FROZEN DISHES
FROZEN DESSERTS
Directions for Freezing
SELECT a reliable freezer and one which runs easily. Keep the gearing
well oiled.
Adjust the freezing can in the freezer, making sure that all parts fit
and that the crank turns readily. Place ice in bag made of ticking
or strong sacking, and with a wooden mallet, pound until very fine.
Surround the freezing can with ice and rock salt, using three measures
of ice and one of salt, for ice cream and sherbets; two measures of ice
and one of salt for sorbets, frappés, etc.; equal measures of ice and
of salt for molding and for freezing mousses, bombes, and parfaits.
For freezing ice cream, when the freezing can is cold, pour in mixture
to be frozen, let stand five minutes, then turn the crank slowly for
eight or ten minutes, then more rapidly until mixture is frozen. Remove
dasher, scrape cream from sides of freezing can to the middle and press
down so as to have the cream one solid mass; let stand to season, or if
to be molded, pack in the mold.
A one-pound baking powder can makes an excellent mold if one has no
brick mold.
Directions for Molding
Have the mold chilled; press the frozen mixture well into the sides
and bottom of mold, packing solidly until overflowing; put on cover,
making sure that it fits securely; if in doubt, brush with lard or
butter. Tie on cover and immerse in ice and salt, using equal parts of
each; let stand one to three hours, depending upon degree of hardness
desired. Mousses and parfaits are put directly into the mold, filled to
overflowing, covered according to directions, and allowed to stand from
four to six hours in ice and salt.
Frozen desserts are divided into:—
Philadelphia ice cream, which is cream sweetened, flavored, and stirred
in freezer while freezing; plain ice cream, a custard of different
degrees of richness, with or without cream, and stirred while freezing.
Mousses, parfaits and biscuits are made with and without eggs, with
beaten or whipped cream, and frozen without stirring.
Water ices are divided into sherbets, frappés, and punch, all stirred
while freezing.
Bombes are combinations of ice cream and sherbet, or sherbet and
charlotte russe mixture.
Chocolate Fig Ice Cream
4 ounces Lowney’s Premium Chocolate
4 cups cream
¾ cup sugar
1 tablespoon vanilla
½ teaspoon salt
1½ cups finely chopped figs
Melt chocolate, add sugar and one half cup cream, cook until smooth,
add remaining ingredients, and freeze, stirring occasionally while
freezing to keep figs from settling to the bottom.
NOTE.—If figs are soaked in wine, the flavor of the
cream is much better, and there is less liability of
the figs being lumpy.
Chocolate Philadelphia Ice Cream
2 ounces Lowney’s Premium Chocolate, or
½ cup Lowney’s Cocoa
¼ cup hot water
1 cup sugar
4 cups light cream
¼ teaspoon salt
1 teaspoon vanilla
Melt chocolate, add remaining ingredients, and freeze.
Chocolate Junket Ice Cream
4 squares Lowney’s Premium Chocolate
2 cups cream
3 cups milk
1 junket tablet
1 tablespoon cold water
1 tablespoon vanilla
1¼ cups sugar
Scald milk; add melted chocolate and sugar; cook three minutes; cool.
When lukewarm, add junket tablet which has been dissolved in cold
water. Add cream and freeze.
Two squares of chocolate give a very delicately flavored cream.
Cocoa Frappé
4 cups milk
3 squares Lowney’s Premium Chocolate, or
½ cup Lowney’s Cocoa
½ cup sugar
½ tablespoon arrowroot
1 teaspoon vanilla
1 tablespoon sherry wine
⅛ teaspoon salt
1 inch stick cinnamon
Mix chocolate, cinnamon, sugar, salt, arrowroot; add milk; cook ten
minutes; add vanilla, sherry, and freeze. Serve in frappé glasses, and
garnish with cream flavored and beaten, and candied cherries.
Three cups of milk and one cup strong coffee may be used instead of all
milk. See colored illustration, Plate XII, opposite p. 263.
Chocolate Ice Cream No. 1
4 cups cream
6 egg yolks
1½ cups sugar
4 ounces Lowney’s Premium Chocolate
¼ teaspoon salt
1 teaspoon vanilla
Scald one cup of cream; add to melted chocolate and cook three minutes,
or until mixture is smooth and glossy; add sugar, salt, vanilla, and
the remaining three cups of cream which has been beaten stiff. When
well blended, add beaten yolks of eggs. Freeze.
