Burnt Almond Ice Cream

This recipe comes from the "Grunow Refrigeration Recipe Book" by Dorothy Ayers Loudon, which I believe to have been published sometime in the 1930's. It is a very simple recipe. In fact, you don't need anything special besides the ingredients for this one other than a freezer! Which you would have if you had purchased a Grunow Electric Refrigerator.

Burnt Almond Ice Cream:
Ingredients-
1 quart thin cream
1/4 teaspoon salt
3/4 cup sugar
1/2 pound browned and sugared almonds
1 teaspoon of vanilla

Directions- Mix well and freeze.

Now, when you have two steps of directions like that, I am not sure that it can get easier. Anyway, I wasn't quite sure what 'thin cream' was, so I looked it up and from what I found out at the World Wide Words website, it is another term for 'light cream' or 'single cream'.

Good luck and let me know how it turns out!

Tutti-Frutti Sauce

When I think of Tutti-Frutti, I think of the bumble gum and some sort of pink flavor. Don't ask me how a flavor can be a color, but that is truly what the words tutti and frutti make me think of, so imagine my surprise when I found a recipe for Tutti-Frutti sauce! This recipe also comes from Aunt Sammy's Radio Recipes Revised. Apparently, according to the book, it would be great over vanilla ice-cream, frozen custard or blanc mange.

Tutti-Frutti Sauce-
Ingredients:
4 slices canned pineapple
1 pint pineapple juice and water
1/4 cup of sugar
1/4 teaspoon salt
1/2 cup blanched almonds
1 cup candied cherries cut in quarters
1/2 cup finely cut citron

Directions:
Strain the juice from the pineapples, add enough water to make a pint, combine with sugar and salt, and cook for about 10 minutes or until the syrup is pretty thick. Break the almonds in half, cut the sliced pineapple into thin pieces add along with cherries and citron to the syrup. Boil mixture for a few minutes and chill before serving.