Make a rich, boiled custard;
flavor with wine and vanilla; pour it into a freezer. When half frozen,
add pounded almonds, chopped citron and brandy, peaches or chopped raisins.
Have the freezer half full of custard and fill up with the fruit. Mix well
and freeze again. Almost any kind of fruits that are preferred may be substituted
for the above.
Beat the yolks of eight eggs
very light, and add thereto four cupfuls of sugar, and stir well. Add to
this, little by little, one quart of rich milk that has been heated almost
to boiling, beating all the while; then put in the whites of eight eggs
beaten to a stiff froth. Then boil the mixture in a pail set inside another
containing hot water. Boil about fifteen minutes or until it is as thick
as a boiled custard, stirring steadily meanwhile. Pour into a bowl to cool.
When cold, beat into it three pints of rich sweet cream and five teaspoons
of vanilla, or such other flavoring as you prefer. Put it into a fridge
for about two hours. When ready beat again very hard, until the custard
is a smooth, half-congealed paste. Do this thoroughly. Put back in the
fridge, and leave it for couple hours. Serve decorated with whipped cream
and fresh fruit.
One can or twelve large peaches,
1 cup of sugar, one pint of water and the whites of three eggs beaten to
a stiff froth; break the peaches rather fine and stir all the ingredients
together; freeze the whole into form.
Frozen fruit of any kind
can be made the same way; the fruit should be mashed to a smooth pulp,
but not thinned too much. In freezing, care should be taken to prevent
its getting lumpy.
NOTE: The above recipe,
increasing the quantity of peaches, raspberries or whatever fruit you may
use, and adding a small amount of rich cream, make fine frozen fruits.
The juice of six lemons and
the grated rind of three, a large sweet orange, juice and rind; squeeze
out all the juice and steep it in the rind of orange and lemons a couple
of hours; then squeeze and strain through a towel, add a pint of water
and two cups of sugar. Stir until dissolved, turn into a freezer, then
proceed as for ice-cream, letting it stand longer, two or three hours.
TIP: When fruit jellies
are used, gently heat the water sufficiently to melt them; then cool and
freeze. Other flavors may be made in this manner, varying the flavoring
A refreshing dessert is made
of currants or raspberries, or equal portions of each. Squeeze enough fruit
in a jelly-bag to make a pint of juice; add a pint each of the water and
sugar; pour the whole, boiling hot, onto whites of three eggs, beaten to
a stiff froth, and whip the mixture thoroughly. When cool, freeze in the
usual manner. You could add a part of red raspberry juice to make a much
finer flavor. Any juicy fruit may be prepared in this manner.