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Classic
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page 324
Method:
Boil the milk with the vanilla over slow fire. Then blend the yolks of the eggs
with the one cupful of sugar, pouring into these also the boiled milk and the
vanilla. After passing this mixture through a fine sieve, freeze it in an ice
cream cooler.
Again, crush the strawberries and mix well with the sugar syrup (made of five
parts of sugar and one part of water, boiled until reduced to the measure stated
in the above list of Ingredients), adding the gelatine also, which must be first
melted in a little lukewarm water; freeze this mixture also in an ice cream
cooler.
When these two preparations are thus separately made ready, put them into a
suitable receptacle in such way as to be alternately arranged and be rightly cut
into shapes suitable for serving.
In order to take the "ice cream" out of its mould easily, dip the bottom of the
receptacle in hot water for a minute or so, then turn it upside down in a proper
plate.
Note.--Berries of all kinds, and other flavors, either together or separately
may be treated in like manner, as the one described above, when desiring to
prepare "Ice Cream" of them.
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