French Cream No. 2 (New York Cream)

Ingredients

• 2 quarts milk
• 2 quarts cream
• 1^ lbs. sugar
• 16 whole eggs
• flavoring

Method

1. 1

   Make into a custard as directed in Italian Ice Cream recipe.

2. 2

   Strain, cool, add flavoring, and freeze.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 97. The excerpt below is the record exactly as published.

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.