Ice Creams, Water Ices, Frozen Puddings
In this book, Philadelphia Ice Creams, comprising the first group, are very palatable, but expensive. In many parts of the country it is quite difficult to get good cream. For that reason, I have given a group of creams, using part milk and part cream, but it must be remembered that it takes smart “juggling” to make ice cream from milk. By far better use condensed milk, with enough water or milk to rinse out the cans. Learn more within this guide all your favorite ice-cream recipes.
File Size 1.27 MB
License Master Resell Rights
Product Files PDF
Sale Tools no