Here is another goodie from a cookbook written in a different era. The ice cream tastes good, although you need to beat it a lot. It doesn’t require the ice cream freezer that most ice cream recipes of today require.
My comments about it: Hardly anyone knows about top milk any more because it is what you get at the top of the bottle of unhomogenized whole milk. If you buy unhomogenized milk, do what I did: shake it up in the bottle and then measure it. When it says use a refrigerator dessert tray, no one knows what these are, either, because they pre-date the freezers that everyone now has; I used a small 7x9 inch baking pan. Where it says freeze with control dial set at coldest, just put it into your freezer. I think 20-25 minutes is not long enough to freeze the ice cream at the end. I let it freeze overnight.
Unfortunately, the white corn syrup that we buy now contains some high fructose corn syrup in addition to the original corn syrup. I used it anyway. The recipe has a variant spelling for syrup, which is why I typed it sirup.
Economy Ice Cream
6 tablespoons sugar
4 tablespoons white corn sirup
1 cup top milk -- I used whole milk
1 cup light cream -- I used heavy (whipping) cream
1 teaspoon vanilla
Beat egg yolks, sugar and corn sirup until thick and lemon colored. Add milk, cream, flavoring. Pour into refrigerator dessert tray. Freeze until firm with control dial set at coldest. Remove to chilled bowl, add unbeaten egg whites, and beat until fluffy. Return to freeze chest for 20 to 25 minutes or until frozen.
This recipe has variations for chocolate, maplenut, peanut brittle, peach and strawberry.
From The Betty Furness Westinghouse Cook Book, prepared under the direction of Julia Kiene (New York: Simon and Schuster, 1954). Betty Furness was an actress and consumer advocate a long time ago. I remember seeing Betty Furness regularly on the Today Show many years ago. According to the preface in this very good book, she wasn’t much of a cook, so she teamed up with Julia Kiene of Westinghouse, who could cook.