Ice Creams, Water Ices, Frozen Puddings | Page 4

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.
CURA?AO ICE CREAM
1 quart of cream 1 wineglassful of cura?ao 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 cura?ao, 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 the green gages through a sieve. Add the sugar to half the cream, stir it in a double boiler until the sugar is dissolved; when cold, add the remaining cream. When this is partly frozen, stir in the green gage pulp, and finish the freezing as directed on page 7.
If the green gages are colorless, add three or four drops of apple green coloring to the cream before freezing.
RASPBERRY ICE CREAM
1 quart of cream 1 quart of raspberries 12 ounces of sugar Juice of one lemon
Mash the raspberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer,