70. PHILADELPHIA ICE CREAM.--Perhaps the simplest of frozen desserts to
make is Philadelphia ice cream, but it requires cream in order that its
texture be good. For this reason, it is not so economical as some of
those which are a trifle more complicated to prepare. It consists of
cream sweetened, flavored, and then frozen. This is a particularly
attractive way in which to make ice cream when strawberries, red
raspberries, or peaches are in season, as these fresh fruits may be
crushed and added to the cream, instead of plain flavoring.
The recipe here given for the preparation of Philadelphia ice cream
contains vanilla as the flavoring, but fresh fruit of any desirable kind
may be added, this recipe being used merely as a basis. Usually 1 1/2
cupfuls of crushed fruit is required for a quart of cream. It is
necessary, however, to vary the quantity of sugar with the nature of the
fruit used. For instance, if fresh strawberries are used, more sugar
will be required than if canned ones are used, because sugar has already
been added to these. The best plan is to test the mixture before
freezing it, remembering always that more sugar is required for a frozen
dessert than would be necessary if the mixture were not to be frozen.
PHILADELPHIA ICE CREAM
(Sufficient to Serve Six)
1 qt. cream
1 Tb. vanilla
1 c. sugar
Scald the cream in a double boiler, add the sugar and the vanilla, and
cool. If desired, add 1 1/2 cupfuls of crushed fruit. If pineapple is
used, it may be grated or shredded instead of being crushed. Place in a
freezer and freeze according to the directions previously given.
71. VANILLA ICE CREAM.--Plain ice cream is usually made from
ingredients that are somewhat cheaper than those used to make
Philadelphia ice cream. It consists usually of a custard foundation, to
which are added flavoring, sometimes fruit, and usually thin cream. The
custard foundation is often made with corn starch and a small amount of
raw egg. The same rules must be observed in the preparation of this
foundation for ice cream as have been learned in the making of custards.
Frequently some starchy material, such as flour or corn starch, is used
for thickening in the preparation of this dessert. Some persons prefer
flour, as they believe that the presence of flour cannot be detected so
easily as that of corn starch; however, a recipe using each is given.
The mixtures used for this ice cream should not be boiled, but cooked in
a double boiler. If desired, fruits, either cooked or raw, or nuts may
be added to the ice cream for variety.
VANILLA ICE CREAM No. 1
(Sufficient to Serve Six)
4 Tb. flour
1 c. sugar
1/4 tsp. salt
4 c. milk
2 c. thin cream
2 eggs
2 Tb. vanilla
Mix the flour, sugar, and salt with sufficient cold liquid to moisten
well. Add this to the remainder of the milk and the cream heated in a
double boiler. Stir until thickened, and cook for about 20 minutes. Beat
the eggs and add slowly to the mixture, stirring rapidly to prevent
curding. Cook until the egg has thickened, strain, add the vanilla,
cool, and freeze.
VANILLA ICE CREAM No. 2
(Sufficient to Serve Six)
1 qt. milk
3 Tb. corn starch
1-1/2 c. sugar
2 eggs
1 pt. cream
1 Tb. vanilla
Scald the milk and stir into it the corn starch mixed with half the
sugar. Stir constantly until thickened, and cook for 15 to 20 minutes.
Beat the eggs, add the remaining sugar, mix with a little of the hot
mixture, and stir into the double boiler. Remove from the heat, add the
cream, strain, cool, add the flavoring, and freeze.
72. CHOCOLATE ICE CREAM.--Next to vanilla ice cream, chocolate seems to
be the most desired. Some persons think this variety is difficult to
make, but if the accompanying directions are carefully followed, no
difficulty will be experienced and a delicious dessert will be
the result.
