Cookery for every household

Cream ices, or so-called cream ices, can be made in different ways, according to the degree of richness required, and the amount of cream that can be afforded. The best cream ices are made of pure cream ■with the necessary flavouring or fruit added to it. Very good ones can also be made with equal parts of custard and cream, with flavouring added. Plainer ices are made without cream, a custard being used in its place, and plainer still with condensed milk thickened with a little cornflour, and flavoured to taste. 2 H Care must always be taken in the amount of sugar added ; if the mixture is made too sweet it will not freeze properly, and if not sweet enough it will be hard and rough like snow. Examples of various qualities of ice creams are given below, and with a little ingenuity others can easily be invented. Those that are considered too rich may be made less so by substituting custard or milk for some of the cream. 2194. Apple Cream Ice (Glace aux Pommes) 1 lb. apples. 3 oz. sugar. 1 | pt cream or custard. l~ lemon. 1 gill water. I Colouring. Choose good cooking apples. Peel, core, and slice them and put them into a saucepan with the water, sugar, and the rind and juice of the \ lemon. Cook slowly until reduced to a pulp, then rub all through a fine sieve, and allow the puree to cool. Now add to it the custard, or cream lightly whipped, and more sugar if necessary. Colour a pale pink with carmine, or tinge it very slightly with apple or spinach green. Freeze in the usual way. A little liqueur may be added if wished. 2195. Apricot Cream Ice (Glace a la Creme d’Abricots) | pt. apricot puree. | pt. double cream. Sugar to taste. A squeeze of lemon juice. 2 or 3 drops carmine. Make the apricot puree by rubbing tinned apricots through a hair sieve, using some of the syrup. The puree must not be too thick. Mix the cream, lightly whipped, with the puree, and add the lemon juice and enough carmine to make the mixture an apricot colour. Sweeten to taste and freeze as directed on p. 479. A little liqueur may be added if wished. Notes. — Fresh apricots may be used, but they must be stewed until soft in a syrup of sugar and water. A plainer ice may be made by using half custard and half cream. moderate oven until dry and crisp. Make the custard according to Recipe 794, strain and let it cool. Then stir in the cream (whipped), sweeten with castor sugar, and flavour with vanilla and the brandy or noyeau. Put the mixture into the freezing pot, when half frozen stir in the crumbs, and then continue the freezing until sufficiently stiff. 2198. Cherry Ice Cream (Glace a la Creme de Cerises) 1| lbs. cherries. | pt. custard. 1 gill cream. Sugar. Juice of 1 lemon. 1 glass noyeau or a few drops essence of almonds. Carmine. Choose ripe and juicy cherries. Remove the stalks, wipe them in a clean cloth, and remove the stones. Then pound the cherries in a mortar (a few at a time) and rub them through a fine sieve, j Add the custard and strained lemon juice to the cherry pulp and sweeten to taste. Whip the cream ’ and stir it in lightly, then flavour with noyeau or ; essence of almonds. Add a few of the cherry ^ kernels blanched and chopped, and colour if neces- s sary with a few drops of carmine. Freeze as directed on p. 479.