CHAPTER XXVI
FROZEN DESSERTS
579.--TO FREEZE ICES
Use one measure of freezing salt to three measures of finely cracked ice for ice cream, sherbet, and all mixtures which are to be churned. Freeze slowly, remove dasher, pack solidly, add fresh salt and ice, and let stand for an hour before serving. To freeze mousse, bombe, and all unchurned mixtures, pack in equal parts of salt and ice, and let stand three hours.
580.--FROZEN CUSTARD
1 quart milk 2 teaspoons cornstarch 2 eggs 1 tablespoon vanilla 1 cup sugar Few grains salt
Scald milk; beat eggs slightly, add sugar mixed with cornstarch, and stir into milk; cook over hot water for twelve minutes, stirring constantly at first. Cool, add vanilla and salt, and freeze. Part cream may be used to advantage, or one can of evaporated milk with enough fresh milk added to make one quart.
581.--CHOCOLATE ICE CREAM
Follow recipe for Vanilla Ice Cream (see No. 589), adding two and a half squares of chocolate to the custard before cooking.
582.--COCOA ICE CREAM
1 pint milk 1 teaspoon cornstarch 2 inches stick cinnamon 1 egg beaten 1 cup sugar 1 pint cream 1/2 cup cocoa 1 teaspoon vanilla Few grains salt
Scald milk with cinnamon; mix sugar, cocoa, salt, cornstarch, and egg, and cook with milk until slightly thickened; cool, remove cinnamon, add cream and vanilla, and freeze.
583.--COFFEE ICE CREAM
1 can evaporated milk 1/2 cup sugar 1 cup boiling water 2 teaspoons instantaneous coffee
Add boiling water to milk, and cool; add sugar and flavoring, and freeze. Serve in glasses and garnish with whipped cream.
584.--MINT ICE CREAM
1 quart thin cream White of 1 egg 1/2 pound mint stick candy
Put half of cream in double boiler with candy, and heat until candy is dissolved. Cool, add the remainder of cream whipped, and the white of egg beaten stiff; freeze; and serve in glasses garnished with small green mint candies.
585.--ORANGE VELVET CREAM
1 cup sugar 1 cup orange juice 1 cup water Juice of 1 lemon Whites of 2 eggs 1 pint cream whipped
Boil sugar and water until it threads; cool slightly and add gradually to the stiffly beaten whites of eggs, beating steadily for three minutes; add fruit juice, and when cool fold in cream. Freeze, and serve in glasses garnished with candied orange peel and a few mint leaves.
586.--PHILADELPHIA ICE CREAM
1 quart thin cream Few grains salt 3/4 cup sugar 1 tablespoon flavoring
Mix and freeze.
587.--PRUNE ICE CREAM
1-1/2 cups hot milk 1 cup cream 2 eggs slightly beaten 2 cups cooked prunes 1/2 cup brown sugar
Cook milk, eggs, and sugar over hot water until thickened, stirring constantly; when cool add cream, prunes stoned and pressed through a sieve, and freeze. Undiluted, unsweetened, evaporated milk may be used in place of cream.
588.--STRAWBERRY ICE CREAM
1 quart strawberries 1 quart thin cream 1-1/2 cups sugar
Mash strawberries, add sugar, let stand an hour, and press through a sieve; add cream, and freeze.
589.--VANILLA ICE CREAM
1 pint milk Few grains salt 1 cup sugar 1 pint cream 2 eggs 1 tablespoon vanilla
Scald milk, add sugar, salt, and eggs slightly beaten; cook over hot water until mixture coats spoon; cool; add cream and vanilla, and freeze.
590.--CANTON GINGER SHERBET
1/2 cup Canton ginger Juice of 1 orange 1 cup sugar Juice of 1/2 lemon 3-1/2 cups boiling water White of 1 egg
Put ginger through the food chopper, using finest cutter; add sugar and water, and boil fifteen minutes; add fruit juice; cool, and freeze. When nearly frozen, add the stiffly beaten white of egg.
591.--CIDER FRAPPE
1 quart sweet cider Juice of 3 oranges 1 cup sugar Juice of 1 lemon
Mix cider, sugar, and strained fruit juice; freeze to a mush, and serve in frappe glasses with the roast.
592.--CRANBERRY AND RAISIN SHERBET
3 cups cranberries 1-1/2 cups sugar 1 cup seeded raisins White of 1 egg 1-1/2 cups water
Cook cranberries, raisins, and water ten minutes; press through a sieve, add sugar, and freeze; when nearly frozen add the stiffly beaten white of egg, and continue freezing until stiff and smooth.
593.--FRUIT SHERBET
1 cup sugar Juice of 1 orange 1 cup water Juice of 1 lemon 1 teaspoon gelatine 3/4 cup grated pineapple 2 tablespoons cold water 1 banana peeled and mashed
Boil sugar and water five minutes, add gelatine soaked in cold water, and stir until dissolved; add fruit; cool, and freeze.
594.--GRAPE BOMBE
Line a mold with Grape Sherbet (see No. 595), fill with Charlotte Russe Filling (see No. 562) to within one inch of top, cover with sherbet, and pack in salt and ice for three hours.
595.--GRAPE SHERBET
1 cup sugar 2 tablespoons water 1 cup water 1 cup grape juice 1 teaspoon gelatine Juice of 1 lemon
Boil sugar and water five minutes; soak gelatine in cold water five minutes and add to sirup; add fruit juice, cool, and freeze. Serve in glasses with or without whipped cream garnish.
596.--JELLY SHERBET
1 teaspoon gelatine 1-1/2 cups boiling water 1/2 cup cold water White of 1 egg 2 glasses jelly
Put gelatine and cold water in the top of double boiler; let stand five minutes; add jelly and boiling water, and stir until jelly is dissolved; when cool, freeze; when nearly frozen add the stiffly beaten white of egg. This is economical if home made jelly can be used.
597.--PINEAPPLE SHERBET
2/3 cup sugar Juice of 1 lemon 2 cups boiling water White of 1 egg 1/2 can grated pineapple
Boil sugar and water for fifteen minutes, add pineapple, and lemon juice; when cool, freeze; when nearly frozen add the stiffly beaten white of egg, and finish freezing.
598.--SOMERSET SHERBET
1 banana 1 cup sugar 1/2 can apricots, or 1 teaspoon gelatine 1-1/2 cups stewed dried apricots 1/4 cup cold water 1 lemon 1 cup boiling water 1 orange
Press banana and apricots, with their juice, through a sieve; add juice of lemon and orange, and sugar; soak gelatine in cold water, dissolve in boiling water, add to fruit, cool, and freeze.
599.--STRAWBERRY SHERBET
2 cups water 1 box strawberries 1 cup sugar White of 1 egg
Boil sugar and water five minutes; mash berries, add to sirup, cool, and freeze; when nearly frozen add the stiffly beaten white of egg. If preferred, strain before freezing.
600.--FROZEN WATERMELON
Scoop out the inside of a watermelon with a large spoon; put in the freezer without the dasher, sprinkle with powdered sugar and lemon juice, and pack in equal parts of salt and ice for three hours.