The "Queen" cookery books: Ices

Currant Cream Ice. — Draw down the fruit exactly as for jelly-making, and when cool add it in the proportion of half a pint of this juice to one and a half pints of custard or whipped cream, sweetening it to taste. Blackberry or black currant juice is particularly good with whipped cream, but requires a little additional juice, as they are both rather dry ; say a gill of red currant juice to each pint of black currant juice, or a few apples cooked with the blackberries. Another very delicate currant cream ice is made with raw red currant juice stirred into an equal quantity of sugar syrup, then added when cool to the whipped cream and frozen. Fruit Cream Ice. — These ices are very easily made by peeling, seeding, and stalking any kind of fruit desired, marinading them in lemon juice or liqueur syrup, and sugar, for a little time, then stirriag them into half frozen custard or whipped cream, re-freezing the mixture. Or the fruit can be crushed to a pulp, sweetened to taste with rather thick syrup, stirred into whipped cream, or more or less rich custard, and frozen. The proportion for making ices from jams are a teacupful (say a liberal 4oz.) of jam with three-quarters to a pint of custard, and when half frozen, add a gill of whipped cream ; if made of cream only, use a pint of cream to the 4oz. of jam. If made American fashion with scalded cream, make like custard in using a little raw whipped cream at the last, when half frozen. ICE3. For liqueur or fruit syrups take four good tablespoonfuls to each half pint of cream or custard, remembering however that as syrups vary in strength, this variation must be allowed for. The ices in this book are all presumed to be made with Mrs. A. B. Marshall’s fruits and liqueur syrujDS. Of fresh fruit pulp you generally reckon 4oz. to the pint of custard or cream. In the latter case, whisk sufficient sugar with the fruit pulp to sweeten well, and bring it to the consistency of the stiffly whipped cream. Ginger Cream Ice. — Mince and pound 2oz. of preserved ginger with two tablespoonfuls of the syrup, then add to it a pint of single cream, the yolks of three or four eggs, and 2oz. or 3oz. of sugar, and stir this altogether over the fire till nicely thickened ; allow it to cool, and then freeze as usual. Another way is to mince two tablespoonfuls of the preserved ginger, and add them with two tablespoonfuls of the syrup to a pint of whipped cream, and freeze. Greengage Cream Ice. — Choose two dozen fine ripe greengages, stone them, and blanch the kernels ; cook the fruit and the kernels with 4oz. of cane loaf sugar till reduced to a rather thin marmalade, tammy, and when cool mix them with a quart of either rich custard or whipped cream, and freeze in the usual way. Lemon Cream Ice. — Peel off the rind of four lemons very thinly, and boil this with a pint of new milk or single cream, and 4oz. of sugar, for eight or ten minutes ; then strain it on to the yolks of five or six eggs, and cook in the usual way till it thickens ; tammy or sieve it, and when cool stir to it the strained juice of the lemons and freeze, adding half a gill or so of whipped cream to the mixture, when frozen as thick as stiff batter, and finish.