Homemade ice cream
Dear TEAM: I would like to know if any of your readers has an instruction book or recipe book for a RCW five-quart electric ice cream freezer. Where can I get one, or do you have the instructions and recipes? – L.G., Eston, Sask.
Dear L.G.: We received this same brand of ice cream maker as a gift in 1973. Ours is an electric model, but my aunt has one with a crank. The address on my machine is Richmond Cedar Works Mfg. Corp., Danville, Virginia. When I called Danville there was no listing for Richmond Cedar Works. I don’t have a manual, but I do have a Coolinary Art Recipe Book made for Admiral Home Appliances that I have used for making homemade ice cream. This book has nine variations of vanilla ice cream, 12 for chocolate and 21 for fruits and nut variations.
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Honey of a vanilla ice cream
2 eggs, separated 2
1Ú2 cup honey 125 mL
2 cups whipping 500 mL
cream
1 teaspoon vanilla 5 mL
extract
Chill canister 20 minutes or more in freezer. Beat egg yolks until thick, gradually adding honey. Blend in whipping cream and vanilla. Beat egg whites to form soft peaks, fold into mixture. Pour into canister. Process 60-70 minutes, or to desired consistency.
Sinfully chocolate ice cream
3 tablespoons 45 mL
unsweetened cocoa
1 tablespoon butter 15 mL
or margarine, melted
11Ú2 teaspoons unflavored 7 mL
gelatin, softened in
1Ú2 cup (125 mL) water
3Ú4 cup undiluted 175 mL
evaporated milk
1Ú2 cup sugar 125 mL
2 cups whipping 500 mL
cream
1 teaspoon vanilla 5 mL
extract
Chill canister 20 minutes or more in freezer. Combine cocoa, melted butter and softened gelatin, blend well. Add remaining ingredients.
Pour mixture into canister. Process 60-70 minutes, or to desired consistency.
When the processing time has elapsed and you look in the canister, you’ll be looking at fresh homemade ice cream that will have a smooth, soft consistency. It is ready to eat, and can be served directly from the canister.
For firmer ice cream transfer the fresh ice cream into a freezer container with a tight lid. Keep it in the freezer for one to three hours. Storing overnight in the freezer will bring ice cream to the harder, commercial consistency. A tight lid will prevent ice crystals from forming and protect the flavor.
Ice cream that doesn’t contain preservatives or stabilizers cannot be stored as long as commercial ice cream. To retain flavor, it should not be stored longer than three weeks. Thaw hardened ice cream in the refrigerator or at room temperature.
Reader requests
Thanks to K.N., Anahim Lake, B.C., who sent us this address for cloth sugar bags. The Western Bag Company, 1793 Main Street, Winnipeg, Man. R2V 2A2, sells an eclectic mix of sugar, flour and burlap bags, dish cloths, tea towels and denim remnants. He and his wife ordered samples from them not long ago and found their products to be great value for the price.
Thanks to J.R., Dodsland, Sask. who sent this recipe for frozen creamed corn.
Frozen creamed corn
18 cups raw corn, 4.5 L
cut off cob
1 pound butter 500 g
or margarine
1 pint thin cream 500 mL
(cream milk)
1 cup sugar 250 mL
Mix all ingredients in roaster. Place in 350 F (180 C) oven for 90 minutes. Stir occasionally. Remove from oven. Chill quickly. Freeze in bags or cottage cheese containers. Do not use salt in recipe, but add salt when heating to serve.
Cooking with chickpeas
Dear TEAM: I’ve been looking for recipes that have chickpeas as an ingredient, as well as proper cooking procedures of this legume. We grew some this year and would like to try them for our personal use. – C.S., Hilda, Alta.
Dear C.S.: I obtained more information from Saskatchewan Pulse Growers. Chickpeas are native to the Middle East and have been grown traditionally throughout the semi-arid regions of India and the Mediterranean.
Today, chickpeas are the third most important pulse crop and make up 20 percent of the world pulse production. The traded volume is similar to lentils.
Chickpeas are light-brown, round, bumpy seeds. They range from pea-size to marble-size depending on the variety. The large, white-seeded type, known as kabuli chickpeas or garbanzo beans, are a popular salad item.
Traditional uses include boiling, roasting or processing into hummus, a traditional dish in the Middle East. The small, dark-seeded types, known as desi chickpeas, are used as split chickpeas or ground into flour. The seeds have a high oil content so chickpea flour goes rancid if stored without refrigeration.
When cooking chickpeas, allow
11Ú2-2 hours for desi chickpeas and
2-21Ú2 hours for kabuli chickpeas.
Directions for cooking:
- Pick over pulses, discard foreign matter and rinse.
- Soak prior to cooking. To soak: For each cup (250 mL) of chickpeas, add 21Ú2-3 cups (625 to 750 mL) water. Cover, allow to stand 12 hours in the refrigerator. Quick soak: Bring chickpeas and water to a boil. Boil gently three minutes. Remove from heat and allow to stand an hour. Drain.
- To cook: For each cup (250 mL) of chickpeas, add 21Ú2-3 cups (625 to 750 mL) water. Cover, bring to a boil. Reduce heat. Simmer until tender (60 to 90 minutes.) If they are to be baked or cooked later, allow 40 to 50 minutes. Kabuli chickpeas may require 2 to 21Ú2 hours to reach desired tenderness. Chickpeas can be used in salads, as a side dish, in pitas or even in cookies.
Veggie pita
1 cup cooked chickpeas 250 mL
1 cup diced cucumber 250 mL
1Ú4 cup chopped red 50 mL
onion
1 avocado, diced 1
1Ú2 cup light sour cream 125 mL
1 tablespoon lemon 15 mL
juice
1 clove garlic 1
2 8 inch/20 cm 2
whole wheat pitas, halved
In a bowl, toss together chickpeas, cucumber, onion, avocado, sour cream, lemon juice and garlic. Cover with plastic wrap and chill one to three hours.
To serve, cut pitas in half to form pockets. Fill pita pockets with chickpea mixture, evenly divided among the four halves, 1Ú2 cup (125 mL) each.
Serving suggestion: Serve with sliced ripe tomatoes and black olives drizzled with balsamic vinegar and olive oil.
Chickpea-pasta salad
3 cups cooked 750 mL
corkscrew pasta,
drained and cooled
1 can /14 oz. 398 mL
chickpeas, rinsed
and drained
1Ú2 cup chopped celery 125 mL
1Ú2 cup peeled and 125 mL
coarsely shredded
carrots
1Ú3 cup seeded and 75 mL
chopped green pepper
2 tablespoons finely 25 mL
sliced green onion tops
1Ú4 cup vinegar 50 mL
2 tablespoons 25 mL
light mayonnaise
1 tablespoon canola oil 15 mL
2 teaspoons dijon 10 mL
style mustard
1Ú4 teaspoon salt 1 mL
1Ú4 teaspoon ground 1 mL
black pepper
1 medium tomato, 1
cut into wedges
In large bowl, combine pasta, chickpeas, celery, carrot, green pepper and onion. Toss lightly until evenly mixed. In separate bowl, whisk together vinegar, mayonnaise, oil, mustard, salt and pepper until well blended. Add to chickpea mixture. Toss lightly until evenly coated. Cover and refrigerate two hours. Before serving, garnish with tomato wedges. 14 servings.
