Caramel Ice-cream

Ingredients

• by heating a pint of milk
• one cupful of sugar
• two rounding tablespoonfuls of flour
• and two eggs which have been beaten together

Method

1. 1

   The foundation for a caramel ice-cream is made like that for any other, by heating a pint of milk to the boiling-point in a double kettle, and stirring into it one cupful of sugar, two rounding tablespoonfuls of flour, and two eggs which have been beaten together until light and creamy.

2. 2

   When the milk is first set over the fire, put one cupful of granulated sugar in a clean frying-pan and set it where the sugar will melt.

3. 3

   When the sugar is melted it will be brown and liquid, like molasses, and should then be turned into the foundation custard and thoroughly mixed with it.

4. 4

   Cook the whole ten minutes, and set away to get cold.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 226. The excerpt below is the record exactly as published.

Caramel Ice-cream strained juice, add half a pint of water and a pint of syrup, made by boiling lb. of sugar in three-quarters of a pint of water until the sugar is dis- solved. Put all together into a jug and leave it for an hour or two. Then mix, strain, and freeze in the usual way. Serve in glasses. The ice will be much improved if, when it is beginning to set, the whites of three eggs, beaten to a firm froth, and mixed with 6 ozs. of powdered sug- ar, are stirred into it. Leave in the freezer until wanted. Orange Ice. — One dozen oranges, four lemons, one pint of granulated sugar, one and a half pints of boil- ing water, rind of one orange and one lemon. Squeeze the oranges and lemons, and add the sugar to the juice. Add the grated rind of the orange and lemon and a little water. Put all in a glass jar or crock, and let stand in the ice -chest all night. Freeze, and when about to serve the ice, pour over it a small quantity of Jamaica rum. Serve with whipped cream and sponge cake. Peach Surprise Ice. — Into one quart of chopped peaches stir a cupful of water, I lb. of sugar, and the un- beaten whites of five eggs. Turn all into the freezer and grind until firm. The dasher whips the mass into a delicious, frothy “ surprise.” You may use any fruit you choose in the place of peaches. Pineapple Ice. — One medium-sized pineapple, either fresh or canned ; mash through a colander, and add one tumblerful of granulated sugar dissolved in one of boiling water. Put all in a glass jar and let stand in the ice-chest all night. Freeze when you are ready, and, when about to serve the ice, pour over it I oz. each of curagoa, brandy, and arrack, which have been previously mixed. Raspberry Ice. — Four cupfuls of water, two cupfuls of raspberry-juice, two cupfuls of sugar, two lemons — the juice alone. Mix the juice of the raspberries and lemons with the sug- ar and let them stand for an hour, strain through a wire sieve, add the water, and freeze. Rum Ice. — Rub the rind of a large, fresh lemon upon three or four lumps of sugar till all the yellow part is taken off, and add as much sugar as will make up the weight to Y\ lb. Put this into a saucepan with a pint of cold water and a table-spoonful of strained lemon - juice. Stir the syrup over the fire, and when the sugar is dissolved add gradually the whites of three eggs, beaten till firm. Pour out before it begins to simmer, let it cool, add a quarter of a pint of old Jamaica rum, freeze in the usual way, and serve in glasses. Strawberry Ice. — Pick three pints of ripe berries, crush them with a sil- ver fork, and cover with I lb. of pow- dered sugar. Set aside in a cool place for half an hour, then add to the fruit three pints of water. Pass through a fine hair sieve or cloth, and just before freezing add a pint of picked berries. ICE-CREAMS Biscuit Ice-cream. — Take half a dozen sponge biscuits and soak in a quart of cream ; add the yolks of three eggs, well beaten, and Yz lb. of sugar. Put it over the fire to thicken, but do not allow it to boil. Take from the fire and whisk until cold, add a spoon- ful of maraschino, and freeze. Caramel Ice-cream. — The founda- tion for a caramel ice-cream is made like that for any other, by heating a 199 Chocolate Ice-cream ICE-CREAMS Glac6 Napolitain pint of milk to the boiling-point in a double kettle, and stirring into it one cupful of sugar, two rounding table- spoonfuls of flour, and two eggs which have been beaten together

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