264. +Directions for Making Ice Cream.+-- The implements needed are a
freezer, rock salt and finely cracked ice. Ice cream freezers can be
bought at any hardware store. They consist of a large wooden pail
with a faucet on the side near the bottom and a freezer with a
paddle inside. The cracking of the ice is best accomplished by
putting it into a coarse sack and pounding it fine with a hammer or
mallet. Place the freezer into the pail, put in the paddle and cover
the freezer tightly. Fill the space between the pail and freezer
with fine cracked ice to 1/3 its height, sprinkle over 2 handfuls salt
and pack down the ice with a piece of wood, so that it may be firm
all around the freezer; continue with layers of ice, salt and the
packing down till the ice reaches to the edge of cover; next pour
into the freezer the mixture that is to be frozen; but care should
be taken not to put in too much, for the cream needs plenty of room
in order to become light and smooth; cover the freezer and let it
stand for 5 minutes; then commence to turn; after 10 minutes'
turning remove the cover from freezer and cut the frozen cream with
a long bladed knife from the sides of can; repeat this every 10
minutes until the cream is frozen hard; then remove the paddle, even
off the cream in the freezer, cover and let it stand for 10 minutes;
do not draw off the water from pail until it stands above the ice
and the freezer has lost its firm hold; after drawing off the water
fill the space up again with cracked ice and salt; when the 10
minutes have elapsed fill the frozen cream into an ice form, cover
tightly and paste a strip of buttered paper around the edge of
cover; then pack the form into cracked ice and salt for 1 or 2
hours; when ready to serve take the form from the ice, rinse it off
with cold water, remove the paper and wipe the form dry; then dip it
quickly into hot water, take off the cover, turn the cream onto a
dish and serve at once.
265. +Ice Cream (large quantity).+-- 14 quarts sweet cream, 6 quarts
milk, 7 pounds sugar, 30 eggs and 1/4 pound gelatine; soak gelatine
for 10 minutes in a little of the milk; put the remaining milk over
the fire and boil; then add the soaked gelatine and stir and boil
till it is dissolved; set aside to cool a little; beat eggs and
sugar to a cream and add by degrees the milk, stirring constantly;
return to fire and let it get boiling hot; but do not allow it to
boil, otherwise it will curdle; remove from fire, pass it through a
sieve and set aside to cool, stirring it occasionally; beat the
cream until quite thick, gradually add the cold custard and continue
beating for a little while longer; then put it in a freezer and
freeze as directed.
266. +Fine Vanilla Ice Cream.+-- Beat the yolks of 8 eggs to a cream
and add gradually 1 quart sweet cream which has previously been
boiled and cooled; add 3/4 pound sugar, 2 teaspoonfuls vanilla extract
and stir the whole over the fire until nearly boiling; then remove
from fire and when cold strain it through a sieve and freeze as
directed.
267. +Custard Ice Cream.+-- Put 5 eggs in a saucepan and beat them to
a froth; add 1 cup sugar, 1 quart milk and set the saucepan in a
vessel of boiling water over the fire; stir constantly until the
custard nearly boils; then remove it from the fire and set the
saucepan in cold water; when cold strain it through a sieve, add 2
teaspoonfuls vanilla or lemon extract, put the custard in the
freezer and freeze as directed.
268. +Plain Ice Cream.+-- Put 2 teaspoonfuls cornstarch, 6 eggs, 2
cups sugar and 2 quarts milk in a saucepan over the fire and stir
till just about to boil; remove from the fire, flavor with lemon or
vanilla and finish as directed.
269. +Plain Ice Cream (another way).+-- Put 1 quart milk and 1 quart
rich, sweet cream with the yolks of 8 eggs and 2 cups sugar over the
fire and stir till just about to boil; remove from fire, beat the
whites of the 8 eggs to a stiff froth and add them to the custard;
add 3 teaspoonfuls vanilla and finish as directed.
270. +Pistachio Ice Cream.+-- 1/4 pound blanched pistachio nuts, 1/4
pound blanched almonds, 1 quart rich, sweet cream, 1-1/2 cups sugar,
the yolks of 8 eggs and 1 teaspoonful vanilla extract; pound the
nuts with a little water very fine; place a saucepan over the fire
with the cream, the yolks of the 8 eggs, sugar and vanilla and stir
until nearly boiling; remove from the fire, stir in the nuts and
when cold press the whole through a sieve; finish as directed.
Almond ice cream is made the same way.
271. +Maraschino Ice Cream.+-- Place a saucepan with 1 quart cream, 3/4
pound sugar and the yolks of 6 eggs over the fire and stir till it
nearly boils; remove from fire, strain through a sieve and when cold
add 1-1/2 gills maraschino; finish as directed. Rum ice cream is made
in the same manner.
