Foods, their selection and preparation

Plain ice cream (sometimes called Phila¬ delphia ice cream) is prepared from cream, sugar, and flavoring. To each quart of cream (18 per cent fat), f cup of sugar, lj teaspoons vanilla, and \ teaspoon of salt are used. Gelatin (1 \ teaspoons to each quart of cream) improves the texture. When the cream mixture has less than 18 per cent fat, some filler is desirable. The filler most used is egg. This makes a custard base. Frozen custard. Soft custard (see page 110), needs to be sweeter if frozen than if served unfrozen. Gelatin may be added to the cus¬ tard while hot; if only the yolks are used in making the custard, the well-beaten whites may be added to the custard when it is par¬ tially frozen. French ice cream is made from a mixture of cream and custard in varying amounts. Other fillers commonly used in the home are listed below. Gelatin may be added to these in the same general proportions as sug¬ gested for plain ice cream. Starch or flour cooked with the cream gives body. The flour or starch should be combined with a small amount of the cream and heated to boiling to thicken. Add to the remainder after cooling. Use three table¬ spoons of flour or one and a half of starch to each quart of cream. Concentrated milk solids in form of dried whole, evaporated, or condensed milk give body. Directions are given by the distribu¬ tors of these products for their use in frozen mixtures. Ice-cream mixes similar to the commercial mixes are available for home use. Some of these contain dried cream and require only the addition of water; others require the ad¬ dition of top milk or cream. It is well to calculate the cost of the ingredients in mak¬ ing desserts from these mixes. In some cases it is about the same as that of a comparable amount of ready-frozen commercial ice cream. Still-frozen Mixtures. These mixtures must have air added in the form of whipped cream or beaten egg whites, or must be made from a well-filled basic mixture into which air can be beaten directly. [157] A mousse is prepared from cream, whipped (see page 125), flavored, and frozen. For a pint of cream, use 9 tablespoons sugar and 1 teaspoon vanilla. Whip the cream; it should double in volume. Add the sugar and flavoring. Pour into mold and pack in ice and salt, or place in tray of a refrigerator to freeze. Fruit mousses are prepared by using 1 cup fruit juice and pulp combined with 1 or 2 cups heavy cream, whipped. The fruit mixture should be smooth. The addition of a little gelatin (1 teaspoon softened and dissolved in 2 tablespoons water) to each cup of fruit makes for a smooth product. Sweeten to taste and add ^ teaspoon salt and 1 to 2 tablespoons lemon juice. For best results partially freeze the fruit mix¬ ture and beat to incorporate air. Then fold in the sweetened whipped cream. Return to the tray to freeze. Parfaits are mousses with added egg white. One to two egg whites are used to each cup of cream. For a plain parfait, 1 cup heavy cream, 2 egg whites, f cup sugar, and ^ cup water are used. Make a sirup from the water and sugar. Boil to "thread” (230° F.). Pour hot over the well-beaten whites, con¬ tinue beating until the mixture is cool, then fold in the whipped cream. Combine, pack in ice or salt, or place in refrigerator tray for freezing.