Ice cream

“ Make Boston Brown Bread Ice Cream and half the recipe for Tutti Frutti. When both are frozen, line a melon mold with the Brown Bread Ice Cream, fill the centre with the Tutti Frutti, cover over more of the Brown Bread Ice Cream, fasten tightly, and bind the seam of the lid with a strip of muslin dipped in paraffin or suet. Pack in salt and ice for at least two hours. At serving time, dip the mold quickly into hot water, turn the pudding on to a cold platter, pour around the base caramel sauce, and serve at once. ”

“ Add the gelatine and 3 ounces vanilla flavor. Strain and freeze.
TUTTI-FRUTTI ICE CREAM.
Chop up together one pound altogether of cherries, pineapple and walnuts or pecans. Dampen the fruit with a little brandy and stir into 1 gallon vanilla ice cream.
If you wish to make a large batch of tuttifrutti, freeze your ice cream first and mix into it the fruit in the same proportions as described above, allowing 10 pounds of fruit for 10 gallons.
Adding the brandy to the fruit keeps the same from freezing hard. ”

“ Ice Cream—Take two quarts milk, one pint cream, three eggs beaten very light, and two teaspoons of arrowroot; boil in one-half pint milk, strain eggs, arrow-root, and flavor to suit, then freeze.
Ginger Ice Cream—Bruise six ounces of the best preserved ginger in a mortar; add the juice of one lemon, half a pound of sugar, one pint of cream. Mix well; strain through a hair sieve; freeze. One quart.
Italian Ice Cream—Rasp two lemons on some sugar, which, with their juice, add to one pint of cream, one glass of brandy, half a pound of sugar; freeze. One quart. ”

“ Fill champagne glasses one-third full, add vanilla ice cream to fill glasses, and garnish with candied cherries and candied pineapple cut in pieces.
Vanilla Ice Cream I (Philadelphia) Mix ingredients, and freeze.
Vanilla Ice Cream II Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze. ”

“ Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and mould.
Praline Ice Cream Blanch almonds cut in pieces crosswise, and bake in a shallow pan until well browned, shaking pan frequently; then finely chop. Caramelize one-half of the sugar, and add slowly to two cups of the cream scalded. As soon as sugar is melted, add nuts, remaining sugar, and salt. Cool, add remaining cream, and freeze. A few grains salt is always an improvement to any ice cream mixture. ”

“ Add the whites of three eggs (unbeaten) . Put in a freezer and freeze as ice cream, stirring continually.
CARAMEL ICE CREAM. From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
Take one pint of brown sugar and burn it; then add water, making a dark brown fluid. This ought to make enough to flavor three pints of cream. Have the cream very rich, more so than for ordinary ice cream. Then color the cream with the caramel until it is a good shade of brown—darker than coffee color. ”

“ Ice cream is a nutritious and wholesome food, enjoyed by over ninety percent of the people in the United States. It enjoys a reputation as the perfect dessert and snack food. Over eight hundred and eighty-seven million gallons of ice cream were consumed in the United States in 1983. ”

“ Pistache Ice Cream. Cakes.
Coffee. Bonbons.
The oysters are to be rather small, and put on skewers with bits of thin bacon alternating, and fried quickly till crisp; serve on toast with lemon. This is an easily prepared and delicious dish and one which [Pg 53] makes a good substitute for any other suggested in any winter luncheon which is not within reach. Serve the ice cream in cases of white candy, or white cream in green cases, or use whipped cream as a bed around either ice cream if cases are not to be had. ”

“ A much longer time is required for freezing water ice than ice cream.
When the mixture is thoroughly frozen, take out the dasher, scrape down the sides of the can, give the ice a thorough beating with a wooden spoon; put the cork in the lid of the can, draw the water from the tub, repack it with coarse ice and salt, cover it with paper and a piece of blanket or burlap, and stand aside for two or three hours to ripen just as you would ice cream.
When it is necessary to make water ice every day or two, it is best to make a syrup and stand it aside ready for use. ”

“ Little candy boxes with a rose decoration will be just the thing for souvenirs to take home. For refreshments have creamed chicken, or chicken salad, rolls, small cakes iced in pink, salted nuts, pink bonbons, and strawberry ice cream. To serve the ice cream in a very pretty way, take small flower pots, and scrub them well, till they are as clean as clean can be. Then they can be filled with strawberry ice cream. Next, chocolate is grated, on the top, until the pink is covered and it looks like a little pot of earth. ”

