SHERBETS AND ICES
|Basic ice-cream is made
of the pure sweet cream in this proportion:
Two quarts of cream,
one pound of sugar; beat up, flavor and freeze.
|For basic fruit ice-cream
use one pint of cream for every pint of fruit juice, and sugar to taste.
Amount of sugar will depend
also on type of the fruit used. Fruit should be well ripened, properly
cleaned, stalks removed and well mashed (if you don't like larger pieces
of fruit in your ice cream, rub it through a hair-sieve). Sweeten fruit
nicely with pounded sugar; whip the cream for a few minutes, add it to
the fruit, and whisk the whole again for another five minutes. Put the
mixture into the freezer and freeze. Raspberry, strawberry, currant, and
all fruit ice-creams are made in the same manner. A little powdered sugar
sprinkled over the fruit before it is mashed assists to extract the juice.
If fresh fruit is not obtainable, a little jam may be substituted for it;
it should be melted and worked through a sieve before being added to the
whipped cream; and if the color should is not good, a few drops of food
colouring may be put in to improve its appearance. In making berry flavoring
for ice-cream, the milk should never be heated; the juice of the berries
added to cold cream, or fresh rich milk, mixed with cold cream, the juice
put in just before freezing, or when partly frozen.
One pint of milk, the yolks
of two eggs, six ounces of sugar and one tablespoonful of cornstarch. Scald
but do not boil. Then put the whites of the two eggs into a pint of cream;
whip it. Mix the milk and cream, flavor and freeze. One teaspoonful of
vanilla or lemon is generally sufficient.
The quantity, of course,
can be increased to any amount desired, so long as the relative proportions
of the different ingredients are observed.
Add four ounces of grated chocolate
to a cupful of sweet milk, then mix it thoroughly to a quart of thick sweet
cream; no flavoring is required but vanilla. Sweeten with a cupful of sugar;
beat again and freeze.
Beat two eggs very light and
cream them with two cups of sugar. Scald a pint of milk and turn on by
degrees, mixing well with the sugar and eggs. Stir in half a cup of grated
chocolate; return to the fire and heat until it thickens, stirring briskly;
take off and set aside to cool. When thoroughly cold, freeze.
One quart of cream, one pint
of milk, three eggs, one cupful and a half of sugar and one of prepared
cocoanut, the rind and juice of a lemon. Beat together the eggs and grated
lemon rind and put with the milk in the double boiler. Stir until the mixture
begins to thicken. Add the cocoanut and put away to cool. When cool add
the sugar, lemon juice and cream. Freeze.
Sweeten one quart of cream or
rich milk with half a pound of sugar and flavor to taste; put it over the
fire in a double boiler; as soon as it begins to boil, stir into it a tablespoonful
of cornstarch or rice flour which has been previously mixed smooth with
a little milk; after it has boiled a few minutes, take it off the heat
and stir in very gradually six eggs which have been beaten until thick;
when quite cold, freeze it as ice-cream.
Mix a cupful of sugar with a
quart of ripe strawberries, let them stand half a day, then mash and strain
them through a coarse towel, then add to the juice a full cupful of sugar
and when dissolved, beat in a quart of fresh thick cream. Raspberries,
pineapple and other fruits made the same.
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.
Take two quarts of the richest
cream and add to it one pound of pulverized sugar and four whole eggs;
mix well together; place on the fire, stirring constantly, and just bring
to boiling point. Remove immediately and continue to stir until nearly
cold; flavor with a tablespoon of extract of vanilla; place in freezer
and, when half frozen, mix thoroughly into it one pound of preserved fruits,
in equal parts of peaches, apricots, gages, cherries, pineapples, etc.;
all of these fruits are to be cut up into small pieces and mixed well with
frozen cream. If you desire to mold this ice sprinkle it with a little
thick fruit syrup, and with few drops of different coloured fruit liquers;
mix in this color, so that it will be streaky or in veins like marble.
Two pints of milk, eight ounces
of cream, two ounces of orange-flower water, eight ounces of sweet almonds,
four ounces of bitter almonds; pound all in a marble mortar, pouring in
from time to time a few drops of water; when thoroughly pounded add the
orange-flower water and half of the milk; pass this, tightly squeezed,
through a cloth; boil the rest of the milk with the cream and keep stirring
it with a wooden spoon; as soon as it is thick enough, pour in the almond
milk; give it one boiling, take it off and let it cool in a bowl or pitcher
before pouring it into the mold for freezing.
Add a tablespoon of gelatine
to one gill of water; let it stand twenty minutes and add half a pint of
boiling water; stir until dissolved and add four ounces of powdered sugar,
the strained juice of six oranges and cold water enough to make a full
quart in all. Stir until the sugar is dissolved; pour into the freezing
can and freeze.
Grate two pineapples and mix
with two quarts of water and a pint of sugar; add the juice of two lemons
and the beaten whites of four eggs. Place in a freezer and freeze.
Two quarts of raspberries, one
cup of sugar, one pint and a half of water, the juice of a large lemon,
one tablespoon of gelatine. Mash the berries and sugar together and let
them stand two hours. Soak the gelatine in cold water to cover. Add one
pint of the water to the berries and strain. Dissolve the gelatine in half
a pint of boiling water, add this to the strained mixture and freeze.
RECIPES FOR DESSERTS, COOKIES, CAKES & MORE