Chocolate Ice Cream No. 2
2 ounces Lowney’s Premium Chocolate
2 tablespoons sugar
2 tablespoons hot water
1 pint cream
2 eggs
½ cup flour
2 cups milk
1 cup sugar
¼ teaspoon salt
Beat eggs; add flour, one cup sugar, and milk; cook in double boiler
twenty minutes. Melt chocolate; add sugar, boiling water; cook until
glossy, then add to egg mixture; cool; add cream, salt, and freeze.
French Ice Cream
2 cups milk
2 cups cream
1 cup sugar
4 to 6 egg yolks
1 tablespoon vanilla
¼ teaspoon salt
Make a soft custard of milk, sugar and yolks of eggs. When cool, add
cream whipped, salt and flavoring. Freeze.
Philadelphia Ice Cream
4 cups light cream, or
3 cups heavy cream and one cup milk
1 cup sugar
1 tablespoon flavoring
¼ teaspoon salt
Mix the ingredients and freeze without cooking.
Brown Bread Ice Cream
Add to French Ice Cream one cup brown bread crumbs dried. Freeze.
Banana Ice Cream
Add the pulp of four bananas and two tablespoons lemon juice to
Philadelphia Ice Cream. Freeze.
Cocoa Nut Ice Cream
2 eggs
1¼ cups sugar
½ cup flour
2 cups milk
½ cup Lowney’s Cocoa
½ teaspoon salt
1 cup walnuts
2 cups cream
Mix cocoa, flour, sugar and salt; add eggs slightly beaten. When well
blended, add scalded milk. Cook in double boiler, stirring constantly,
twenty minutes. Add nuts finely chopped, flavoring and cream. Freeze.
Burnt Almond Ice Cream
Blanch and chop one cup almonds. Caramelize four tablespoons sugar; add
chopped almonds. When cold, pound to a powder. Add to French Ice Cream
with one teaspoon almond extract. Freeze.
Caramel Ice Cream
Add to French Ice Cream, one cup of caramelized sugar. Cool and freeze.
Coffee Ice Cream
Add one cup black coffee to French or Philadelphia Ice Cream. Freeze.
Ginger Ice Cream
Add one cup preserved ginger chopped fine, two tablespoons lemon juice,
and three tablespoons ginger sirup to Philadelphia or French Ice Cream.
Freeze.
Macaroon Ice Cream
Add one cup dried and pounded macaroons to French or Philadelphia Ice
Cream; flavor with one half teaspoon almond extract, one tablespoon
sherry, and one half teaspoon vanilla. Freeze.
Cocoa Ice Cream
2 cups milk
1 cup sugar
1 tablespoon cornstarch or arrowroot
4 egg yolks
2 cups cream, or
2 cups milk and
2 tablespoons butter
¼ to ½ cup Lowney’s Cocoa
1 teaspoon vanilla
¼ teaspoon salt
Mix cocoa, sugar and cornstarch or arrowroot; add scalded milk, and
cook twenty minutes in double boiler. Beat eggs; add cream, or milk and
butter; pour on to this mixture, cornstarch mixture. Add vanilla and
freeze.
One cup raspberry juice added just before freezing gives a pleasant
variety. See colored illustration, Plate XVII, opposite.
[Illustration: COCOA ICE CREAM
Plate XVII. For Receipt see page 298]
[Illustration: CHOCOLATE MOUSSE
Plate XVIII. For Receipt see page 298]
Chocolate Mousse No. 1
3 ounces Lowney’s Premium Chocolate
1½ cups sugar
1 cup thin cream
¼ cup cold water
1 teaspoon vanilla
¼ teaspoon salt
whip from 3 cups cream
1 tablespoon granulated gelatine
Melt chocolate; add sugar and one cup cream; boil one minute. Mix
gelatine with cold water, add to boiling mixture; when cool, add
flavoring, salt and whip from cream. Pour into mold, pack in equal
parts of ice and salt, let stand four hours. See colored illustration,
Plate XVIII, opposite.
Frozen Chocolate
4 squares Lowney’s Premium Chocolate
⅓ cup sugar
1 cup boiling water
3 cups scalded milk
½ teaspoon vanilla
¼ teaspoon salt
Melt chocolate; add sugar, salt and boiling water; cook five minutes;
add scalded milk and flavoring; when cool, freeze. Serve with cream
sweetened and flavored, either plain or whipped.
