Apple Cream Ice (Glace aux Pommes)

Ingredients

• 1 lb. apples
• 3 oz. sugar
• 1 pt cream or custard
• 1 lemon
• 1 gill water
• Colouring

Method

1. 1

   Choose good cooking apples.

2. 2

   Peel, core, and slice them and put them into a saucepan with the water, sugar, and the rind and juice of the lemon.

3. 3

   Cook slowly until reduced to a pulp, then rub all through a fine sieve, and allow the puree to cool.

4. 4

   Now add to it the custard, or cream lightly whipped, and more sugar if necessary.

5. 5

   Colour a pale pink with carmine, or tinge it very slightly with apple or spinach green.

6. 6

   Freeze in the usual way.

7. 7

   A little liqueur may be added if wished.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 774. The excerpt below is the record exactly as published.

1 lemon. Colour with a very little yellow colour- ing, and flavour with vanilla or a little liqueur. When cold, put into the freezing pot and freeze until stiff enough to pile up in ice cups. Note. — A little liqueur may be added if wished. 2190. Raspberry and Red-currant Water Ice (Glace aux Framboises et aux Groseilles) l pt. raspberry and red- I \ pt. syrup for ices, currant puree. ] Juice of 1 lemon. Take equal quantities of carefully picked rasp, berries and red currants. Crush them in a basin with a silver fork, and then rub them through a hair sieve. Add to this puree an equal quantity of syrup for ices, and strained lemon juice in the above proportion. Allow the mixture to be- come quite cold, and then freeze. 2191. Red-currant Water Ice (Glace aux Groseilles) 1 pt. red-currant juice. I 2 whites of eggs. 1 pt. syrup for ices. | Extract the juice from some red currants in the same way as directed for Raspberry Jam (Recipe 2152). Measure the juice, and allow syrup for ices (Recipe 2178) and whites of eggs in the above pro- portion. Put the fruit juice and syrup into the freezing pot and half freeze them, then add the whites of eggs beaten to a stiff froth, and freeze again until sufficiently hard. Note. — This ice is very good served with a little whipped and frozen cream on the top. 2192. Strawberry Water Ice (Glace aux Fraises) | pt. strawberry puree. | pt. syrup for ices. Juice of 1 lemon. 2 whites of eggs. A few drops of car- mine. Choose sound ripe strawberries, pick them care- fully, and rub them through a hair sieve. Make the syrup according to directions in Recipe 2178, add it to the fruit puree in the above proportion, along with the strained lemon juice and enough carmine to make all a pretty pink colour. When quite cold, freeze in the usual way. Whip up the whites of eggs to a stifl froth, and stir them into the mixture when it is half frozen, then continue the freezing until the ice is sufficiently stifl for serving. 2193. Tutti-Frutti — Mixed Fruit Ice (Tutti- Frutti Glaces) 1 pt. orange or lemon i | lb. mixed fruit. Sugar, water ice. | 1 table-sp. liqueur. Take any kind of fruit, fresh, tinned, or glace, and cut it into dice. Sprinkle it with sugar and liqueur, and let it stand a short time. Then stir it into half -frozen water ice, and continue the freez- ing until sufficiently firm. 2. CREAM ICES Cream ices, or so-called cream ices, can be made in diflerent ways, according to the degree of rich- ness required, and the amount of cream that can be afforded. The best cream ices are made of pure cream ■with the necessary flavouring or fruit added to it. Very good ones can also be made with equal parts of custard and cream, with flavouring added. Plainer ices are made without cream, a custard being used in its place, and plainer still with con- densed milk thickened with a little cornflour, and flavoured to taste. 2 H 482 COOKERY FOR EVERY HOUSEHOLD Care must always be taken in the amount of sugar added ; if the mixture is made too sweet it will not freeze properly, and if not sweet enough it will be hard and rough like snow. Examples of various qualities of ice creams are given below, and with a little ingenuity others can easily be invented. Those that are considered too rich may be made less so by substituting custard or milk for some of the cream. 2194. Apple Cream Ice (Glace aux Pommes) 1 lb. apples. 3 oz. sugar. 1 | pt cream or custard. l~ lemon. 1 gill water. I Colouring

Cook this with the app: pantry check, scaling, and the assistant.