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Classic
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page 236
Neapolitan ice cream.
Strain and beat the yolks to a smooth cream, add the sugar and again beat;
strain and whisp the whites to the stiffest possible froth, and stir briskly
with the yolks and sugar; then mix with the cream, adding such flavors as are
needed to be cooked. Cook the whole in a custard-kettle over a brisk fire,
stirring continually until it will slightly coat the blade of a knife, but not
run; then be careful it does not curdle. Take it off the fire and strain through
a wire sieve into a crockeryware bowl; cover it with gauze and let it cool; pour
it into a freezer (which should be of at least 6 quarts capacity), and set it in
the ice pail or tub; pack it well with ice, and let it stand, covered only with
gauze, until thoroughly cold, when it is ready for freezing.
Philadelphia ice cream.
It is sometimes made from uncooked cream, if fresh, and if desired of a very
light or snowy texture; this is better, but must be beat during the entire,
freezing, vigorously. It will swell or increase in bulk
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