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Classic
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page 335
and worked through a sieve before being added to the whipped cream; and if the
color should not be good, a little prepared cochineal may be put in to improve
its appearance.
In making berry flavoring for ice-cream, the milk should never be heated; the
juice of the berries added to cold cream, or fresh, rich milk, mixed with cold
cream, the juice put in just before freezing, or when partly frozen.
CHOCOLATE ICE-CREAM. No. I. (Very fine.)
Add four ounces of grated chocolate to a cupful of sweet milk, then mix it
thoroughly to a quart of thick, sweet cream; no flavoring is required but
vanilla. Sweeten with a cupful of sugar; beat again and freeze.
CHOCOLATE ICE-CREAM. No. 2.
Beat two eggs very light, and cream them with two cupfuls of sugar. Scald a pint
of milk and turn on by degrees, mixing well with the sugar and eggs. Stir in
this half a cupful of grated chocolate; return to the fire, and heat until it
thickens, stirring briskly; take off, and set aside to cool. When thoroughly
cold, freeze.
COCOANUT ICE-CREAM.
One quart of cream, one pint of milk, three eggs, one cupful and a half of sugar
and one of prepared cocoanut, the rind and juice of a lemon. Beat together the
eggs and grated lemon-rind, and put with the milk in the double boiler. Stir
until the mixture begins to thicken. Add the cocoanut and put away to cool. When
cool, add the sugar, lemon-juice and cream. Freeze.
CUSTARD ICE-CREAM.
Sweeten one quart of cream or rich milk with half a pound of sugar, and flavor
to taste; put it over the fire in a farina-kettle; as soon as it begins to boil,
stir into it a tablespoonful of corn-starch or rice flour which has been
previously mixed smooth with a little milk; after it has boiled a few minutes,
take it off the fire and stir in very gradually six eggs which have been beaten
until thick; when quite cold, freeze it as ice-cream.
STRAWBERRY ICE-CREAM.
Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a
day, then mash and strain them through a coarse towel, then add to the juice a
full cupful of sugar, and when dissolved, beat in a quart of fresh, thick cream.
Raspberries, pineapple and other fruits made the same.
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