Biscuit Ice-cream. — Take half a
dozen sponge biscuits and soak in a
quart of cream ; add the yolks of three
eggs, well beaten, and Yz lb. of sugar.
Put it over the fire to thicken, but do
not allow it to boil. Take from the
fire and whisk until cold, add a spoon-
ful of maraschino, and freeze.
Caramel Ice-cream. — The founda-
tion for a caramel ice-cream is made
like that for any other, by heating a
199
Chocolate Ice-cream ICE-CREAMS
Glac6 Napolitain
pint of milk to the boiling-point in a
double kettle, and stirring into it one
cupful of sugar, two rounding table-
spoonfuls of flour, and two eggs which
have been beaten together✪ Caramel Ice-cream until light
and creamy. When the milk is first
set over the fire, put one cupful of
granulated sugar in a clean frying-
pan and set it where the sugar will
melt, watching it carefully if the fire
is very hot. When the sugar is melt-
ed it will be brown and liquid, like
molasses, and should then be turned
into the foundation custard and thor-
oughly mixed with it. Cook the whole
ten minutes, and set away to get cold.
When the mixture is perfectly cold,
add one cupful of sugar, a pinch of
salt, one quart of thin cream, and
freeze, using not more than three pints
of salt to a gallon freezer. It is not
necessary to turn the crank continu-
ously while freezing ice-cream, all that
is necessary at first being a sharp
turn or two every few minutes to re-
move the congealed portions from the
side of the can ; but when the freezing
process is advanced, then the stirring
should be rapid for fifteen minutes, to
make the mixture light and creamy.
Remove the beater, stir the ice-cream
well with a spoon to fill up the space
in the centre of the can, and set away
for two hours or longer. This should
turn out in a perfect mould, and will
be of a pale chocolate color, with a
delicious flavor of burned sugar. A
smaller quantity may be made by add-
ing only three cupfuls, or even a pint,
of cream to the custard, in which case
less sugar should be used. The cara-
mel flavor will be strong or delicate,
according as the sugar is simply melt-
ed or allowed to burn a dark color.
Chocolate Ice-cream. — Grate x/z lb.
of chocolate very fine. Mix it into a
smooth paste with a little fresh milk.
Take three pints of morning’s milk,
put it on the fire to boil, then stir in
the chocolate paste. Have ready the
yolks of six eggs well beaten with I lb.
of white sugar. Pour the chocolate
over this, boiling hot from the kettle,
and put all together back on the fire,
and stir all the time until it thickens.
Great care is needful, as it is apt to
burn. Whip up five pints of cream,
and stir in when the chocolate custard
is cold. Season slightly with vanilla.
Now beat the whites of the five eggs
to a stiff froth, and add gradually,
while beating, two table-spoonfuls of
pulverized white sugar, and, as soon
as they are well blended and the cream
about half frozen, put into the freezer,
and you will find the addition a great
improvement.
Cocoanut Ice-cream. — Take a fresh
cocoanut and grate it. Pour over it a
quart of boiling milk. When cold,
strain through a cloth, squeezing it
very hard to get all the milk from the
cocoanut. Add to this milk half a
pint of whipped cream and Y\ lb. of
sugar. Freeze.
Page 227 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Biscuit Ice-cream. — Take half a dozen sponge biscuits and soak in a quart of cream ; add the yolks of three eggs, well beaten, and Yz lb. of sugar. Put it over the fire to thicken, but do not allow it to boil. Take from the
fire and whisk until cold, add a spoonful of maraschino, and freeze.
Caramel Ice-cream. — The foundation for a caramel ice-cream is made like that for any other, by heating a
Chocolate Ice-cream ICE-CREAMS
Glac6 Napolitain
pint of milk to the boiling-point in a double kettle, and stirring into it one cupful of sugar, two rounding tablespoonfuls of flour, and two eggs which have been beaten together until light and creamy. When the milk is first set over the fire, put one cupful of granulated sugar in a clean fryingpan and set it where the sugar will melt, watching it carefully if the fire is very hot. When the sugar is melted it will be brown and liquid, like molasses, and should then be turned into the foundation custard and thoroughly mixed with it. Cook the whole ten minutes, and set away to get cold. When the mixture is perfectly cold, add one cupful of sugar, a pinch of salt, one quart of thin cream, and freeze, using not more than three pints of salt to a gallon freezer. It is not necessary to turn the crank continuously while freezing ice-cream, all that is necessary at first being a sharp turn or two every few minutes to remove the congealed portions from the side of the can ; but when the freezing process is advanced, then the stirring should be rapid for fifteen minutes, to make the mixture light and creamy. Remove the beater, stir the ice-cream well with a spoon to fill up the space in the centre of the can, and set away for two hours or longer. This should turn out in a perfect mould, and will be of a pale chocolate color, with a delicious flavor of burned sugar. A smaller quantity may be made by adding only three cupfuls, or even a pint, of cream to the custard, in which case less sugar should be used. The caramel flavor will be strong or delicate, according as the sugar is simply melted or allowed to burn a dark color.
Chocolate Ice-cream. — Grate x/z lb. of chocolate very fine. Mix it into a smooth paste with a little fresh milk. Take three pints of morning’s milk, put it on the fire to boil, then stir in the chocolate paste. Have ready the yolks of six eggs well beaten with I lb. of white sugar. Pour the chocolate over this, boiling hot from the kettle, and put all together back on the fire,
and stir all the time until it thickens. Great care is needful, as it is apt to burn. Whip up five pints of cream, and stir in when the chocolate custard is cold. Season slightly with vanilla. Now beat the whites of the five eggs to a stiff froth, and add gradually, while beating, two table-spoonfuls of pulverized white sugar, and, as soon as they are well blended and the cream about half frozen, put into the freezer, and you will find the addition a great improvement.
Cocoanut Ice-cream. — Take a fresh cocoanut and grate it. Pour over it a quart of boiling milk. When cold, strain through a cloth, squeezing it very hard to get all the milk from the cocoanut. Add to this milk half a pint of whipped cream and Y\ lb. of sugar. Freeze.
Records on this page
Caramel Ice-creamBiscuit Ice-cream