collection.… (más)