Ice Cream

Ingredients

• One quart pastry cream
• one quart coffee cream
• Sweeten to taste
• Flavor with real vanilla extract
• glace cherries
• limes
• nine-apple
• nuts, etc., cut into bits

Method

1. 1

   Sweeten the pastry cream and coffee cream to taste.

2. 2

   Flavor with vanilla extract.

3. 3

   This can be used plain or as a base for fruit ice creams by adding fruit or berries that have been pressed through a colander and sweetened.

4. 4

   For a tutti-frutti, add glace cherries, limes, pineapple, and nuts when almost frozen.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 89. The excerpt below is the record exactly as published.

ice creams are made of cream sweetened, fla- vored and stirred while freezing. French ice creams are custards of different degrees of rich- ness, stirred while freezing. Parfaits and mousses are whipped cream, with or without eggs or fruit juices; frozen without stirring. Water ices are fruit juices, sweetened with sugar syrup, stirred while freezing. Punches and sherbets are water ices with liquors mixed with them either before or after freezing. SYRUPS. To prepare syrups without a gauge, the following method may be employed : Put into a saucepan three and one-half cupfuls of sugar and two and one-half of water. Stir it over the fire until the sugar is dissolved. After it is boiled five min- utes from the time it is actually boiling, it will register 28° ; every five minutes’ additional boiling will thicken it one de- gree. At the end of 15 minutes it is 30° ; at the end of 25 min- utes it is 320 ; at the end of 35 minutes it is 340. For parfaits, syrup should register 20° ; for water ices it should register 320, and for frozen fruits the same. The Century Cook Book. ICE CREAM. One quart pastry cream whipped, one quart coffee cream. Sweeten to taste; it is preferable to make a syrup of the sugar. Flavor with real vanilla extract. This may be used plain or as a foundation for many fruit ice creams by adding fruit or berries that have been pressed through a colander and sweet- 150 LANDMARKS CEUB COOK BOOK. ened. A delicious tutti-frutti is made by using the above and adding when almost frozen, glace cherries, limes and nine- apple, nuts, etc., cut into bits

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