Ice Creams, Water Ices, Frozen Puddings | Page 3

and roast the almonds until they are a golden brown, then
grate them. Put half the cream and all the sugar over the fire in a double
boiler. Stir until the sugar is dissolved, take it from the fire, add the
caramel and the almonds, and, when cold, add the remaining pint of
cream, the vanilla and the sherry. Freeze as directed on page 7.
This quantity will serve eight persons.
APRICOT ICE CREAM
6 ounces of sugar 1 quart of cream 1 can of apricots or 1 quart of fresh
apricots
If fresh apricots are used, take an extra quarter of a pound of sugar. Put
half the cream and all the sugar over the fire in a double boiler and stir
until the sugar is dissolved; take from the fire and, when cold, add the
remaining cream. Turn the mixture into the freezer, and, when frozen
fairly stiff, add the apricots after having been pressed through a
colander. Return the lid, adjust the crank, and turn it slowly for five
minutes, then remove the dasher and repack.
This quantity should serve ten persons.
BANANA ICE CREAM
1 quart of cream 6 large bananas 1/2 pound of sugar 1 teaspoonful of
vanilla
Put half the cream and all the sugar over the fire and stir until the sugar
is dissolved; take from the fire, and, when perfectly cold, add the
remaining half of the cream. Freeze the mixture, and add the bananas
mashed or pressed through a colander. Put on the lid, adjust the crank,
and turn until the mixture is frozen rather hard.
This quantity will serve ten persons.

BISCUIT ICE CREAM
6 wine biscuits 1 quart of cream 1/2 pound of sugar 1 teaspoonful of
vanilla
Grate and sift the biscuits. Scald half the cream and the sugar; when
cold, add the remaining cream and the vanilla, and freeze. When frozen,
remove the dasher, stir in the powdered biscuits, and repack to ripen.
This quantity will serve six persons.
APPLE ICE CREAM
4 large tart apples 1 quart of cream 1/2 pound of sugar 1 tablespoonful
of lemon juice
Put half the cream and all the sugar over the fire and stir until the sugar
is dissolved. When the mixture is perfectly cold, freeze it and add the
lemon juice and the apples, pared and grated. Finish the freezing, and
repack to ripen.
The apples must be pared at the last minute and grated into the cream.
If they are grated on a dish and allowed to remain in the air they will
turn very dark and spoil the color of the cream.
BROWN BREAD ICE CREAM
3 half inch slices of Boston Brown Bread 1 quart of cream 1/2 pound of
sugar 1 teaspoonful of vanilla or 1/4 of a vanilla bean or a teaspoonful
of vanilla extract
Dry and toast the bread in the oven, grate or pound it, and put it
through an ordinary sieve. Heat half the cream and all the sugar; take
from the fire, add vanilla, and, when cold, add the remaining cream,
and freeze. When frozen, remove the dasher, stir in the brown bread,
repack and stand aside to ripen.
This quantity will serve six persons.
CARAMEL ICE CREAM, No. 1
1 quart of cream 1/2 pound of sugar 1 teaspoonful of vanilla
Put four tablespoonfuls of the sugar in an iron frying pan over a strong
fire, shake until the sugar melts, turns brown, smokes and burns; add
quickly a half cupful of water; let it boil a minute, take from the fire,
and put it, with all the sugar and half the cream, in a double boiler over
the fire. Stir until the sugar is dissolved, take from the fire, and, when
cold, add the remaining cream and vanilla, and freeze.
This quantity will serve six persons.
CARAMEL ICE CREAM, No. 2

1 quart of cream 1 pint of milk 1/2 cupful of brown sugar 1/2 pound of
granulated sugar 2 teaspoonfuls of vanilla
Put the brown sugar in a frying pan over the fire, shake it until it melts,
burns and smokes. Take it from the fire and add two tablespoonfuls of
water; heat until the sugar is again melted, put it in a double boiler with
the milk and all the sugar, stir until the sugar is dissolved, and stand
aside to cool. When cold, add half the cream and the vanilla, and freeze.
When frozen sufficiently stiff to remove the dasher, stir in the
remaining pint of cream whipped to a stiff froth, repack and stand aside
for three hours.
This quantity will serve ten persons.
BISQUE ICE CREAM
1 quart of cream 1/4 pound of almond macaroons 4 kisses 1/2 pound of
sugar 1 slice of stale sponge cake or 2 stale lady fingers 1 teaspoonful