CHOCOLATE ICE CREAM
(Sufficient to Serve Six)
2 c. sugar
1/2 tsp. salt
1/2 c. water
4 Tb. flour
3 sq. melted chocolate
2 eggs
5 c. milk
4 tsp. vanilla
2 c. thin cream
Mix the sugar and water and cook until a sirup forms. Add this to the
melted chocolate and cook together until the two are well blended. Add
this mixture to the heated milk and cream, which have been seasoned with
the salt and thickened with the flour. Beat the eggs and add to the hot
mixture, stirring rapidly to prevent curding. Remove from the heat,
cool, add the vanilla, strain, and freeze.
73. MOCHA ICE CREAM.--As the flavor of coffee is usually well liked,
Mocha ice cream, which has coffee for its flavoring, is a dessert that
often finds a place in the meal. It is especially nice to serve in the
hot weather when hot coffee is omitted from the meal.
MOCHA ICE CREAM
(Sufficient to Serve Six)
1 c. water
1-1/4 c. sugar
1/3 3 c. ground coffee
1/4 tsp. salt
1-1/2 c. milk
1 qt. cream
2 eggs
1 tsp. vanilla
Heat the water and add it to the coffee. Allow this to stand on the back
of the stove for about 1/2 hour, and then strain through cheesecloth.
Heat the milk in a double boiler, and to it add the strained coffee.
Beat the eggs and add the sugar and salt to them. Stir into this a
spoonful of the hot milk and coffee and then add to the mixture in the
double boiler. Cook until the eggs have thickened, stirring constantly
to prevent curding. Remove from the heat, cool, add the cream and
vanilla, strain through a fine sieve, and freeze.
74. CARAMEL ICE CREAM.--No more delicious ice cream can be made than
that flavored with caramel. It is usually very fine in texture and rich
in flavor.
CARAMEL ICE CREAM
(Sufficient to Serve Six)
1-1/2 c. sugar
1 egg
1/2 c. water
1/4 tsp. salt
2 c. milk
1 qt. thin cream
2 Tb. flour
1 Tb. vanilla
Caramelize 1/2 of the sugar and add the water. Cook to a sirup. Prepare
a custard with the milk, remaining sugar, flour, egg, and salt. Remove
from the heat, add the caramel and the cream, strain, add the vanilla,
cool, and freeze.
75. JUNKET ICE CREAM WITH PEACHES.--An attractive frozen dessert can be
made by freezing junket and serving it with canned peaches and peach
sirup. This may be made into a mold and the mold garnished with the
peaches, or it may be served on individual plates and a half of a peach
put on each plate.
JUNKET ICE CREAM WITH PEACHES
(Sufficient to Serve Six)
1 c. cream
1 Tb. cold water
1-1/2 qt. milk
1 Tb. vanilla
1-1/2 c. sugar
1 tsp. almond extract
1/4 tsp. salt
Green coloring
2 junket tablets
Canned peaches
Mix the cream and milk, add the sugar and salt, and heat in a double
boiler until lukewarm. Dissolve the junket tablets in the cold water and
add to the lukewarm milk. Add the flavoring and the green coloring,
making the junket a pale green, and stand in a warm place until set.
Turn into a freezer and freeze. If desired, mold and garnish the mold
with the peaches. Add sugar to the peach juice and cook until a thick
sirup is formed. Pour this over the whole and serve. If it is desired
not to mold the ice cream, serve it with a peach on individual serving
plates and pour a spoonful of peach sirup over each portion.
76. FRENCH ICE CREAM.--No more delicious ice cream can be made than that
given in the accompanying recipe and known as French ice cream. It is
especially nice for serving when something very attractive is desired,
as at a dainty luncheon or an afternoon or evening party.
FRENCH ICE CREAM
(Sufficient to Serve Six)
1 pt. milk
1 qt. cream
1 c. sugar
1 Tb. vanilla
Yolks of 8 eggs
1 tsp. lemon
Heat the milk and add the sugar and beaten yolks of the eggs. Cook until
the mixture thickens, remove from the fire, add the cream, vanilla, and
lemon. Cool and freeze.