Tutti-Frutti Cream Ice

Ingredients

• the juice and pulp of three oranges
• the juice and pulp of three lemons
• three gills of water
• lOoz. to 12oz. of sugar
• a pint of stiffly whipped cream

Method

1. 1

   Rub juice and pulp into a basin, add bananas and apricots, dissolve sugar, freeze, and stir in whipped cream.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 13. The excerpt below is the record exactly as published.

a pint of stiffly whipped cream, and re-freeze. Rice Cream Ice.— Cook a good cupful of rice in w^vQY acidulated with the juice of a lemon, then drain and let it steam till diy ; now pour over it sufficient thick syrap to cover it, and let it stand for an hour at the very least. Then drain olf any syrup that is not absorbed, add to it half a pint of whipped 30 ICES. cieani, and. stir it all into a quart of vanilla or angol ice cream, re-freeze and use. TMs is a delicious cream to serve with an iced fruit macedoine, or it can be packed in a mould and served with any kind of iced fool, &c. Eoch Cream Ice. — Beat the whites and yolks of dve eggs separately, mixing with the latter about half a pound of sugar (or you can mix half with the yolks and make a mw'ingue of the egg whites and the rest of the sugar) ; then mix the two lightly and pour on to it a quart of boiling milk, beating it well together as you pomq stir it over the fire till it all thickens, when you lift it off and allow it to cool. Now half freeze it, then stir in a pint of stiffly whipped and rather highly flavoured cream, and finish off in the usual way. Another form of this and a somewhat richer one, is made by using single cream in the first instance, and flavouring the second lot of cream with some nice liqueur to taste. If to a quart of this ice, flavoured with a httle maraschino and noyeau, you add, when half frozen, some whipped cream and 4oz. to 8oz. each of all or any of the following, fresh or preserved strawberries, fresh or dried cherries, shred and blanched almonds, grated cocoanut, seeded raisins, &c., &c., it becomes an ice well known and hked abroad under the name of Mille-fruits. Bose Cream Ice. — To a pint of single cream add 3oz. of caster sugar, and scald it j add to it when cool a few drops of vanilla essence, a tablespoonful or so of rose water, and the same of maraschino hqueur, and half freeze ; then add a gill of very stiffly PLAIN ICES. CREAM AND WATER. 31 whipped cream, and, if necessary, a little more maraschino, and re-freeze. This is usually garnished with crystallized flowers, such as rose leaves, violets, lilac, &c. Sherbet Cream Ice (Italian). — Stir the yolks of four eggs, and a spoonful of orange flower water, into one and a half pints of cream, and let it boil up once, then sieve it, add lOoz. to 12oz. of sugar, and let it stand till this is all melted, then freeze, adding half-way through the freezing half a pint of whipped cream. Strawberry Cream Ice. — Pick and stem the straw- berries, and let them marinade for an hour or so, strewed with sugar, and the juice of half a lemon ; then crush them to a smooth pulp, and incorporate this with an equal amount of scalded or fresh cream, add a drop of carmine to bring up the colour, and haK freeze; then stir in a gill of stifidy whipped cream, and flnish off. As a matter of fact straw- beriy cream ice can be made according to all the recipes given for foundation creams and custards, more or less rich to taste, and either jam or sp*up may be used, remembering that for jam you allow lOoz. of jam to each quart, of cream or custard, adding the juice of haK a lemon and a few drops of essence of vanilla to every pint of custard. Or, boil up haK a vanilla bean with a fuU gill of new millr, and let it infuse for fifteen or twenty minutes in the bain marie ; then pour it on to the raw yolks of four eggs, and stir it over the fire till it thickens ; when cooKng add four’ tablespoonfuls of strawberry syrup, or two tablespoonfuls of strawberry jam, with two or 32 lOES. three drops of carmine to get it to a pretty pink, then tammy it and partly freeze, after which you stir in a gill of lightly sweetened and stiffly whipped cream, and finish off as before. Tea Cream Ice. — Put four good spoonfuls of Hyson tea into a jDint of cold single cream, and just bring it to the boil ; then lift it off the fire at once, let it stand in a warm place to infuse for three oi four minutes, then strain it off into a pint of cream, and again let it just not come to the boil, when you pour it on to the yolks of five or six eggs, well beaten up with lOoz. or 12oz. of sugar, let it thicken, strain, and finish off in the usual way. Tutti-Frutti Cream Ice. — Rub the juice and pulp of three oranges and three lemons into a basin, and add to them three good bananas, and half a tin of canned apricots, helping these through with three gills of water; then add from lOoz. to 12oz. of sugar

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