Finish the freezing, and
repack to ripen.
The apples must be pared at the last minute and grated into the cream. If
they are grated on a dish and allowed to remain in the air they will turn
very dark and spoil the color of the cream.
BROWN BREAD ICE CREAM
3 half inch slices of Boston Brown Bread
1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla or
1/4 of a vanilla bean or a teaspoonful of vanilla extract
Dry and toast the bread in the oven, grate or pound it, and put it through
an ordinary sieve. Heat half the cream and all the sugar; take from the
fire, add vanilla, and, when cold, add the remaining cream, and freeze.
When frozen, remove the dasher, stir in the brown bread, repack and stand
aside to ripen.
This quantity will serve six persons.
CARAMEL ICE CREAM, No. 1
1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla
Put four tablespoonfuls of the sugar in an iron frying pan over a strong
fire, shake until the sugar melts, turns brown, smokes and burns; add
quickly a half cupful of water; let it boil a minute, take from the fire,
and put it, with all the sugar and half the cream, in a double boiler over
the fire. Stir until the sugar is dissolved, take from the fire, and, when
cold, add the remaining cream and vanilla, and freeze.
This quantity will serve six persons.
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