Peach Cream Ice. — Cook some peaches in sugar
and water synip till soft enough to pulp, adding to
them their kernels blanched, then pulp it all through
a sieve, add the juice of a lemon, and when cool stir
into it one and a half pints of new milk or single
cream✪ Lemon Cream Ice, and half freeze, when yon add to it a little
noyeau, and rather more than a gill of stiffly whipped
cream and finish off as usual. This is for about
one and a half pints of peach pulp; this ice can
perfectly well be made with canned peaches, but first
soften these in their syrup, adding a little more of
this if necessary.
Pineapple Cream Ice. — Made just like the peacl
cream, adding, however, a little mm if spirit is hked,
with the juice of a lemon, and a drop or two of
essence of pineapple to bring up the flavour.
Praline Cream Ice. — Melt 4oz. of sugar over the
fire till of a rich golden brown, then stir into it 4oz.
of blanched and roughly chopped Jordan ahnonds
and keep these stirred over the fire till browned ; then
turn them out on to a dish to cool, and when cold
pound three-quarters of the amount to a powder ;
have ready a pint of rich custard, stir the powdered
almonds into it whilst warm, and half freeze ; then
add to it the rest of the prahne, and half a pint of
stiffly whipped cream, and re-freeze.
Rice Cream Ice.— Cook a good cupful of rice in
w^vQY acidulated with the juice of a lemon, then
drain and let it steam till diy ; now pour over it
sufficient thick syrap to cover it, and let it stand for
an hour at the very least. Then drain olf any syrup
that is not absorbed, add to it half a pint of whipped
30
ICES.
cieani, and. stir it all into a quart of vanilla or angol
ice cream, re-freeze and use. TMs is a delicious
cream to serve with an iced fruit macedoine, or it can
be packed in a mould and served with any kind of
iced fool, &c.
Eoch Cream Ice. — Beat the whites and yolks of
dve eggs separately, mixing with the latter about
half a pound of sugar (or you can mix half with the
yolks and make a mw'ingue of the egg whites and the
rest of the sugar) ; then mix the two lightly and
pour on to it a quart of boiling milk, beating it well
together as you pomq stir it over the fire till it all
thickens, when you lift it off and allow it to cool.
Now half freeze it, then stir in a pint of stiffly
whipped and rather highly flavoured cream, and
finish off in the usual way. Another form of this
and a somewhat richer one, is made by using single
cream in the first instance, and flavouring the second
lot of cream with some nice liqueur to taste. If to a
quart of this ice, flavoured with a httle maraschino
and noyeau, you add, when half frozen, some whipped
cream and 4oz. to 8oz. each of all or any of the
following, fresh or preserved strawberries, fresh or
dried cherries, shred and blanched almonds, grated
cocoanut, seeded raisins, &c., &c., it becomes an ice
well known and hked abroad under the name of
Mille-fruits.
Bose Cream Ice. — To a pint of single cream add
3oz. of caster sugar, and scald it j add to it when
cool a few drops of vanilla essence, a tablespoonful or
so of rose water, and the same of maraschino hqueur,
and half freeze ; then add a gill of very stiffly
PLAIN ICES. CREAM AND WATER. 31
✪ Eoch Cream Ice
Page 13 · 8 recipe records on this page
Presented as published in 1902. 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
Peach Cream Ice. — Cook some peaches in sugar and water synip till soft enough to pulp, adding to them their kernels blanched, then pulp it all through a sieve, add the juice of a lemon, and when cool stir into it one and a half pints of new milk or single cream, and half freeze, when you add to it a little noyeau, and rather more than a gill of stiffly whipped cream and finish off as usual. This is for about one and a half pints of peach pulp; this ice can perfectly well be made with canned peaches, but first soften these in their syrup, adding a little more of this if necessary.
Pineapple Cream Ice. — Made just like the peach cream, adding, however, a little rum if spirit is liked, with the juice of a lemon, and a drop or two of essence of pineapple to bring up the flavour.
Praline Cream Ice. — Melt 4oz. of sugar over the fire till of a rich golden brown, then stir into it 4oz. of blanched and roughly chopped Jordan almonds and keep these stirred over the fire till browned ; then turn them out on to a dish to cool, and when cold pound three-quarters of the amount to a powder ; have ready a pint of rich custard, stir the powdered almonds into it whilst warm, and half freeze ; then add to it the rest of the prahne, and half a pint of stiffly whipped cream, and re-freeze.
Rice Cream Ice.— Cook a good cupful of rice in water acidulated with the juice of a lemon, then drain and let it steam till diy ; now pour over it sufficient thick syrap to cover it, and let it stand for an hour at the very least. Then drain olf any syrup that is not absorbed, add to it half a pint of whipped
cream, and. stir it all into a quart of vanilla or angol ice cream, re-freeze and use. This is a delicious cream to serve with an iced fruit macedoine, or it can be packed in a mould and served with any kind of iced fool, &c.
Eoch Cream Ice. — Beat the whites and yolks of five eggs separately, mixing with the latter about half a pound of sugar (or you can mix half with the yolks and make a meringue of the egg whites and the rest of the sugar) ; then mix the two lightly and pour on to it a quart of boiling milk, beating it well together as you pour stir it over the fire till it all thickens, when you lift it off and allow it to cool. Now half freeze it, then stir in a pint of stiffly whipped and rather highly flavoured cream, and finish off in the usual way. Another form of this and a somewhat richer one, is made by using single cream in the first instance, and flavouring the second lot of cream with some nice liqueur to taste. If to a quart of this ice, flavoured with a little maraschino and noyeau, you add, when half frozen, some whipped cream and 4oz. to 8oz. each of all or any of the following, fresh or preserved strawberries, fresh or dried cherries, shred and blanched almonds, grated cocoanut, seeded raisins, &c., &c., it becomes an ice well known and hked abroad under the name of Mille-fruits.
Bose Cream Ice. — To a pint of single cream add 3oz. of caster sugar, and scald it j add to it when cool a few drops of vanilla essence, a tablespoonful or so of rose water, and the same of maraschino liqueur, and half freeze ; then add a gill of very stiffly
Records on this page
Pineapple Cream IceLemon Cream IcePeach Cream IceEoch Cream IceTutti-Frutti Cream IceRice Cream IceStrawberry Cream IceBose Cream Ice