I hope your freezers are working.
From: “The Laura Secord Canadian Cook Book”Prepared by the Canadian Home economics associationPublished by McClelland and Stewart Limited Toronto/MontrealISBN: O-7710-4080-6Fresh Fruit Ice Cream Heat in a double boiler or heavy saucepan until a film wrinkles over the top 1 1/2 cups table cream (18%) or undiluted evaporated milk. Stir in 1/2 cup granulated sugar1/4 teaspoon salt _Beat _4 egg yolks and stir in a little hot cream, then slowly stir this into remainder of hot cream.Cook over boiling water, stirring constantly, until custard is as thick as corn syrup. Stir in1 teaspoon vanilla (real not artificial)Chill.Fold in2 cups heavy cream, whipped ( 35% milk fat)1 1/2 cups fresh berries or peaches crushed.Pour into 2 refrigerator trays and freeze for about 3 hours. Notes from me:I do not know what a “refrigerator tray” is. I’ve looked in several books and on the net. The only trays I could find were ice cube trays or shelf trays. Can anyone help? All the italics within the recipe are as it appears.
Guy Gilchrist and John Lotshaw