Self-freezing Ice-Cream. ✠
- 1 quart rich milk.
- 8 eggs—whites and yolks beaten separately and very light.
- 4 cups sugar.
- 3 pints rich sweet cream.
- 5 teaspoonfuls vanilla or other seasoning, or 1 vanilla bean, broken in two, boiled in the custard, and left in until it is cold.
Heat the milk almost to boiling, beat the eggs light, add the sugar, and stir up well. Pour the hot milk to this, little by little, beating all the while, and return to the fire—boiling in a pail or saucepan set within one of hot water. Stir the mixture steadily about fifteen minutes, or until it is thick as boiled custard. Pour into a bowl and set aside to cool. When quite cold, beat in the cream, and the flavoring, unless you have used the bean.
Have ready a quantity of ice, cracked in pieces not larger than a pigeon egg—the smaller the better. You can manage this easily by laying a great lump of ice between two folds of coarse sacking or an old carpet, tucking it in snugly, and battering it, through the cloth, with a sledge-hammer or mallet until fine enough. There is no waste of ice, nor need you take it in your hands at all—only gather up the corners of the carpet or cloth, and slide as much as you want into the outer vessel. Use an ordinary old-fashioned upright freezer, set in a deep pail; pack around it closely, first, a layer of pounded ice, then one of rock salt—common salt will not do so well. In this order fill the pail; but before covering the freezer-lid, remove it carefully that none of the salt may get in, and, with a long wooden ladle or flat stick (I had one made on purpose), beat the custard as you would batter, for five minutes, without stay or stint. Replace the lid, pack the ice and salt upon it, patting it down hard on top; cover all with several folds of blanket or carpet, and leave it for one hour. Then remove the cover of the freezer when you have wiped it carefully outside. You will find within a thick coating of frozen custard upon the bottom and sides. Dislodge this with your ladle, which should be thin at the lower end, or with a long carving-knife, working every particle of it clear. Beat again hard and long until the custard is a smooth, half-congealed paste. The smoothness of the ice-cream depends upon your action at this juncture. Put on the cover, pack in more ice and salt, and turn off the brine. Spread the double carpet over all once more, having buried the freezer out of sight in ice, and leave it for three or four hours. Then, if the water has accumulated in such quantity as to buoy up the freezer, pour it off, fill up with ice and salt, but do not open the freezer. In two hours more you may take it from the ice, open it, wrap a towel, wrung out in boiling water, about the lower part, and turn out a solid column of cream, firm, close-grained, and smooth as velvet to the tongue.
Should the ice melt very fast, you may have to turn off the water more than twice; but this will seldom happen except in very hot weather. You need not devote fifteen minutes in all to the business after the custard is made. You may go into the cellar before breakfast, having made the custard overnight, stir in the cold cream and flavoring, get it into the freezer and comfortably packed down before John has finished shaving, and by choosing the times for your stolen visits to the lower regions, surprise him and the children at a one-o’clock dinner by the most delicious dessert in the world. I have often laughed in my sleeve at seeing my John walk through the cellar in search of some mislaid basket or box, whistling carelessly, without a suspicion that his favorite delicacy was coolly working out its own solidification under the inverted barrel on which I chanced to be leaning at his entrance.
Any of the following receipts for custard ice-cream may be frozen in like manner. Do not spare salt, and be sure your ice is finely cracked, and after the second beating do not let the air again into the freezer. If you cannot get dry rock salt, that which settles at the bottom of fish-barrels will do just as well. Keep the freezer hidden, from first to last, by the ice heaped over it, except when you have to lift the lid on the occasions I have specified.
Chocolate Ice-cream. ✠
- 1 quart of cream.
- 1 pint new milk.
- 2 cups sugar.
- 2 eggs beaten very light.
- 5 tablespoonfuls chocolate rubbed smooth in a little milk.
Heat the milk almost to boiling, and pour, by degrees, in with the beaten egg and sugar. Stir in the chocolate, beat well three minutes, and return to the inner kettle. Heat until it thickens well, stirring constantly; take from the fire and set aside to cool. Many think a little vanilla an improvement. When the custard is cold, beat in the cream. Freeze.