[2747—ICE-CREAM PREPARATION (Generic Recipe)]
Work two-thirds lb. of sugar and ten egg-yolks in a saucepan until the mixture reaches the [ribbon]-stage. Dilute it, little by little, with one quart of boiling milk, and stir over a moderate fire until the preparation veneers the withdrawn spoon. Avoid boiling, as it might decompose the custard.
Strain the whole into a basin and stir it from time to time until it is quite cold.
N.B.—For the various ice-cream preparations, the amount of sugar and number of egg-yolks, as also the procedure, do not change. They are only distinguishable by the particular flavour or infusion which may happen to characterise them.
Various Ice-Cream Preparations.
[2748—ALMOND ICE-CREAM]
Finely pound three and a half oz. of freshly-skinned sweet almonds and five bitter almonds; adding to them, little by little, in order to facilitate the pounding, a few tablespoonfuls of water.
Set this almond paste to infuse, twenty minutes beforehand, in the boiling milk, and prepare the cream as directed above, with the same quantities of sugar and egg-yolks.
[791]
][2749—ASPARAGUS ICE-CREAM]
Parboil six oz. of asparagus-tops or sprew for two minutes. Thoroughly drain them; quickly pound them, together with a few tablespoonfuls of milk, and set this asparagus paste to infuse in the boiled milk.