The Kitchen: The Ice Cream Section

The Ice Cream Section

Vanilla Ice Cream

12 cups milk
3 cups sugar
6–8 eggs
2 1/4 tablespoons starch
1 tablespoon vanilla

Beat the eggs well until stiff, and while beating add the sugar gradually. After that, mix the starch with a tablespoon of sugar and a little milk, add it to the eggs and sugar, and stir well. Then put the rest of the milk on the fire until it reaches the boiling point. At that point, while stirring, add the milk gradually to the egg-and-starch mixture, and return it to the fire; and once it begins to boil again, take it off the fire, add the flavoring and the salt, and leave it until it has cooled completely. Then put it in the refrigerator or in the ice cream machine and freeze it.

A useful hint: if the mixture turns coarse or grainy, strain it through a sieve or strainer or a piece of tulle, and it will become smooth.

With this recipe, before putting it in the ice cream machine, you may add thick cream, whipped until smooth.

You may also add a few chopped nuts and a little fruit cut into small pieces.

You may add to it, before putting it in the refrigerator, a little coloring and flavoring for the sake of color and taste, such as orange essence and orange coloring, or apple essence, and so on.

Delicious Ice Cream

6 cups milk
The yolks of 5 eggs, well beaten
The whites of 5 eggs, well beaten
2 tablespoons starch (cornflour)
1 tablespoon flour
Sugar to taste, about three quarters of a cup; vanilla essence, or banana, or almond, or another.
1 cup thick cream, well beaten

Mix the sugar, the starch, and the flour; then add a little of the milk and blend until smooth; then blend in the rest of the milk, put the mixture on the fire, and stir without interruption until it boils. Then pour it over the egg yolks, stir it well, return it to the fire, and stir for one minute. Take it off the fire and let it cool; then add the egg whites and the cream and beat well. Then put the mixture in the freezing machine or in the refrigerator until it sets, and it will be ready to serve with fruit cooked (until tender) and sweetened with sugar, such as quince, apples, plums, and the like, or with fruit prepared in cans.

Caution: when you freeze the ice cream in the refrigerator

Sugar to taste
2 cups cream and unsweetened canned milk
5 cups milk
1 1/2 tablespoons lemon juice
1/8 teaspoon salt
7 bananas
The whites of 2 eggs, well beaten

Peel the bananas, then mash them in a coarse strainer or in a piece of coarse tulle; then add to them the rest of the materials named above and mix them in; then put it either in the refrigerator or the ice cream machine and freeze it.

Important caution: when the ice cream sets in the refrigerator, take it out and beat it well, then return it until it sets again.

Take it out and beat it, then return it until it sets again.

A useful hint: to make different kinds:

1) Tint this recipe with coloring, and it will give it a beautiful appearance, such as the color of violets with violet essence, and so on.

2) Add 3 tablespoons of cocoa mixed with the starch, or chocolate melted in a vessel over boiling water and added to the milk.

3) Add a few nuts, such as pounded pistachios, almonds, and walnuts, before putting the mixture in the machine or the freezing place.

4) Add to the mixture, before putting it in the machine or the freezing place, fruit cooked and sweetened with sugar, mashed and strained through a strainer or sieve — best of all through a piece of coarse tulle. Oranges, berries, and bananas are best used fresh and not cooked.

5) Add grated lemon rind, or lemon essence, and lemon juice before putting the mixture in the machine. To make a mixed ice cream, add an assortment of fruit, either cooked or uncooked, before putting the mixture in the ice cream machine or the refrigerator and freezing it.

2 1/2 cups milk
5 tablespoons flour
Sugar to taste
2 eggs, lightly beaten
1 teaspoon essence or spirit of coffee
2 1/2 cups cream
A very little salt.
4 tablespoons grated chocolate, or 2 tablespoons cocoa.

Mix the flour with the sugar and the salt, then add the eggs, and after that add the milk gradually. Then put the mixture in a double boiler on the fire for 12 minutes, stirring constantly. After that take the mixture off the fire; melt the chocolate in a vessel over hot water, then add it to the mixture and leave it until it cools. Then add the essence and beat the mixture; then strain it through a strainer or a piece of tulle, and afterwards add the cream to it, put it in the freezing machine or the refrigerator, and freeze it.

Caution: too much sugar in the ice cream mixture keeps it from setting completely.