Sealtest Ice Cream

Looking to get out of your rut of eating ice cream directly from its little cardboard container? Concerned about a loved one who insists that a huge mixing bowl of ice cream really counts as only one bowl? Maybe you're just looking for some different serving ideas.

You might be able to find something in New Ways with Ice Cream (1949, 48 pp.) published by Sealtest, Inc. Or....maybe not. You be the judge.

The title page proclaims that this booklet is "An exciting collection of ice cream desserts...easy to prepare...economical and practical...yet, glamorous additions to any carefully prepared menu."

In the rear of the book is a Calendar of Special Events which lists recipe suggestions for ten holidays. These first two recipes were suggested for Thanksgiving.

MINCEMEAT SUNDAE

warm mincemeat
Sealtest vanilla ice cream
maraschino cherries

Serve spoonfuls of warm mincemeat on vanilla ice cream. Grnish with maraschino cherries.

CRANBERRY PARFAIT

There is company fare in this holiday dessert. Put crushed cranberry sauce and vanilla ice cream in alternate layers in glasses for an especially attractive partfait. Top with whipped cream and a bit of cranberry sauce.

This one was suggested for Valentine's Day or May Day:

FLOWER POTS

2 quarts Sealtest vanilla ice cream
1/8 pound slivered sweet chocolate

Press ice cream lightly into chilled custard cups. Sprinkle the chocolate over top. Insert a small flower in each cup, first wrapping its stem in waxed paper. Real or artificial flowers may be used. Eight to ten flower pots.

I dunno. I like orange sherbet and I like avocados, but....

ORANGE AVOCADO CUP

1-1/2 cups avocado balls
1-1/2 cups orange sections
Sealtest Orange sherbet

Combine avocado and orange sections. Chill. Place in sherbet cups and put a scoop of orange sherbet or any other flavor on each serving. Six servings.

RHUBARB FRAPPE

1-1/2 pounds rhubarb (about 5-1/4 cups diced)
2 cups waer
1/2 to 2/3 cup sugar
3/4 to 1 pint Sealtest vanilla ice cream

Combine rhubarb and water in saucepan. Cover and cook over low heat until tender. Press through a sieve.

Add sugar to taste and mix well. Chill. Pour into 4 medium or 6 small glasses.

Top with spoonfuls of ice cream. Stir in lightly. If desired, garnish with whipped cream and a piece of sweetened stewed rhubarb. Four to six servings.

PINEAPPLE CANTALOUPE PARFAIT

1 cup diced cantaloupe
1/2 cup Pineapple Sauce
Sealtest vanilla ice cream

Combine cantaloupe and Pineapple Sauce. Chill.

Put alternate layers of the mixed fruit sauce and vanilla ice cream in partfait glasses, ending with the sauce. Garnish with whipped cream. Six servings.

PINEAPPLE SAUCE

1 cup canned sweetened crushed pineapple
1 tablespoon cornstarch
2 tablespoons lemon or lime juice

Drain pineapple. Add juice gradually to cornstarch in heavy saucepan making a smooth mixture.

Cook, stirrig constantly until thickened and clear. Remove from heat.

Add pineapple. Add lemon or lime juice. Cool. Yield: about 1 cup sauce. Four to six servings.

RASPBERRY FROST

1 pint red raspberries
3-1/2 cups milk
2 tablespoons sugar
Few grains salt
1 pint Sealtest vanilla ice cream
Whipped cream

Crush the berries and add to the milk. Put through a sieve and press out all of the juice. Stir in the sugar and salt.

Place the ice cream in six glasses or in a pitcher and pour in the raspberry milk. Top with whipped cream. Six servings.

The one below sounds good, but then, anything with pecans is good.

MAPLE SUGAR SUNDAE

Prepare a mixture of shaved maple sugar and finely chopped pecans and sprinkle over vanilla or chocolate ice cream.