Having thus prepared the freezer, pour into it the preparation
to be frozen and then either keep it in motion by rocking the
utensil to and fro, by grasping the handle on the cover (if the
apparatus is worked by hand), or by turning the handle if the
utensil is on a central axle, fitted with the usual mechanism. In
either case, the rotary movement of the utensil causes the prepara-
tion to splash continually against the sides of the freezer, where it
rapidly congeals, and the congealed portions are removed by means
of a special spatula, as quickly as they form, until the whole
becomes a smooth and homogeneous mass. The delicacy and
creaminess of the ice depend a great deal upon the care with which
this freezing operation is effected; hence the preference which is
now given to freezers fitted with a mechanism whereby two fans
revolve inside in a direction opposite to that of the body of the
machine, and thus not only detach the congealed portions of the
preparation under treatment from the sides of the receptacle, but
also work it with a regularity impossible to human motion.
2745—THE MOULDING OF ICES
Having thus frozen the preparation, it may now be set in rock-
form on a napkin, as it used sometimes to be served in the past,
or in glasses. But as a rule it is put into special moulds, having
closely-fitting covers. These moulds should be carefully filled, and
banged on a folded napkin, that the ice may settle and drive out
any air which might be the cause of holes being found in the
preparation. When it is filled, place the mould in a receptacle of a
‘suitable size, and surround it with broken ice, prepared as for the
packing. The mould should remain at least an hour in the ice, ir
the case of an ordinary ice, and an extra two hours if the ice
be light and not previously frozen as are the Bombes.
When about to serve, take the mould out of the ice; wash it to
rid it of the taint of salt; dip it in tepid water for an instant, that
the surface of the preparation inside may melt and separate easily
790 GUIDE TO MODERN COOKERY
from the mould. Overturn the mould; and turn out the ice upon
a folded napkin lying on a dish.
2749—PREPARATIONS FOR SIMPLE ICES
Preparations for simple ices are of two kinds: those made from
cream, and those made from syrup; the latter being principally
used for fruit ices.
As the quantities of sugar and eggs used for these preparations
vary exceedingly, the following recipes have been based upon a
working average.
If creamier ices be required, all that is needed is an increase in
the sugar and egg-yolks per quart of milk; while, if the ices be
required harder but less creamy, the two ingredients above
mentioned should be proportionately reduced.
As an example of the difference that may exist between cream
preparations, I might instance the case of ice-cream, which may be
made from seven to sixteen egg-yolks, and six oz. to one lb. of
sugar per quart of milk. In regard to ices made from syrups and
fruit, their preparations may measure from 15° to 30° or 32%
(saccharometer) respectively.
2747—ICE-CREAM PREPARATION (Generic Recipe)
Work two-thirds lb. of sugar and ten egg-yolks in a saucepan
until the mixture reaches the rzbbon-stage. Dilute it, little by little,
with one quart of boiling milk✪ Ice-Cream Preparation (Generic Recipe), and stir over a moderate fire until
the preparation veneers the withdrawn spoon. Avoid boiling, as it
might decompose the custard.
Strain the whole into a basin and stir it from time to time until
it is quite cold.
N.B.—For the various ice-cream preparations, the amount of
sugar and number of egg-yolks, as also the procedure, do not
change. They are only distinguishable by the particular flavour
or infusion which may happen to characterise them.
VARIOUS ICE-CREAM PREPARATIONS,
2748—ALMOND ICE-CREAM
✪ Almond Ice-Cream
Page 451 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Having thus prepared the freezer, pour into it the preparation to be frozen and then either keep it in motion by rocking the utensil to and fro, by grasping the handle on the cover (if the apparatus is worked by hand), or by turning the handle if the utensil is on a central axle, fitted with the usual mechanism. In either case, the rotary movement of the utensil causes the preparation to splash continually against the sides of the freezer, where it rapidly congeals, and the congealed portions are removed by means of a special spatula, as quickly as they form, until the whole becomes a smooth and homogeneous mass. The delicacy and creaminess of the ice depend a great deal upon the care with which this freezing operation is effected; hence the preference which is now given to freezers fitted with a mechanism whereby two fans revolve inside in a direction opposite to that of the body of the machine, and thus not only detach the congealed portions of the preparation under treatment from the sides of the receptacle, but also work it with a regularity impossible to human motion.
2745—THE MOULDING OF ICES Having thus frozen the preparation, it may now be set in rock-form on a napkin, as it used sometimes to be served in the past, or in glasses. But as a rule it is put into special moulds, having closely-fitting covers. These moulds should be carefully filled, and banged on a folded napkin, that the ice may settle and drive out any air which might be the cause of holes being found in the preparation. When it is filled, place the mould in a receptacle of a ‘suitable size, and surround it with broken ice, prepared as for the packing. The mould should remain at least an hour in the ice, in the case of an ordinary ice, and an extra two hours if the ice be light and not previously frozen as are the Bombes. When about to serve, take the mould out of the ice; wash it to rid it of the taint of salt; dip it in tepid water for an instant, that the surface of the preparation inside may melt and separate easily
from the mould. Overturn the mould; and turn out the ice upon a folded napkin lying on a dish.
2749—PREPARATIONS FOR SIMPLE ICES
Preparations for simple ices are of two kinds: those made from cream, and those made from syrup; the latter being principally used for fruit ices.
As the quantities of sugar and eggs used for these preparations vary exceedingly, the following recipes have been based upon a working average.
If creamier ices be required, all that is needed is an increase in the sugar and egg-yolks per quart of milk; while, if the ices be required harder but less creamy, the two ingredients above mentioned should be proportionately reduced.
As an example of the difference that may exist between cream preparations, I might instance the case of ice-cream, which may be made from seven to sixteen egg-yolks, and six oz. to one lb. of sugar per quart of milk. In regard to ices made from syrups and fruit, their preparations may measure from 15° to 30° or 32% (saccharometer) respectively.
2747—ICE-CREAM PREPARATION (Generic Recipe)
Work two-thirds lb. of sugar and ten egg-yolks in a saucepan until the mixture reaches the rzbbon-stage. Dilute it, little by little, with one quart of boiling milk, and stir over a moderate fire until the preparation veneers the withdrawn spoon. Avoid boiling, as it might decompose the custard.
Strain the whole into a basin and stir it from time to time until it is quite cold.
N.B.—For the various ice-cream preparations, the amount of sugar and number of egg-yolks, as also the procedure, do not change. They are only distinguishable by the particular flavour or infusion which may happen to characterise them.
VARIOUS ICE-CREAM PREPARATIONS,
2748—ALMOND ICE-CREAM
Records on this page
Ice-Cream Preparation (Generic Recipe)Almond Ice-Cream