Siberian Ice Cream

Ingredients

• 1 gallon of cream
• i^ lbs. sugar
• i pint white of eggs
• flavor

Method

1. 1

   Put the cream on the fire with half of the sugar; beat the whites of eggs light with the other half of the sugar, and mix with the cream.

2. 2

   Stir constantly till near the boiling point (but do not let it boil).

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 98. The excerpt below is the record exactly as published.

SIBERIAN ICE CREAM. Remove the dasher and work the mixture with VIRGIN ICE CREAM, the spatula. I gallon of cream, i^ lbs. sugar, i pint white of If there are any flavorings to be added, or fruits eggs, flavor, and nuts to be worked in, now is the time to do Put the cream on the fire with half of the sugar; this. beat the whites of eggs light with the other half Transfer the cream in the packing cans, and let of the sugar, and mix with the cream. Stir con- ripen and harden. stantly till near the boiling point (but do not let 715.— CATERERS" STANDARD ICE CREAM '~'')- "^^^ °*^ *^ ^^^ '^^ ''e** "^ ««» ^' jjQ 2 flavor and freeze. DELMONICO ICE CREAM. 721.— COFFEE ICE CREAM. I gallon double cream, 25 yolks, 2 lbs. sugar. TEA ICE CREAM. This cream is made exactly like the Italian or 3 quarts cream, i quart milk, 2 lbs. sugar, 16 yolks, French creams, and flavored as desired. 8 ozs. fresh ground coffee. 716.-VANILLA ICE CREAM. , ^«' *^ ""•"' '^'^^ '° ^ ^°^: ^^ *« «=°2~ ^^ , . . . . , let iDinse in a warm place in a close covered Flavor any of the preparations given with one ^^j f„^ „^^ j^^„^ p^^ ^^ ^j^^ ^^^^^ ^ ounce of vanilla extract to each gallon of cream. ^ . ^ ^ , ^ _ . , , , . . , ents into a custard same as for French creams; If vanilla beans are used, they may be strained ,. ., „ j •„ . . , j « , . . J J a . ado the coffee and milk, strain, cool and freeze, from the cream, dried and pounded in a mortar „, ^ ,■ -u^, a j •.!_ •>■ \ , r . , The cream may be lightly flavored with vanilla, to a powder, and used again in creams or cakes j . . ^ j j j , , . f o ■ ^""^ burnt sugar may be added for coloring, for flavoring. .j.^^ j^^ CREAM may be made in the same 717.— LEMON ICE CREAM. manner, using four ounces of good tea. Let in- ORANGE ICE CREAM. ^^ '° '^' boiled milk for twenty minutes, and ^ .^ • J I r 1 ..u proceed same as for the Coffee Ice Cream. Grate the nnd of four lemons or three oranges '^ on the sugar to be used, and rub it well with the 722. — CARAMEL ICE CREAM. sugar. (Be careful to use only the yellow part of j gallon cream, 2 lbs. sugar, 24 yolks of eggs. the rind: the white part is extremely bitter, and Put the sugar with one pint of water on the fire would spoil the flavor.) A part of the juice may and boil to caramel. Turn out on the marble, let be added after the creams are frozen, but it is cool and crush very fine. Mix with the yolks and not customary to do so. cream, and heat slowly to give time for the sugar If extracts are used, take one-half ounce of to dissolve. Let come near the boiling point; extract for each gallon of cream. strain, cool and freeze. A little vanUla flavor 718.-CHOCOLATE ICE CREAM. "^y ''« ^^"^ '° '•'^ "^^■ Add to each gallon of cream

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