(3456). Rice Ice Cream, Paradise (Creme De Riz, Paradis)

Wash and blanch twelve ounces of Carolina rice; drain. Take four ounces of it and cook it thoroughly in four quarts of milk; strain through a sieve. Put thirty-two egg-yolks in a tinned basin, add two pounds and a quarter of sugar, and beat both together, then put in the rice pulp; set it on the fire and beat steadily until the preparation covers the spatula; leave stand till cold; run it through a sieve, and replace it in the basin after it has been well cleaned; lay it on ice: whip to have the mixture light, and stir in as much whipped cream. Cook the remainder of the rice in a vanilla syrup at twenty degrees; cool off, drain, add it to the composition, and freeze.

(3457). Rice Ice Cream With Citron, Garnished With Truffles ( Creme De Riz Et Au Cedrat, Garnie De Truffes)

Place eight egg-whites in a tinned basin with twelve ounces of sugar and four tablespoonfuls of rice flour; stir well together, adding a quart of boiling milk; cook without boiling ou a slow fire. remove and when cold put in a pint of cream; pass through a sieve, freeze and then add half a pound of very finely shredded citron peel and half a pint of blanched rice cooked in syrup. Have it molded in a low Madeleine mold, and garnish around with imitation truffles prepared as follows:

Truffle Ice Cream

This cream can only be made with fresh truffles. Brush over half a pound of fresh, fragrant truffles; peel, slice and infuse in a pint of boiling cream for thirty minutes. Drop twelve egg-yolks in a tinned basin with ten ounces of sugar; mix well together and then add one quart of cream, including that in which the truffles are being infused; cook the preparation without boiling, and add the truffles after pounding and passing them through a sieve. Freeze and mold in molds imitating whole truffles coated with chocolate; pack in ice. Chop up the truffle peelings very finely, mixing in a few vanilla seeds; dry in the open air. pass through a sieve and roll the unmolded imitation truffles in this powder. Use these truffles to decorate the above ice cream.

(3459). Virgin Cream With Orange Flower Water And Noyau, Etc, (Creme Vierge A La Fleur D'Orange Au Noyau, Etc.)

Virgin,creams are composed of cream, sugar and egg-whites; they are cooked the same as the egg-yolk creams and are always to be left white, either finished with orange flower water, noyau, maraschino, almond milk, lemon or hazel-nuts.

Orange Flower And Noyau

Put twelve egg-whites in a tinned basin, add one pound of sugar, and mix thoroughly with a quart of fresh cream. Cook this preparation while stirring, being careful it does not come to a boil, then remove and beat it occasionally until cold; strain through a very line sieve, adding half a gill of noyau liquor and a gill of orange flower water, also another gill of noyau after the ice has congealed. A quarter of its quantity of Italian meringue may be incorporated into this cream when frozen. With Maraschino. - Substitute two gills of maraschino for the orange flower water. With Almond Milk. - Six ounces of almonds, including a few bitter ones, pounded with two gills and a half of cream; stir this in when the cream is cooked and partly cold. With lemon. - Infuse the peels of two lemons after the cream is cooked. With Hazelnuts. - Half a pound of roasted, peeled and crushed hazel-nuts mingled with sugar and added to the cream before cooking.