A
sheet of white paper should be placed over the cream before the cover of the mould is put on, and the mould
should be repacked in fresh ice and salt.
CARAMEL ICE CREAM.
Put a small cup of sugar into a small frying-pan and stir over the fire until it turns liquid and begins to
smoke, then turn it into the boiling mixture or foundation, which put away to cool. When it becomes cold
Add a quart of cream✪ Caramel Ice Cream. The flavor of the ice cream can be varied by browning the sugar more or less. Strain
the mixture in a freezer.
COFFEE ICE CREAM.
Pound two ounces of freshly roasted coffee in a mortar, just enough to thoroughly crush
the berries without reducing them to powder. Put them into a pint of milk with six
ounces of loaf sugar ; let boil, then leave it to get cold; strain it on the yolks of six
eggs in a double kettle, and stir on the fire until the custard thickens. Be sure that
it does not curdle. When quite cold work into it a gill and a half of cream✪ Coffee Ice Cream whipped
to a froth. Freeze the mixture in the ice-cream freezer, then fill a plain mould with it
and put it in the freezer till time to serve it. This is a delicious dessert in hot weather.
B. LEMON ICE CREAM.
Half a box of gelatine dissolved in a little water, strain and pour over half a
pint of boiling milk, add one quart of cream, two quarts of milk. The rind of a lemon
grated✪ Lemon Ice Cream in while boiling; juice added while it is freezing.
166
ICES. 167
PEACH ICE CREAM.
Select rich, ripe peaches, peel and mash them to a pulp; make them very sweet; a
pound or more of sugar to a pound of fruit, and add to every pint a pint of cream✪ Peach Ice Cream.
Remember in using sugar that much sweetness is lost in the freezing. Coddled apples
may be used in the same way.
PINE-APPLE ICE CREAM.
Choose a very ripe pine-apple✪ Pine-Apple Ice Cream, pare it, take out all the eyes, then grate it, and make after
the above rule.
PISTACHE ICE CREAM.
To prepare pistache nuts for ice cream, pour boiling water over them; let them stand
a few moments, drain, and cover again with boiling water, when the skins will slip off
quite easily. They are then pounded to a paste in a mortar and mixed with the cream✪ Pistache Ice Cream.
STRAWBERRY ICE CREAM.
Pour a pint of scalding milk on a well-beaten egg and an even tablespoon of corn-
starch mixed smooth in a little cold milk ; stir it over boiling water until it begins to
thicken; when cold, mix it with a pint of strawberries that have been mashed with a half
pound of sugar✪ Strawberry Ice Cream and rubbed through a colander.
CURRANT ICE.
To one pint of currant juice add one pound of sugar, and one pint of water; when
partly frozen, add the whites of three eggs✪ Currant Ice whisked to a stiff froth.
LEMON ICE.
To one pint of lemon juice add one quart of sugar, and one quart of water in which
the thin rind of three lemons has been steeped until highly flavored; when partly frozen,
add the whites of four eggs beaten to a stiff froth.
ORANGE ICE.
Grate the rind of four oranges and steep it ten minutes in a pint and a gill of water;
strain a pint of the water on one pound of sugar, add a pint of orange juice, and when
cold, pour it into a freezer, and freeze; when half frozen, add the whites of four eggs✪ Orange Ice
whisked to a stiff froth.
PINE-APPLE ICE.
Page 149 · 12 recipe records on this page
Presented as published in 1891. 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 sheet of white paper should be placed over the cream before the cover of the mould is put on, and the mould should be repacked in fresh ice and salt.
CARAMEL ICE CREAM.
Put a small cup of sugar into a small frying-pan and stir over the fire until it turns liquid and begins to smoke, then turn it into the boiling mixture or foundation, which put away to cool. When it becomes cold Add a quart of cream. The flavor of the ice cream can be varied by browning the sugar more or less. Strain the mixture in a freezer.
COFFEE ICE CREAM.
Pound two ounces of freshly roasted coffee in a mortar, just enough to thoroughly crush the berries without reducing them to powder. Put them into a pint of milk with six ounces of loaf sugar ; let boil, then leave it to get cold; strain it on the yolks of six eggs in a double kettle, and stir on the fire until the custard thickens. Be sure that it does not curdle. When quite cold work into it a gill and a half of cream whipped to a froth. Freeze the mixture in the ice-cream freezer, then fill a plain mould with it and put it in the freezer till time to serve it. This is a delicious dessert in hot weather.
B. LEMON ICE CREAM.
Half a box of gelatine dissolved in a little water, strain and pour over half a pint of boiling milk, add one quart of cream, two quarts of milk. The rind of a lemon grated in while boiling; juice added while it is freezing.
ICES. 167
PEACH ICE CREAM.
Select rich, ripe peaches, peel and mash them to a pulp; make them very sweet; a pound or more of sugar to a pound of fruit, and add to every pint a pint of cream. Remember in using sugar that much sweetness is lost in the freezing. Coddled apples may be used in the same way.
PINE-APPLE ICE CREAM.
Choose a very ripe pine-apple, pare it, take out all the eyes, then grate it, and make after the above rule.
PISTACHE ICE CREAM.
To prepare pistache nuts for ice cream, pour boiling water over them; let them stand a few moments, drain, and cover again with boiling water, when the skins will slip off quite easily. They are then pounded to a paste in a mortar and mixed with the cream.
STRAWBERRY ICE CREAM.
Pour a pint of scalding milk on a well-beaten egg and an even tablespoon of cornstarch mixed smooth in a little cold milk ; stir it over boiling water until it begins to thicken; when cold, mix it with a pint of strawberries that have been mashed with a half pound of sugar and rubbed through a colander.
CURRANT ICE.
To one pint of currant juice add one pound of sugar, and one pint of water; when partly frozen, add the whites of three eggs whisked to a stiff froth.
LEMON ICE.
To one pint of lemon juice add one quart of sugar, and one quart of water in which the thin rind of three lemons has been steeped until highly flavored; when partly frozen, add the whites of four eggs beaten to a stiff froth.
ORANGE ICE.
Grate the rind of four oranges and steep it ten minutes in a pint and a gill of water; strain a pint of the water on one pound of sugar, add a pint of orange juice, and when cold, pour it into a freezer, and freeze; when half frozen, add the whites of four eggs
whisked to a stiff froth.
PINE-APPLE ICE.
Records on this page
Caramel Ice CreamCoffee Ice CreamLemon Ice CreamLemon IcePeach Ice CreamPine-Apple Ice CreamPine-Apple IcePistache Ice CreamStrawberry Ice CreamStrawberry IceCurrant IceOrange Ice