A Frozen Treat From the Sunflower State

DEAR SOS: Could you please print the recipe for Kansas City Ice Cream? I was going to make some for the Fourth of July but found I had lost the recipe. Everyone was really disappointed. I have been making it for years. It’s the best.

MARCIA REAVES

Covina

DEAR MARCIA: Did they all scream for ice cream? Or did they just pout about it? This ran in the Food section July 23, 1987. It’s a crowd pleaser.

Kansas City Vanilla Ice Cream

Active Work Time: 20 minutes * Total Preparation Time: 1 hour

1 1/2 tablespoons cornstarch

3 cups milk, divided

1 1/3 cups sugar

2 eggs

1/2 teaspoon salt

1/2 cup evaporated milk

1 cup whipping cream

1 1/2 tablespoons vanilla extract

Mix the cornstarch with 1/4 cup milk until smooth. Add 3/4 cup of milk and cook in the top of a double boiler set over, but not touching, simmering water until thick and smooth, about 10 minutes, beating constantly to avoid lumps.

Blend the sugar, eggs, salt and evaporated milk in an electric mixer. Add the hot cornstarch mixture and beat well. Add the whipping cream, remaining milk and vanilla extract.

Freeze in an ice cream maker according to manufacturer’s instructions. You may have to do this in 2 batches.

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7 cups. Each 1/2 cup: 165 calories; 132 mg sodium; 51 mg cholesterol; 6 grams fat; 4 grams saturated fat; 24 grams carbohydrates; 3 grams protein; 0.01 gram fiber.

The Rising Price of Stock DEAR SOS: I like to make my own stocks. I cook them for a long time on top of the stove. But my gas bill has doubled recently. Would it be better to use a slow cooker? I’m sure there are energy-saving tips that your readers would enjoy sharing. For instance, when steaming vegetables, I’ve found you can cut the heat off before they are ready, keep the lid on the pot, and they will continue to cook.

MARGARET MOOD

Via e-mail

DEAR MARGARET: Conservation is always a good idea. If anyone has good tips on saving energy in the kitchen, send them in. Slow cookers are efficient for cooking soups and stews, but you may also want to consider a pressure cooker. Cooking time is decreased dramatically by cooking food at a higher temperature and energy use is cut by 50% to 75%. Here is a recipe for stock made in a pressure cooker. This recipe ran in the Times in March of 1995.

Vegetable Stock

Active Work Time: 15 minutes * Total Preparation Time: 35 minutes * Vegetarian

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This recipe is just a guide for making vegetable broth. Use whatever vegetables you have on hand, but it’s best to avoid cabbage, Brussels sprouts, turnips, beets and other strong-tasting vegetables. Taste before you add salt to the stock--salting is not always necessary.

1 tablespoon olive oil

3 leeks, trimmed and chopped

2 cloves garlic, finely chopped

1 small onion, chopped

3 carrots, cut in thirds

4 stalks celery, cut in thirds

2 parsnips, quartered

2 cups summer squash, cut in pieces

2 baking potatoes, halved, then quartered

1 cup sliced mushrooms

1 large tomato, quartered

2 bay leaves

3 to 4 sprigs parsley

6 whole peppercorns

2 1/2 quarts water

Salt, optional

Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the leeks, garlic and onion. Cook until the leeks are tender and the onion begins to brown, about 5 minutes. Scrape the caramelized crust from the pan with a wooden spoon, if necessary. Add the carrots, celery and parsnips and cook 5 minutes more.

Add the squash, potatoes, mushrooms, tomato, bay leaves, parsley, peppercorns and water.

Lock the lid in place and bring the pressure cooker to high pressure. Reduce the heat to maintain high pressure and cook 12 minutes. Release the pressure naturally, if time permits.

Strain the stock through a strainer, pressing the vegetables against the side to release as much flavor and liquid as possible. Discard the solids. Season to taste with salt, if needed.

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10 cups. Each cup: 99 calories; 36 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 20 grams carbohydrates; 3 grams protein; 1.94 grams fiber.

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Tablecloth and napkin Windows in Pasadena.

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.