Ice Cream, No. 3

Ingredients

• one quart of sweet, thick cream
• one teacupful of sugar
• half a teaspoonful of lemon
• half a teaspoonful of vanilla

Method

1. 1

   Whip cream with sugar and flavorings.

2. 2

   Freeze and serve with fresh strawberries, pineapple, or soft peaches.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 141. The excerpt below is the record exactly as published.

one tea- cupful of sugar; stir all together and freeze at once. Ice Cream, No. 1 Two quarts of fresh milk, one quart of sweet cream — if cream is not plentiful, use a pint instead of a quart — and make it up with milk. Soak two table- spoonfuls of gelatine in a little cold water half an hour ; then dissolve in a teacupful of boiling water; when cool, stir into the cream. Sweeten to taste and flavor with vanilla. Freeze until hard. This is delicious. THE NEW ANNIE DENNIS COOK BOOK 273 Ice Cream, No. 2 Have a bottle of liquid rennet. To two quarts of fresh sweet milk, sweetened and flavored to taste, put two tablespoonfuls of rennet. Now put this in the freezer, and as soon as it is cold, add one quart of fla- vored cream — whipped — and freeze. If liked, add one pound of almonds, one pound of English walnuts, beaten or chopped fine. Ice Cream, No. 3 Whip one quart of sweet, thick cream with one tea- cupful of sugar. Flavor with half a teaspoonful each of lemon and vanilla. Freeze ; serve with fresh straw- berries, pineapple or soft peaches. Buttermilk Ice Cream Equal quantitiri of fresh b^i^termilk (which has had no water added to it m churning) and sweet milk, sweetened to taste and flavored with vanilla. Freeze until hard. Condensed Milk Ice Cream One can of condensed milk, thinned to proper con- sistency with sweet cream. Sweeten and flavor to taste. Just after it begins to freeze, add one quart of fresh, crushed strawberries. Sherbet Mix the juice of six lemons with two teacupfuls of sugar, and let stand half an hour. Stir into this three pints of water and one can of pineapple. Freeze hard Tutti Frutti One quart of rich cream, sweetened to taste, and flavored with a teaspoonful of vanilla. Put into the freezer; let it begin to freeze, then add one pint of almonds, citron and candied fruits, chopped fine; one quarter of a teacupful of orange juice (or in summer, juice of one lemon). Freeze and put away to harden. 274 THE NEW ANNIE DENNIS COOK BOOK Milk Sherbet One gallon of sweet milk, one can of grated pine- apple. Boil the milk and sweeten to taste ; flavor with vanilla. Add the pineapple just after the milk begins to freeze. Any other fruit may be used instead of pineapple and for those who like the flavor, the juice of two lemons (sweetened) added with the pineapple makes a change. Chocolate Moss One quart of cream, well beaten (sweetened and fla- vered). Melt a quarter of a cake of sweet chocolate; stir into this the syllabub, and freeze (without stirring) packing away and freezing silently. Turn out of the mould, slice and serve immediately. Frozen Strawberries Stem a quart of ripe strawberries ; add a pound of sugar, let stand one hour; mash, pour over a quart of ice water, stir until well mixed, turn into a freezer and freeze. Frozen Peaches Pare, stone and cut into slices, nice freestone peaches. Add sugar, as in serving for dessert, only use twice as much. Put into an ice cream freezer and when nearly frozen, add a quart of sweet milk and freeze. Strawberry Bavarian Cream Cover half a box of gelatine with a teacupful of cold water, and let soak for twenty minutes. Mash a quart of ripe strawberries and press through a sieve; add a cupful of sugar to the juice. Stir the gelatine over boiling water until dissolved, strain it into the strawberry juice, set on ice, and stir until it thickens; add a pint of whipped cream; mix gently. Pour in a mould and set in a cool place to harden. THE NEW ANNIE DENNIS COOK BOOK 275 Cream de Menthe Sherbet Make lemon sherbet. Serve each glass with one tablespoonf ul of creame de menthe. Cafe Parfait, No. 1 To each quart of vanilla ice cream, add one teacupful of strong coffee. Freeze, and serve with whipped cream. Cafe Parfait, No. 2 Beat yolks of nine eggs, three cupfuls of milk and twelve tablespoonfuls of powdered sugar. Cook until thick, and add one cupful of strong coffee. Beat in a pint of cream, w*hipped, and pack in ice for several! hours. Serve with cream (whipped) and a maraschino cherry. Pineapple Mousse 1 can pineapple 2 eggs (yolks) % cupful sugar 1 pt. cream (whipped stiff) Strain juice from the pineapple, pour over the sugar and bring to a boil. Pour this syrup over the beaten yolks and return to a double boiler and cook until it will coat the spoon. Let get cold. Then mix with the pineapple and whipped cream. Pour into a freezer or mold and pack in ice and salt for three or four hours. All mousses should be turned during the freezing to prevent a syrup forming at the bottom. The turn- ing allows the syrup to drip and mix with the cream. Maple Mousse 1 pt. cream 1 cupful maple syinip 4 eggs (yolks) Put the syrup in a sauce pan; stir in well beaten yolks until the eggs thicken the mixture. Take from the fire and stand the pan in ice water; beat with egg beater until light and cold, then mix with whipped cream, put in mold or paper cases and pack in ice. 276 THE NEW ANNIE DENNIS COOK BOOK Angd Parfait 1 cupful sugar 1 qt. cream, whipped stiff % cupful water Flavor with fruit or vanilla 4 eggs (whites) Boil sugar and water until it spins a thread. Pour over the beaten whites and beat until cold; add the whipped cream and flavoring ; pack in ice and salt same as a mousse for about four hours. If fruit is added, crush and sweeten and add when ready to pack in ice. Mousse One quart of heavy cream sweetened with one tea- cupful of sugar, and flavored with half teaspoonful of vanilla

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