PHILADELPHIA ICE-CREAM
The so-called Philadelphia ice-cream is pure, sweet cream, sweetened with sugar, and flavored. For a small quantity use the following:
¾ Cup of sugar.
1 Teaspoon of vanilla.
1 Tablespoon of brandy.
1 pint of scalded sweet cream.
Mix and freeze. The whites of two eggs beaten stiff is a valuable addition to this cream.
ROYAL ICE-CREAM
1 Tablespoon of flour.
1½ Cups of sugar.
1 Saltspoon of salt.
1 Pint of milk.
2 Eggs.
1 Pint of sweet cream.
1 Tablespoon of vanilla.
½ Teaspoon of almond.
½ Cup of sherry wine, or
¼ Cup of brandy.
Heat the milk until it boils; meanwhile mix the flour, sugar, and salt in a little cold water, and when the milk reaches the boiling-point pour it in; stir it for a minute over the fire in a saucepan, and then turn it into a double boiler and cook it for twenty minutes. At the end of this time beat the eggs very light, and pour them into the boiling mixture slowly, stirring it rapidly; continue stirring, after all the egg is in, for from one to two minutes; then strain the mixture into a dish and set it aside to cool. Last, add the cream and flavorings, and freeze. This makes a rich and delicious cream. It may be colored with carmine a pretty pink, or with spinach a delicate green.
ICE-CREAM WITH AN IMPROVISED FREEZER
Make the Philadelphia ice-cream mixture, or half of it, dividing each ingredient exactly. Put it into a small tin can (the Dutch cocoa-cans are convenient) with a closely fitting cover. Place it in the middle of a deep dish, and surround it with alternate layers of ice and salt, in the same manner as for ordinary freezing, and cover it closely; then lay wet cloths on the top and set it in a cool place. It will become solid in from one to two hours, according to the amount of mixture to be frozen. It is well to cut in the thick layer on the sides of the can once or twice during the freezing. If the cream which you have to use is thick enough to whip, do so; the result, when frozen, will be a very dainty dish.