The international cook book

Chocolate Ice Cream I quart thin cream 3^ teaspoon salt I cup sugar iJS^ square chocolate (melted) I tablespoon varulla Scald the cream and add melted chocolate while the cream is hot. Do not allow cream to boil, as it will curdle. Add other in- gredients. Allow mixture to cool and freeze. 202 THE INTERNATIONAL COOK BOOK Peach or Apricot Ice Cream 1 cup peach or apricot puree 2 tablespoons confectioners' 2 tablespoons lemon juice sugar }/8 teaspoon salt ^ cup orange juice }4 cup sugar }4 pint heavy cream (chilled) Drain fruit. Put fruit through a strainer. Add puree to the fruit syrup, the lemon juice, salt, and one-half cup sugar; then add the orange juice. Whip the heavy cream, add the confectioners' sugar, and add to the mixture. Mix thoroughly. Freeze slowly. Banana Ice Cream 3 bananas 2 tablespoons confectioners' sugar 2 teaspoons lemon juice ^ cup sugar }/s teaspoon salt ^2 pint heavy cream }i cup orange juice Slice bananas and force through a coarse sieve. To the banana puree add the lemon juice, salt, one-half cup sugar and orange juice. Whip confectioners' sugar with the heavy cream and add the whipped cream to the banana mixture. Freeze. Peanut Ice Cream 1 pint cream i pint milk (scalded) I cup sugar i cup peanut butter (or 4 eggs peanuts chopped fine) I teaspoon vanilla Beat eggs, add sugar, and then the scalded milk. Mix with cream. Cook to custard stage. Add vanilla and peanuts or peanut butter. Freeze. Tutti Frutti Ice Cream 1 cup sugar 3 egg yolks 2 quarts cream i cup roasted nuts y^ cup figs K cup dates I cup candied cherries Heat cream. Caramelize sugar and dissolve in cream. Add egg yolks. Beat well. Freeze. When partly frozen, add nuts and fruit cut fine. Freeze. RECIPES 203 Macarcx)n Ice Cream 1 cup macaroon cnimbs i teaspoon almond extract yi cup confectioners' sugar i quart cream Y^ teaspoon salt Mix sugar, salt, and macaroon crumbs with the cream. Add almond extract. Mix well. Freeze. Strawberry Ice Cream, No. 1 3 pints thin cream i quart strawberries 2 cups sugar Clean and wash berries; add sugar and put through coarse strainer. Freeze cream partially, then add fruit and continue freezing. Strawberry Ice Cream, No. 2 2 cups strawberries 2 tablespoons confectioners' sugar 2 teaspoons lemon juice yi cup sugar }/% teaspoon salt i pint cream ^ cup orange juice Crush the strawberries and press through coarse strainer. To the strawberry puree add the salt, lemon juice, one-half cup sugar and orange juice. Add confectioners' sugar to cream and combine mixtures. Freeze slowly. Pineapple Ice Cream I cup crushed pineapple 2 tablespoons lemon juice yi cup sugar i pint cream. Mix sugar, pineapple, and lemon juice with cream. Freeze. Frozen Pudding i^ pints cream yi, pound quartered marshmallows 6 tablespoons confectioners' 2 teaspoons vanilla sugar y2 cup macaroons (broken fine) yi cup black coflFee >^ cup maraschino cherries 3 egg whites 204 THE INTERNATIONAL COOK BOOK Beat cream until stiff, add sugar, vanilla, coffee, macaroons, and cherries (cut fine). Add quartered marshmallows. Fold in beaten whites of eggs. Mix thoroughly. Freeze. Banana Mousse with Marshmallow 4 bananas ^ cup sugar Juice of >2 lemon i>^ cups cream