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Classic
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page 108
keep any length of time, and is very convenient for seasoning ices.
Superior Receipt for Ice Cream.
One gallon of cream, two pounds rolled loaf-sugar, one tea-spoonful of oil of
lemon.
If for vanilla cream, use a table-spoonful of tincture of vanilla, two eggs
beaten; mix well and freeze in the usual way. The seasoning should be well mixed
with the sugar, before it is added to the cream; by this means, it will be all
flavored alike. This has been much admired.
Coloring for ice cream, may be made in this way: take of powdered cochineal,
cream of tartar and powdered alum, each two drachms; of salts of tartar, ten
grains; pour upon the powders half a pint of boiling water; let it stand for two
hours to settle, or filter through paper. Use as much of this infusion as will
give the desired shade. This produces a brilliant pink color.
Freezing Ice Cream.
Take a bucket of ice and pound it fine; mix with it two quarts of salt; put your
cream in a freezer; cover it close, and immerse it in the bucket; draw the ice
round it, so as to touch every part; after it has been in a few minutes, put in
a spoon, and stir it from the edge to the centre. When the cream is put in a
mould, close it and move it in the ice, as you cannot use a spoon without waste.
Ice Cream with Lemon.
Roll two fresh lemons, in as much powdered loaf-sugar as will sweeten a quart of
cream; if you wish the juice, you can put some in with more sugar; freeze it. A
good plan is to rub the lemon on a large lump of sugar, and then use the sugar
in sweetening the cream.
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