(3460). White Coffee Ice Cream (Creme Au Cafe Blanc)

Roast very slowly, either in a roaster or in a frying pan, half a pound of good coffee beans, not having them too dark. Boil a pint of milk and pour it over the roasted coffee laid in a saucepan, cover tightly and keep it on the side of the range for half an hour. Put twenty egg-yolks in a saucepan or a tinned copper basin with twelve ounces of powdered sugar and a quarter of a vanilla stick; beat well together and dilute with three pints of milk and the infused coffee; stir this cream on a slow fire to thicken without boiling, and as soon as the preparation has attained the correct consistency transfer it to a well tinned metal vessel and stir occasionally while cooling; strain it twice, the last time through an exceedingly fine sieve. Try a small part in a freezer packed in ice to discover its consistency, and if too thin add some thirty-two degree syrup, and raw cream if too thick. Freeze by working it until firm and smooth.

Virgin Coffee Cream i„ prepared with egg-whites instead of yolks, exactly the same way, the proportions being, half a pound of coffee, one quart of milk, sixteen egg-whites instead of the yolks, ten ounces of sugar, a quart of cream and a quarter of a vanilla stick.

(3461). Ice Cream With Almonds, Fresh Or Dried Nuts (Creme D'Amandes Ou De Noix Fraiches Ou Seches)

If there be any almonds or fresh nuts on hand peel to remove the skin, but should dried ones be used soak them in cold water for twelve hours, lift out and peel off their skins. Take half a pound of either fresh nuts or almonds and pound them with a pint of milk. Mix in a tinned basin ten raw egg-yolks with ten ounces of sugar, beat well together and add a pint and a half of very rich milk or fresh cream and a sixth part of a vanilla stick; stir on the fire to thicken without boiling. As soon as done remove the cream from the fire, mix in the pounded nuts, then pour into a glazed bowl to cool off while stirring occasionally; strain through a fine sieve and freeze.

For almond ice cream a few bitter almonds and a little kirsch may be added, and a little maraschino for those made of fresh nuts.

(3462). Ice Cream With Maraschino, Prunelle, Kirsch, Tea Or All-Flower (Creme Au Marasquin, Prunelle, Kirsch, The Ou Mille-Fleurs)

Place in a tinned basin twelve ounces of sugar, ten egg-yolks, the peel of one lemon and dilute with three pints of boiling milk; thicken the preparation on the fire while stirring, and as soon as done strain through a sieve into a vessel and stir occasionally till cold; freeze the same as explained in No. 3427: transfer the ice to a small long freezer to finish and when smooth and firm incorporate slowly into it a gill and a half of maraschino or one gill of kirsch or prunelle or else a gill of infused tea or highly concentrated all-flower, either of the two last named requiring the addition of a little rum. Both liqueurs and infusions should be mixed in the ice cream slowly.