Also available in print on Amazon^• and Lulu.

Are you ready for the summer of Independence? Summer celebrations are always better with ice cream, and the no-churn recipes in The Padgett Sunday Supper Club Ice Cream Cookery^• are my personal favorites.

Since publishing my Ice Cream Cookery last year, I continue to try new ice creams alongside the old favorites. One was so impressive I’ve added it to the book. Last year for a gaming festschrift I went over some recipes given to me by Alarums and Excursions publisher Lee Gold. Her father’s Orange Cream Sherbet, made with oranges, lemons, cream, milk, and eggs, is very, very good.

This differs from the Lemon Cream Sherbet that debuted in the first edition more than in replacing some of the lemon with orange. It also replaces the gelatin with eggs, beating the yolks and whites separately. It enhances the citrus flavor by utilizing the peels of the orange and lemon as well. It is an absolutely wonderful sherbet, and would be great as the filling of an ice cream pie or cake. It’s not too shabby between two chocolate cookies as an ice cream sandwich either.

I’ve also made a minor change to the graphics. In its first edition photo, the Plombir Slivochnyi was somewhat eclipsed by a cheesecake from Tempt Them with Tastier Foods. I try to make these photos reflect how I actually use and eat the depicted foods, and I like ice cream with my cake. Even cheesecake. But I’ve now replaced the Plombir Slivochnyi photo with one that puts the ice cream up front.

The new photo is a bit self-referential: it features Ice Cream Cookery in the background! First edition, obviously. Further proof that I wrote this book so that I could use it. I hope that you find it useful too, but they are my favorites, and I use it to make them.

The Plombir Slivochnyi and the Peanut Butter Ice Cream are my go-to recipes when I need to use up cream before going on a trip. Cream might not keep until I return; ice cream always will. Both recipes are quick, easy, and a nice treat at the end of a long vacation. And both use ingredients, barring cream, that I always have on hand.

Oatmeal Add-a-Crunch is a great topping for any ice cream, including Plombir Slivochnyi.

As you can see, I was considering this Honey Ice Cream from a 1937 Westinghouse refrigerator manual for the Ice Cream Cookery. While quite good, it did not make the cut.

The new Orange Cream Sherbet is great with chocolate cookies for an ice cream sandwich.

This cherry ice cream from the 1928 Frigidaire Recipes was very good with Italian brownies. But it still didn’t make the cut for the Ice Cream Cookery. Only the best of the best of the best survives!

Chicken and waffles? The Peanut Butter Ice Cream made with waffle syrup goes great with leftover fried chicken.

The Peanut Butter Ice Cream, with only three ingredients, two of which almost anyone likely has on hand, is also the easiest and quickest to make with a full carton or pint of cream for a special occasion. So I’ve updated that recipe to make the calculations for you. There’s now a column for using it with one cup (a carton of cream) or two cups (a pint of cream).

I always keep cream on hand in the larger quart containers, and I sometimes forget that most people do not.

I realize that the conversion is easy to do. I also realize that I very often forget to do such conversions for one of the ingredients and only realize it afterward. Like I said, I use this book. Those columns are for me as much as they are for you.

That’s also why the index is broken up by special ingredients: coffee, condensed milk, egg whites, egg yolks, gelatin, marshmallows, and so on. They’re there because it’s useful to me to be able to look up my favorite recipes by what ingredients I want to use. I hope that it’s useful to you, too.

There are the same number of pages in this printing as in the previous, which allows the price to remain the same. I removed the Tempt Them with Tastier Foods and Traveling Man’s Cookery ads in the back to make room for the new sherbet.

I’ve started an errata page for my cookbooks. So far, there are only two entries, one of which is for the Ice Cream Cookery: I left out what to do with the marshmallows in the Chocolate Pet Milk Ice Cream. Fortunately, that’s one of my favorite ice creams in the book—literally the best of the best—so I make it regularly. I noticed the discrepancy between the ingredient list and the instructions a few months ago when I made it again.

This is of course fixed in the second printing.

As always, the Ice Cream Cookery is available as a free download (PDF File, 3.2 MB) and in print on Amazon^• and Lulu.

And, a bonus recipe: one of the nicest add-ons for ice cream that I’ve discovered this year is a crunchy oatmeal topping from the 1979 Quaker Oats Wholegrain Cookbook. It’s great on ice cream, applesauce, even breakfast lassi!

Oatmeal Add-a-Crunch

Servings: 8
Preparation Time: 20 minutes
Review: The Quaker Oats Wholegrain Cookbook (Jerry@Goodreads)
The Quaker Oats Wholegrain Cookbook (First Printing) (Internet Archive)

Ingredients

• 1-¼ cups oatmeal
• ⅓ cup firmly packed brown sugar
• ⅓ cup butter
• ⅓ cup chopped nuts or wheat germ
• ¼ tsp cinnamon

Steps

1. Mix all ingredients well.
2. Cook in a wide skillet over medium heat, stirring constantly, until golden brown, about five to seven minutes.
3. Spread onto ungreased cookie sheet to cool.
4. Store in a tightly covered pint container in refrigerator for up to three months.

It’s basically granola with even more brown sugar. It’s the very definition of NTTAWWT.

Enjoy!^•