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Classic
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page 147
ICES AND ICE-CREAM.
Perfectly fresh sweet cream makes the most delicious ice-cream. A substitute is
a preparation of boiled milk, etc., made late in the evening if for dinner, in
the morning if for tea, and placed on ice. One mixture is a custard made as
follows: Take two quarts milk, put on three pints to boil in a custard-kettle,
or a pail set within a kettle of boiling water, beat yolks and whites of eight
eggs separately, mix the yolks with the remaining pint and stir slowly into the
boiling milk, boil two minutes, remove from the stove, immediately add one and a
half pounds sugar, let it dissolve, strain while hot through a crash towel,
cool, add one quart rich cream and two table-spoons vanilla, (or season to
taste, remembering that the strength of the flavoring and also the sweetness is
very much diminished by the freezing). Set the custard and also the whites (not
beaten) in a cool place until needed, and about three hours before serving begin
the preparations for freezing. Put the ice in a coarse coffee-sack, pound with
an ax or mallet until the lumps are no larger than a small hickory-nut; see that
the freezer is properly set in the tub, the beater in and the cover secure;
place around it a layer of ice about three inches thick, then a layer of coarse
salt--rock salt is best--then ice again, then salt, and so on until packed full,
with a layer of ice last. The proportion should be about three-fourths ice and
one-fourth salt. Pack very solid, pounding with a broom-handle or stick, then
remove the cover and pour the custard to which you have just added the
well-whipped whites into the freezer, filling two-thirds full to give room for
expansion; replace the cover and begin turning the freezer; after ten minutes
pack the ice down again, drain off most of the water, add more ice and turn
again, repeating
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