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Classic
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page 237
from a quarter to a third, but looses in quality, and consequently the cooking
is preferable, giving it greater body and richness. Cook it in a custard-kettle,
as previously directed, until the water in the outer pan boils; take it off the
fire, add the sugar and any flavors that may be cooked with it; stir until the
sugar is entirely dissolved, let stand for a few minutes, strain and cool same
as the Neapolitan. Fruit juices are not to be cooked with cream in any case, but
mixed with the sugar; stir until a clear syrup is produced, and stirred into the
ice cold cream before commencing to freeze it, or better, beaten into it just
after it is frozen. In attempting to freeze cream when even lukewarm, it is apt
to curdle or become granulated; it is also more rapidly and easily frozen if
first chilled, and with less ice.
Strawberry ice cream.
Squeeze or pass a gallon of fresh nice strawberries through a sieve, taking care
that the kernels do not go along. Add to this 1 pound granulated sugar or its
equivalent in sugar syrup. Put this into a freezer and let it congeal during
constant
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