Our final recipe for Ice Cream Weekend comes to us from the 1939 cookbook from Household Searchlight Magazine which I inherited from my grandmother-in-law. It is filled with kooky recipes and the Frozen Desserts section is no exception.
When I first read it, it seemed like this was the kind of creation made up by someone who had no idea what they really wanted the end product to taste like, so they just threw a bunch of ingredients together and hoped for the best.
The “batter” was really good-rich and spicy from the brown sugar, even after the fruit juice was added. But frozen, it loses it’s spiciness and tastes like vanilla, with cornflakes mixed it. It’s flavor was the most refreshing of the three recipes! This is a great conversation starter if you’re looking to have some fun at your next summer meal!
• 1 ½ cups brown sugar
• 3 eggs
• 3 tablespoons corn starch
• 3 cups milk
• 1 cup heavy whipping cream
• 2 cups cornflakes
• Juice of 4 oranges or 1 cup orange juice
• Juice of one lemon or three tablespoons lemon juice
Combine eggs, sugar, cornstarch and salt in a saucepan.
Mix in the milk. Set up a water bath on your stove by filling a deeper, bigger saucepan with about 2 inches of water. Bring it to boiling and set your smaller saucepan inside, balancing it on the edges of the larger pan.
Cook the batter in a water bath until it thickens slightly-mine took about 20 minutes. Remove from stove and cool completely. I put mine into the refrigerator overnight.
When it has cooled, add the cream and fruit juices. Add the cornflakes.
Run it through your ice cream maker and freeze.