Wine Ice Cream

Ingredients

• two tablespoons sherry
• two tablespoons Madeira

Method

1. 1

   Add to Philadelphia Ice Cream.

2. 2

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 113. The excerpt below is the record exactly as published.

Wine Ice Cream Add two tablespoons sherry or Madeira to Philadelphia Ice Cream. Freeze. Coffee Mousse 1 pint cream 1 cup black coffee J cup powdered sugar J teaspoon salt Whip the cream, add sugar and coffee, turn mixture into a mold, pack in ice and salt, and let stand five hours. Chocolate Mousse No. 2 Substitute four ounces melted chocolate for coffee in Coffee Mousse, pour into mold, pack in ice and salt, and let stand four hours. Strawberry Mousse Substitute two cups mashed berries for coffee, and pro- ceed as for Coffee Mousse. Fruit Mousses Mix two cups of any fruit pulp, with powdered sugar to sweeten, with the whip from one pint cream. A small amount of lemon juice brings out the flavor of other fruits. Mold. Pack and let stand in ice and salt four hours. Silver Parfait 1 cup sugar 3 egg whites 1 cup water 1 pint cream flavoring Boil sugar and water until it threads. Pour on to the beaten whites of eggs, add the whip from cream, flavoring, pack in ice and salt, and let stand four hours. FROZEN DISHES 289 Cocoa Parfait 1 cup sugar 4 egg yolks J cup boiling water 2 teaspoons vanilla 4 tablespoons Lowney's Cocoa 2 cups cream \ teaspoon salt Boil sugar and water together ten minutes; pour syrup on to cocoa which has been beaten with the egg yolks ; cook over hot water until of the consistency of soft cus- tard. Beat until cold ; add the cream which has been beaten until stiff, vanilla, and salt. Turn into mold, cover, and pack in equal measures of finely crushed ice and rock salt. Let stand four hours. Remove from mold and garnish with cream, sweetened and flavored, and press through the pastry bag. The parfait may be served in champagne glasses and garnished with beaten cream and candied cherries. See colored illustration, Plate XI, page 251. Golden Parfait 1 cup sugar 6 egg yolks I cup water 1 pint cream Cook sugar and water five minutes. Pour slowly on to the beaten egg yolks, add whip from cream, turn into mold and pack in ice and salt, and let stand four hours. Cafe Parfait Add one fourth cup black coffee to Golden Parfait and freeze as Golden Parfait. Maple Parfait Substitute maple syrup for boiled sugar and water in Golden Parfait. Mold, pack in ice and salt four hours, and serve Avith chopped browned almonds. 290 lowney's cook book Nesselrode Pudding To Golden Parfait add one cup boiled chestnuts, mashed, one cup candied fruit soaked in wine, one cup chopped pineapple. Flavor with one teaspoon vanilla, one table- spoon sherry. Freeze, pack, mold, and serve with rum sauce. Biscuit Tortoni Mix one cup pounded macaroons, two tablespoons sherry, two tablespoons caramelized sugar pounded, with Golden Parfait. Pack in paper boxes, pack boxes in pail, and pack pail in equal parts ice and salt, for four hours. Serve in boxes, sprinkle with brown chopped almonds. Biscuit Glace Add two tablespoons marasch

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