[Illustration: FROZEN CHOCOLATE SOUFFLÉ
Plate XIX. For Receipt see page 299]
[Illustration: VANILLA ICE CREAM WITH CHOCOLATE SAUCE
Plate XX. For Receipt see pages 247 and 299]
Frozen Chocolate Soufflé
2 egg yolks
rind and juice of 1 lemon
4 tablespoons sherry wine
½ cup sugar
¼ teaspoon salt
2 egg whites
2 ounces Lowney’s Premium Chocolate, melted
½ cup cream
Cook first five ingredients until mixture thickens; add beaten whites,
chocolate, and cream beaten until thick. Pour into serving dish, and
pack in equal parts of ice and salt. Let stand three hours.
A very good way is to put serving dish in lard pail, then surround pail
with equal parts of ice and salt.
See colored illustration, Plate XIX, opposite.
Plain Ice Cream
4 cups milk
1 cup sugar
3 eggs
1 tablespoon vanilla
⅛ teaspoon salt
Prepare as for Soft Custard.
This is the simplest and cheapest ice cream made. One pint of cream
added is an improvement.
Freeze according to directions for freezing. See colored illustration,
Plate XX, opposite.
Cocoa Macaroon Ice Cream
Make a cream the same as for Cocoa Nut Cream, except omit the nuts.
Brown in the oven two dozen macaroons. Crumb in meat chopper; add
macaroon crumbs and ¼ cup sherry to cream mixture. Freeze.
Cocoa Cocoanut Cream
Make a cream the same as for Cocoa Nut Cream, except omit the nuts, and
add one cup of shredded cocoanut and the rind and juice of one lemon.
Freeze.
Maple Ice Cream
Add one cup maple sirup to French or Philadelphia Ice Cream. Freeze and
serve with Maple Sauce.
Nougat Ice Cream
Add one half cup each of chopped walnuts, almonds, and filberts, to
French or Philadelphia Ice Cream. Flavor with one teaspoon vanilla and
one teaspoon almond. Freeze.
Orange Ice Cream
Add one cup orange juice and one half cup orange pulp to Philadelphia
Ice Cream. Flavor with one teaspoon vanilla and one tablespoon lemon
juice. Freeze.
Peach Ice Cream
Add two cups stewed and strained peaches to Philadelphia Ice Cream.
Flavor with one teaspoon lemon juice. Freeze.
Pineapple Ice Cream
Add two cups pineapple juice and pulp to French or Philadelphia Ice
Cream. Freeze.
Pistachio Ice Cream
Mix one half cup Pistachio nuts chopped fine, and one cup almonds
chopped fine with Philadelphia Ice Cream. Color a delicate green and
flavor with one teaspoon almond. Freeze.
Plum Pudding Ice Cream
To Philadelphia Ice Cream add one cup dried and pounded Plum Pudding.
Flavor with one tablespoon brandy. Freeze.
Strawberry Ice Cream
Add two cups strawberry juice and pulp to Philadelphia Ice Cream.
Freeze, and serve with Strawberry Sauce.
Wine Ice Cream
Add two tablespoons sherry or Madeira to Philadelphia Ice Cream. Freeze.
Coffee Mousse
1 pint cream
½ cup powdered sugar
1 cup black coffee
¼ teaspoon salt
Whip the cream, add sugar and coffee, turn mixture into a mold, pack in
ice and salt, and let stand five hours.
Chocolate Mousse No. 2
Substitute four ounces melted chocolate for coffee in Coffee Mousse,
pour into mold, pack in ice and salt, and let stand four hours.
Strawberry Mousse
Substitute two cups mashed berries for coffee, and proceed as for
Coffee Mousse.
Fruit Mousses
Mix two cups of any fruit pulp, with powdered sugar to sweeten, with
the whip from one pint cream. A small amount of lemon juice brings out
the flavor of other fruits. Mold. Pack and let stand in ice and salt
four hours.
Silver Parfait
1 cup sugar
1 cup water
3 egg whites
1 pint cream
flavoring
Boil sugar and water until it threads. Pour on to the beaten whites of
eggs, add the whip from cream, flavoring, pack in ice and salt, and let
stand four hours.