272. +Caramel Ice Cream.+-- 1-1/2 cups sugar, the yolks of 7 eggs, 1
quart sweet cream and 1 tablespoonful orange blossom water; boil 1/2
cup sugar with 1/4 cup water until it turns to a light brown color,
add 1/4 cup boiling water and stir till the sugar is dissolved; put it
in a saucepan with the cream, 1 cup sugar, yolks and orange water
and stir the whole over the fire until nearly boiling; when cold
strain it through a sieve and finish as directed.
273. +Tea Ice Cream.+-- 1 ounce of the very best tea, 1 quart cream,
the yolks of 6 eggs and 3/4 pound sugar; boil the cream, put in the
tea, cover and let it stand 5 minutes; strain through a sieve and
when nearly cold mix the cream, yolks and sugar together and stir
over the fire until nearly boiling; remove from fire and when cold
finish as directed.
274. +Coffee Ice Cream, No. 1.+-- 1 quart cream, 1 pint milk, 2 cups
sugar, the yolks of 6 eggs and 2 ounces freshly ground coffee; boil
the milk, put in the coffee, cover and set it aside to cool; next
put the cream, yolks and sugar in a saucepan and stir over the fire
till it nearly boils; remove from fire, add the coffee and when cold
strain through a fine sieve, finishing as directed.
275. +Coffee Ice Cream, No. 2.+-- 3/4 pound sugar, 1 quart sweet cream,
the yolks of 6-8 eggs and 5 ounces unroasted Mocha coffee; roast the
coffee in a pan over the fire and put it into half of the boiling
cream; cover and let it stand till cold; put the remaining cream,
yolks and sugar in a saucepan over the fire and stir till nearly
boiling; remove from the fire, add the coffee cream with the beans
and let it stand till cold; then strain through a sieve and freeze
as directed. 2 ounces freshly ground coffee may be used instead of
the beans.
276. +Ice Cream (Simple).+-- 1 quart sweet cream, 1 cup sugar and 2
teaspoonfuls vanilla or lemon extract; mix this well together, pour
into a freezer and finish as directed. Or take equal parts of cream
and milk; to 1 quart of this add 1-1/2 cups sugar and any flavoring
that may be desired; pour into the freezer and finish as directed.
277. +Plain Chocolate Ice Cream.+-- 2 pints cream, 1 pint milk, 2
cups sugar, 1/4 pound Baker's grated chocolate and 2 teaspoonfuls
vanilla extract; place a saucepan with the milk, chocolate and cream
over the fire, add the sugar, stir and boil for a few minutes;
remove from fire and when cold freeze as directed.
278. +Nut Ice Cream.+-- 1/2 pound blanched walnuts, the yolks of 6
eggs, 1-1/2 cups sugar, 1 quart cream and 1 teaspoonful vanilla; pound
the walnuts fine; put the cream, yolks, sugar and vanilla in a
saucepan and stir over the fire till nearly boiling; remove from the
fire, add the nuts and when cold strain it through a sieve; freeze
as directed.
279. +Fine Chocolate Ice Cream.+-- 1/2 pound grated chocolate, 1/2 pound
sugar, 1 quart sweet cream, the yolks of 8 eggs and 1 teaspoonful
vanilla extract; place a saucepan with 1/2 pint cream and the
chocolate over the fire and stir and boil till chocolate is
dissolved; stir the yolks, sugar, the remaining cream and vanilla
together, add it slowly to the chocolate and continue stirring until
nearly boiling; remove from fire and finish as directed.
280. +Strawberry Ice Cream.+-- 1 pint ripe strawberries, 1 pint rich,
sweet cream, 1 pound sugar and 1 teaspoonful vanilla extract; wash
and drain the berries, mash them fine and mix with the sugar; cover
and let stand till sugar is melted; press them through a sieve, mix
the strawberry pulp with the cream and vanilla and put the whole
into a freezer and freeze as directed. Raspberry, peach and apricot
ice creams are made the same way.
281. +How to Make Ice Cream Without a Freezer.+-- The process is so
easy of manipulation and the expense incident thereto so small that
most anybody can prepare it without any great trouble. All that is
necessary for its preparation is a butter tub or a large pail, some
ice, rock salt, a tin form with tube in the center and a cover that
fits it closely. The ice is best broken to pieces by putting it into
a coarse bag and pounding with a hatchet. By this process no ice is
wasted and there is no muss.
