Neapolitan Ice Cream No. 1

Ingredients

• 6 eggs
• 1 quart of cream
• 1 lb. of sugar

Method

1. 1

   Beat the yolks of eggs, add sugar, and beat again.

2. 2

   Stir in the well-beaten whites and mix into the cream.

3. 3

   Cook over a double boiler with continual stirring until slightly coated on a knife blade.

4. 4

   Strain, let stand until cold, and put into the freezing can.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 324. The excerpt below is the record exactly as published.

6 eggs are used for each quart of cream, and more sugar is required to sweeten eggs than cream, the rule being | lb. of sugar to every 12 eggs — as the number of eggs vary, alter the amount of sugar to correspond; thus 1 quart of cream and 6 eggs would require f lb. of sugar, and so on. NEAPOLITAN ICE CREAM No. i— Take 6 eggs, 1 quart of cream, | lb. of sugar; flavor to taste and prepare it as directed in the above paragraph. This is the standard formula for the best Neapoli- tan cream made by confectioners. Various flavors are used, as vanilla, cofPee, chocolate and caramel, and nuts may also be intro- duced, like fllberts, almonds, etc., and such fruits as apricot, cherry and peach, thus giving variety to the cream. While the above is the standard formula, used by flrst class confectioners, and it makes the richest and best cream, many other combinations are used, and the cooking is often dispensed with. We give 2 or 3 sample recipes. NEAPOLITAN ICE CREAM No. 3.— Take 1 pint of milk, the yolks of 2 eggs, 6 oz. of sugar, and 1 tablespoon of arrowroot; scald until it thickens. When it is cool add 1 pint of whipped cream and the whites of the 2 eggs beaten to a stiff froth; flavor to taste, and freeze. NEAPOLITAN ICE CREAM No. 3.— Take 1 quart of rich milk or milk and cream, 4 eggs and 4 tablespoons of sugar; beat the eggs and sugar together, stir it into the milk or cream, cool, flavor and freeze. NEAPOLITAN ICE CREAM No. 4.— (Picnic ice cream.) Take 3 pints of milk, 1 i^int cream, 1| cups sugar, whites of 3 eggs beaten to a stiff froth; flavor and freeze without cooking. It can be made and served in 1 hour. VARIOUS FLAVORED ICE CREAMS. Variety in ice creams is produced mainly by varying the flavors. One of the recipes which we have given for either the Philadelphia or Neapolitan ice creams can be used as the basis, and by using 440 ICE CREAM, WATER ICES AND SHERBETS different flavors an endless variety of creams can be produced. We give directions following for making many of the best anO most popular of the flavors in use. All that is needed is to prepare the ice cream by one of the recipes which we have previously given, and flavor it with any desired flavor, according to the directions given. ALMOND ICE CREAM.— After blanching the almonds pound them to a paste, adding a little rose= water to prevent their oiling; then add it to any of the above ice creams for flavor. Use about 3 oz. almonds to the quart of ice cream. Another flavor is produced by blanching the almonds, roasting them in the oven to a golden brown, and pounding to a smooth paste in a mortar with a little sugar and cream. BURNT ALMOND ICE CREAM.— Put 3 tablespoons of sugar over a hot fire, in a porcelain kettle, add 4 oz. almonds, and heat till the almonds brown, stirring constantly. Then pound fine in a mor- tar and sift through a fine strainer. Use this to flavor any of the ice creams previously given, using 4 oz. almonds to 1 quart of cream

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