There are various mixtures under the general head of "ice creams." There is one which is made of pure cream or of cream and milk, with sweetening and flavoring, and another which has a custard as a basis. This custard may be made of milk and eggs, or these two, plus cornstarch or arrowroot. Arrowroot and the whites of egg are the most satisfactory of anything of this kind if the cream is to be tinted, as it is clearer. A pure cream ice cream will be smoother if the cream is scalded and the sugar added to the hot cream. Parfaits, mousses, bisques, and other things of a porous character are classified under this head, but differ in the manner of freezing. The others are all frozen in the same way.
See that the freezer is in good condition, and that all parts are at hand. The more paddles a freezer has, the finer the cream. Scald the tin can, and see that it is in the socket in the bottom. Put the ice into a coarse bag, and pound it fine. The cream is more velvety with fine than with coarser ice. Salt of medium coarseness is best because it can be packed more closely. Put the can in place, pour the prepared cream into it, put in the flange, cover, and put on the crank. See that it turns easily, and then proceed to pack with salt and ice. First put in a layer of ice, then a layer of salt, using about three times as much ice as salt. May mix them in the pan before packing around the can. When ready to freeze, remove the cover carefully, and put the egg whites into the cream.
The freezer tub should have a hole near the top only, and this should be left open to prevent the salt water running into the cream can. When the cream is frozen, carefully remove the cover to prevent bits of ice entering the can, take out the flange, stir the cream down, and replace the cover, fit a cork tightly in the hole at the top, put a cup over this, pound the ice down at the sides, and cover the top with ice.
If the cream is to be molded, rinse the mold with cold water, and as soon as the flange is removed, and the cream well beaten, fill the molds, pressing down to make sure that the patterns are filled, and the cream solid. Moisten a piece of thin, firm paper, put it over, and fit the cover tightly. Bind a buttered cloth firmly around the opening to keep the salt water out, then imbed the mold in ice and salt. Individual molds need to be firmer than large molds. It is well to use a little gelatine in creams for molding if the day is very warm. Pack individual molds in a pail, pack the pail, and use a larger proportion of salt. When a cream and an ice are molded together, put the ice above, as it is apt to melt more readily than the cream if it touches the plate on which it is placed. To dip the cream out when serving, put a spoon in hot water, and cut out a cone.
One quart of cream of medium thickness. Heat the cream scalding hot, and dissolve one cup of sugar in it. When cold, add two teaspoonfuls of vanilla and" the same of lemon extract. Put in egg whites as directed above. Cream should not be frozen too rapidly, as it is apt to be coarse. Twenty to twenty-five minutes is a good length of time for three quarts or less.