Cream Ices
| PAGE | |
|---|---|
| Cream Ice—I. | 146 |
| ” ” II. | 146 |
| Brown Bread Cream Ice | 147 |
| Caramel Cream Ice | 147 |
| Chestnut Cream Ice | 148 |
| Coffee Cream Ice | 148 |
| Fruit Cream Ice | 148 |
| Strawberry Cream Ice | 149 |
| Tutti Frutti | 149 |
*Cream Ice—I
1 quart cream
1 cup powdered sugar
1 table-spoon vanilla
Scald the cream. Add the sugar. When it is melted set aside to cool. Flavour when cold. Freeze.
The whites of three eggs beaten to a foam, but not stiff, may be added to the cream just before it is put into the freezer.
Cream Ice—II
(Frozen Custard)
1 quart milk
6 yolks
1¹⁄₄ cups powdered sugar
1-2 pints thick cream
1-2 table-spoons vanilla
Make a custard (see p. 15) with the milk, sugar and yolks. Strain and, when cold, add the cream, flavouring, etc. If the larger quantity of cream has been used add more sugar. Freeze.
The custard can be made with cream instead of milk.
To these two creams, fruit, nuts, pounded macaroons, lemon juice, pounded ginger and rum, and any liqueur, can be added.
Brown Bread Cream Ice
1 quart cream
1 tea-cup brown bread-crumbs
¹⁄₂ lb. sugar
Dry the brown bread and crumble and sift to very fine crumbs. Add them to the cream and sugar. When the sugar has melted, mix well together and freeze.
*Caramel Cream Ice
8 ozs. powdered sugar
6 yolks of eggs
1 pint milk
1 pint cream
1 dessert-spoon vanilla
Put the sugar in an iron sauce-pan with a very little water, and leave it until it becomes a rich brown. Let it become cold. Pound it and add the milk and yolks. Stir the mixture in a double boiler until it thickens. Strain, and when cold add the vanilla and cream.
*Chestnut Cream Ice
6 ozs. chestnuts
10 ozs. powdered sugar
1¹⁄₂ pints cream
Yolks of 8 eggs
1 dessert-spoon vanilla
¹⁄₂ pint whipped cream
Boil, peel and rub through a fine sieve some chestnuts, measuring after they have been sifted. Beat all well together for ten minutes. Stir over the fire in a double boiler till thick. Strain through a coarse hair sieve. Add another ¹⁄₂ pint rich whipped cream. Freeze in a mould.
Coffee Cream Ice
2 ozs. best whole coffee, green or roasted
4 yolks of eggs
1 quart cream
¹⁄₂ lb. powdered sugar
Mix all together. Put in a double boiler and cook until the mixture thickens but does not boil. Strain through a sieve and freeze.
Fruit Cream Ice
To a cream ice (No. I. or II.) add, when partly frozen, any well-sweetened ripe or tinned fruits cut into small pieces. Beat well together, and cover tightly to freeze.
*Strawberry Cream Ice
¹⁄₂ pint strawberry juice
1 quart cream
Powdered sugar
Mash a sufficient quantity of strawberries to fill, when put through a sieve, a ¹⁄₂ pint measure. Add them to the cream. Add sugar until the mixture is very sweet. When the sugar is melted, freeze.
Tutti Frutti
1 quart cream ice (I. or II.)
2 table-spoons maraschino
¹⁄₂ lb. candied fruit, finely chopped
Add the maraschino to the cream. When partly frozen, add the fruit and beat well together. Cover closely.