Ice Creams are better, and are more apt to be smooth and free from “buttery” conditions, if half the cream is scalded; this also prevents swelling, which makes the cream less watery.
To each quart of cream allow, for vanilla and other extract flavorings, seven ounces of sugar. There is no advantage in using milk; it does not swell like cream, and, moreover, it prevents the ice cream from having a good, lasting body. Cream freezes more quickly than the syrup for water-ices. All sour fruits should be added to the cream after it is frozen.
- Philadelphia Vanilla Ice Cream
- Plain Vanilla Ice Cream
- Orange Ice Cream
- Strawberry Ice Cream
- Frozen Peaches with Cream
- Donnybrook Cream
- Sultana Roll
- Grape Sauce
- Cafe Parfait
- Frozen Strawberries
- Alaska Bake
- Grape Sherbet
- Pineapple Water Ice
- Orange Water Ice
- Raspberry Water Ice
1. Philadelphia Vanilla Ice Cream
Scald a pint of cream; cut a vanilla bean in halves, scrape out the seeds, and rub with the sugar; then add the sugar to the cream; stir until dissolved and cold; when cold add another pint of unscalded cream.
When the mixture is icy cold turn it in the freezer, pack with salt and ice, using one-third salt to two-thirds ice. Turn the crank slowly for a moment until the cream is icy cold, then stir rapidly until it is frozen. Remove the dasher; repack and stand aside for an hour or two to ripen.
2. Plain Vanilla Ice Cream
Add eight ounces of powdered sugar to one quart of cream. Stir until the sugar is dissolved, and add a dessertspoonful of good extract of vanilla. Turn into the freezing-can; stir slowly at first until the cream is icy cold, then beat more rapidly until it is thoroughly frozen.
3. Orange Ice Cream
Put the grated rind of an orange in a pint of cream, add eight ounces of sugar, stir in a double boiler until the sugar is dissolved; when cold add another pint of cream and freeze. If orange juice or orange pulp is added it must be done after the cream is frozen ; then stir it just a moment longer and repack. The flavoring of the orange is in the rind.
4. Strawberry Ice Cream
Mash one quart of strawberries ; add to them half a cupful of sugar, and let stand for half an hour. Scald a pint of cream; add eight ounces of sugar, and when cold add a second pint of cream; turn the mixture in the freezer; when frozen very hard add the quart of mashed strawberries. Turn the crank again until the whole is well frozen. This may be used after it has been standing for one hour. Always repack after the first freezing, using less salt and coarse ice.
5. Frozen Peaches with Cream
Plunge twelve very ripe peaches into a kettle of hot water; this will allow the skins to be easily removed. Mash the peaches through a colander; add to them eight ounces of sugar; stir until the sugar is dissolved; add half a pint of water; put the mixture in the freezer and stir until it is frozen rather hard. Add one pint of good, thick cream; stir until thoroughly mixed. Repack the can and stand aside for an hour to ripen.
6. Donnybrook Cream
This is really pistachio ice cream. Blanch and pound to a paste two ounces of pistachio nuts; add, while pounding, one teaspoonful of bitter almond extract. Scald a pint of cream; add seven ounces of sugar; stir until the sugar is dissolved. Take from the fire, and when this is cold add it gradually to the pistachio paste, rubbing or stirring all the while. Add another pint of uncooked cream and when the mixture is icy cold, freeze.
7. Sultana Roll
Line one pound baking-powder boxes with pistachio ice cream, making a wall and bottom at least an inch thick; fill the centre with cream that has been whipped to a stiff froth and to which you have added a cupful of seedless raisins that have been soaked in orange juice overnight. Drain them perfectly dry; add a drop or two of cochineal to the cream to make it slightly rosecolored.
Put another layer of pistachio ice cream over the top and put on the lid. Bind the seams of the mould with strips of muslin that have been dipped in melted paraffin. Pack the moulds in salt and ice; stand them aside for at least two hours. At serving-time plunge them in a kettle of boiling water, and turn the creams out on a long platter, Serve with grape sauce.
8. Grape Sauce
Boil a pound of sugar and half a pint of water together for ten minutes until they form a thick syrup; add the juice of a lemon, and when cold add half a pint of grape juice or claret. Pack in ice until serving-time.
9. Cafe Parfait
Make and freeze one quart of coffee ice cream ; at serving-time stir in a pint of cream that has been whipped to a stiff froth. Serve immediately in meringue shells or in dessert-glasses.
10. Frozen Strawberries
Mash a quart of strawberries, add half a pound of sugar and the juice of two lemons; stand aside for one hour. Boil together a pint of water and half a pound of sugar; strain and cool. Add the cold syrup to the strawberries, pour them in the freezing-can, and turn slowly until the mixture is frozen hard. Serve in glasses with whipped cream.
11. Alaska Bake
Pack a round or brick mould with vanilla or strawberry ice cream; cover and bind the seams with strips of muslin dipped in melted paraffin. Repack in ice and salt, and stand aside for at least two hours.
At serving-time turn the cream on a folded napkin on a platter. Beat the whites of four eggs until light; add four tablespoonfuls of powdered sugar, and beat until light and dry. Cover the cream thoroughly with this meringue, and dust with powdered sugar. Stand the platter on a cold board, and run the whole in a hot oven for just a moment to brown. Serve at once.
12. Grape Sherbet
Boil one pound of sugar and one quart of water together for five minutes; strain and cool. When cold, add one pint of unfermented grape juice and four tablespoonfuls of lemon juice.
Turn the mixture into the freezer and stir slowly until frozen. Remove the dasher and stir in a meringue made by beating the white of one egg to a stiff froth and adding one tablespoonful of powdered sugar. Repack the can and stand aside for one hour and a half. All sherbets may be made after this recipe, substituting the same amount of other fruit juices.
13. Pineapple Water Ice
Add one pound and a half of sugar to one quart of water. Boil rapidly for five minutes; then cool. When cold add the juice of two lemons and one, quart of grated pineapple. Mix, turn into the freezer and freeze, stirring slowly. If canned or preserved pineapple is used allow less sugar.
14. Orange Water Ice
Grate the yellow rind from three oranges into one pound of sugar. Rub until the sugar is quite saturated with the orange oil. Add a quart of water, bring to boiling point, boil for five minutes; take from the fire, strain, and when cold add the juice of twelve large oranges and one lemon.
15. Raspberry Water Ice
Take one quart of red raspberries, one quart of water, the juice of two lemons and one pound of sugar. Add the sugar and lemon juice to the berries; stir, and let stand for one hour; press through a sieve, add the water, turn into a freezer and freeze.
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