Banana Ice Cream
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 37. The excerpt below is the record exactly as published.
BANANA ICE CREAM 1 cup custard base 1 cup cream whipped J/4 teaspoon vanilla 3 well mashed bananas 1 tablespoon lemon juice Whip cream until of custard consistency. Fold in custard base. Flavor. Freeze in electric refrigerator, stirring once during freezing. Mrs. Currie Cafes, Jr. PINEAPPLE SHERBERT 1 package lemon jello 1 cup hot water Juice and rind of 1 lemon Q*/ 1 small can evaporated milk % quart milk ijt^ *("V^ (Chill and whip) 1 cup sugar ^Y^^*^ 1 small can of pineapple Mix jello, J^sugar, lemon juice and rina with hot water. Add milk. Let freeze. Whip canned milk, add to frozen mixture and whip all together. Then put back in tray and freeze. Serves 6. Mrs. Price Surratt 67 LEMON MILK SHERBERT 1 quart milk 2 cups sugar 1 lemon rind Juice of 4 lemons y2 teaspoon vanilla
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