“ One gallon of cream, two pounds rolled loaf-sugar, one tea-spoonful of oil of lemon. If for vanilla cream; use a table-spoonful of tincture of vanilla, two eggs beaten; mix well and freeze in the usual way. The seasoning should be well mixed with the sugar, before it is added to the cream; by this means, it will be all flavored alike. This has been much admired.
Coloring for ice cream, may be made in this way: take of powdered cochineal, cream of tartar and powdered alum, each two drachms; of salts of tartar, ten grains; pour upon the powders half a pint of boiling water ”

“ Strawberry Ice Cream.— 1 pint ripe strawberries, 1 pint rich, sweet cream, 1 pound sugar and 1 teaspoonful vanilla extract; wash and drain the berries, mash them fine and mix with the sugar; cover and let stand till sugar is melted; press them through a sieve, mix the strawberry pulp with the cream and vanilla and put the whole into a freezer and freeze as directed. Raspberry, peach and apricot ice creams are made the same way. ”

“ This is a good and easy way of imitating ice-cream in families that are not provided with the regular apparatus of a freezer and moulds. The pint of cream must be very rich, and the flavouring very high. All flavouring loses much strength in freezing.
You may flavour it with vanilla, by boiling a vanilla bean in half a pint of milk, till the vanilla taste is well infused. Then strain the milk, and mix it with the cream. Or, instead of vanilla, you may boil in the milk a handful of shelled bitter almonds, or peach-kernels, to be afterwards strained out. ”

“ As a child she was very fond of ice-cream, and I used often to take her to a confectioner’s. Ice-cream was for her the type of everything delightful. If she wanted to praise me she would say: “You are as nice as cream, papa.” We used to call one of her little fingers “pistachio ice,” the next, “cream ice,” the third “raspberry,” and so on. Usually when she came in to say good-morning to me I used to sit her on my knee, kiss her little fingers, and say:
“Creamy ice... pistachio... lemon....”
And now, from old habit, I kiss Liza’s fingers and mutter: “Pistachio... cream... lemon...” ”

“ Junket Ice Cream.—By setting a mixture of milk and cream with a solution of Junket Tablets and allowing it to jelly before freezing, the body of the cream may be improved so that a material of comparatively low fat-percentage will make a very good ice cream, rich enough for most people and especially well suited for invalids and children. Ice-cold milk or cream is rather hard to digest for a weak or delicate stomach because the action of the rennet in the digestive juice is imperfect and slow except at blood-temperature. ”

“ Put one disher of Ice Cream in a Champagne glass, then cover with crushed cherries, place nuts on crushed cherries, then crushed pineapple on nuts; place five cherries around edge of glass and one on top. This is a big hit of the large cities.
TANGERINE SUNDAE.
Take a Tangerine orange cut in half, remove the fruit. Care should be taken not to break the skin. [160] Fill the half with vanilla ice cream, now pour on a ladle of crushed orange over the cream. Cut some long narrow strips of the orange peel, about 4 of them and place them on ice cream, running up and down. ”

“ Turn can occasionally to make sure it will run freely. When ice is within 1 inch of top of can open and fill can, replace and fasten top. Turn slowly at first. Increase speed, adding more ice and salt as mixture sinks. When cream is very firm open can, draw out dasher, work cream down in can with wooden spoon, cover top with paper, then with can cover, add more ice and salt, heaping it over top of can. Cover with heavy blanket, set away in cold place for 2 hours.
Plain Ice Cream.—Scald 1 pint milk; mix 1 cup sugar with 2 tablespoons flour, pinch salt, and 2 beaten eggs. ”

“ Save the needed amount of peaches to serve on top of ice cream.
Frozen pudding, strawberries, bananas, or pineapple, may be added in this way when making any Junket Ice Cream.
Orange Sherbet Heat two quarts of milk lukewarm in which has been dissolved two cups of sugar, then add two dissolved Junket Tablets, stir quickly for a minute and pour into freezer can, let it stand ten or fifteen minutes before packing with ice and salt; freeze to a thick mush, then add juice and grated rind of six oranges and continue to freeze. ”

“ Salt always causes ice to melt faster, and it is only when ice melts and gives out the cold locked up in it that ice cream can be made.
Norah soon had the freezer full of a mixture of sugar, cream and some sliced bananas, since the children liked that flavor, and in a little while Russ and Laddie were turning the handle.
By supper time the ice cream was frozen, and for dessert they had a dainty dish made from ice brought in the middle of summer from the dark cave. The six little Bunkers thought it quite wonderful. ”

