Boston Cooking-School cook book

Many variations may be made, using any plain ice-cream mixture as a base. A few suggestions are listed below. Prepare the flavoring, add to the ice-cream mixture, and freeze.* Banana. (Omit vanilla.) Skin 4 ripe bananas, scrape, and force through sieve. Add 114 tablespoons lemon juice. Bisque. One cup finely chopped nut meats. Toasted (not salted) almonds and hazel nuts are especially good. Butterscotch. Cook sugar with 2 tablespoons butter until melted. Boil 1 minute. Add to hot milk or cream. Caramel. Caramelize half sugar. Add slowly to hot mixture. Coffee Caramel. Scald 14 cup ground coffee with milk or cream (strain before adding other ingredients) in making Caramel Ice Cream. Burnt Almond. Add 1 cup finely chopped blanched and toasted almonds to Caramel Ice Cream. Chocolate Ice Cream. Melt 2 squares unsweetened chocolate, add 44 cup hot water, stir until smooth, and add to hot mixture. Coffee. Scald 14 cup ground coffee with milk or cream and strain before adding other ingredients. Frozen Tom and Jerry. Freeze French Vanilla Ice Cream to a mush. Add 2 tablespoons.rum and 1 tablespoon brandy and finish freezing. Ginger. Add 4% cup Canton Ginger cut in small pieces and 3 tablespoons ginger sirup. Add 2 tablespoons sherry, if desired. Grapenut. Add 1 to1}4cups grapenuts. Flavor to taste with almond extract and vanilla or sherry. * General Directions for Freezing, p. 576. Macaroon. One cup macaroon crumbs (about 8 dry macaroons pounded). Maple. Use maple sirup or maple sugar in place of sugar called for in recipe. If desired, add 1 cup nut meats, cut in pieces or chopped. Marron. One cup canned marrons, forced through a sieve. Reduce sugar by one half. Flavor to taste with sherry. Mint. Flavor with oil of peppermint. Color delicately green with vegetable coloring. Peanut Brittle. Pound 14 pound peanut brittle, roll, and sift. Peppermint Candy. Crush 4 pound peppermint stick candy and add to hot milk or cream, omitting sugar. . Peach or Quince. Omit 2 cups cream and add 2 cups fruit pulp and juice. Sweeten to taste. If canned fruit is used, start with half the sugar in recipe and add as much more as is needed. Pistachio. Add 1 teaspoon almond extract. Color green. Pistachio Bisque. To Pistachio Ice Cream, add 4% cup each of pounded macaroons, chopped almonds, and peanuts. Praline. Add 1 cup almonds, blanched, toasted, and finely chopped. Caramelize half the sugar and add slowly to scalded milk or cream. Or, add 1 cup Praline Powder (p. 29), made with pecans. Raisin and Nut. Force 1 cup raisins and 1 cup pecan nut meats through food chopper. CHOCOLATE ICE CREAM 114 cups sugar 2 cups milk 1 tablespoon flour 2 squares chocolate 14 teaspoon salt 2 cups cream 2 eggs, slightly beaten 1 tablespoon vanilla Scald milk with chocolate. Mix sugar, flour, and salt and add eggs. Combine mixtures and cook over hot water until thickened. Cool, add cream and vanilla. Strain and freeze.* Coffee Chocolate. Scald 144 cup ground coffee with milk and chocolate. Strain. * General Directions for Freezing, p. 576. =: MILK CHOCOLATE ICE CREAM 1% pound sweet chocolate 1 cup sugar 2 cups cold milk 2 cups thin cream 3 eggs 1 tablespoon vanilla lg teaspoon salt Cook chocolate with milk over hot water until thick and smooth (about 15 minutes). Beat eggs with sugar, add cream, vanilla, and salt. Combine mixtures, strain, and freeze.* COFFEE ICE CREAM 1 cup milk Y% teaspoon salt 44 cup Mocha coffee, ground 1 cup sugar y 3 egg yolks 3 cups thin cream Scald milk with coffee, and add half the sugar. Without straining, use this mixture for making custard, with eggs, salt, and remaining sugar. Add 1 cup cream and let stand 30 minutes. Cool, strain through double cheesecloth, add remaining cream, and freezeg,