Metropolitan Ice Cream

Ingredients

• 1½ gallons cream
• ½ gallon of cream
• ½ gallon of cream

Method

1. 1

   Take ½ gallon and color with chocolate and flavor with vanilla. ½ gallon of cream and color with cochineal and flavor with rose. ½ gallon and flavor with lemon.

2. 2

   Freeze each separately and then stack in a mould and put on ice and freeze again.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 45. The excerpt below is the record exactly as published.

^ gallon of cream, ■| pint sugar, 1 can of apricots, 1 lemon, 1 tablespoon gelatine. Make a syrup of the sugar and add the lemon juice. Mash and strain the apricots. When the syrup is cool, pour into the cream and put in the 165 THE BLUE GRASS COOK BOOK freezer. When half frozen, add the apricots and freeze quite hard. BANANA ICE CREAM A good banana cream is made by recipe for Apricot Cream. Use the lemon for flavoring. To ^ gallon of cream use 8 bananas. Mash the fruit, and add when the cream is half frozen. BISCUIT GLACE (No. 1) Mrs. Henry C. BucTcner 1 quart of very rich cream, Yolks of 6 eggs, ^ pound (scant) sugar, powdered, 2 tablespoons of vanilla, 2 dozen macaroons. Beat eggs, sugar, and vanilla together until very light. Then whip the cream till very stiff, and add macaroons rolled very fine. Mix the eggs and sugar with the cream. Do not stir them in — or the cream will not remain stiff — but take a knife and turn the mixture in. Have ready a bucket; fill it, and pack immediately in ice and salt. Have the ice all ready before whipping the cream, as it 166 ICE CREAM must not stand. Use a quantity of salt, as it needs to freeze quite hard, and there is not the body to it there is to ice cream. BISCUIT GLACE (No. 2) Mrs. R. H. Hanson 1^ dozen stale macaroons, ^ pint of cream, ^ box Cox's gelatine. Roll the macaroons very fine and add the cream and soak well. Dissolve the gelatine in water, then mix well with cream and almonds. Add ^ gallon cream which has been sweetened to taste, and freeze well. BURNT ALMOND CREAM Mrs. John T. Hedges ^ gallon of very rich cream, 6 tablespoons of granulated sugar^ ^ pound of blanched almonds. Stir almonds and sugar over the fire until sugar is caramel-brown. Let it cool; pound in a mortar to a powder; add a little cream first, then the re- mainder already sweetened. Freeze. 167 THE BLUE GRASS COOK BOOK If the cream is not rich, make a custard of Yellows of 3 eggs, ^ cup of sugar, 1 quart of sweet milk. Add to former when cool. Freeze. CARAMEL ICE CREAM 1 quart cream, 1 quart morning's milk, ^ pint of brown sugar. Boil the milk. Brown the sugar beat up into the boiling milk, and add 1 tablespoon gelatine. Add ^ cup white sugar. Flavor with vanilla. When cool, strain into the cream and freeze. FROZEN CUSTARD WITH FRUIT Make custard of Yolks of 4 eggs, 1 quart of new milk, ^ pound of granulated sugar. Boil the milk, add sugar, and stir in well-beaten eggs. Add to custard 1 tablespoon of gelatine in 168 ICE CREAM a little cold milk, and let it cool. Put in freezer. When half frozen add 1 cup of raisins, 1 cup of strawberry preserves, 1 cup of candied cherries, A little thinly sliced citron. A little wine or sherry is an improvement. Stir in last 1 pint of whipped cream. Freeze hard. FROZEN PUDDING Make a rich custard by any recipe and put in freezer. When beginning to freeze add •J cup raisins, 1 pound almonds, chopped fine, 1 quart whipped cream. Stir well to prevent fruit from going to bottom. Before the cream is too stiff, add seasoning of good whisky. Put the whisky last, as it prevents freezing. FRUIT ICE CREAM Mrs. John W. Fox •J gallon of rich cream, 1 cup sugar, 169 THE BLUE GRASS COOK BOOK ^ teacup of whisky, 1 teacup of raisins or cherries. Make a syrup of the sugar and add 1 tablespoon gelatine. Flavor with vanilla. When syrup is cool, pour into the cream. Put in the freezer, and when it is half frozen, add the fruit and half of the whisky. After a few turns of the freezer, add the rest of the whisky. Whisky is hard to freeze, and must be put in as directed. LEMON ICE CREAM 2 quarts milk, 4 eggs, f pound sugar. Beat the eggs together. Boil the milk and add 1 tablespoon gelatine. Beat the eggs and sugar and add to the boiling milk. When cool, add the juice of 5 lemons and 1 orange. Put in the freezer, and when half frozen, add 1 pint whipped cream. MACAROON ICE CREAM E. D. P. ^ gallon of rich cream, 1 dozen waxy macaroons, 170 ICE CREAM 3 large oranges, ^ teaspoon of vanilla, ^ pound of sugar. Put the sugar in the cream and whip it up in whip-churn, or beat with an egg-beater as you would for egg-nog. Freeze. Let orange juice, vanilla, and sugar soak with the crushed macaroons and add when cream is half frozen. Freeze smooth- ly and pack till ready to serve. MAPLE MOUSSE Mrs. Henry C. Buckner Whip 1 pint of cream; drain it well. Beat the yolks of 4 eggs light. Put into a saucepan a gen- erous cup of maple syrup ; stir in the beaten yolks, and place over the fire. Stir until the mixture be- comes hot and the eggs thicken the syrup. Take from the fire at once and stand the pan in ice water, and beat the mixture with an egg-beater until it is light and cold; then gently mix with it the whipped cream, and mould for 4 or 6 hours, packed well in ice and salt. 171 THE BLUE GRASS COOK BOOK MARCELLUS'S CHOCOLATE ICE CREAM 1 gallon rich cream, ^ cake of chocolate, 1 pint white sugar. Make a syrup of the sugar with a little water, and add the melted chocolate and 2 tablespoons gelatine. Be sure that the chocolate is thoroughly melted, or it will be lumpy. When cool, stir into the cream and freeze. Flavor with vanilla. METROPOLITAN ICE CREAM 1^ gallons cream

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