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Classic
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page 238
stirring. When it appears evenly frozen add to it a little less than 1/2 gallon
of cream beaten into a hard froth and mixed with 4 ounces sugar. All this must
be worked into the ice cream rapidly, so that the cream gets no time to freeze
before the right moment. Now freeze it, while working it with a spade till it is
smooth and evenly frozen. It is necessary to be very careful with all kinds of
ice creams where beaten cream is used, as it is very easy for the froth to
freeze too early. For this reason it is needful to mix the sugar into the cream
first or you may mix the cream with the purée at once.
Raspberry ice cream.
Crush the berries and squeeze out the juice through a clean cloth and then mix
it with a few drops of lemon juice, and add sugar syrup to suit. Finally pour it
all into the freezer and work it as already described.
Cherry ice cream.
This is prepared in the same way as the proceeding, but the stones are to be
removed before the berries are crushed, as the
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