Or Without EggSy by boiling the milk, as above,
And adding a rounded tablespoon flour (if cream to be added is very
thick, use less), or a little less of corn-starch or arrowroot, to every
quart milk, mixed smoothly with a part of the milk ; let cook fifteen
minutes, then add sugar and cook five minutes, stirring all the time ;
remove from fire, strain and put in a cool place ; when cold and
ready to freeze add part of the cream and all the flavoring, and
when half frozen, the rest of the cream, whipped ; or after straining,
let cool and then freeze and when half frozen add all the cream,
whipped, and with it the flavoring as directed above. If cream
does not whip easily add beaten white of an egg. Sugar is not
added to the whipped cream. In any of the methods the mixture
should be placed in a bed of ice to cool so that it may be ice-cold
when put in freezer, as it will then freeze easier, quicker and smoother
and require less ice. It is also well when poured in can to let
stand five or ten minutes before freezing as it will then surely be
thoroughly chilled, as the salt with the ice mi^es a more intense
S46 ICES AKD ICE-CREAM.
cold. When eggs are used, strain through a sieve — ^they beat easier
and smoother for it ; if yolks and whites are to be beaten separately^
strain each before beating.
Fruit lee-creamSf when of berries, are made in proportion of a
quart cream, a quart fruit and a poxmd sugar, allowing the berries
to stand for awhile well sprinkled with part of the sugar, mashing,
straining the juice, adding the rest of sugar to it, and stirring till a
clear syrup, and then adding to the ice-cold mixture just before
commencing to freeze, or beating into it after it is frozen, which is
the better way. In the latter case use in preparing the cream or
custard, half the sugar to be used in recipe and mii the rest with
the fruit juice and stir in when frozen. If the fruit is preferred in
the cream, cut into dice the firm-fleshed fruits such as the pine-apple,
apricot, peach and plum, mix lightly with half the sugar and
when it is dissolved mix with frozen cream ; for strawberries and
raspberries, mash or chop gently, add sugar and mix with the frozen
cream. In addition to this, add whipped cream and sweetened
whole berries just as the cream is ready to serve, in the propop*
tion of a cup berries and a pint of whipped cream to three pints
of the frozen mixture. Canned berries may be used in the same
way. Or a pint mashed berries or peaches, cut fine, added to a quart
ordinary ice-cream, when frozen makes a delicious Fruit Ice-crean✪ Fruit Ice Creamu
In either case, with juice or fruit, let stand in freezer till ready to
serve, or put in molds and pack as directed hereafter.
Page 290 · 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
Or Without Eggs, by boiling the milk, as above, And adding a rounded tablespoon flour (if cream to be added is very thick, use less), or a little less of corn-starch or arrowroot, to every quart milk, mixed smoothly with a part of the milk ; let cook fifteen minutes, then add sugar and cook five minutes, stirring all the time ; remove from fire, strain and put in a cool place ; when cold and ready to freeze add part of the cream and all the flavoring, and when half frozen, the rest of the cream, whipped ; or after straining, let cool and then freeze and when half frozen add all the cream, whipped, and with it the flavoring as directed above. If cream does not whip easily add beaten white of an egg. Sugar is not added to the whipped cream. In any of the methods the mixture should be placed in a bed of ice to cool so that it may be ice-cold when put in freezer, as it will then freeze easier, quicker and smoother and require less ice. It is also well when poured in can to let stand five or ten minutes before freezing as it will then surely be thoroughly chilled, as the salt with the ice makes a more intense
cold. When eggs are used, strain through a sieve — ^they beat easier and smoother for it ; if yolks and whites are to be beaten separately^ strain each before beating.
Fruit Ice-creams, when of berries, are made in proportion of a quart cream, a quart fruit and a poxmd sugar, allowing the berries to stand for awhile well sprinkled with part of the sugar, mashing, straining the juice, adding the rest of sugar to it, and stirring till a clear syrup, and then adding to the ice-cold mixture just before commencing to freeze, or beating into it after it is frozen, which is the better way. In the latter case use in preparing the cream or custard, half the sugar to be used in recipe and mii the rest with the fruit juice and stir in when frozen. If the fruit is preferred in the cream, cut into dice the firm-fleshed fruits such as the pine-apple, apricot, peach and plum, mix lightly with half the sugar and when it is dissolved mix with frozen cream ; for strawberries and raspberries, mash or chop gently, add sugar and mix with the frozen cream. In addition to this, add whipped cream and sweetened whole berries just as the cream is ready to serve, in the proportion of a cup berries and a pint of whipped cream to three pints of the frozen mixture. Canned berries may be used in the same way. Or a pint mashed berries or peaches, cut fine, added to a quart ordinary ice-cream, when frozen makes a delicious Fruit Ice-cream. In either case, with juice or fruit, let stand in freezer till ready to serve, or put in molds and pack as directed hereafter.
Records on this page
Fruit Ice Cream