1969 Old Fashioned Ice Cream Recipe Book Pamphlet Sears Roebuck Co. Vintage TG6
1969 Old Fashioned Ice Cream Recipe Book Pamphlet Sears Roebuck Co. Vintage TG6
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1969 Old Fashioned Ice Cream Recipe Book Pamphlet Sears Roebuck Co. Vintage TG6
RECIPES
FOR
ICE CREAM
AND
FROZEN
DESSERTS
These recipes offer a number of basic ice cream types, which may be varied and embellished to produce an infinite variety of flavor, texture, and richness. Please note, however, that fruit pulp, crushed peppermint candy, nut meats, etc., should be added only after the mix has been partially frozen. Stated size of Freezer (cream can) is approximate. True quality in ice cream depends more on weight than volume. Commercial ice cream is usually 50% air. If instructions are followed, the ice cream produced in this Freezer will have no more than 33⅓% air and will thus be of much finer quality than the commercial variety. All recipe yields are approximate.
1969 Old Fashioned Ice Cream Recipe Book Pamphlet Sears Roebuck Co. Vintage TG6
RECIPES
FOR
ICE CREAM
AND
FROZEN
DESSERTS
These recipes offer a number of basic ice cream types, which may be varied and embellished to produce an infinite variety of flavor, texture, and richness. Please note, however, that fruit pulp, crushed peppermint candy, nut meats, etc., should be added only after the mix has been partially frozen. Stated size of Freezer (cream can) is approximate. True quality in ice cream depends more on weight than volume. Commercial ice cream is usually 50% air. If instructions are followed, the ice cream produced in this Freezer will have no more than 33⅓% air and will thus be of much finer quality than the commercial variety. All recipe yields are approximate.
