Strawberry Ice-cream

Ingredients

• half a pound of powdered sugar
• six egg yolks
• one pint of boiling milk
• one pint of sweet cream
• half a pint of well picked and cleaned strawberries

Method

1. 1

   Prepare as for coffee ice-cream, omitting coffee.

2. 2

   Add strawberries after cooking and cooling the cream, then strain and freeze.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 308. The excerpt below is the record exactly as published.

half a pound of powdered sugar, and six egg yolks, and with a spatula mix thoroughly for ten minutes; then add it to the boiling milk, stirring for two minutes longer, and pour the whole into a copper basin, placing it on a moderate stove to heat for five minutes, stirring at the bottom continually with the spatula, and being careful not to let it boil. Remove from off the fire, place it on a table, and add immediately one pint of sweet cream, still mixing it for two minutes more; let cool off for thirty minutes, then strain through a sieve into an ice-cream freezer; put on the lid, and lay it in an ice-cream tub, filling the freezer all round with broken ice, mixed slightly with rock-salt; then turn the handle on the cover as briskly as possible for three minutes. Lift up the lid, and with a wooden spoon detach the cream from all around the freezer, and the bottom as well. Re-cover it, and turn the handle sharply for three minutes more; uncover, and detach the cream the'same as before, being careful that no ice or salt drops in. Put the lid on, and repeat the same three times more. The ice-cream should by this time be quite firm, so have a cold dessert-dish with a folded napkin, dress the ice-cream over, and send to the table. This same ice-cream can be formed into a single brick by having a brick-shaped form, filling it with the cream, and pressing it down quickly DESSERTS. 365 with a spoon; cover closely, being careful that the form is completely filled, so that no salted water can penetrate into it. Put broken ice at the bottom of a pail, mixing in a little rock-salt, lay the form on top, covering it entirely with broken ice and salt; let freeze for one hour, remove, and bathe it in a vessel containing lukewarm water; wash off the ice and salt that adhere, and lift it out as quickly as possible; remove the cover, and turn it on a dessert-dish with a folded napkin, lift up the mold, and send the ice-cream to the table. 1272. Chocolate Ice-cream. — Prepare and cook exactly the same as for vanilla ice-cream (No. 1271); put in a saucepan two ounces of well- chopped cocoa and an ounce of powdered sugar, add to it half the cream preparation ; place the pan on the stove, and with a pastry-whip stir briskly, and let boil for three minutes ; take it from the fire, add it to the remaining half of cream, then mix the whole well together for two min- utes. Strain through a fine sieve into an ice-cream freezer, let cool for thirty minutes, then proceed to freeze it exactly the same as for the vanilla ice-cream, and serve it also the same. 1273. Coffee Ice-cream. — Put in a vessel half a pound of powdered sugar and six egg yolks ; mix well with the spatula for ten minutes, then add one pint of boiling milk, stir for two minutes longer, and pour the whole into a copper basin; place it on the hot stove, and with the spatula stir gently at the bottom until well heated, but it must not boil. Take from off the fire, set it on a table, then immediately add a pint of sweet cream, mixing again for two minutes, and throw in two ounces of freshly ground Mocha coffee, stirring for two minutes longer ; return the basin to the stove, beat it up again with the pastry-whip, and lay it on the table once more. Cover with a napkin, so that the coffee can infuse thoroughly for- half an hour, then strain through a fine sieve into the freezer, and proceed freezing, and serving exactly the same as for vanilla ice-cream (No. 1271). 1274. Strawberry Ice-cream. — Prepare and proceed exactly the same as for the coffee ice-cream (No. 1273), suppressing the coffee, and when the cream is cooked and cool, add half a pint of well picked and cleaned strawberries

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