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As a refreshing _entr'acte_ let us dwell on the subject of ices. Let
us have something more than just the ordinary way of making every-day
routine ice creams. We will say "ices"--they mean unutterable,
indescribable things that tickle the palate and cool one's very
existence simultaneously. Though after all it may be well to talk a
minute of ice creams--beginning with generalities. The first of these
I have found is that the easiest and best ice cream is made by using
one-third rich cream to two-thirds milk with sugar as desired. No eggs
and no cooking. If it is frozen smoothly it is perfect. This, however,
is but the working plan--the flavoring and the moulding are to be
arranged to suit yourself.
However, if cream is not available, then eggs and milk in the
proportion of eight eggs to one quart of milk may be used. This
requires cooking like an ordinary custard. Sugar to your taste, but
flour or cornstarch are to be left out, by all means.
If you are using fresh fruits, such as pineapple, peaches,
strawberries and the like they should not be cooked but be added to
the cream after it is frozen and just before it is packed. Candied
fruit, fruit used for frozen puddings and the like, is usually soaked
in brandy or rum before adding to the cream. At least, that's the sort
of treatment it gets from me.