In
stem ice cream dishes, silver or glass, it will serve six persons. A quart
of ice or sherbet will fill ten small sherbet stem glasses, to serve with
the meat course at dinner. This quantity will serve in lemonade glasses
eight persons.
PHILADELPHIA ICE CREAMS
BURNT ALMOND ICE CREAM
1 quart of cream
1/2 pound of sugar
4 ounces of sweet almonds
1 tablespoonful of caramel
1 teaspoonful of vanilla extract
4 tablespoonfuls of sherry
Shell, blanch and roast the almonds until they are a golden brown, then
grate them. Put half the cream and all the sugar over the fire in a double
boiler. Stir until the sugar is dissolved, take it from the fire, add the
caramel and the almonds, and, when cold, add the remaining pint of cream,
the vanilla and the sherry. Freeze as directed on page 7.
This quantity will serve eight persons.
APRICOT ICE CREAM
6 ounces of sugar
1 quart of cream
1 can of apricots or
1 quart of fresh apricots
If fresh apricots are used, take an extra quarter of a pound of sugar. Put
half the cream and all the sugar over the fire in a double boiler and stir
until the sugar is dissolved; take from the fire and, when cold, add the
remaining cream. Turn the mixture into the freezer, and, when frozen fairly
stiff, add the apricots after having been pressed through a colander.
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