Lemon Ice Cream (II)

Another recipe for lemon ice cream is:

1 gallon fresh milk. 4 eggs, well-beaten.

2 pounds sugar.

1 tablespoonful lemon extract.

Mix and freeze after the second method. Juice and grated rind of 2 lemons may be used instead of the extract.

Vanilla Ice Cream

Scald 1 quart milk with 1 sheet of isinglass broken in bits and 1 vanilla bean. When cool, strain, mix with 1 pint of cream whipped to a froth. Sweeten with 1/2 pound of white sugar and freeze. If extracts are used for flavoring do not boil them in, but add at the last moment.

Vanilla Ice Cream (II)

Make exactly after rule given for Lemon Ice Cream (II), substituting vanilla for lemon extract.

Chocolate Ice Cream

1 gallon fresh milk. 4 eggs, well-beaten.

2 pounds brown sugar. 2/3 cupful grated chocolate.

Heat 1 pint of the milk and dissolve the chocolate in this. Mix all together and freeze after second method given at beginning of chapter. Flavor, if wished, with 1 tablespoonful vanilla added at the last moment.

Chocolate Ice Cream (II)

1 quart cream. 1 pint of milk.

1 cupful of brown sugar.

2 tablespoonfuls grated chocolate.

Heat the pint of milk and dissolve the chocolate in this. Beat the cream to a froth, stir in the milk and sugar. Flavor with vanilla. Freeze after the first method. Let it remain after the last packing for two hours.

Rose Ice-Cream

1 quart of cream. 1 cupful white sugar.

Flavor strongly with rose extract; color with cochineal coloring to the desired tint. Freeze after the first method. This is very nice to serve with chocolate ice-cream. This may be made plainer by taking the rule given for Lemon Ice-cream II., substituting rose flavoring for vanilla, and using the cochineal coloring.

Corn-Starch Ice-Cream

1 pint milk. Yolks 2 eggs.

1 cupful white sugar. 1 tablespoonful corn-starch.

Scald until it thickens. When cool add 1 pint of whipped cream, the stiffly beaten whites of the 2 eggs and 1 cupful sugar. Flavor to suit - lemon, vanilla, rose, almond, etc. Freeze after the Rule II., given at head of chapter. If cream is not to be had, heat 1 quart of milk as at first, adding 1/2 tablespoonful of cornstarch extra, and the beaten whites of eggs.

Peach Ice-Cream

Slice enough mellow peaches to make 2 quarts. Mix them with 1 pound of white powdered sugar. Let stand two hours, then add 2 quarts of cream well whipped. Mix and freeze. 1 quart of milk may be substituted for 1 of cream.

Strawberry Ice-Cream

1 quart of strawberries. 1/2 pint cream.

1 pint sugar. ½ pint of milk.

Mash the berries and sugar together; add cream and milk, rut through a fine strainer into the freezer.

Fruit Ice-Cream

Fruit ice-creams of all kinds can be made in the above manner. Crush all the small fruits with the sugar, being guided as to the amount of sugar by the acidity of the fruit. If large fruits are used, such as pears, pine-apples, peaches, apples, etc., grate them. Mix with the sugar and proceed as for Strawberry Ice-cream.

Coffee Ice-Cream

1½ pints cream.

12 tablespoonfuls sugar.

½ pint strong coffee.

Mix the coffee and the sweetened cream. Freeze. When frozen beat light with a wooden spoon. ½ pint of milk may be substituted for ½ pint cream.

Tea Ice-Cream

Make in the same manner as Coffee Icecream, scanting the ½ pint tea, and correspondingly enlarging the measure of cream and milk.

Almond Ice-Cream

½ pound of almonds, weighed in the shell. 2 ounces bitter almonds. 1½ pints of milk.

¾ pound white sugar. 4 eggs.

Blanch the almonds and pound with 1 tablespoonful rose-water until they are a smooth paste. Add to these the eggs, well-beaten. Place over the fire and stir constantly until it thickens; do not let it boil. Strain into a freezer. When quite frozen pack into a mold; set it in ice until wanted for use. Turn out upon a glass dish to serve, and garnish with fruit preserved in fine syrup.

Strawberry Ice-cream. (II).

1 quart strawberries. ¾ pound powdered white sugar.

1 quart cream. Juice of 1 lemon.

Mash the fruit through a sieve, and take out the seeds; then mix with the other articles and freeze. Stir in a little fresh milk if desirable,to freeze quickly.

Pine-Apple Ice-Cream

1 large pine-apple. 1 quart sweet cream.

1 pound white sugar.

Peel, slice and mince the pine-apple very fine. Mix the sugar with it, and let lie two hours. Rub it through a sieve, pressing out all the juice. Stir cream and juice together.

Tutti Frutti Ice-Cream

When a plain cream of any kind is partly frozen, fruit of any variety, chopped fine, may be added. Use about the same quantity of fruit as of ice-cream. Chopped citron, raisins, figs, any candied fruit may be added. After adding fruit freeze again. Whipped cream served with this is delicious.