ICE CREAM

Wairarapa Times-Age, 29 January 1940, Page 8

ICE CREAM

VARY YOUR RECIPE. When collecting good well-tested ice-cream recipes it is obvious that the foundation does not differ very considerably and each person should try herself to make small alterations until she makes a perfect mixture. The amount of cream and milk used varies according to the richness of the ice-cream required and whether it is necessary to be economical or not. Also the amount of sugar needed varies according to the flavouring. Loganberries, strawberries and raspberries need to be well squashed to avoid frozen lumps of fruit and also need sugar according to their tartness. Some fruits may require to be acidulated with a little lemon.

Flavourings. Coffee ice cream is made by omitting the vanilla and using strongcoffee in place of the water. Use orange juice in place of the water, adding the grated rind of half an orange and omitting the vanilla for orange ice cream. One cup of macaroon crumbs added will make a Bisque Cream. Half a cup of crushed hard candy makes a good cream, and so does peanut brittle, crushed very finely. Don't forget Maple Nut. Substitute maple flavouring for the vanilla and add half a cup of finely chopped nut meats.

Fruit variations are good, too. Omit the vanilla for them and add one cup of crushed berries or fruit and cup of confectioners’ sugar. It is best to crush the fruit thoroughly, drain off the juice for fruit cocktail or fruit cup. Add the sugar and let stand together while you are mixing and chilling the rest of the cream. Neapolitan or brick ice cream may be made by lining the freezing tray with waxed paper, putting in a layer of one flavour, freezing hard, then a layer of another flavour, and freezing it hard, then the third flavour and a final freezing before serving. Naturally, this requires more time to make, but it is pretty for a party.

Six Simple Recipes. j Ingredients: 1 large cup cream. ‘ 1 small cup milk, vanilla essence. 1 egg I white, 1 large teaspoonful powdered (gelatine (more if liked), sugar to taste. Method: Whip the cream stiffly, .then beat in gradually the milk and some sugar and vanilla essence. Dissolve the gelatine in a little cold water and when dissolved add a little hot water to it and stir it in with the beaten cream and milk. Beat the eggwhite stiffly and stir well into the mixture. Place in the container and return it to the refrigerator. Stir at once when it begins to set. Ingredients: 2 cups cream, 2 tablespoons sugar, 1 or 2 eggs, flavouring. Method: Whip up the cream with the, sugar, drop in the eggs and whip again. Flavour and freeze, stirringtwo oi’ three times during the first hour.

Ingredients: 2 cups cream, 2 tablespoonfuls sugar, 2 eggs, 11 cups of milk.

Methodq Whip up the cream and sugar, add the eggs and whip again. Add very gradually the milk to make a fairly thick mixture. This makes a less creamy mixture which some people prefer and it is also more economical.

Scald a pint of cream and dissolve half a pound of sugar in it when it is hot (this makes it smooth), stirring constantly. Remove from the fire, strain and cool. Then add vanilla essence to taste and another pint of cream and freeze. Boil a quart of milk. Thicken it with a tablespoonful of cornflour which has been rubbed smooth with a little cold milk. Add 1J cups of sugar and a pinch of salt. Remove from the fire and stir in 2 well-beaten egg yolks. Then warm for a minute or two, stirring constantly, but do not let it boil. Cool and flavour with vanilla. Now whip up A pint of cream and (separately) three egg whites. Add everything together and freeze.

These ices, which are richer than many, may be served with cold compote of fruit. A sauce boat of grated chocolate, too, is an excellent contrast. A novel idea is to hand a very small coffee pot of hot coffee, a tablespoonful of which is poured over each portion. This is excellent. Take sufficient boiling water to melt Ub sugar and 2 dessertspoonfuls of powdered gelatine. When cool, add 1 cup of thick cream, 4 cups of milk and 1 teaspoonful of vanilla essence. Mix well and freeze. Frozen Cheese. Chop half a pound of cottage cheese and force through a strainer. Add sufficient cream to make a fairly thick mixture and flavour with a teaspoonful of finely chopped chives. Season with Worcester sauce, salt and pepper. Freeze. Serve with devilled biscuits and a green salad.

Horseradish ice, very delicately flavoured, is excellent served with shell fish or cold beef.