Strawberry Ice Cream

Ingredients

• One pint of milk
• four eggs
• one and one-half pints of fresh strawberries
• one quart of cream
• one-half pound of sugar

Method

1. 1

   Beat eggs, heat milk, and pour over eggs.

2. 2

   Stir over heat until thickened.

3. 3

   Cool custard, rub strawberries through a sieve with sugar, and mix with custard.

4. 4

   Add cream, freeze until solid.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 75. The excerpt below is the record exactly as published.

one pint of milk, yolks of two eggs, one-quarter pound of powdered sugar, two ounces of sweet almonds, two ounces of candied cherries, two ounces of citron, two limes, one pint of cream, one inch stick of cinnamon. Stem and seed the raisins, put them into a saucepan with the milk and cinnamon, and placing this over the fire, let all simmer together for twenty minutes. While this is simmering, place the yolks of eggs and the sugar into a bowl and beat them well. At the end of the twenty minutes strain the raisins and cinnamon from the milk, throw the cinnamon away and put the raisins aside for further use. Pour the strained milk over the yolks of eggs and sugar, and stirring them well together, return the mixture to the saucepan ; place this over the fire, still stirring, and allow the yolks of eggs to thicken, taking care that the milk does not boil. Take the saucepan from the fire, allow its con- tents to become quite cold, and while awaiting this, pour STRA WBERR Y WA TER ICE, i*jx boiling water over the almonds to blanch them, remove their skins and chop them very finely. Cut the limes each into quarters, and the citron into very small thin pieces, add these all altogether with the cherries and raisins to the custard when it becomes cold, pour in upon them the cream, and stirring all well together, throw the pudding into the freezer and allow it to freeze until it is firm enough to mould ; then it should be firmly worked into a quart mould, which must have been wet with cold water to keep the mixture from sticking, and the mould packed into ice for one hour, that the pud- ding may form and firm. Iiemon Water Ice. — Four lemons, one-half pound of sugar, one and one-half pint of boiling water. Grate the rind from the lemons into a bowl, squeeze upon this the juice, add to this the sugar and pour over all the boiling water, stirring the mixture meantime until thoroughly blended. Allow the preparation to stand until quite cold, after which strain it through a horse-hair sieve or a piece of muslin and throwing it into a freezer, freeze until very hard ; then the freezer must be packed in fresh ice to keep its contents from melting, and the water ice should be served from this, as required. Note.— Lemon water ices should be tasted always before frozen in order that more sugar may be added to the preparation, if it be found not to have the desired sweetness. Strawberry Water Ice. — One pint of fresh strawberries, one and one-half pints of cold water, one-half of a lemon, three ounces of sugar, six drops of cochineal. Put the fruit upon a horse-hair sieve, sprinkle over it 172 ^CES, CREAMS AND JELUES, a little of the sugar and rub all through the sieve. Mix the cold water with this strawberry syrup, add the sugar, squeeze in the juice of the lemon, drop to. also the cochi- neal and stir them all well together ; pour the mixture into a freezer, freeze it until hard and pack the freezer in fresh ice to preserve its contents in a frozen condition until served. Iced Souffle. — ^Yolks of six eggs, whites of two eggs, one pint of milk, two ounces of sugar, one- half tea- spoonful of grated nutmeg, one pint of double cream. Beat the whites and yolks of eggs together, add to these the nutmeg and sugar and, heating the milk until almost at the boiling point, pour this over the mixture, stirring all together while pouring in the milk. Pour this into the saucepan in which the milk was boiled, and stir it over the fire until the eggs begin to thicken, but exercising great care that the milk does not again boil. Put the custard into a bowl and allow it to stand until quite cold ; then one-half pint of the cream should be stirred in and the whole be poured into a freezer and frozen until stiff enough to be conveniently moulded. Work the frozen custard into a pint and a half souf96 tin. Tie around the souffle tin a sheet of kitchen paper in such a manner as to increase the depth of the tin five or six inches. Whip the remaining cream to a stiff froth, pile this upon the top of the frozen custard, and setting the tin with its contents into a freezer, pile around this sufficient ice and rock salt to freeze the souffle. This should be transferred carefully, when frozen, to a silver souffl6 dish, or served in the tin in which it is pre- pared, with a napkin folded around the same. VANILLA ICE CREAM. 173 ICES, CREAMS AND JELLIES. CREAMS. StraiV'berry Ice Or^§m.— One pint of milk, four eggs, one and one-half pints of fresh strawberries, one quart of cream

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