Freeze as above.
STRAWBERRY ICE CREAM
Add to Philadelphia Ice Cream before freezing one quart of berries
which have been washed, hulled, crushed and slightly sweetened.
CHOCOLATE ICE CREAM
Melt 2 ounces unsweetened chocolate with half pint cream and proceed
as for Philadelphia Ice Cream.
FRENCH ICE CREAM
1 cup milk
yolks of 4 eggs
1 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1 quart cream
Scald milk and add slowly to beaten egg yolks; add sugar, salt,
vanilla and cream which has been whipped. Freeze as above.
COFFEE ICE CREAM
Add one cup coffee to either French or Philadelphia Ice Cream.
FROZEN PUDDING
3 cups milk
1 tablespoon cornstarch
3 eggs
1 cup sugar
1/8 teaspoon salt
1 cup chopped mixed fruit
Scald milk in double boiler. Mix cornstarch with little cold milk; add
beaten eggs, sugar and salt; mix well and add slowly to scalded milk,
stirring until it thickens. Cool and add fruit, which has been put
through food chopper. The fruit is a matter of taste. It may be 2
tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1
tablespoon blanched almonds, 1 tablespoon candied pineapple and a few
currants. Freeze, but not too stiff; put into mold and pack in ice and
salt.
GRAPE SHERBET
1 pint grape juice
1 cup sugar
1 quart milk
Warm grape juice, and in it dissolve sugar; mix thoroughly with ice
cold milk; freeze at once.
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