Old Uncle Gaylord's Ice Cream

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There's been a lot written and said of late about the harmfulness of refined sugar, whether honey is superior, the dangers of sugar substitutes, No Let us sum it up by stating that if you are on a normally healthful diet, don't Muff yourself with a lot of sweets, and don't have any special medical problems such as diabetes, there is nothing at present to indicate that eating a reasonable amount of ice cream (sugared or honeyed) will harm you.

It you don't like sugar, use honey. It will definitely affect the flavor, so a word of caution: When using honey, use it sparingly ... and rarely in the same proportion as sugar. Start out by using half as much honey as you would sugar. From there, sweeten to taste as you mix.

Fresh eggs are the stabilizing element. They hold the We cream together. A good rule of thumb is to use one egg for every two quarts of finished ice cream. You will wind up with about 3% egg ... which, technically speaking, qualifies your ice cream as a "custard", a near national criterion to indicate a minimum of 2% egg solids. Use both We yolk and the white. While the yolk does the stabilizing, the white tends to lighten up the end product .

Salt is an excellent flavor enhancer. It must be used sparingly, of course. About one teaspoon per gallon will do nice

Those on salt-free diets can forget this ingredient with little cause for concern Cold inhibits flavor and salt helps overcome this

After you freeze your ice cream and eat all you want, you can put It away in your deep freeze. It may last up to a week if you have a cold box. But a word of caution here: Old-fashioned ice cream, after you put it in deep cold, will absolutely "ice" up. Ice crystals will form, and before you eat it you should let these ice crystals melt a bit. Let your frozen delight sit out at room temperature in your dish for about 15 minutes before you dive in ... it will come back to the same "creaminess" you remembered.

10 EASY STEPS TO MAKING ICE CREAM AT HOME

[1] Wash freezer can, lid, and paddle in hot, soapy water. Set out and let air dry.
[2] Assemble the ingredients: milk and cream (or half-and-half), eggs, salt, sweetener (sugar or honey), and flavorings.
[3] If you are making a fruit ice cream ... wash, chop, crush, and sugar the fruit and set it aside for later. (Finely chop about a quarter of the fruit to add as chunks.)
[4] Crack the eggs in a small bowl. Remove shell bits and blood spots. Beat up the eggs.
[5] In a large bowl, pour one-fourth of the milk and cream, then add the beaten eggs, salt, and sweetener. Blend with a wire whisk or hand beater.
[6] Pour the remaining milk and cream into the freezer can, add the blended ingredients and the crushed and chopped Quit, and mix it up well.
[7] Taste! If necessary, add more of whatever it's lacking in small quantities ... a quarterounce of extract, a table-spoon of sugar. Mix up again and taste.

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