Beat the yolks of two eggs with two tablespoonfuls of powdered sugar to a cream. Stir it over the fire in a double boiler until the egg is a little thickened, but not hard. Continue to beat the egg until it is cold. It will then be light and creamy; add a tablespoonful of brandy, or of kirsch, or of rum, or of maraschino; and then mix in lightly a half pint of cream whipped to a dry, stiff froth.
Make a French vanilla ice-cream, page 495. Cut into small dice four ounces each of candied cherries, apricots, and plums; and other fruits may be used if desired. Let them soak until a little softened in maraschino, or kirsch, or sherry. "When the cream is frozen, stir in the salpicon of fruit, drained; replace the lid of the freezer and turn it for five minutes. Turn it into a fancy mold and pack in ice and salt until ready to use. The angel ice-cream, page 497, may be used instead of the vanilla No. 3 if preferred. Serve with the Tutti-Frutti a sauce of whipped cream flavored with kirsch, maraschino, or sherry.
No. 1. Berries, or any kind of larger fruit cut into small pieces, may be added to any of the vanilla creams after they are frozen. Remove the paddle of the freezer, mix the fruit in well, then mold and pack in ice and salt for one or two hours. The fruit will become too solid if packed for a long time.
No. 2. Crush any fruit or berries to a pulp. Sweeten it to taste with a thick sugar syrup (32° on the syrup gauge). Freeze the same as any ice cream, and pack in ice and salt if molded. This makes a delicious ice. Sugar may be used instead of syrup for sweetening, but the latter gives a better result.
No. 3. Using canned fruit. Strain the liquor from the fruit; sweeten it if necessary with sugar or with syrup. Mix it with an equal quantity of cream, and freeze. When it is frozen add the drained fruit. Mix it well together. Mold and pack in ice and salt for one or two hours. The fruit will become hard if it is packed too long. Preserved strawberries are a particularly good fruit to use for ice-cream. Note. - Strawberries, raspberries, cherries, peaches, apricots, plums, pineapple, bananas, and oranges are the fruits generally used for ices and creams.
No. 4. Line a mold one or one and a half inches thick with vanilla ice-cream; fill the center with fresh strawberries, raspberries, whortleberries, peaches, bananas, or any fruit. Cover the top with cream. Pack in ice and salt for two hours. The fruit may be mixed with whipped cream, if convenient, when it is put in the center of the mold. "Whipped cream may also be served as a sauce with this cream.
Vanilla ice cream No. 3, also angel ice-cream, is good with chopped nuts mixed with it after it is frozen and before it is packed. Boiled chestnuts cut into small pieces, chopped English walnuts, filberts, pecan nuts, or almonds may be used. Almonds should be blanched, chopped, and browned; and a caramel or an almond flavoring is better than vanilla for the cream when almonds are used.
This class of ice-creams is very easily made, as they are not stirred while freezing. The yolks of eggs are cooked with sugar syrup to a thick smooth cream, then flavored and beaten until cold and light, and mixed with drained whipped cream. They are then simply put into a mold and packed in ice and salt for three or four hours, according to size of mold. They are not solid like the custard ice-creams, but have a sponge-like texture. They should not be frozen too hard. It is because they have no water in them to crystallize that they do not require to be stirred while freezing.