Wine Ice Cream

Ingredients

• two quarts of pure, rich cream
• one pint of good Madeira wine
• one pound six ounces of pounded loaf sugar

Method

1. 1

   Have the cream in the freezer and on ice before adding the wine.

2. 2

   Whip to a froth and churn.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 38. The excerpt below is the record exactly as published.

ange ice cream, to two quarts of pure cream put twelve ounces of sugar and sea- son it to the taste with extract of orange. The proper proportions for freezing is one pound of fine salt to two pounds of pounded ice. JANE HAMILTON'S RECIPES PEACH. To two quarts of good cream put one pound and a half of loaf sugar and one quart of peaches (the soft peach) mashed to a pulp. The peaches must be perfectly ripe; take out the stringy substance that is next to the stone and mash them to a soft pulp. They are much nicer when passed through a colander if you have one of silver; a tin one will give them a taste. The ice cream is very good with only one quart of pure cream and one quart of milk. 999 SHERBET. To one pint of water put one pound of loaf sugar, the juice of six lemons, and the whites of one dozen eggs beaten to a froth. Mix the sugar with the lemon juice and water as soon as the eggs are beaten, and stir them in and freeze immediately. The lemons must be large and well flavored. 999 (170) JANE HAMILTON'S RECIPES STRAWBERRY. To two quarts of pure, rich, sweet cream, put seven-eighths of a quart of pure straw- berry juice, and one quart of pounded loaf sugar; the cream should be at the freezing point when the juice is put in. Mix the sugar and cream well together; pour in the flavoring ; set the freezer in the ice and salt and, when it is cold, stir in the juice. This cream and all the other creams, except peach and cocoanut, should be whipped with a whip just before freezing, unless a patent freezer is used — they always have dashers in them. Very good strawberry cream can be made by putting three-quarters of a quart of rnashed strawberries to one quart of cream and one quart of milk. The ice for freezing should be broken into small pieces and mixed with about half its weight of salt. Cover the vessel which con- tains the freezer with a woolen cloth unless it has a wooden cover. Shake the freezer constantly, unless you have a freezer with a dasher inside, in which case you turn that JANE HAMILTON'S RECIPES constantly until the cream is frozen too hard to move it easily. Always freeze in a pantry or a cool room in the basement. One quart of sugar weighs one pound and four ounces. SYLLABUB. To one pint of rich cream add half a pint of Madeira wine ; sweeten to your taste with loaf sugar. Whip with a whip and churn in a cool room; or put the cream on the ice if the weather is warm. If you want the syllabub dry put it in a sieve to drip as fast as you whip it up. VANILLA. To two quarts of pure cream put twelve ounces of loaf sugar. The seasoning of vanilla depends upon the strength of the extract; generally it takes two teaspoon- fuls of the extract to flavor one quart of cream. If a good bean is cut up and macer- ated in six tablespoonfuls of brandy it takes (172) JANE HAMILTON'S RECIPES about four tablespoonfuls to flavor two quarts of cream. 99¥ WINE. To two quarts of pure, rich cream put one pint of good Madeira wine and one pound six ounces of pounded loaf sugar

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