RECEIPTS FOR ICE-CREAMS AND ICES

=VANILLA ICE-CREAMS=

NO. 1. PHILADELPHIA ICE-CREAM

1 quart of cream.

1/2 pound, or 1 cupful, of sugar.

1 vanilla bean or 1 tablespoonful of vanilla extract.

If the cream is very rich dilute it with a little milk, or the ice-cream will be too rich, and also it may form fine particles of b.u.t.ter while being stirred. Put the cream and the sugar into a double boiler and scald them; when they are cold add the flavoring. If a vanilla bean is used it should be infused with the cream when it is scalded. Freeze and pack as directed in general directions, page 490.

NOTE.--Plain vanilla ice-cream is very good served with hot chocolate sauce. Page 447.

NO. 2. AMERICAN ICE-CREAM (VERY PLAIN)

1 quart of milk.

1 cupful of sugar.

3 whole eggs, 1 tablespoonful of vanilla.

Scald the milk. Beat the eggs and sugar together; stir the scalded milk into them slowly; replace on the fire in a double boiler and stir constantly until the custard coats the spoon; do not let it boil, or it will curdle. Beat it for a little while after taking it off the fire.

When it is cold add the flavoring, and freeze it as directed at head of chapter.

Cream will improve this mixture, even if it be only a few spoonfuls.

More eggs, also, will give a richer ice-cream. When the cream is frozen remove the dasher, press the cream down with a potato-masher to smooth the top and make it compact, and leave it in the freezer until time to serve. A few raisins, thin slices of citron, or a little fresh or preserved fruit may be mixed in when the dasher is removed, and will much improve the cream.

NO. 3. FRENCH ICE-CREAM

1 pint of milk.

1 pint of cream.

1 cupful of sugar.

6 egg-yolks.

1 tablespoonful of vanilla extract or of powder, or 1 vanilla bean.

Scald the pint of milk in a double boiler. (It is scalded when the water in the outside kettle boils). Beat the yolks and sugar together until light and smooth. Stir the scalded milk slowly into the beaten eggs and sugar. Put this into a double boiler and cook, stirring constantly until it thickens enough to coat the spoon. Do not let it boil or cook too long, or it will curdle. If a vanilla bean is used it should be cut in two lengthwise and infused with the scalded milk. Remove the custard from the fire; add the cream and the flavoring and stir until it is partly cooled. When cold freeze it as directed at head of chapter.

NOTE 1.--This makes a solid, fine-grained cream. It can be made with one quart of cream instead of half milk, and eight to ten eggs may be used instead of six. The richness depends upon the amount of cream, and the solidity upon the number of yolks used.

NOTE 2.--With the whites of the eggs make an angel cake, or keep them until next day, and make an angel cream (page 497), or an angel parfait (page 505).

=CHOCOLATE ICE-CREAM=

Use either of the receipts given for vanilla creams, according to the richness and quality of cream desired; add to the custard while it is hot four ounces of melted chocolate. To melt the chocolate break it into small pieces; place it in a small saucepan on the side of the range where the heat is not great. When it is melted add a very little milk or custard to dilute and smooth it before adding it to the ice-cream mixture. Freeze and pack as directed at head of chapter.

=CARAMEL ICE-CREAM No. 1=

1 pint of milk.

1 pint of cream.

3 whole eggs.

1-1/2 tablespoonfuls of sc.r.a.ped chocolate.

Caramel.

Scald the milk; add it slowly to the beaten eggs; add the chocolate, and cook in a double boiler, stirring constantly until the custard coats the spoon; then add the hot caramel. When the mixture is perfectly cold add the cream, whipped, and freeze. See general directions.

To make the caramel, put a cupful of sugar with a half cupful of water into a saucepan; stir until the sugar is dissolved; then, without touching, let it cook until a golden color--not longer, or it will blacken. This is the caramel stage, and registers on the thermometer 345 (see page 512).

=CARAMEL ICE-CREAM No. 2=

Add the hot caramel to any of the mixtures given for vanilla creams, omitting the sugar and vanilla. The caramel supplies both sweetening and flavoring. It must be mixed with the custards while hot, as it quickly hardens, and will not then dissolve.

=COFFEE ICE-CREAM No. 1=

To any of the receipts given for vanilla cream add a half cupful of black coffee, and omit the vanilla.

=COFFEE ICE-CREAM No. 2=

1 quart of milk.

1 quart of cream.

1/2 cupful of very black coffee.

1-1/2 cupfuls of sugar.

1/2 ounce of isingla.s.s soaked for half an hour in a little of the cold milk.

Scald the milk; add the coffee and isingla.s.s and sugar. When it is cold add the cream, whipped, and freeze.

=WHITE OR ANGEL ICE-CREAM=

Whites of 6 eggs.

1 cupful of powdered sugar.

1 pint of cream.

Italian meringue made of the whites of 2 eggs and 1 tablespoonful of hot syrup.

2 tablespoonfuls of noyau or of orange-flower water.

Break the whites of the eggs, but do not beat them to a froth; stir into them the cupful of powdered sugar, and then add the cream. Place it in a double boiler, and stir until it is scalded, but do not let it boil; remove from the fire and stir until it is cold, to make it light. When it is cold add the flavoring, and freeze. When it is frozen remove the dasher, stir in the Italian meringue, turn it into a mold, and pack in ice and salt for two or three hours. This cream requires a little longer to freeze than the other creams.

=ITALIAN MERINGUE=

Whip the whites of eggs to a stiff froth; beat into them slowly some boiling syrup cooked to the ball. This cooks the eggs enough to prevent their separating. The syrup is made by boiling sugar and water until, when a little is dropped into cold water, it will form a ball when rolled between the fingers.

=RICE ICE-CREAM=