Cocoa Parfait
1 cup sugar
½ cup boiling water
4 tablespoons Lowney’s Cocoa
4 egg yolks
2 teaspoons vanilla
2 cups cream
¼ teaspoon salt
Boil sugar and water together ten minutes; pour sirup on to cocoa which
has been beaten with the egg yolks; cook over hot water until of the
consistency of soft custard. Beat until cold; add the cream which has
been beaten until stiff, vanilla, and salt. Turn into mold, cover, and
pack in equal measures of finely crushed ice and rock salt. Let stand
four hours. Remove from mold and garnish with cream, sweetened and
flavored, and press through the pastry bag.
The parfait may be served in champagne glasses and garnished with
beaten cream and candied cherries. See colored illustration, Plate XI,
p. 263.
Golden Parfait
1 cup sugar
½ cup water
6 egg yolks
1 pint cream
Cook sugar and water five minutes. Pour slowly on to the beaten egg
yolks, add whip from cream, turn into mold and pack in ice and salt,
and let stand four hours.
Café Parfait
Add one fourth cup black coffee to Golden Parfait and freeze as Golden
Parfait.
Maple Parfait
Substitute maple sirup for boiled sugar and water in Golden Parfait.
Mold, pack in ice and salt four hours, and serve with chopped browned
almonds.
Nesselrode Pudding
To Golden Parfait add one cup boiled chestnuts mashed, one cup candied
fruit soaked in wine, one cup chopped pineapple. Flavor with one
teaspoon vanilla, one tablespoon sherry. Freeze, pack, mold, and serve
with Rum Sauce.
Biscuit Tortoni
Mix one cup pounded macaroons, two tablespoons sherry, two tablespoons
caramelized sugar pounded, with Golden Parfait. Pack in paper boxes,
pack boxes in pail, and pack pail in equal parts ice and salt, for four
hours. Serve in boxes, sprinkle with brown chopped almonds.
Biscuit Glacé
Add two tablespoons maraschino, two tablespoons sherry, to Golden
Parfait. Fill paper boxes, pack boxes in pail, pack pail in ice and
salt, and let stand in ice and salt four hours.
Soufflé Glacé
1 cup cream
1 tablespoon grated lemon rind
4 eggs
1 cup sugar
½ cup wine
1 tablespoon lemon juice
⅛ teaspoon salt
Mix yolks of eggs, lemon juice, rind, sugar and salt. Cook until thick.
Cool; add beaten whites and cream beaten until stiff. Add wine, fill
paper cases, pack cases in pail, and pack pail in ice and salt four
hours.
Plain Water Ice
2 cups water
1 cup sugar
4 egg whites
flavoring
Boil sugar and water; beat until cold. Add egg whites beaten until
stiff and flavoring. Freeze.
Lemon Water Ice
Add the grated rind of one lemon and the juice of three lemons to Water
Ice. Freeze.
Orange Water Ice
Add rind of one orange, one half cup orange juice, two tablespoons
lemon juice, to Plain Water Ice.
Pineapple Water Ice
Add two cups pineapple chopped and pressed through a sieve, with two
tablespoons lemon juice, to Plain Water Ice.
Lemon Sherbet
The same as Water Ice, omitting the whites of eggs. All fruit sherbets
made in the same way.
Strawberry Bombe Glacé
Line a mold with Strawberry Ice Cream, fill with Pineapple Water Ice.
Pack in ice and salt four hours. Serve with Strawberry Sauce.
Raspberry Bombe Glacé
Line a mold with Raspberry Water Ice. Fill with Vanilla Ice Cream, or
whipped cream sweetened and flavored. Pack in ice and salt four hours.
Sultana Roll
Line sultana roll molds, or one-pound baking powder boxes, with
Pistachio Ice Cream. Sprinkle with candied fruit which has been soaked
in brandy over night, and fill with Vanilla Ice Cream or with Silver
Parfait, or beaten cream sweetened and flavored. Pack in ice and salt
four hours. Serve with Claret Sauce.
Lalla Rookh
Use rule for Philadelphia Ice Cream. When frozen add one cup Jamaica
rum. Serve in glasses.
Café Frappé
3 cups coffee
1 cup sugar
1 cup cream
¼ teaspoon salt
Freeze to consistency of mush. Serve in frappé glasses with whipped
cream on top.
Orange Frappé
1 cup sugar
2 cups water
1 cup orange juice
pulp of four oranges
4 tablespoons lemon juice
Boil sugar and water five minutes, add other ingredients, and freeze to
a mush. Serve with orange sirup and sprinkle with candied orange peel,
finely chopped.
Grape Frappé
Substitute one cup grape juice for orange juice, and freeze to a mush.