2180.—CARAMEL CREAM ICE. (Fr.—Glace à la Crème de Caramel.)
Ingredients.—1½ pints of custard No. 1, ¾ of a gill of cream, 1 tablespoonful of Benedictine, 2 ozs. of loaf sugar.
Method.—Prepare the custard according to the recipe. Put the sugar into a small stewpan with a few drops of water, and boil until it acquires a deep golden-brown colour. Now add the cream, and when boiling stir into the custard. Let the mixture cool, add the Benedictine, and freeze as directed (see p. 988).
Time.—From 35 to 40 minutes. Average Cost, 2s. Sufficient for 7 or 8 persons.
2181.—CUSTARD (for Cream Ices) No. 1.
Ingredients.—1 pint of milk, ½ a pint of cream, 6 ozs. of castor sugar, 6 yolks of eggs.
Method.—Bring the milk nearly to boiling point, and pour it over the beaten yolks of eggs, stirring meanwhile. Return to the stewpan, and stir by the side of the fire until the mixture thickens, but do not let it boil, or the eggs may curdle. Stir in the sugar, strain, and when cool add the cream.
Time.—From 25 to 30 minutes. Average Cost, 1s. 6d. Sufficient for 1¾ pints.
2182.—CUSTARD (for Cream Ices) No. 2.
Ingredients.—1½ pints of milk, 1 gill of cream, 8 ozs. of castor sugar, 1 heaped dessertspoonful of cornflour, 4 eggs.
Method.—Mix the cornflour smoothly with a little milk, boil the remainder with the sugar, add the blended cornflour and milk, and simmer for 3 or 4 minutes. Cool slightly, then add the beaten yolks of eggs, and stir by the side of the fire until the mixture thickens. Strain into a basin; when cool add the cream, the whites of eggs stiffly-whisked, and use as required.
Time.—From 25 to 30 minutes. Average Cost, 1s. 2d. Sufficient for 1¾ pints.
2183.—CUSTARD (for Cream Ices) No. 3.
Ingredients.—1½ pints of milk, 6 ozs. of castor sugar, ½ an oz. of cornflour, saffron-yellow colouring.
Method.—Mix the cornflour smoothly with a little milk, boil the remainder with the sugar, add the blended cornflour and milk, and simmer gently for 3 or 4 minutes. Strain, add sufficient colouring matter to give the mixture the appearance of rich custard, and use as required.