282. +Vanilla Ice Cream, No. 1.+-- Set a plain tin form with tube in
the center into cracked ice and salt; place a saucepan with 1 quart
milk, the yolks of 6 eggs, 1 cup sugar and 1 tablespoonful
cornstarch over the fire and stir with an egg beater till nearly
boiling; remove from the fire, set saucepan in cold water and
continue stirring till cold; then add the whites of the 6 eggs,
beaten to a stiff froth, and 2 teaspoonfuls vanilla extract; pour
this into the form, put on the cover and paste a strip of buttered
paper around its edge, to prevent the salt water from entering; put
a thick layer of cracked ice in the bottom of a butter tub and
sprinkle over it a handful of rock salt; set the form onto the ice
and fill the space between it and tub with cracked ice and salt; lay
a thick layer of ice on top of form and sprinkle with salt; cover
the tub with a carpet or bag and let it stand in a cool place for 4
hours; when ready to serve take the form out of the ice, remove the
paper, dip the form into hot water, quickly wipe dry, turn the cream
onto a dish and serve.
283. +Vanilla Ice Cream. No. 2.+-- Place a deep kettle into cracked
ice and put into it 1 quart rich, sweet cream; beat this with an egg
beater until thick and add 1 cup powdered sugar and 2 teaspoonfuls
vanilla extract; put the cream into a tin form with a tube in the
center, cover tightly, paste a strip of buttered paper around the
edge of cover and finish the same as in foregoing recipe. NOTE.--For
chocolate cream dissolve 1/4 pound grated chocolate in 1/2 cup water,
let it boil for a few minutes and when cold stir into the whipped
cream prepared as above. Preserved peaches cut into small pieces or
preserved pineapples cut into dice and mixed with the whipped cream
is very nice. 1 dozen macaroons pounded fine and mixed with the
whipped cream is also excellent. Pumpernickel cut in slices, dried
in an oven and rolled fine may also be used. Candied fruit cut into
pieces and fresh or preserved strawberries, as also cherries,
apricots and oranges, can be used in the same way. For a small
family 1 pint of cream will be sufficient.
284. +Fruit Ice Cream.+-- Stir 1 quart cream with the yolks of 6 eggs
and 1-1/2 cups sugar over the fire till it nearly boils; remove from
fire and when cold put the cream into the freezer and work till half
frozen; then add any kind of fruit--either fresh strawberries or
preserved pineapple cut into dice, ripe peaches cut into quarters,
preserved pitted cherries or apricots; then finish as directed. The
fruit may also be stirred into Custard Ice Cream in the same manner.
285. +Fruit Ice.+-- The principal point in making fruit ice is to use
the exact quantity of sugar. If the mixture contains too much sugar
it will not freeze; if too little sugar the ice will be hard and
dry. The better way is to try a little of it before putting the
whole mixture into a freezer. If hard and dry add some thick sugar
syrup; if it does not freeze at all add some cold water or a very
thin syrup of sugar.
286. +Cold Sugar Syrup for Fruit Ice.+-- Dissolve 1 pound sugar in 1
pint cold water and use as directed in following recipe. This is the
ordinary syrup of 32 degrees used for fruit ice. If a thicker syrup
is wanted dissolve 1 pound sugar in 1/2 pint water.
287. +Strawberry Ice.+-- Wash and drain 1 quart ripe strawberries and
press them through a sieve; mix the pulp with 1 pint sugar syrup, as
in No. 286, and the juice of 2 lemons; press it through a fine hair
sieve, put it into a freezer and freeze as directed.
288. +Pineapple Ice.+-- Choose a large, ripe pineapple, pare and
grate it, or cut into pieces, and chop fine; put the pulp into a
porcelain dish and pour over it 1/2 pint sugar syrup; cover and let it
stand 1 hour; then add another 1/2 pint sugar syrup and the juice of 1
lemon; press it through a sieve and put in a freezer to freeze.
289. +Tutti Frutti Ice.+-- Pound 3/4 pound blanched sweet almonds and
12 bitter ones with a little cold water very fine; pour over 1 pint
water and let them stand for 1/2 hour; then press them through a hair
sieve; mix this almond milk with 2 pints sugar syrup and 1
teaspoonful vanilla; put this into a freezer and freeze; when frozen
take the paddle of the freezer out and put in different kinds of
fruit cut into small dice--either fresh or preserved peaches,
pineapples, plums, cherries or apricots.
290. +Peach Ice.+-- Pare and cut 12 large, ripe peaches into pieces,
press them through a sieve, mix with a little over 1 pint sugar
syrup and freeze. Ices from egg plums and apricots are made in the
same way.
291. +Melon Ice.+-- Choose a nice, ripe musk melon, cut it in half,
remove the seeds and green portion and press the soft part through a
sieve; mix it with an equal quantity of sugar syrup, a little
vanilla extract, the juice of 1 lemon, a little orange blossom water
and freeze as directed.
292. +Orange Ice.+-- Mix 1 quart sugar syrup with the juice of 10
oranges, put in the thin peel of 2 oranges and let it stand for 6
minutes; remove the peel, pour the syrup through a sieve and freeze
as directed.
293. +Lemon Ice.+-- Mix the juice of 5 lemons with 1 quart sugar
syrup and freeze.