Orange Ice-cream

Ingredients

• two quarts cream
• two teacups sugar
• one dozen oranges
• one lemon
• grated rind of two oranges
• one and one-third teacups sugar

Method

1. 1

   Cook cream and sugar, cool, strain, and freeze.

2. 2

   Prepare juice from oranges and lemon, cook with sugar to make syrup, then mix with cream when half frozen.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 299. The excerpt below is the record exactly as published.

one lemon and pint cream, whipped. Harlequin Ice-cream, — ^This is any three ice-creams wished arranged in layers, as illustrated, in the Brick mold ; vanilla, pistachio X^ ^^'im^iw^ '^"^^ ^^^ strawberry are used together, or choco- ^^^^^^^SJ^^^a* late, strawberry and vaniUa, or almond, h^^^H|^^^^HhK| or any nut or fruit cream, or a water-ice E^Sip^ESBESB^ ^ ^^^^ ^"^^ ^^® layer. The mold is thea ^'^^^^^^?m?=^ bound and packed as directed. Hickory-nut Ice-cream, — A pound hickory-nut kernels, two cups sugar, quart cream. Pick over the kernels carefully for pieces of shell, then pound in a mortar with a little sug^ and water added. Put two tablespoons of the sugar over fire without water, stir con- stantly till melted and browned, add a little water to dissolve it, then add to cream with the sugar and nut paste and freeze. Jam Ice-cream. — Prepare one pound of jam as directed, add one and a quarter pints cream, mix well and strain, freeze, and when partly frozen aad iuice of one lemon. .Apricot, Raspberry, etc.^ are very nice made in this way. KentucTcy Ice-cream, — Make a half gallon rich boiled custard, sweeten to taste, add two tablespoons gelatine dissolved in a half < cup cold milk ; let the custard cool, put it in freezer, and as soon as it Degins to freeze add one quart cream, whipped, and just before serving one pound raisins and one pint strawberry preserves. Blanched almonds or grated cocoa-nut are additions. Some pre- fer currants to raisins, and some also add citron chopped fine. Italian Ice-cream, — ^Whip three pints cream and add to it three-quarters pound best pulverized sugar and tablespoon vanilla ; freeze, and when frozen and ready for packing stir carefully into it the following : Half teacup granulated sugar, cooked in quarter pint water till it "threads" when a little is taken up on a spoon, or will become as soft wax when tested in cold water ; then pour it slowly ICES AND ICE-CREAM. 857 over the well-frothed whites of two eggs, pouring with the left hand and^ beating constantly with the right, as in making Boiled Icing, till it is cold. After stirring into frozen cream, cover and pack as directed, or the cream may be cooked instead of whipped. For Italian Custard Ice-cream, cook the cream with two teacups gran- ulated sugar, yolks of nine eggs ; strain, cool, add the vanilla, ueeze and finish as above. For Whipped Ice-cream, whip quart cream, add two-thirds pint pulverized sugar and half tablespoon vanilla ; freeze as directed. Any other flavoring may be used. Lemon Ice-cream, — To two quarts sour cream that has soured quickly, take one of sweet cream, pound and a half sugar, the juice and rind of one lemon ; cut the rind thin, and steep it ten or fifteen minutes in half a pint of the sweet cream over boiling water ; strain, cool, and add to the rest, and freeze ; or make a custard of one quart cream, yolks of six eggs and three and a half teacups sugar, (reserving six tablespoons, two lor preparing the zest, as in Saratoga Ice-cream, and four to mix with the juice, obtained as directed, of three lemons and one small orange ;^ let boiL strain, cool and freeze : To grated rind of two lemons, being careful not to grate any of white pith, as it is bitter, add the prepared juice, let stand an hour or two, strain and add with pint cream, whipped, and the well beaten whites, to the cus- tard when half frozen ; or make as above, omitting juice and rind and flavor with tablespoon lemon extract. Macaroon Ic^-^yream. — One and one-half pints cream, half tea- cup dry n\^aroons, grated and sifted, teacup wnite sugar, yellow rind of one orange, grated, and the juice of two. Whip cream, add sugar, freeze, and when half frozen add macaroons and the orange juice and rind ; or to any half frozen preparation, in proportion of teacup or half pound sugar to each quart cream or milk, add the sifted macaroons and if almond macaroons add six drops extract almond to same. For Macaroon Caramel, first roast macaroons to a yellow brown and add a few drops caramel, and for Triple Ice-cream, make as above and add tablespoon eacn sponge cake, macaroon and meringue crumbs, prepared by grating and sifting when dry. Flavor with teaspoon ana a half nectarine extract ^ Serve in the little cases, first placing them in the ^^cave" as described. New York Ice-cream. — Boil (juart thin cream, with teacup and a half sugar and a vanilla bean m it. Beat yolks of twelve eggs li^ht and pour the boiling cream to them. Set on fire again for a minute. ^ This yellow custard will^ not become frothy, rich andfl ght in the freezer if cooked too much} and should be taken ofl* and strained as soon as slightly thickened. Freeze as directed. Mold in a rouna mold with a chocolate cream for center layer and. a lemon cream above* This is very delicious. 358 ICES ANr ICE-CREAM Orange Ice-cream.-^ook two quarts cream and two teacups flugar. cool, strain and freeze. Prepare juice of one dozen oranges and onf iemon as in Saratoga Ice-cream, add grated rind of two oranges, and cook to a syrup with one and one-third teacups sugar

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