Desserts Like Grandma Used to Make
Baked Alaska, Peach Ice Cream and Other Old Time Frozen Treats
Jul 26, 2009
Even though July is winding down, the month of August is looming on the horizon, which means the hot, sultry days of summer are far from over. In fact, in many areas of the country, warm weather will linger long after autumn officially makes its appearance in late September, which means there’s still plenty of time left to treat friends and family to some tasty frozen desserts that everyone, young or old, will enjoy.
Instead of serving the same old desserts, however, which may have become boring toward the end of summer, cooks can instead prepare some of the recipes enjoyed by earlier generation, for example, Almond Cream Mold, Individual Baked Alaska, Paradise Ice, or Peach Ice Cream.
Of course, Grandma’s generation did not have sugar substitutes, fat-free cream, and other diet-friendly ingredients, so the calorie conscious may want to make some adjustments to the recipes.
Almond Cream Mold
This dessert is a rich tasting and tantalizing blend of fluff and crunch.
Ingredients
- 2 eggs; 1 tablespoon cornstarch
- 3 cups light cream
- 1/2-cup sugar
- 1/8-teaspoon
- 2 tablespoons almond extract
- 1/2-cup blanched almonds.
Preparation
- Beat eggs in the top of a double boiler
- Mix in cornstarch, cream, sugar, and salt.
- Place the top of the boiler over hot water and cook the mixture, stirring constantly, until it thickens.
- Allow the mixture to cool before stirring in the almonds.
- Pour the mixture into a buttered mold, cover with waxed paper or plastic wrap, and freeze until firm (around four hours).
- Once it’s firm, turn the mixture over onto a chilled dish and serve.
Servings: 6 to 8. Calories: Approximately 125 per serving.
Individual Baked Alaska
This is a relatively simple dessert, despite its fancy name, when it comes to both preparation time and ingredients.
Ingredients
- 1 quart of ice cream (the calorie conscious can opt to use sugar-free or fat-free)
- 6 small shortcakes
- 6 egg whites
- 1/2-teaspoon cream of tartar
- 1-cup sugar.
Preparation
- Spoon the ice cream into mounds on the shortcakes then place in the freezer for at least an hour before you intend to serve the dessert.
- Shortly before serving time, beat the egg whites and cream of tartar until the mixture begins to stiffen, gradually add the sugar, and continue to beat until the mixture is stiff and glossy.
- Remove shortcakes from the freezer and place on a wooden board (for example, a cutting board with a handle) that has been thoroughly soaked in water.
- Cover the tops and sides of the shortcakes with meringue.
- Place the shortcakes in a hot oven (500 degrees) only long enough to brown lightly (approximately 3 to 5 minutes).
Servings: 6. Calories: It depends upon the selected ingredients, whether sugar-free, low-fat, or not, but the calories average 200 to 300 per serving.
Paradise Ice
This is the perfect dessert for people who like fruit, and although it takes a little preparation time, it’s well worth the effort. It’s also the perfect dessert for parties since the recipe makes three quarts. However, if less is desired, the recipe can be adjusted.
Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups corn syrup
- 3 cups water
- 1 can crushed pineapple (15 ounces)
- 3 bananas (mashed);
- Juice of 3 oranges, 3 lemons, and 3 limes.
Preparation
- Combine sugar, corn syrup, and water in a saucepan.
- Heat and stir the mixture until sugar is completely dissolved.
- Cool the mixture before adding the fruits and juices, mix well..
- Place in the freezer until firm but not hard.
- Remove mixture from the freezer and beat with an electric mixer on medium for a few minutes.
- Pour into mold; then return mixture to the freezer and freeze until ready to serve.
Servings: 6 to 8. Calories: A lot but who’s counting?
Peach Ice Cream
Although this recipe is the most complicated and time-consuming of the four, it certainly brings back memories of lazy Sunday afternoons at Grandma’s house during the good old summertime.
Ingredients
- 1 1/2 cups milk
- 1 cup sugar
- 2 tablespoons flour; dash of salt; 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 1/2 cups sieved fresh peaches
- Almond extract to taste.
Preparation
- Scald milk in a double boiler.
- 3/4-cup sugar along with the flour and salt.
- Stir in enough milk to form a smooth paste.
- Stir in the remaining milk and cover and cook on low for 10 minutes.
- Beat the eggs slightly, stir them into the milk mixture, and cook for 1 minute.
- Remove the mixture from the heat and allow it to cool somewhat before adding the vanilla and cream; stir well.
- Add the peaches, remaining 1/4-cup sugar, and almond extract.
- Put the mixture into an ice cream freezer and crank until the handle is difficult to turn. Then again, since some timesaving devices have been created since Grandma’s day, one can opt to use an electric ice-cream freezer instead.
Yield: 1 1/4 quarts. Calories: Too many but worth every one.
Recipes adapted from Favorite Recipes of America: Desserts (1968) Favorite Recipes Press: Louisville, Kentucky.
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