Perfectly fresh sweet cream makes the most delicious ice-cream,
and what we term double cream, standing twenty-four hours, is best.
This sweetened and flavored gives the justly renowned PAf^ti^eZpAwp
Ice-cream^ having a cream-white tint and a full rich flavor. It is
made either of cooked or uncooked cream ; the latter gives a light
snowy texture, greatly increased in quantity but not as fine in
quality as if the cream is cooked, by placing in a custard kettle, stir-
ring often till water in outer pan boils, then adding sugar, taking ofl
fire, flavoring, letting stand a moment, straining, cooling and freez-
ing as directed hereafter. This gives a cream of greater body and
richness and prevents any tendency to curdling if cream should ac-
cidentally not be perfectly fresh, caused by very hot sultry weather, or
a passing thunder-storm. This is made more delicious, adding light-
ness to the richness, by reserving a part of cream, whipping it and
adding when cream is half frozen, beating it well in with a wooden
paddle ; and less flavoring is needed, a quarter less at least, if it is
added to the whipped cream, as freezing diminishes the strength of
flavoring ; consequently, when added before freezing, the cream must
be over-flavored. Freezing also lessens the strength of the sugar, so
if the cream preparation is sweetened to taste, one must also over-
sweeten. For whipped cream some let single cream stand twelve
hours after skimming, and then skim off the richer portion, thus
obtaining the "cream of the cream." It will be so rich that it can
all be whipped to a stiff froth without any remainder. This is the
true double-cream.
When eggs are added to the cream before freezing, making a
custard^ it is known as Neapolitan Ice-cream^ and as it contains a
ICES AND ICE-CREAK. 345
large proportion of eggs, yields an ice as solid, rich and smooth as the
finest butter, and has a pronounced custard flavor, and lemon-yel-
low color. It is prepared as follows : Stram pnd beat yolks of egga
to a smooth cream, add sugar and beat again. Strain and whisk the
whites to a froth as stiff as possible, stir briskly into the yolks and
sugar, and mix with the creanu Cook in a custard kettle or a pail
set within a kettle of boiling water over a brisk fire, stirring con-
stantly, until it slightly coats a knife lAade dipped into it, and does
not run. Be careful not to let it curdle. • Take off fire, strain through
•a wire sieve (or a linen crash towel kept for the purpose and marked
''Ice Cream,") into a crock or pan, cover with gauze^ and let stand
till cool, then freeze. It is well to reserve some of the cream and
whip and add as above. These two creams are made of the pure
cream ; when made of part new milk and cream it is called LcbG-
teanola Ice-cream and is made either with or without eggs: With
EggB^ by boiling the new milk, reserving a part of it, in custard ket'
tie and adding beaten yolks of eggs✪ Neapolitan Ice-Cream mixed with the reserved milk
and stirred slowly into the hot milk ; let cook two or three min-
utes, add sugar and in few moments take from fire and strain while
hot, as above ; cool, add double cream and flavoring, or add only
part of the cream. Set custard in a cool place and when ready to
freeze add well-frothed whites, and when half frozen, the reserved
•cream, whipped.
Page 289 · 1 recipe record on this page
Presented as published in 1890. 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
Perfectly fresh sweet cream makes the most delicious ice-cream, and what we term double cream, standing twenty-four hours, is best. This sweetened and flavored gives the justly renowned Parfait Glace Ice-cream, having a cream-white tint and a full rich flavor. It is made either of cooked or uncooked cream ; the latter gives a light snowy texture, greatly increased in quantity but not as fine in quality as if the cream is cooked, by placing in a custard kettle, stirring often till water in outer pan boils, then adding sugar, taking ofl fire, flavoring, letting stand a moment, straining, cooling and freezing as directed hereafter. This gives a cream of greater body and richness and prevents any tendency to curdling if cream should accidentally not be perfectly fresh, caused by very hot sultry weather, or a passing thunder-storm. This is made more delicious, adding lightness to the richness, by reserving a part of cream, whipping it and adding when cream is half frozen, beating it well in with a wooden paddle ; and less flavoring is needed, a quarter less at least, if it is added to the whipped cream, as freezing diminishes the strength of flavoring ; consequently, when added before freezing, the cream must be over-flavored. Freezing also lessens the strength of the sugar, so if the cream preparation is sweetened to taste, one must also oversweeten. For whipped cream some let single cream stand twelve hours after skimming, and then skim off the richer portion, thus obtaining the "cream of the cream." It will be so rich that it can all be whipped to a stiff froth without any remainder. This is the true double-cream.
When eggs are added to the cream before freezing, making a custard, it is known as Neapolitan Ice-cream, and as it contains a
large proportion of eggs, yields an ice as solid, rich and smooth as the finest butter, and has a pronounced custard flavor, and lemon-yellow color. It is prepared as follows : Strain and beat yolks of eggs to a smooth cream, add sugar and beat again. Strain and whisk the whites to a froth as stiff as possible, stir briskly into the yolks and sugar, and mix with the cream. Cook in a custard kettle or a pail set within a kettle of boiling water over a brisk fire, stirring constantly, until it slightly coats a knife blade dipped into it, and does not run. Be careful not to let it curdle. • Take off fire, strain through •a wire sieve (or a linen crash towel kept for the purpose and marked ''Ice Cream,") into a crock or pan, cover with gauze, and let stand till cool, then freeze. It is well to reserve some of the cream and whip and add as above. These two creams are made of the pure cream ; when made of part new milk and cream it is called Lacteanola Ice-cream and is made either with or without eggs: With Eggs, by boiling the new milk, reserving a part of it, in custard kettle and adding beaten yolks of eggs mixed with the reserved milk and stirred slowly into the hot milk ; let cook two or three minutes, add sugar and in few moments take from fire and strain while hot, as above ; cool, add double cream and flavoring, or add only part of the cream. Set custard in a cool place and when ready to freeze add well-frothed whites, and when half frozen, the reserved •cream, whipped.
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Neapolitan Ice-Cream