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Classic
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page 334
ICE-CREAM AND ICES.
ICE-CREAM.
One pint of milk, the yolks of two eggs, six ounces of sugar, and one
table-spoonful of corn-starch. Scald, but do not boil. Then put the whites of
the two eggs into a pint of cream; whip it. Mix the milk and cream, flavor and
freeze. One teaspoonful of vanilla or lemon is generally sufficient.
The quantity, of course, can be increased to any amount desired, so long as the
relative proportions of the different ingredients are observed.
PURE ICE-CREAM.
Genuine ice-cream is made of the pure sweet cream in this proportion: Two quarts
of cream, one pound of sugar; beat up, flavor, and freeze.
For family use, select one of the new patent freezers, as being more rapid and
less laborious for small quantities than the old style turned entirely by hand.
All conditions being perfect, those with crank and revolving dashers effect
freezing in eight to fifteen minutes.
FRUIT ICE-CREAM.
Ingredients.--To every pint of fruit-juice allow one pint of cream; sugar to
taste.
Let the fruit be well ripened; pick it off the stalks, and put it into a large
earthen pan. Stir it about with a wooden spoon, breaking it until it is
well-mashed; then, with the back of the spoon, rub it through a hair-sieve.
Sweeten it nicely with pounded sugar; whip the cream for a few minutes, add it
to the fruit, and whisk the whole again for another five minutes. Put the
mixture into the freezer and freeze. Raspberry, strawberry, currant, and all
fruit ice-creams, are made in the same manner. A little pounded sugar sprinkled
over the fruit before it is mashed assists to extract the juice. In winter, when
fresh fruit is not obtainable, a little jam may be substituted for it; it should
be melted
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