VARIOUS FLAVORED ICE CREAMS.
Variety in ice creams is produced mainly by varying the flavors.
One of the recipes which we have given for either the Philadelphia
or Neapolitan ice creams can be used as the basis, and by using
440 ICE CREAM, WATER ICES AND SHERBETS
different flavors an endless variety of creams can be produced. We
give directions following for making many of the best anO most
popular of the flavors in use. All that is needed is to prepare the ice
cream by one of the recipes which we have previously given, and
flavor it with any desired flavor, according to the directions given.
ALMOND ICE CREAM.— After blanching the almonds pound
them to a paste, adding a little rose= water to prevent their oiling;
then add it to any of the above ice creams for flavor. Use about 3 oz.
almonds to the quart of ice cream. Another flavor is produced by
blanching the almonds, roasting them in the oven to a golden brown,
and pounding to a smooth paste in a mortar with a little sugar and
cream.
BURNT ALMOND ICE CREAM.— Put 3 tablespoons of sugar
over a hot fire, in a porcelain kettle, add 4 oz. almonds, and heat till
the almonds brown, stirring constantly. Then pound fine in a mor-
tar and sift through a fine strainer. Use this to flavor any of the
ice creams previously given, using 4 oz. almonds to 1 quart of
cream✪ Neapolitan Ice Cream No. 1. A pleasant combination is produced by fitting card^board into
a mold and filling with almond ice cream on one side, and orange
ice cream on the other. Then withdraw the card=board and pack the
mold in ice 2 hours, or till ready to serve.
BAKED APPLE ICE CREAM — Use 6 good sized sweet apples
to 1 quart of ice cream; bake the apples, pass them through a sieve,
sweeten, stir it in the cream, and freeze.
BANANA ICE CREAM — Put 3 cups milk into a double boiler
and bring to a boil; then add 1 heaping cup of sugar and thicken
with 1 tablespoon of arrowroot dissolved in cold milk; when it forms
a thick custard take from the stove and cool; when cold, add 1 pint
of cream and 6 thinly sliced bananas✪ Banana Ice Cream, and freeze.
BISQUE ICE CREAM. — This is cream to which something is
added to give it roughness, like nuts or powdered macaroons: Dis-
solve 1 cup sugar in 1^ quarts of cream ; add ^ cup caramel and ^ cup
hickory^nut meats, chopped fine; then freeze. Other combinations
can be used.
CARAMEL ICE CREAM — Use about 3 tablespoons of caramel
for each quart of ice cream. See our directions for making caramel
in our article on "Colors for Frostings, etc." in the chapter on "Cake."
A little less sugar will be needed when caramel is used. This is
highly esteemed by many persons.
ICE CREAM, WATER ICES AND SHERBETS 441
CHOCOLATE ICE CREAM — Use about 4 to 5 ounces of choco-
late to the quart of ice cream. It should be rubbed smooth in a lit-
tle milk. A little vanilla is also added often, and a little cinnamon
gives it spicy flavor; steep the cinnamon in warm water, and use the
clear liquid for flavoring. Or for variety, a little caramel can be
used instead of the cinnamon flavor. That makes a chocolate cara-
mel ice cream, and many people like it.
COFFEE ICE CREAM.— Use about 4 tablespoons of very
strong coffee to each quart of ice cream✪ Coffee Ice Cream. If preferred, ground coffee
can be boiled with the milk. A little arrowroot is sometimes added
with coffee cream.
Page 325 · 3 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
VARIOUS FLAVORED ICE CREAMS. Variety in ice creams is produced mainly by varying the flavors. One of the recipes which we have given for either the Philadelphia or Neapolitan ice creams can be used as the basis, and by using
different flavors an endless variety of creams can be produced. We give directions following for making many of the best and most popular of the flavors in use. All that is needed is to prepare the ice cream by one of the recipes which we have previously given, and flavor it with any desired flavor, according to the directions given.
ALMOND ICE CREAM.— After blanching the almonds pound them to a paste, adding a little rose-water to prevent their oiling; then add it to any of the above ice creams for flavor. Use about 3 oz. almonds to the quart of ice cream. Another flavor is produced by blanching the almonds, roasting them in the oven to a golden brown, and pounding to a smooth paste in a mortar with a little sugar and cream.
BURNT ALMOND ICE CREAM.— Put 3 tablespoons of sugar over a hot fire, in a porcelain kettle, add 4 oz. almonds, and heat till the almonds brown, stirring constantly. Then pound fine in a mortar and sift through a fine strainer. Use this to flavor any of the ice creams previously given, using 4 oz. almonds to 1 quart of cream. A pleasant combination is produced by fitting cardboard into a mold and filling with almond ice cream on one side, and orange ice cream on the other. Then withdraw the cardboard and pack the mold in ice 2 hours, or till ready to serve.
BAKED APPLE ICE CREAM — Use 6 good sized sweet apples to 1 quart of ice cream; bake the apples, pass them through a sieve, sweeten, stir it in the cream, and freeze.
BANANA ICE CREAM — Put 3 cups milk into a double boiler and bring to a boil; then add 1 heaping cup of sugar and thicken with 1 tablespoon of arrowroot dissolved in cold milk; when it forms a thick custard take from the stove and cool; when cold, add 1 pint of cream and 6 thinly sliced bananas, and freeze.
BISQUE ICE CREAM. — This is cream to which something is added to give it roughness, like nuts or powdered macaroons: Dissolve 1 cup sugar in 1^ quarts of cream ; add ^ cup caramel and ^ cup hickory^nut meats, chopped fine; then freeze. Other combinations can be used.
CARAMEL ICE CREAM — Use about 3 tablespoons of caramel for each quart of ice cream. See our directions for making caramel in our article on "Colors for Frostings, etc." in the chapter on "Cake." A little less sugar will be needed when caramel is used. This is highly esteemed by many persons.
CHOCOLATE ICE CREAM — Use about 4 to 5 ounces of chocolate to the quart of ice cream. It should be rubbed smooth in a little milk. A little vanilla is also added often, and a little cinnamon gives it spicy flavor; steep the cinnamon in warm water, and use the clear liquid for flavoring. Or for variety, a little caramel can be used instead of the cinnamon flavor. That makes a chocolate caramel ice cream, and many people like it.
COFFEE ICE CREAM.— Use about 4 tablespoons of very strong coffee to each quart of ice cream. If preferred, ground coffee can be boiled with the milk. A little arrowroot is sometimes added with coffee cream.
Records on this page
Neapolitan Ice Cream No. 1Banana Ice CreamCoffee Ice Cream