“ Make a rich and highly flavoured vanilla ice cream and add for each quart 1⁄4 of a lb. of almond macaroons dried crisp and reduced to a powder in a stone mortar. After the cream is frozen, add and work into it the macaroon powder, and finish as above directed for vanilla ice cream.
249.—Crushed Strawberry Ice Cream.
As for bisque, make a rich vanilla ice cream, and when it is well frozen add to it 1 pint of strawberries to each quart of cream. The berries must be full ripe and be crushed to a pulp with some fine sugar before adding and working them into the cream. Finish as for vanilla. ”

“ Neapolitan Cream.—Make a vanilla, a chocolate and a strawberry cream; freeze in separate freezers, and fill a mould the form of a brick in three smooth layers of equal size.
Coffee Ice Cream.—Make the same as vanilla, with the addition of coffee, of which take a cupful ground moderately fine, put over it just enough water to keep it simmering until strong, then pour through a bit of cheesecloth, and when cool into the cream ready for freezing. ”

“ Lemon Ice Cream.—Stir a pound of powdered loaf sugar into a pint of cream, add the grated rind and juice of 5 lemons, or flavour with essence or oil of lemon; mix and beat all gradually into 3 pints of cream. Cover and let it stand an hour, then strain it into the freezer, (a long tin vessel, with a tight lid,) close and stand in the ice tub, which fill with a mixture of equal quantities of coarse salt and ice broken small, that it may lay compact around the freezer. Snow is better than ice. Press down and keep turning till the cream is froze, which will be in 2 hours. ”

“ The ice-creams are made by mashing the fruit with which they are to be flavoured, and adding to a pint of the juice, after it has been strained, a pint of thick cream, the juice of half a lemon, and sugar to the taste. ”

“ In winter, fruit jams, and especially jellies, are very pleasant in ice-cream; they always require a little lemon juice to restore some of the natural sharpness of fresh fruit. A tumbler of red currant jelly turned into a pint of ice-cream is delicious, and gives a pretty, faint [251] pink tint. The method is just the same whether for custard and cream or cream alone.
The méringue paste alluded to as used by foreign confectioners is made by beating the white of an egg with a tablespoonful of powdered sugar until stiff. ”

“ When cold, add it to the cream, and freeze. In place of caramel, 1 teaspoonful vanilla extract may be added.
Ice Cream without Milk or Cream.— One pint water, 1 ounce butter, the yolks of 3 eggs, 1 cup of sugar, the peel of 1⁄2 lemon, and 1⁄2 tablespoonful lemon juice; beat 3 whites to a stiff froth; wash the butter several times, stir sugar and yolks to a cream, add the water and butter, place it in a double boiler, stir till nearly boiling; remove, and when cold add the whites, then freeze. ”

“ The recipes are carefully standardized and have been successfully used to yield products of uniformly high quality that can be sold at a consistent profit. For those who buy ice cream from a local manufacturer, and want to control the quality, Ice Cream For Small Plants enables them to specify formulas for an almost unlimited variety of frozen desserts. ”

“ Ice-Cream without Cream.—A vanilla bean or a lemon rind is first boiled in a quart of milk. Take out the bean or peel, and add the yelks of four96 eggs, beaten well. Heat it scalding hot, but do not boil it, stirring in white sugar till very sweet. When cold, freeze it.
Fruit Ice-Cream.—Make rich boiled custard, and mash into it the soft ripe fruit, or the grated or cooked hard fruit, or grated pine-apples. Rub all through a sieve, sweeten it very sweet, and freeze it. Quince, apple, pear, peach, strawberry, and raspberry are all very good for this purpose. ”

“ Coffee (if you put cream in it) has always a corked, musty taste, but cocoa is not affected, neither is soup. Food tastes better if you don’t mix your bottles. Keep the jar for ice cream, if you like ice cream, a bottle for cocoa or soup, and two for ice or hot water. On long runs in the Far West, a canvas water bag is convenient. You can buy one at almost any garage, and it keeps water quite wonderfully fresh and cool.
On top of our permanent supplies we put the daily luncheons we took from the hotels: sandwiches, boiled eggs and fruit and the above-mentioned cocoa or ice cream. ”