The Ice Crop: How to Harvest, Store, Ship and Use Ice

by Theron L. Hiles

New York Ice Cream.—One full quart of cream, one coffee cup of powdered sugar, four eggs, three teaspoonfuls of vanilla. Beat the yolks and whites separately, then put together and stir in one pint of cream. When it reaches the boiling point draw cream to back of stove until the whole is well mixed, then draw forward, stir until it thickens, about three minutes. Cool, add the other pint of cream, then the vanilla. Freeze.

Neapolitan Cream.—Make a vanilla, a chocolate and a strawberry cream; freeze in separate freezers, and fill a mould the form of a brick in three smooth layers of equal size.

Coffee Ice Cream.—Make the same as vanilla, with the addition of coffee, of which take a cupful ground moderately fine, put over it just enough water to keep it simmering until strong, then pour through a bit of cheesecloth, and when cool into the cream ready for freezing.

Walnut Ice Cream.—One pint of the meat of walnuts (American are the best), pounded fine in a mortar, one pint of milk, one quart of cream, two small cupfuls of sugar, four eggs and a quarter of a teaspoonful of salt. Beat eggs with one cupful of sugar; put them and the milk into double boiler and stir constantly until the mixture begins to thicken. Then add salt and put away to cool. When cold add the rest of the sugar, cream and nut meats, and freeze.

FIG. 93. ICE CRUSHING MACHINE.

Tea Ice Cream.—One and one-half pints of rich cream, one pint of sugar, one cup of good strong green tea, yolks of eight eggs. Mix in inner vessel until it thickens. Strain through sieve and freeze.

Orange Ice Cream.—One and one-half pints of milk or cream. One pint of sugar. The rind of two oranges rubbed on loaf sugar. The juice of six large oranges. Yolks of eight eggs. A pinch of salt. Mix the ingredients in an inner vessel. Stir well until the mixture thickens. Pass through fine sieve. Freeze.

Cinnamon Ice Cream.—One and one-half pints of rich cream. One pint of sugar. Yolks of eight eggs. A good sized stick of cinnamon, bruised. Cook in inner vessel until mixture thickens. Strain, cool and freeze.

Vanilla Ice Cream.—One and one-half pints cream. One pint of sugar. One vanilla bean. Yolks of seven eggs, and a pinch of salt. Break up the bean in the mixture, and proceed as in Cinnamon Cream.