Ice Creams, Water Ices, Frozen Puddings | Page 4

of caramel 1 teaspoonful of vanilla If you use it, 4 tablespoonfuls of
sherry
Pound the macaroons, kisses, lady fingers or sponge cake, and put them
through a colander. Put half the cream and all the sugar over the fire in
a double boiler; when the sugar is dissolved, stand the mixture aside to
cool; when cold, add the remaining cream, the caramel, sherry and
vanilla. Turn the mixture into the freezer, and, when frozen, add the
pounded cakes; stir the mixture until it is perfectly smooth and well
mixed, and repack. Bisque ice cream is better for a three hour stand.
This quantity will serve six persons.
CHOCOLATE ICE CREAM
1 quart of cream 1 pint of milk 1/2 pound of sugar 4 ounces of
chocolate 1 teaspoonful of vanilla or 1/4 of a vanilla bean 1/4 of a
teaspoonful of cinnamon
Grate the chocolate, put it in a double boiler with the milk; stir until hot,
and add the sugar, vanilla, cinnamon and one pint of the cream. When
cold, freeze; when frozen, remove the dasher and stir in the remaining
pint of the cream whipped to a stiff froth.
This will serve ten persons.
COFFEE ICE CREAM
1 quart of cream 1/2 pound of pulverized sugar 4 ounces of so-called
Mocha coffee
Grind the Mocha rather coarse, put it in the double boiler with one half

the cream, and steep over the fire for at least ten minutes. Strain
through a fine muslin or flannel bag, pressing it hard to get out all the
strength of the coffee. Add the sugar and stir until dissolved; when cold,
add the remaining pint of cream and freeze.
This will serve six persons.
CURAÇAO ICE CREAM
1 quart of cream 1 wineglassful of curaçao 1/2 pound of sugar 2
tablespoonfuls of orange blossoms water Juice of two oranges
Put the sugar and half the cream over the fire in a double boiler. When
the sugar is dissolved, take it from the fire, and, when cold, add the
curaçao, orange juice and orange blossoms water; add the remaining
cream, and freeze.
This will serve six persons.
GINGER ICE CREAM
1 quart of cream 1/4 pound of preserved ginger 1/2 pound of sugar 1
tablespoonful of lemon juice
Put the ginger through an ordinary meat chopper. Heat the sugar, ginger
and half the cream in a double boiler; when the sugar is dissolved, take
it from the fire, and, when cold, add the lemon juice and remaining
cream, and freeze.
MARASCHINO ICE CREAM
1 quart of cream 1/2 pound of sugar 1 orange 2 wineglassfuls of
maraschino 2 drops of Angostura Bitters, or 1/2 teaspoonful of extract
of wild cherry
Put the sugar and half the cream in a double boiler, and stir until the
sugar is dissolved. When cold, add the remaining cream, the juice of
the orange, the bitters or wild cherry, and the maraschino, and freeze.
Serve in parfait glasses to six persons.
LEMON ICE CREAM
1 quart of cream 9 ounces of powdered sugar 4 tablespoonfuls of lemon
juice Juice of one orange Grated yellow rind of 3 lemons
Mix the sugar, the grated rind and juice of the lemons, and the orange
juice together. Put half the cream in a double boiler over the fire; when
scalding hot, stand it aside until perfectly cold; add the remaining half
of the cream and freeze it rather hard. Remove the crank and the lid,
add the sugar mixture, replace the lid and crank, and turn rapidly for
five minutes; repack to ripen.

This will serve six people.
ORANGE ICE CREAM
1 quart of cream 10 ounces of sugar Juice of 6 large oranges Grated
rind of one orange
Put the sugar, grated yellow rind of the orange and half the cream in a
double boiler over the fire; when the sugar is dissolved, take from the
fire, and, when _very cold_, add the remaining cream, and freeze.
When frozen rather hard, add the orange juice, refreeze, and pack to
ripen.
PINEAPPLE ICE CREAM
1 quart of cream 12 ounces of sugar 1 large ripe pineapple or 1 pint can
of grated pineapple Juice of one lemon
Put half the cream and half the sugar in a double boiler over the fire;
when the sugar is dissolved, stand it aside until cold. Pare and grate the
pineapple, add the remaining half of the sugar and stand it aside. When
the cream is cold, add the remaining cream, and partly freeze. Then add
the lemon juice to the pineapple and add it to the frozen cream; turn the
freezer five minutes longer, and repack.
This will serve eight or ten persons.
GREEN GAGE ICE CREAM
1 quart of cream 4 ounces of sugar 1 pint of preserved green gages, free
from syrup
Press