Caramelize 1/2 of the sugar and add the water. Cook to a sirup. Prepare a custard with the milk, remaining sugar, flour, egg, and salt. Remove from the heat, add the caramel and the cream, strain, add the vanilla, cool, and freeze.
75. JUNKET ICE CREAM WITH PEACHES.--An attractive frozen dessert can be made by freezing junket and serving it with canned peaches and peach sirup. This may be made into a mold and the mold garnished with the peaches, or it may be served on individual plates and a half of a peach put on each plate.
JUNKET ICE CREAM WITH PEACHES
(
Sufficient to Serve Six
)
- 1 c. cream
- 1 Tb. cold water
- 1-1/2 qt. milk
- 1 Tb. vanilla
- 1-1/2 c. sugar
- 1 tsp. almond extract
- 1/4 tsp. salt
- Green coloring
- 2 junket tablets
- Canned peaches
Mix the cream and milk, add the sugar and salt, and heat in a double boiler until lukewarm. Dissolve the junket tablets in the cold water and add to the lukewarm milk. Add the flavoring and the green coloring, making the junket a pale green, and stand in a warm place until set. Turn into a freezer and freeze. If desired, mold and garnish the mold with the peaches. Add sugar to the peach juice and cook until a thick sirup is formed. Pour this over the whole and serve. If it is desired not to mold the ice cream, serve it with a peach on individual serving plates and pour a spoonful of peach sirup over each portion.
76. FRENCH ICE CREAM.--No more delicious ice cream can be made than that given in the accompanying recipe and known as French ice cream. It is especially nice for serving when something very attractive is desired, as at a dainty luncheon or an afternoon or evening party.
FRENCH ICE CREAM