ICE CREAMS.
Vanilla Ice Cream.—One quart of rich cream, one cup of milk, one cup of sugar, one and one-half teaspoonfuls of vanilla. This recipe nearly doubles itself if the cream is very rich.
Strawberry Ice Cream.—One quart of strawberries, one pint of sugar, one-half pint of milk, one and one-half pints of cream. Mash the berries and sugar together through a fine strainer into the freezer, after the rest of the mixture has been freezing about eight minutes.
Brown Bread Ice Cream.—Dry the crust of brown bread in a warm oven. Roll fine and sift. Add one pint of the crumbs to the preparation for vanilla ice cream. The vanilla and one-fourth of the sugar must be omitted.
Cocoanut Ice Cream.—One quart of cream, one pint of milk, three eggs, one and one-half cupfuls of sugar, one cupful of prepared cocoanut, the rind and juice of one lemon. Beat together the eggs and grated rind and put with the milk in a double vessel. Stir till the mixture begins to thicken. Add the cocoanut and put away to cool. When cold add sugar, lemon juice and cream. Freeze.
Fig Ice Cream.—One quart of milk, two tablespoonfuls of corn starch, one of gelatine, one pint of cream, a cupful and a half of sugar, three eggs, two cupfuls of figs cut fine, one tablespoonful of vanilla. Put the milk in a double boiler, reserving half a cupful. When it is boiling pour in the corn starch, which has been mixed with the cold milk. Cook ten minutes. Beat the eggs and sugar together; pour the cooked mixture on this, stirring all the time. Return to the fire, add the gelatine, which has been soaking in four tablespoonfuls of cold water, and cook three minutes. Set away to cool. When cold add the cream and vanilla, and freeze. When the cream has been freezing ten minutes, take off cover and stir in the figs. Cover again and finish freezing.
Chocolate Ice Cream.—One quart of cream, one pint of milk, one even pint of powdered sugar, one tablespoonful of vanilla, six eggs, one teacup grated chocolate. Mix sugar, chocolate, cream and milk, and bring to the boiling point in a porcelain kettle; then draw the kettle to the back of the stove, and stir in the mixture, six yolks and four whites, which have been beaten separately and together. Draw the kettle forward again, stir constantly till the mixture looks like thick cream, then take it from the stove and add the remaining whites, which have been well beaten. When slightly cooled add vanilla. When cold pour in freezer and freeze. This quantity is enough for twelve persons. Chocolate must be dissolved in a little boiling water.
New York Ice Cream.—One full quart of cream, one coffee cup of powdered sugar, four eggs, three teaspoonfuls of vanilla. Beat the yolks and whites separately, then put together and stir in one pint of cream. When it reaches the boiling point draw cream to back of stove until the whole is well mixed, then draw forward, stir until it thickens, about three minutes. Cool, add the other pint of cream, then the vanilla. Freeze.
Neapolitan Cream.—Make a vanilla, a chocolate and a strawberry cream; freeze in separate freezers, and fill a mould the form of a brick in three smooth layers of equal size.
Coffee Ice Cream.—Make the same as vanilla, with the addition of coffee, of which take a cupful ground moderately fine, put over it just enough water to keep it simmering until strong, then pour through a bit of cheesecloth, and when cool into the cream ready for freezing.
Walnut Ice Cream.—One pint of the meat of walnuts (American are the best), pounded fine in a mortar, one pint of milk, one quart of cream, two small cupfuls of sugar, four eggs and a quarter of a teaspoonful of salt. Beat eggs with one cupful of sugar; put them and the milk into double boiler and stir constantly until the mixture begins to thicken. Then add salt and put away to cool. When cold add the rest of the sugar, cream and nut meats, and freeze.
FIG. 93. ICE CRUSHING MACHINE.
Tea Ice Cream.—One and one-half pints of rich cream, one pint of sugar, one cup of good strong green tea, yolks of eight eggs. Mix in inner vessel until it thickens. Strain through sieve and freeze.
Orange Ice Cream.—One and one-half pints of milk or cream. One pint of sugar. The rind of two oranges rubbed on loaf sugar. The juice of six large oranges. Yolks of eight eggs. A pinch of salt. Mix the ingredients in an inner vessel. Stir well until the mixture thickens. Pass through fine sieve. Freeze.
Cinnamon Ice Cream.—One and one-half pints of rich cream. One pint of sugar. Yolks of eight eggs. A good sized stick of cinnamon, bruised. Cook in inner vessel until mixture thickens. Strain, cool and freeze.
Vanilla Ice Cream.—One and one-half pints cream. One pint of sugar. One vanilla bean. Yolks of seven eggs, and a pinch of salt. Break up the bean in the mixture, and proceed as in Cinnamon Cream.
Almond Cream.—One pint of cream. One cup of sugar. One-quarter pound of blanched almonds, well chopped. Stir over fire, and add well beaten yolks of four eggs. Flavor with extract of rose. Pour into dish and pile on meringue. Place on ice until time to serve.
Tapioca Cream.—Soak two tablespoonfuls of tapioca over night in just enough water to cover it. In the morning boil one quart of milk with the soaked tapioca by placing it in a tin can or pail set in water to boil. Add two-thirds of a cup of granulated sugar and a pinch of salt. Beat the yolks of three eggs. When the milk has boiled eight minutes stir in the yolks. Remove from the fire and stir rapidly for five minutes, so that it will not curdle. Flavor with vanilla. Pour into pudding dish. Beat whites well. Pour over the top of cream. Sift with a little powdered sugar, brown a minute or two in oven. Serve ice cold.
Swans’ Down Cream.—Whip stiff one put of rich cream. Beat to a froth the whites of three eggs; sweeten with a small cup of sugar and flavor with vanilla. Beat all together. Pour into a glass dish and set into a bowl of crushed ice to send to table. Eat with sponge cake.
Peach Ice Cream.—One quart of cream. One cup of milk sweetened. Whites of three eggs. One pint of sliced peaches. As soon as the cream begins to freeze well add the sweetened peaches which have been run through a sieve. Freeze seven minutes and add the beaten whites. Freeze well.