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Classic
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page 148
this operation several times until the cream is well frozen, and you can no
longer turn the beater. (The above quantity ought to freeze in half an hour, but
the more pure cream used the longer it takes to freeze). Brush the ice and salt
from and remove the cover, take out the beater, scrape the cream down from the
sides of freezer, beat well several minutes with a wooden paddle, replace the
cover, fill the hole with a cork, pour off all the water, pack again with ice,
(using salt at the bottom, but none at the top of tub), heap the ice on the
cover, spread over it a piece of carpet or a thick woollen blanket, and set away
in a cool place until needed; or, if molds are used, fill them when you remove
the beater, packing the cream in very tightly, and place in ice and salt for two
hours. To remove the cream, dip the molds for an instant in warm water. When
cream is used in making ice-cream, it is better to whip a part of it, and add
just as the cream is beginning to set.
Coffee ice-cream should be thickened with arrowroot; the flavoring
for almond cream should be prepared by pounding the kernels to a paste with
rose-water, using arrowroot for thickening.
For cocoa-nut cream, grate cocoa-nut and add to the cream and sugar just before
freezing.
The milk should never be heated for pine-apple, strawberry, or raspberry cream.
Berry flavors are made best by allowing whole berries to stand for awhile
well-sprinkled with sugar, mashing, straining the juice, adding sugar to it, and
stirring it into the cream. For a quart of cream, allow a quart of fruit and a
pound of sugar. In addition to this, add whipped cream and sweetened whole
berries, just as the cream is beginning to set, in the proportion of a cup of
berries and a pint of whipped cream to three pints of the frozen mixture. Canned
berries may be used in the same way. A pint of berries or peaches, cut fine,
added to a quart of ordinary ice-cream, while in process of freezing, makes a
delicious fruit ice-cream.
Freeze ice-cream in a warm place (the more rapid the melting of the ice the
quicker the cream freezes), always being careful that no salt or water gets
within the freezer. If cream begins to melt while serving, beat up well from the
bottom with a long wooden paddle.
Water-ices are made from the juices of fruits, mixed with water, sweetened, and
frozen like cream. In making them, if they
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