Put in the cream, and turn for ten
minutes, or till you can not turn the beater. Then take off the cover,
scrape down the sides, and beat like cake for at least five minutes. Pack
the tub again, having let off all water; cover with a piece of old carpet.
If molds are used, fill as soon as the cream is frozen; pack them full of
it, and lay in ice and salt. When ready to turn out, dip in warm water a
moment. Handle gently, and serve at once.
ICE CREAM OF CREAM.
To a gallon of sweet cream add two and a quarter pounds of sugar, and four
tablespoonfuls of vanilla or other extract, as freezing destroys flavors.
Freeze as directed.
ICE CREAM WITH EGGS.
Boil two quarts of rich milk, and add to it, when boiling, four
tablespoonfuls of corn-starch wet with a cup of cold milk. Boil for ten
minutes, stirring often. Beat twelve eggs to a creamy froth with a heaping
quart of sugar, and stir in, taking from the fire as soon as it boils.
When cold, add three tablespoonfuls of vanilla or lemon, and two quarts
either of cream or very rich milk, and freeze. For strawberry or raspberry
cream allow the juice of one quart of berries to a gallon of cream. For
chocolate cream grate half a pound of chocolate; melt it with one pint of
sugar and a little water, and add to above rule.
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