When the mixture commences to thicken round the side of the
freezer, scrape it down and mix it with the bulk of the mixture.
Give the can a few turns, and repeat the scraping operation. When
the cream begins to thicken evenly, give the mixture a thorough
beating. Remember that the great secret of making successful ices
is thoroughness in beating up the mixture. It should be very light
and creamy when served. When the cream is sufficiently frozen,
which can easily be discovered owing to the difficulty found in
turning the handle, the freezer should be covered with an old
blanket two or three times folded. This will have the effect of
keeping the cold in because wool is an extremely bad heat conductor.
If you have an ice box, the freezer containing the cream can be placed
in this until it is time to serve.
Iced puddings, or any ices that have been moulded, will easily
slip out of the moulds if the}^ are allowed to stand for a little time
after they have been removed from the ice. If it is necessary to
turn them out very quickly, the mould should be covered with a
cloth that has been soaked in hot water and wrung out nearly dry.
To prevent an iced pudding from sliding about on the dish,
spread a pat of butter on the dish and turn the ice out on it so that
the butter is covered over.
COFFEE ICE CREAM.
1 quart milk
4 eggs
4 yolks of eggs
1 lb. sugar
2 tablespoonfuls coffee essence
6 drops vanilla essence✪ Coffee Ice Cream
Put the milk and sugar into a pan and bring to the boil. Whisk
up the eggs and yolks until very light, pour the boiling milk over
these and mix well. Return this to the pan and stir it over the fire
until it thickens. It must not boil. Strain this and allow to cool ;
when cool, add the coffee essence and vanilla essence. Put this into
the freezer and freeze it in the usual way.
TEA ICE CREAM.
1 his is made exactly in the same way as Coffee Ice Cream, but
substituting half a pint of very strong tea in the place of coffee
essence, and also omitting the vanilla essence.
i
128
FRUIT ICES.
A variety of simple water ices can be made by using the liquid
from bottled or tinned fruits.
When making these it is advisable to mash a part of the bottle
of fruit used, and after mixing these with the juice, strain it through
a hair sieve or very clean cloth. Sugar is then added in the average
proportion of f lb. to each 1 quart of juice, but a little judgment is
necessary because of the varying natural sweetness of the fruits
used. When making a fruit ice, always add the juice of a lemon✪ Fruit Ices to
each 1 quart of fruit juice. This will intensify the natural flavour
of the fruit, and also give the fruity acid twang necessary to all
water ices.
A combination of two or more fruits may be used such as equal
quantities of raspberry and red currant, or cherry and pineapple, etc.
If it is possible, the fruit juices should then be diluted with mineral
water. A bottle of lemonade added to most fruit water ices is an
excellent addition.
The mixtures when prepared should be frozen in the usual way
and kept on ice until required.
SURPRISE VANILLA ICED SOUFLE.
1 quart milk
1 oz. cornflour
lb. sugar
2 eggs
vanilla essence
3 whites of eggs
Sea Cookery
1911Page 78 · 4 recipe records on this page
Presented as published in 1911. 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
When the mixture commences to thicken round the side of the freezer, scrape it down and mix it with the bulk of the mixture. Give the can a few turns, and repeat the scraping operation. When the cream begins to thicken evenly, give the mixture a thorough beating. Remember that the great secret of making successful ices is thoroughness in beating up the mixture. It should be very light and creamy when served. When the cream is sufficiently frozen, which can easily be discovered owing to the difficulty found in turning the handle, the freezer should be covered with an old blanket two or three times folded. This will have the effect of keeping the cold in because wool is an extremely bad heat conductor. If you have an ice box, the freezer containing the cream can be placed in this until it is time to serve.
Iced puddings, or any ices that have been moulded, will easily slip out of the moulds if they are allowed to stand for a little time after they have been removed from the ice. If it is necessary to turn them out very quickly, the mould should be covered with a cloth that has been soaked in hot water and wrung out nearly dry.
To prevent an iced pudding from sliding about on the dish, spread a pat of butter on the dish and turn the ice out on it so that the butter is covered over.
COFFEE ICE CREAM.
1 quart milk 4 eggs
4 yolks of eggs
1 lb. sugar
2 tablespoonfuls coffee essence 6 drops vanilla essence
Put the milk and sugar into a pan and bring to the boil. Whisk up the eggs and yolks until very light, pour the boiling milk over these and mix well. Return this to the pan and stir it over the fire until it thickens. It must not boil. Strain this and allow to cool ; when cool, add the coffee essence and vanilla essence. Put this into the freezer and freeze it in the usual way.
TEA ICE CREAM.
This is made exactly in the same way as Coffee Ice Cream, but substituting half a pint of very strong tea in the place of coffee essence, and also omitting the vanilla essence.
FRUIT ICES.
A variety of simple water ices can be made by using the liquid from bottled or tinned fruits.
When making these it is advisable to mash a part of the bottle of fruit used, and after mixing these with the juice, strain it through a hair sieve or very clean cloth. Sugar is then added in the average proportion of f lb. to each 1 quart of juice, but a little judgment is necessary because of the varying natural sweetness of the fruits used. When making a fruit ice, always add the juice of a lemon to each 1 quart of fruit juice. This will intensify the natural flavour of the fruit, and also give the fruity acid twang necessary to all water ices.
A combination of two or more fruits may be used such as equal quantities of raspberry and red currant, or cherry and pineapple, etc. If it is possible, the fruit juices should then be diluted with mineral water. A bottle of lemonade added to most fruit water ices is an excellent addition.
The mixtures when prepared should be frozen in the usual way and kept on ice until required.
SURPRISE VANILLA ICED SOUFLE.
1 quart milk 1 oz. cornflour lb. sugar
2 eggs
vanilla essence
3 whites of eggs
Records on this page
Coffee Ice CreamTea Ice CreamSurprise Vanilla Iced SouffleFruit Ices