syrup
I teaspoon flour and a
Few grains salt. Add to milk and stir until thickened.
Cover and cook ten minutes. Beat
I egg yolk slightly, add a portion of the hot milk, return
to double boiler and stir and cook one minute. Strain
into refrigerator pan, chill, then beat until very
light. Beat ^
1 egg white until stiff, then beat
y^ cup cream until stiff and beat into first mixture with
2 teaspoons vanilla and the egg white. Freeze like
Freezing Methods I or II, page 44 and serve in
any way desired.
l9ll
MOUSSES, PARFAITS AND ICE CREAMS
Rich Ice Cream
Make Mousse III or Mousse IV, flavoring
as desired. Both are similar in consistency to
a rich churned ice cream. They may be frozen
by Freezing Methods I or II, page 44 or
Desserts and Salads That Need No Stirring,
page 45.
Walnut 7s[ougat Ice Cream — J^o. 57
Scald
I cup milk with
1 teaspoon gelatine and add slowly to
3 egg yolks mixed with
X cup sugar and a
Few grains salt. Return to double boiler and stir con'
stantly until coating is formed on the spoon. Strain
and cool. Put
^ cup sugar in frying pan and stir until melted and
slightly brown. Add
}^ cup walnut meats, finely chopped and turn mixture
into a slightly buttered pan. When cold put through
food chopper, add to custard, then add
^ pint cream beaten stiff and
2 teaspoons vanilla. Freeze by Freezing Method I or II,
page 44.
Other nuts may be used in place of walnuts.
To make a rich fruit ice cream omit the walnuts, use
sugar without meltmg it and add to the mixture,
dates or prunes cut in pieces, or any desired fresh
or canned fruit, allowing one cup, or less of fruit.
Use less sugar if fruit is very sweet.
192
MOUSSES, PARFAITS AND ICE CREAMS
/[J -J
Ice Cream with Evaporated TV[il\
A strong flavor is desirable with these ice
creams for those who dislike the flavor of
evaporated milk. If evaporated milk is scalded
and chilled the flavor is improved.
Cojfee Ice Cream with Evaporated Mil\ — ?io. ^8
Put in saucepan
I cup strong black coffee infusion
}4 cup sugar and
I teaspoon gelatine. Heat until gelatine is dissolved,
strain, cool in refrigerator and beat until very light.
Scald
I cup evaporated milk, (see How to Use Evaporated
Milk, page 38). Chill and beat until very light and
gradually beat into the coffee mixture. Turn into
refrigerator pan and freeze like Desserts and Salads
That Need No Stirring, page 45.
Chocolate Ice Cream — ?s[o. 59
In top of double boiler melt
I y2 squares chocolate, add
}4 cup sugar or }^ cup sugar and ]4 cup corn syrup;
mix well, add slowly
I teaspoon gelatine soaked in
I cup evaporated milk. Scald and stir until blended.
Chill, add
I cup water and freeze. Beat with egg beater once
during the freezing. Serve with or without whipped
cream, or with Marshmallow Sauce — No. 63, fla-
vored with ]/2 teaspoon vanilla in place of peppermint.
t93l
ICE CREAM SAUCES
Why go out to the soda foun-
tain when you can have a choco^
late or maple nut sundae at an
instant s notice b)* visiting your
own refrigerator
ICE CREAM SAUCES
Frozen desserts are often served with a sauce.
A simple mousse or ice cream may be served
with a different sauce each day for the sake
of variety.
Chocolate Sauce — 7S[o. 60
Page 24
Presented as published in 1927. 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
A modernized reading is not available for this page yet. You are seeing the original text.
syrup
I teaspoon flour and a
Few grains salt. Add to milk and stir until thickened.
Cover and cook ten minutes. Beat
I egg yolk slightly, add a portion of the hot milk, return
to double boiler and stir and cook one minute. Strain
into refrigerator pan, chill, then beat until very
light. Beat ^
1 egg white until stiff, then beat
y^ cup cream until stiff and beat into first mixture with
2 teaspoons vanilla and the egg white. Freeze like
Freezing Methods I or II, page 44 and serve in
any way desired.
l9ll
MOUSSES, PARFAITS AND ICE CREAMS
Rich Ice Cream
Make Mousse III or Mousse IV, flavoring
as desired. Both are similar in consistency to
a rich churned ice cream. They may be frozen
by Freezing Methods I or II, page 44 or
Desserts and Salads That Need No Stirring,
page 45.
Walnut 7s[ougat Ice Cream — J^o. 57
Scald
I cup milk with
1 teaspoon gelatine and add slowly to
3 egg yolks mixed with
X cup sugar and a
Few grains salt. Return to double boiler and stir con'
stantly until coating is formed on the spoon. Strain
and cool. Put
^ cup sugar in frying pan and stir until melted and
slightly brown. Add
}^ cup walnut meats, finely chopped and turn mixture
into a slightly buttered pan. When cold put through
food chopper, add to custard, then add
^ pint cream beaten stiff and
2 teaspoons vanilla. Freeze by Freezing Method I or II,
page 44.
Other nuts may be used in place of walnuts.
To make a rich fruit ice cream omit the walnuts, use
sugar without meltmg it and add to the mixture,
dates or prunes cut in pieces, or any desired fresh
or canned fruit, allowing one cup, or less of fruit.
Use less sugar if fruit is very sweet.
192
MOUSSES, PARFAITS AND ICE CREAMS
/[J -J
Ice Cream with Evaporated TV[il\
A strong flavor is desirable with these ice
creams for those who dislike the flavor of
evaporated milk. If evaporated milk is scalded
and chilled the flavor is improved.
Cojfee Ice Cream with Evaporated Mil\ — ?io. ^8
Put in saucepan
I cup strong black coffee infusion
}4 cup sugar and
I teaspoon gelatine. Heat until gelatine is dissolved,
strain, cool in refrigerator and beat until very light.
Scald
I cup evaporated milk, (see How to Use Evaporated
Milk, page 38). Chill and beat until very light and
gradually beat into the coffee mixture. Turn into
refrigerator pan and freeze like Desserts and Salads
That Need No Stirring, page 45.
Chocolate Ice Cream — ?s[o. 59
In top of double boiler melt
I y2 squares chocolate, add
}4 cup sugar or }^ cup sugar and ]4 cup corn syrup;
mix well, add slowly
I teaspoon gelatine soaked in
I cup evaporated milk. Scald and stir until blended.
Chill, add
I cup water and freeze. Beat with egg beater once
during the freezing. Serve with or without whipped
cream, or with Marshmallow Sauce — No. 63, fla-
vored with ]/2 teaspoon vanilla in place of peppermint.
t93l
ICE CREAM SAUCES
Why go out to the soda foun-
tain when you can have a choco^
late or maple nut sundae at an
instant s notice b)* visiting your
own refrigerator
ICE CREAM SAUCES
Frozen desserts are often served with a sauce.
A simple mousse or ice cream may be served
with a different sauce each day for the sake
of variety.
Chocolate Sauce — 7S[o. 60