Chapter 21 assembled 20jy02
Although ice-cream has a cooling effect while it is being eaten, it is generally a good source of heat and energy for the body after it has been digested. This is because it contains fat or cream and sugar. Milk is generally included, and this provides valuable body-building and protective foods.
Ice-cream made under hygienic conditions is an excellent food, but, if made and handled under dirty conditions, it can be a source of food poisoning.
It is difficult to give precise details for using the refrigerator, as makes vary a great deal, and it is always best to follow the manufacturer's instructions. Most ices are improved by quick freezing, and it is usual to turn the control to the coldest number. An ice-cream should take 2-3 hours to freeze, and the richer the mixture, the colder the refrigerator should be. Freezing a plain mixture too fast and too hard can make it coarse and full of ice crystals. To avoid freezing too hard, turn the control back from quick freezing before the ice is frozen in the centre. Beating and stirring help to make a smooth ice-cream. Some mixtures are beaten well before freezing, others are beaten or stirred during freezing, and the result is well worth the extra trouble involved.
A high fat content, such as is given by the use of cream, helps to make a smooth ice-cream. Cream made in a cream machine is suitable, and evaporated milk may be used, but does not give quite such a smooth texture as the other two.
Use a little less of the evaporated milk than you would of cream, about ⅔ the amount. To whip evaporated milk scald it, by boiling the tin in a pan of water for 1/2 hour. Let it cool, and then chill it in the refrigerator. It should beat up fairly readily.
1 Tbs. flour or 1/2 Tbs. arrowroot
1 egg
½ Pt. [285ml] milk (1 c.)
1 tsp. gelatine
1 Tbs. boiling water
¼ pt. [140ml] sweetened condensed milk (½ c.) (full cream)
Flavouring essence
Measures level. Mix the flour to a smooth paste with the egg and a
little of the cold milk. Boil the rest and pour on to the flour
mixture. Return to the pan and stir until it boils. Cook for 5
minutes. Add the gelatine dissolved in the boiling water. Allow to
cool and then pour in the freezing-tray and freeze until it is just
beginning to set round the edges. Turn out into a cold basin and beat
well, beating in the chilled, condensed milk. Add the essence,
flavouring fairly strongly, as the mixtures loses flavour with
freezing. Return to the refrigerator and continue freezing, stirring
the mixture two or three times in the tray during freezing. Serve
with Chocolate Sauce, #97, or Fruit Sauce, #99, or Butterscotch
Sauce, #94, or with Fresh Fruit Salad, #525
Make in the same way as #824, adding 2 Tbs. coffee essence, or use half strong coffee and half milk instead of all milk. Flavour with vanilla essence. Serve plain or with Butterscotch Sauce, No.94.
Make in the same way as #824, adding 2 level Tbs. cocoa with the flour. Flavour with vanilla essence.
Make as #824, flavouring with peppermint essence and colouring pale green. Serve with Chocolate Sauce, #97.
Make as #824, folding in ¾ C. Fruit Puree, #539, with. the condensed milk.
Make as #824, adding 4 oz. [110g] castor sugar to the custard before cooling. Instead of the sweetened condensed milk use ½ Pt. cream or ⅔ c. evaporated milk, see #823. Whip the cream or milk before adding it to the half-frozen custard mixture and beat the two together.
Make according to #829, but instead of the castor sugar use 6 oz. [170g] brown sugar (¾ c.) and heat it with 1 oz. [30g] margarine (2 Tbs.) until it melts. Dissolve this in the hot milk before making the custard in the usual way. Flavour with vanilla.
Quantities for 4-6 helpings:
1 tsp. gelatine
1 Tbs. cold water
½ Pt. [285ml] Fruit Puree, #539 (1 c.)
3-4 oz. [85-110g] sugar (6-8 Tbs.)
1 c. cream or ⅔ c. evaporated milk
Measures level. Soak the gelatine in the water for 5 minutes and then heat over hot water to dissolve it. Add to the fruit and sugar. Leave until cold. Then beat well and fold in the whipped cream or milk. Pour into the trays and freeze without stirring. The best fruits to use are raspberry, loganberry, strawberry, damsons, apricots, peaches, pineapple, and rhubarb.
Join two meringues together with vanilla ice or chocolate ice. Serve with chopped fresh fruit.
Sandwich two slices of sponge cake with a portion of vanilla ice-cream. Pour chocolate sauce over and sprinkle with chopped nuts.
Put vanilla ice-cream at the bottom of glasses and cover with a layer of cold stewed cherries. Decorate with cream or mock cream, coloured pink with sieved raspberry jam.
Quantities for 6-8 helpings:
1 Pt. [570ml] milk (2 c.)
4 oz. [110g] unsalted margarine or butter (½ c.)
3-4 oz. [85-110g] sugar (6-8 Tbs.)
½ Tbs. gelatine
Flavouring
Measures level. Warm the ingredients in a pan until the margarine has melted. Then cool it to lukewarm by pouring backwards and forwards between jug and pan. Then pump through the cream machine and leave to cool. Flavour to taste. Pour into the freezing-trays and freeze until it begins to set. Beat well and finish freezing.
COFFEE FLAVOURING. Add 2 Tbs. coffee essence after pumping and flavour with vanilla essence.
FRUIT ICE. Make half the recipe and add ½ Pt. [285ml] Fruit Puree, #539 (1 c.), when the mixture begins to set. Beat well and finish freezing.
Quantities for 4-6 helpings:
1/2 pt. [285ml] cream, whipped (1 c.)
1/2 tsp. vanilla
1 egg-white
1 oz. 30g] sifted icing sugar (ΒΌ c.)
Measures level. Add the sugar and vanilla to the cream.
Fold in the egg-white beaten stiffly, with a pinch of salt.
Pour in the freezing-trays and freeze without stirring.
Serve plain or as a basis for sundaes.