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Classic
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page 336
FRUIT CREAM.
Make a rich, boiled custard; flavor with wine and vanilla; pour into a freezer.
When half frozen, add pounded almonds, chopped citron and brandy, peaches or
chopped raisins. Have the freezer half full of custard and fill up with the
fruit. Mix well, and freeze again. Almost any kind of fruits that are preferred
may be substituted for the above.
TUTTI FRUTTI ICE-CREAM.
Take two quarts of the richest cream, and add to it one pound of pulverized
sugar, and four whole eggs; mix well together; place on the fire, stirring
constantly, and just bring to boiling point; now remove immediately and continue
to stir until nearly cold; flavor with a tablespoonful of extract of vanilla;
place in freezer and when half frozen, mix thoroughly into it one pound of
preserved fruits, in equal parts of peaches, apricots, gages, cherries,
pineapples, etc.; all of these fruits are to be cut up into small pieces, and
mixed well with the frozen cream. If you desire to mold this ice, sprinkle it
with a little carmine, dissolved in a teaspoonful of water, with two drops of
spirits of ammonia; mix in this color, so that it will be streaky, or in veins
like marble.
ICE-CREAM WITHOUT A FREEZER.
Beat the yolks of eight eggs very light, and add thereto four cupfuls of sugar,
and stir well. Add to this, little by little, one quart of rich milk that has
been heated almost to boiling, beating all the while; then put in the whites of
eight eggs beaten to a stiff froth. Then boil the mixture in a pail set inside
another containing hot water. Boil about fifteen minutes, or until it is as
thick as a boiled custard, stirring steadily meanwhile. Pour into a bowl to
cool. When quite cold, beat into it three pints of rich sweet cream and five
teaspoonfuls of vanilla, or such other flavoring as you prefer. Put it into a
pail having a close-fitting cover, and pack in pounded ice and salt--rock salt,
not the common kind,--about three-fourths ice and one-fourth salt. When packed,
before putting the ice on top of the cover, beat the custard as you would
batter, for five minutes steady; then put on the cover and put the ice and salt
over it, and cover the whole with a thick mat, blanket or carpet, and let it
stand for an hour. Then carefully uncover and scrape from the bottom and sides
of the pail the thick coating of frozen custard, making every particle clear,
and beat again very hard, until the custard is a smooth, half-congealed paste.
Do this thoroughly. Put on the cover, ice, salt and blanket, and leave it for
five or six hours, replenishing the ice and salt if necessary.
--Common Sense in the Household.
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