Bisque ice cream is better for a three hour stand.
This quantity will serve six persons.
CHOCOLATE ICE CREAM
1 quart of cream
1 pint of milk
1/2 pound of sugar
4 ounces of chocolate
1 teaspoonful of vanilla or 1/4 of a vanilla bean
1/4 of a teaspoonful of cinnamon
Grate the chocolate, put it in a double boiler with the milk; stir until
hot, and add the sugar, vanilla, cinnamon and one pint of the cream. When
cold, freeze; when frozen, remove the dasher and stir in the remaining pint
of the cream whipped to a stiff froth.
This will serve ten persons.
COFFEE ICE CREAM
1 quart of cream
1/2 pound of pulverized sugar
4 ounces of so-called Mocha coffee
Grind the Mocha rather coarse, put it in the double boiler with one half
the cream, and steep over the fire for at least ten minutes. Strain through
a fine muslin or flannel bag, pressing it hard to get out all the strength
of the coffee. Add the sugar and stir until dissolved; when cold, add the
remaining pint of cream and freeze.
This will serve six persons.
CURACAO ICE CREAM
1 quart of cream
1 wineglassful of curacao
1/2 pound of sugar
2 tablespoonfuls of orange blossoms water
Juice of two oranges
Put the sugar and half the cream over the fire in a double boiler. When the
sugar is dissolved, take it from the fire, and, when cold, add the curacao,
orange juice and orange blossoms water; add the remaining cream, and
freeze.
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