OF ICE CREAMS, AND THE PROPER METHODS OF MIXING, FREEZING, AND WORKING
THEM.
_Freezing of Ice._
HAVE ready a freezing pot in ice and salt; put in your ice cream, cover
the pot, keep turning it till the water comes round the pot; then open
it and scrape it down: continue turning it, and scraping it down as it
freezes, till it becomes quite hard and smooth.
If an ice cream is mixed too rich, put in a little more cream: if it is
poor, put in some more jam. If a water ice is mixed too rich, it will
require some more water: if it is too poor, put in some clarified sugar.
If an ice is poor, the first time you scrape it down, it will feel quite
rough and hard: on the contrary, if an ice is too rich, it will not
freeze at all.
All fruit ices that are put into the shapes of fruit, should have a
paper round the moulds, just as you put them in the ice: let them lay in
ice and salt for an hour. N.B. Before you turn your ices out, take care
to make the water come up the sides of the tub, and in turning them out,
put your moulds just into hot water, and then out again; then the ice
cream will come out easily.
N.B. All ices that are in the shape of fruit, should be coloured
according to the fruit they represent.
_To prepare the Cochineal for colouring different Sorts of Ice._
TO an ounce of cochineal pounded fine, allow a quart of clear river
water: let it boil, then put in the cochineal with a table spoonful of
pounded rock allum, and the same quantity of cream of tartar; if it
seems to be a purple colour, add a little more cream of tartar, let it
all boil for two minutes, then strain it into a bottle for use.
_Ice Creams, or Rasberry Ice._
TO six ounces of rasberry jam, allow three quarters of a pint of cream,
mix it well; then pass it through a sieve, and colour it.
_Strawberry Jam,_
IS mixed the same way, allowing the juice of two lemons.
_Apricot Ice._
TO four ounces of apricot jam, allow three quarters of a pint of cream,
and a few bitter almonds pounded, the juice of two lemons, and a tea
spoonful of cochineal; pass it all through a sieve for use.
_Pine Apple Ice._
TO four ounces of pine apple jam, put a table spoonful of pine apple
syrup, and three quarters of a pint of cream, and pass it through a
sieve, with the juice of two lemons.
_Barberry Ice._
TO half a pound of barberry jam, put three quarters of a pint of cream:
pass it through a hair sieve, and colour it.
_Biscuit Ice._
TO four yolks of eggs, allow three quarters of a pint of cream, three
ounces of spunge biscuits, a little cinnamon, and four ounces of sugar:
stir it all on the fire, till it begins to thicken, then pass it through
a sieve.
_Pistachia Ice._
TO three yolks of eggs, allow three quarters of a pint of cream, two
ounces of pistachia kernels pounded fine, and four ounces of sugar: boil
your yolks and cream, put in your kernels pounded, then colour it green,
and pass it through a sieve.
_Fresh Gooseberry Ice._
SCALD half a pint of gooseberries tender, and pass them through a hair
sieve; mix in four ounces of sugar, and three quarters of a pint of
cream.
_Chocolate Ice._
MELT three ounces of chocolate on the fire, then take three yolks of
eggs, two ounces of sugar, and three quarters of a pint of cream; and
boil it till it thickens, then put in the chocolate, and pass it through
a sieve.
_Fresh Rasberry Ice._
TAKE half a pint of fresh rasberries, pass them through a sieve, with
the juice of two lemons; mix in half a pint of cream, and four ounces of
sugar; then colour it.
_Fresh Strawberry Ice,_
IS prepared in the same manner.
_Royal Cream._
TO four eggs, allow three quarters of a pint of cream, a little
cinnamon, four ounces of sugar, and a few coriander seeds: boil it all
till it begins to thicken, then pass it through a sieve.
_Lemon Cream._
TO five yolks of eggs, allow three quarters of a pint of cream, four
ounces of sugar, and the rind of a lemon cut thin: boil it all till it
thickens, then pass it, with the juice of four lemons, through a sieve.
_Orange Cream,_
IS prepared in a similar manner.
_Burnt Cream._
TAKE a little sugar and burn it on the fire in a dry stew pan; have
ready a good royal cream, and mix in the burnt sugar.
N.B. This cream you may either freeze, or put it under a crocant.
_Plain Ice._
TAKE half a pint of the best cream you can get; whisk it in your
freezing pot till stiff, then put in a little clarified sugar, and
freeze it.
_Coffee Ice._
TO four whites of eggs, put three ounces of sugar, three quarters of a
pint of cream, and an ounce of whole coffee; boil it all till it
thickens, then pass it through a sieve for freezing.
_Tea Ice_,
Is prepared in the same manner.
_Ratafia Ice._
TO three eggs, allow four ounces of sugar, two ounces of ratafia
biscuits, and three quarters of a pint of cream; boil it all till it
thickens, then pass it for use.
_Vernella Ice._
TO four eggs, allow three ounces of sugar, and half a pint of cream, put
in half an ounce of vernella; boil it till it thickens, then pass it.
N.B. ALL ice creams that are mixed over the fire, should be stirred, to
prevent their sticking to the bottom of the pan.
WATER ICES, PINTS EACH.
_Orange Ice._
TO half a pint of clarified sugar, allow the juice of five oranges, and
two lemons: rasp the rind of two oranges, mix it all with a quarter of a
pint of water, and pass it through a lawn sieve.
_Lemon Ice._
TO half a pint of clarified sugar, allow the juice of six lemons, and
the rind of one: mix it with a quarter of a pint of water, and pass it
through a lawn sieve.
_Cedraty Ice._
TO a gill of cedraty essence, allow the juice of four lemons, a quarter
of a pint of clarified sugar, and the same quantity of water, pass it
through a lawn sieve.
_Grape Ice._
MAKE a good lemon ice; then mix in a gill of grape essence, and pass it
through a lawn sieve.
_Rasberry Water._
TO three quarters of a pound of jam, allow a pint and a quarter of
water, and the juice of two lemons; pass it through a hair sieve, and
colour it.
_Currant Water._
TAKE a quart of fresh currants; rub them through a sieve, mix it with a
quarter of a pint of clarified sugar, and the same quantity of water;
then colour and strain it.
_Cherry Ice._
TAKE a pound of morello, or Kentish cherries; bruise them in the mortar,
strain them through a hair sieve, and mix the juice with a quarter of a
pint of water, and the same quantity of clarified sugar, pass it through
a lawn sieve, and colour it.
All water ices may be made of the fresh fruit in a similar manner; but
if you make a water ice of jam, you must allow double the quantity of
fruit, to what you allow in making cream ices.
_Punch Ice._
MAKE a good lemon ice, and mix with it a gill of brandy, and half a gill
of rum, or arrack.
This ice is only fit for glasses.
_Pear Ice._
TAKE four good mellow pears: rasp them, then mix it with the juice of
four lemons, half a pint of clarified sugar, and a quarter of a pint of
water; strain it through a sieve for use.
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