Caterers' Standard Ice Cream, Best Quality

Ingredients

• 1 gallon double cream
• 1^ lbs. sugar
• flavor

Method

1. 1

   Prepare by the cold process, used by caterers for standard preparation.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 96. The excerpt below is the record exactly as published.

^ gallon double cream, 2^ lbs. granulated sugar, FREEZERS FOR BRINE FREEZING. 32 yolks of eggs, two fine-cut vanilla beans. The best kind of Ice Cream freezers, which are To get the best flavor of the vanilla bean, it used by all practical Ice Cream makers, are an should be heated to the boiling point in one quart improved style of the old Seaman pattern. These of the cream and let infuse for one hour. Put machines are the easiest running and are giving the sugar in a basin or a sauce pan, add the yolks the best satisfaction. They are made like a drill and beat well together, add the cream gradually, press. But these machines are not adapted for set on the fire and keep stirring till the yolks be- brine freezing, because they require a movable gin to thicken. Take off the fire, add the One freezing tub; and in brine freezing the tub is quart with the vanilla; strain and cool. Put the stationary on account of the coil attached to it. mixture in the freezing can and freeze nice and There is no doubt that in the future the makers smooth. of these machines will alter them, so they are The most difficult part in compounding these available for brine freezing; but at the present creams, is to heat cream, sugar and yolks to the time they have not done so, at least, not to my point at which the yolks begin to thicken. The knowledge. y°'^^ should lose the raw egg taste, but not boil. The kind of freezer we were using at these A little more heat would cause the eggs to curdle hotels were of the W. M. pattern. The gear can and prevent proper amalgamation of cream and 82 PAUL RICHARDS BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. eggs. Some makers of Ice Creams set three-parts of the cream on the fire with half of the sugar; beat the yolks light with the other half of the sugar, and thin up with a part of the hot cream; put eggs and cream together, and, as soon as it begins to thicken, check the boiling by adding the one part of cold cream, which had been left out for this purpose. The cream is then strained, cooled and frozen as usual. 705.— FRENCH CREAMS. The French creams are made in the same man- ner as the Italian creams; but the preparations differ considerable in richness. While some of the creams of this class are made of cream only in connection with eggs; others are made of half milk and half cream, and some of milk only, with plenty of eggs, like a frozen custard. 706.— FRENCH CREAM. NO. i. 1 gallon cream, 2 lbs. sugar, 24 yolks, 2 vanilla beans split and cut in small pieces. Prepare the same as directed in No. 704. 707.— FRENCH CREAM. NO. z. NEW YORK CREAM. 2 quarts milk, 2 quarts cream, i^ lbs. sugar, 16 whole eggs, flavoring. Make into a custard same as directed in No. 704 Strain, cool, add flavoring and freeze. 708.— FRENCH CREAM. NO. 3. FROZEN CUSTARD. I gallon milk, i^ lbs. sugar, little salt, flavoring 12 whole eggs and 12 yolks. Prepare as directed in No. 704; or, beat sugar and eggs well together, add the milk, and set the basin with the mixture in another pan with boil- ing water, stirring constantly till the thickening takes place. Strain, cool, flavor and freeze. 709 —PHILADELPHIA ICE CREAM. This name is generally applied to Ice Creams made with pure cream, and without any eggs, although some makers use about five eggs to each gallon of cream, with two pounds of sugar. The cream and sugar is heated near the boiling point, cooled and frozen. The heating of the cream is the best method, for it gives mere body to the cream and makes it smoother. If the sugar is dissolved in the cream without heating, the cream bulks more, but loses the fine texture of the heated creams, 710.— COMMERCIAL ICE CREAMS. Where quantity is more required than quality, root and sago flour, in proportion from three to six ounces to each gallon, is boiled into a smooth batter, with a part of the milk and the sugar; strained, cooled and frozen. Gelatin should be soaked and dissolved in warm milk, but not boiled, as this would cause the milk to curdle. About one and one-half to two ounces of gelatin are used for one gallon of cream and milk. Another thickener for Ice Creams is used cold. The preparation is known to the trade as cream- thick, it is something like a dry milk powder. The thickener is mixed with the sugar to be used, the cold milk or cream added gradually. As soon as the sugar is dissolved, the cream is ready to be frozen. 711.— COMMERCIAL ICE CREAM. NO. i. PHILADELPHIA ICE CREAM. 1 gallon cream, 4 eggs, i^ lbs. sugar, flavoring. Mix all well together cold, flavor vanilla, lemon or orange. Freeze as directed for cold mixtures. 712.— PLAIN ICE CREAM. 2 quarts milk, 2 quarts cream, i^ lbs. sugar, 3 ozs. cornstarch, arrowroot, or sago-flour, 4 whole eggs. Break the eggs in a basin and beat light with a small part of the sugar. Set milk and sugar on the fire. Dissolve the starch, or the other thick, ener, in a little cold milk. When the milk reaches the boiling point, add the starch, stir till it thickens and pour it over the beaten eggs, stirring constantly. Add the cream, strain, cool, flavor to suit, and freeze. This recipe may be made without eggs. To use GELATIN in the above recipe : Leave out the starch and soak one and one-half to two ounces of gelatin in some cold milk for thirty minutes. Heat milk and sugar, and add the gelatin to the warm milk; stir till dissolved; add the cream; strain, cool, flavor, and freeze. 713.— PLAIN ICE CREAM, COLD PROCESS. I gallon plain cream, i^ lbs. sugar, ^ oz. cream-thick. Or, use good fresh milk, i gallon, i^ lbs. sugar and i}i ozs. cream-thick, flavoring. Mix sugar and thickener together dry; pour over the cream or milk, stirring constantly till the sugar is dissolved; flavor, color and freeze as usual- 714.— CATERERS' STANDARD ICE CREAM, BEST QUALITY. I gallon double cream ( whipping cream ), flavor, 1^ lbs. sugar

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