CARAMEL ICE CREAM, No. 2
1 quart of cream
1 pint of milk
1/2 cupful of brown sugar
1/2 pound of granulated sugar
2 teaspoonfuls of vanilla
Put the brown sugar in a frying pan over the fire, shake it until it melts,
burns and smokes. Take it from the fire and add two tablespoonfuls of
water; heat until the sugar is again melted, put it in a double boiler with
the milk and all the sugar, stir until the sugar is dissolved, and stand
aside to cool. When cold, add half the cream and the vanilla, and freeze.
When frozen sufficiently stiff to remove the dasher, stir in the remaining
pint of cream whipped to a stiff froth, repack and stand aside for three
hours.
This quantity will serve ten persons.
BISQUE ICE CREAM
1 quart of cream
1/4 pound of almond macaroons
4 kisses
1/2 pound of sugar
1 slice of stale sponge cake or
2 stale lady fingers
1 teaspoonful of caramel
1 teaspoonful of vanilla
If you use it, 4 tablespoonfuls of sherry
Pound the macaroons, kisses, lady fingers or sponge cake, and put them
through a colander. Put half the cream and all the sugar over the fire in
a double boiler; when the sugar is dissolved, stand the mixture aside to
cool; when cold, add the remaining cream, the caramel, sherry and vanilla.
Turn the mixture into the freezer, and, when frozen, add the pounded cakes;
stir the mixture until it is perfectly smooth and well mixed, and repack.
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