The Ice Cream Book by Louis P. De Gouy

Author:Louis P. De Gouy
Language: eng
Format: epub
Publisher: Dover Publications
Published: 2019-03-17T16:00:00+00:00

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TUTTI FRUTTI ICE CREAM II

(Hand freezer or refrigerator tray)

•1 quart heavy cream, scalded

•½ cup granulated sugar, caramelized

•3 egg yolks, slightly beaten

•¼ teaspoon salt

•¼ cup dates, chopped fine

•¼ cup well-drained green maraschino cherries, chopped fine

•¼ cup dried figs, chopped fine

•1 tablespoon dried apricot, uncooked, and chopped fine

•½ cup roasted coarsely ground peanuts

•¼ cup well-drained red maraschino cherries, chopped fine

Pour hot scalded cream over caramelized sugar, stirring while pouring to dissolve the sugar. Then, pour this, very slowly, over slightly beaten egg yolks, which have been beaten with the salt. Set over simmering water, stirring constantly until mixture coats the spoon. Remove from hot water and strain through double cheesecloth. Chill, and freeze in hand freezer, using 3 parts ice and 1 part rock salt, until mushy; then add combined fruit and ground peanuts, and freeze until solid. Pack or mold in 4 parts ice and 1 part rock salt.

If freezing is done in refrigerator, freeze as indicated above, that is, until mushy. Remove from refrigerator, scrape bottom and sides then beat in the mixed fruit and nuts. Freeze for 3½ hours.

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TUTTI FRUTTI ICE CREAM III

To your favorite vanille ice cream recipe, either frozen in hand freezer or refrigerator tray, add, when mixture is mushy, 1½ cups of assorted candied or crystallized fruit, chopped very fine, and continue freezing as directed until solid.

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TUTTI FRUTTI ICE CREAM IV

(Hand freezer or refrigerator tray)

•2 cups fresh milk, scalded

•1 tablespoon cornstarch

•1 cup granulated sugar

•¼ scant teaspoon salt

•4 egg yolks, slightly beaten

•1 teaspoon orange extract

•1 full cup assorted candied or crystallized or preserved figs, raisins and maraschino cherries and syrup in equal parts

•1 cup heavy cream, whipped stiff

Combine cornstarch, sugar, salt, and slightly beaten egg yolks and blend thoroughly; then pour over the hot scalded fresh milk, slowly and gradually, while stirring briskly and constantly. Place over simmering water and cook, stirring constantly, until mixture coats the spoon. Strain through double cheesecloth, and chill. When chilled, add the combined fruits and syrup, orange extract, and fold in the stiffly whipped heavy cream. Freeze in refrigerator tray until mushy; then remove from tray, scrape bottom and sides, beat 2 minutes; return to tray, freeze again to a more solid mush, then scrape again from bottom and sides, beat 1 long minute, and return to refrigerator tray for 3½ hours.

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VANILLA COCONUT ICE CREAM

(Refrigerator tray)

When it comes to pleasing children . . . and grown-ups, too, serve them coconut.

•½ cup cold water

•⅔ cup sweetened condensed milk

•½ cup shredded coconut, finely chopped and slightly toasted

•1½ teaspoons vanilla extract

•1 cup heavy cream, whipped to custard-like consistency

•⅛ teaspoon salt

Combine cold water, sweetened condensed milk, finely chopped toasted coconut, and vanilla extract. Blend well. Chill, then fold in the heavy cream, whipped to a custard-like consistency and also well chilled. Freeze in refrigerator tray until mushy; remove from tray and scrape creamy, half frozen mixture from bottom and sides of tray, then beat until smooth. Smooth out and return to refrigerator. Freeze for 3 hours.

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VANILLA ICE CREAM I

(American method. Hand freezer or refrigerator tray)

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