77. Frozen custard makes a very desirable kind of frozen dessert. If
properly made, the result is a delightfully rich dessert of smooth
texture. It may be frozen without turning or in the usual way. A similar
mixture is used in some of the recipes of the more complicated frozen
desserts given later. Fruits and nuts may be used in the preparation of
frozen custard to procure variety. During the season when eggs are
expensive, this dessert is a rather extravagant one, so that from the
standpoint of economy it should be made in the spring and summer.
78. PLAIN FROZEN CUSTARD.--If a frozen dessert that is easily made is
desired, plain frozen custard should be tried. The accompanying recipe
gives directions for custard of this kind.
PLAIN FROZEN CUSTARD
(Sufficient to Serve Six)
1-1/2 qt. milk
1/4 tsp. salt
6 eggs
1 Tb. vanilla
1-1/4 c. sugar
1 tsp. lemon extract
Heat the milk in a double boiler. Separate the eggs, beat the yolks, and
add the sugar and salt to them. Add this to the hot milk, stirring
rapidly until the mixture thickens. Remove from the heat, beat the egg
whites, and fold them into the mixture. Add the vanilla and lemon
extract, cool, and freeze.
79. FROZEN CUSTARD WITH NUTS.--Plain frozen custard can be greatly
improved by the addition of nuts. The nuts used may be blanched almonds
roasted in the oven until they are brown, hickory nuts, English walnuts,
pecans, black walnuts, or a mixture of any of these. They should not be
put through a grinder, but should be put into a chopping bowl and
chopped fine with a chopping knife. Prepare the mixture and freeze to a
mush, then open the freezer, add a cupful of chopped nuts, close the
freezer, and complete the freezing.
80. FROZEN CUSTARD WITH RAISINS.--Frozen custard is also delicious when
maple sirup is used in its preparation and raisins are added before the
freezing is complete.
FROZEN CUSTARD WITH RAISINS
(Sufficient to Serve Six)
1 c. sultana raisins
1-1/2 c. maple sirup
1 qt. milk
1 pt. thin cream
6 eggs
1 Tb. vanilla
Steam the raisins until they are soft. Heat the milk in a double
boiler. Beat the eggs, add the maple sirup, and add this to the milk.
Cook until the mixture has thickened, remove from the heat, and stir in
the cream and vanilla. Cool and freeze to a mush; then add the raisins
and continue freezing until stiff. Serve.
81. TUTTI-FRUTTI FROZEN CUSTARD.--A very rich dessert can be made by
adding chopped nuts and several kinds of fruit to custard and then
freezing it to make tutti-frutti custard. Such a dessert is high in food
value and is suitable for a meal in which other rich food is not served.
TUTTI-FRUTTI FROZEN CUSTARD
(Sufficient to Serve Six)
1 qt. milk
6 egg yolks
1 c. sugar
1/8 tsp. salt
1 Tb. vanilla
1/4 c. chopped citron
2 Tb. maraschino juice
1/4 c. chopped maraschino cherries
1/2 c. chopped nuts
1/4 c. chopped candied pineapple
1/2 c. shredded coconut
Heat the milk in a double boiler. Beat the egg yolks and add the sugar
and salt. Add this to the hot milk and stir until the custard has
thickened. Cool, add the vanilla, chopped citron, maraschino juice,
cherries, nuts, pineapple, and coconut. Place in a freezer and freeze
until stiff. Pack and let stand until time to serve.