CLASSIFICATION OF ICE-CREAMS
Philadelphia ice-creams are cream sweetened, flavored, and stirred while freezing.
French ice-creams are custards of different degrees of richness stirred while freezing.
Parfaits, biscuits, and mousses are whipped cream, with or without eggs, frozen without stirring.
Water-ices are fruit-juices sweetened with sugar syrup, stirred while freezing.
Punches and sherbets are water-ices with liquors mixed with them either before or after they are frozen.
Fancy creams. These creams, in different degrees of richness and with different flavorings, give an infinite variety, and their combinations and forms of molding give all the fancy ices.
GENERAL RULES FOR MAKING ICE-CREAMS—TO PREPARE ICE-CREAM MIXTURES
The cream. Unless the cream is to be whipped it should be scalded, as it then gives a smoother and better ice; otherwise it has a raw taste. It is scalded as soon as the water in the outside kettle boils. If the cream is too much cooked it will not increase in bulk when stirred, therefore do not boil the cream. When whipped cream is used it should be very cold, whipped to a stiff, firm froth with a wire whip, and the liquid which drains from it should not be used. (See whipping cream, page [408].)
The sugar. Ices are much better when the sugar is added in the form of syrup. (See sugar syrup, page [503]; and boiling syrup, page [513].) Frozen fruits are smoother when sweetened with syrup, and water-ices should be made of a thick syrup diluted with fruit-juice to 20° on the syrup gauge.