Domestic science, principles and application

Cream may be separated thick or thin, and for commercial purposes is designated as "thin" and "double" cream, according to its thickness. Thin cream, containing from 18 to 25 per cent fat, may be used for ice cream, with or without a custard foundation. Double cream, usually containing about 40 per cent fat, is very thick, and is best for whipping. This sells for 60 cents a quart, and if used for ice cream must be greatly reduced by milk or the action of the freezer is likely to produce butter. Condensed milk is sometimes used for ice cream, but it must be reduced with water. Custards are mixtures of milk, sugar, flavoring, and eggs. Flour or cornstarch may be substituted as thickening in place of eggs, but requires thorough cooking and does not make as rich a custard. An ice cream with a custard foundation does not require as much cream as one without custard. Custards or any mixture that is frozen requires about twice as much sugar to sweeten as those not frozen. To make fancy shapes or bricks of ice cream, put the molds where they will get ice cold ; then put in the ice cream by spoonfuls. Pack the mixture in solidly and fill the molds so full that when the cover is put on every part of the mold is filled. Two or more kinds of ice cream may be combined in one mold by packing them in layers. This makes what is called Neapolitan ice cream. A water ice may also be combined with ice cream in the same way. Cover the mold with oiled paper or wrap with cloth. Pack in salt and ice, using 1 part of salt to 4 parts of ice, and let stand an hour or two. To remove ice cream from the mold, remove the mold from the packing, take off the cover, and let stand a minute or two. Run a knife around the inside of the mold, if it is regular in shape, invert over a serving dish or platter, and ICE CREAMS 293 the cream will slip out. If it does not come out easily, dip the mold into warm water and out at once, or wipe it with a cloth wrung out of hot water. 1. Vanilla Ice Cream (custard foundation) 2 c. scalded milk 1 egg 1 tsp. flour }4 tsp. salt 1 c. sugar 1 qt. thin cream 2 tsp. vanilla Method. — Mix flour, sugar, and salt, add the egg slightly beaten, and then the scalded milk gradually. Cook over hot water in a double boiler for 15 to 20 minutes, stirring constantly at first. Remove from the fire, cool, add the cream and flavoring, strain, and freeze. If custard has a curdled appearance it will disappear in the freezing. Serve with Chocolate Sauce. (See Lesson 21, page 279.) (Basis for class, whole rule.) 2. Vanilla Ice Cream 1 qt. thin cream 1 pinch of salt 1 c. sugar 1 V2 tsp. vanilla Method. — Add the sugar, salt, and vanilla to the cream, and freeze. 3. Chocolate Ice Cream Vanilla Ice Cream rule plus 4 oz. bitter chocolate 1 c. water Method. — Boil chocolate and water 5 minutes, and add to vanilla ice cream just before freezing. 4. Caramel Ice Cream Method. — Same as Vanilla Ice Cream, adding 1}/^ cups of caramelized sugar. Then freeze. To caramelize sugar, melt sugar in an omelet pan slowly, stirring constantly until melted and heated to a rich brown color. Then add slowly to hot custard. 6. Strawberry Ice Cream 3 pts. thin cream 2 c. sugar 2 boxes berries Pinch of salt