Plain Ice Cream
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- Ingredients
- 2 cups cream
- ½ cup sugar
- 2 teaspoons vanilla
- Utensils
- Bowl
- Tablespoon
- Directions
French Ice Cream
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- Ingredients
- 2 cups thin cream
- 2 eggs or 4 yolks
- ½ cup sugar
- 1 teaspoon butter
- 2 teaspoons vanilla
- Utensils
- Double-boiler
- Bowl
- Tablespoon
- Dover beater
- Directions
Chocolate Ice Cream
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Add 1½ squares of bitter chocolate, melted in a cup over hot water, to French Ice Cream when the mixture has thickened in the double-boiler. Or, use the amounts and directions for Plain Ice Cream, scalding the cream in the double-boiler and adding to it 1½ squares of bitter chocolate melted in a cup over hot water. If the chocolate lumps in the cream, stir over the fire until it dissolves.
Caramel Ice Cream
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Make Caramel Sauce, and add it to either Plain Ice Cream, or French Ice Cream, instead of sugar.
Fruit Ice Cream
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Three-quarters of a cup of any fruit juice or pulp (the fruit should be mashed through a colander) may be used instead of vanilla in either Plain or French Ice Cream. If the fruit is very acid, a little more sugar may be required. Canned fruit may be used, in which case probably a little less sugar will be needed. The fruit should be added to the mixture just before putting into the freezer.
Water Ice
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- Ingredients
- ¾ cup sugar
- 1 cup fruit juice
- 2 cups water
- Utensils
- Saucepan
- Tablespoon
- Directions
- Remarks
The juice of either oranges, lemons, strawberries, pineapple, raspberries, etc., may be used for this recipe.
Sherbet
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- Ingredients
- ¾ cup sugar
- 1 teaspoon granulated gelatine
- 1 to 2 cups fruit juice or pulp
- 2 eggs—whites only
- 2 cups water
- Utensils
- Cup
- Saucepan
- 2 bowls
- Dover beater
- Tablespoon
- Directions
- Remarks
Any of the fruits or berries used in making Water Ice may be used for Sherbet also. Either the juice only, or the juice and pulp together, may be used.
Directions for Freezing
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In preparing to freeze ice cream, etc., first see that all parts of the freezer are at hand and in good working order. Put a sufficient quantity of ice in a heavy canvas bag, kept for this purpose, and with an axe or wooden mallet pound the ice in the bag into fine pieces. Mix rock salt with the broken ice, in the proportion of about one part salt to three parts ice. Put the covered freezer can in its proper place in the bucket, add the dasher and turning apparatus, fill the bucket around the can nearly full of the mixed ice and salt, and turn the handle until the ice has settled around the can as much as it will. Remove the turning apparatus and the cover of the can, and wipe away any particles of ice or salt around the top. Pour the mixture to be frozen into the can, replace the cover and the turning apparatus, and turn the handle slowly and steadily for from twenty to thirty minutes. Remove the turning apparatus and the cover, lift out the dasher and scrape from it into the can any of the frozen mixture clinging to it. Press the mixture down into the can as compactly as possible. Replace the cover of the can, and insert a cork in the hole of the cover. Remove the plug from the lower part of the bucket, and allow the water to run off. Replace the plug, refill the bucket with ice and salt so that it is heaped up over the top of the can, cover the freezer with an old blanket or piece of carpet, and let it stand in a cool place for an hour or more.
Sauces for Ice Creams[edit | edit source]
Caramel Sauce
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- Ingredients
- 1 cup sugar
- ½ cup boiling water
- Utensils
- Enamelled frying-pan
- Spoon
- Directions
Fudge Sauce
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- Ingredients
- ½ cup sugar
- ½ cup brown sugar
- ½ cup milk
- 1 square bitter chocolate
- 1 tablespoon butter
- ½ teaspoon vanilla
- Utensils
- Saucepan
- Tablespoon
- Directions
- Remarks
This sauce should be served immediately after cooking.
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- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition