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Desserts That Are Frozen.
No. 105—VANILLA ICE CREAM.
Quantity for 10 Persons.
- 1 qt. of cream
- 1 pt. of milk
- ¾ tbsp. of flour
- 2 tbsps. of vanilla
- Sugar to taste
- 3 eggs
Preparation: ½ pt. of milk 3 yolks of eggs and flour are boiled to a cream', stirring constantly; mix the beaten whites of eggs with sugar and add to the cream. To this add the rest of the milk, cream and vanilla. Freeze the mass and pour a hot chocolate sauce over it when serving. It is very fine.
No. 106—STRAWBERRY ICE CREAM.
Quantity for 6 Persons.
- 3 qts. of fresh or 1 qt. preserved strawberries
- 1 tsp. of vanilla
- 1 qt. of cream
- Sugar to taste
Preparation: The strawberries, fresh or preserved, are rubbed through a sieve, cream and vanilla, sugar to taste added, then frozen.
No. 107—RASPBERRY ICE CREAM.
Quantity for 6 Persons.
- 2 pts. of fresh or 1 pt. preserved raspberries
- 1 tsp. of vanilla
- Sugar to taste
- 1 pt. of cream
The preparation is the same as given under No. 106, Strawberry Ice Cream.
No. 108—PEACH ICE CREAM.
Quantity for 8–10 Persons.
- 2½ qts. of fresh or 1 qt. preserved peaches
- 1 qt. of cream
- 1 tsp. vanilla
- Sugar to taste
Preparation: Fresh peaches are peeled, stoned and rubbed through a sieve, mixed with cream, vanilla and sugar and frozen.
No. 109—APRICOT ICE CREAM.
Quantity for 8–10 Persons.
- 2½ qts. of fresh or 1 qt. of preserved apricots
- 1 tsp. of vanilla
- Sugar to taste
- 1 qt. of cream
The preparation is the same as given under No. 108, Peach Ice Cream.
No. 110—LEMON ICE CREAM.
Quantity for 6 Persons.
- 1 pt. of milk
- ½ pt. of cream
- 2 cups of sugar
- Juice of 2½ lemons
Preparation: Milk, cream and sugar are mixed and put into the ice cream freezer to freeze a little, then the juice of 2½ lemons are added and frozen.
