This is a convenient way of making a little ice-cream for one person.
FROZEN CUSTARD
1 Pint of milk.
1 Saltspoon of salt.
1¼ Cups of sugar.
Yolks of three eggs.
1 Pint of milk or cream.
1 Teaspoon of rose-water.
2 Tablespoons of wine or brandy.
Make a soft custard with the first four ingredients, according to the rule on [page 195]. When done, strain it into a granite-ware pan and let it cool. Then add the flavoring and the remaining pint of milk or cream, and freeze.
LEMON SHERBET WITH GELATINE
1 Tablespoon of gelatine.
1 Pint of boiling water.
1 Cup of sugar
⅓ Cup of lemon-juice.
1 Tablespoon of brandy.
Soak the gelatine (Plymouth Rock or Nelson's) in a little cold water for half an hour. Then pour over it the boiling water, stirring until the gelatine is dissolved; add the sugar, lemon-juice, and brandy, and strain all through a fine wire strainer. Freeze.
Nelson's gelatine and the Plymouth Rock or phosphated gelatine are the best to use for sherbets and water-ices, because they have a delicate flavor, and lack the strong, fishy taste which characterizes some kinds. The phosphated gelatine should, however, never be used except when a slight acidity will do no harm. Avoid it for all dishes made with cream or milk, as it will curdle them. The directions on the packages advise neutralizing the acid with soda; but, as there is no means of determining the amount of acid in a given quantity, it is not a process that recommends itself to an intelligent person.
Phosphated gelatine may, however, be used in sherbets even when milk or cream forms a part of them, for when it is added to a slightly acid mixture which has a low temperature, or is partially frozen, curdling does not take place.