2194.—CREAM ICE FROM FRESH FRUIT. (Fr.—Créme de Fruits Glacés).
Ingredients.—1 pint of milk, ½ a pint of cream, ½ a pint of fruit pulp, sugar to taste (10 to 12 ozs.), the juice of 1 lemon, the white of 1 egg.
Method.—Put the milk and sugar into a stewpan, bring to the boil and cool. Pass the fruit through a fine hair sieve, add the lemon-juice and milk to the pulp thus formed, and stir in lightly the stiffly-whipped cream. When the mixture is partially frozen, add the well-whisked white of egg, and continue the freezing.
Time.—From 30 to 35 minutes. Average Cost, 1s. 8d. to 2s. Sufficient for 7 or 8 persons.
Note.—In a recipe of this description the exact amount of sugar cannot be stated. It varies with the fruit; but it must be added with discretion, for if the mixture be made too sweet, freezing is extremely difficult, while, on the other hand, if not sufficiently sweetened the ice becomes too solid.
2195.—CREAM ICES PREPARED FROM PRESERVED FRUIT OR JAM.
Ingredients.—1 pint of milk, 1 gill of cream, 3 yolks of eggs, sugar to taste, 6 ozs. of preserved fruit pulp or jam, such as strawberry, raspberry, greengage, apricot, peach, pineapple, etc.
Method.—Beat the yolks of eggs, add the milk when nearly boiling, replace in the stewpan, and stir by the side of the fire until they thicken, but the mixture must not boil. Strain, add the sieved jam or fruit pulp, sweeten to taste and brighten the colour by adding a few drops of carmine, saffron, or spinach greening, according to the fruit used. Let the preparation cool, then add the stiffly-whipped cream, and freeze as directed.
Time.—About an hour. Average Cost, 1s. to 1s. 3d. Sufficient for 7 or 8 persons.
2196.—FIG CREAM ICE. (Fr.—Glace à la Crème de Figues.)
Ingredients.—1 breakfastcupful of finely-chopped dried figs, 4 ozs. of castor sugar, 1 desertspoonful of best isinglass, 2 tablespoonfuls of cornflour, vanilla essence, 1 quart of milk, 1 pint of cream, 3 eggs.
Method.—Mix the cornflour smoothly with a little milk, boil the remainder, add the cornflour, and stir until boiling. Beat the eggs and sugar together, stir them into the milk and cornflour, add the isinglass previously softened in a little cold water, and stir it until dissolved. When cold, add the cream and a little vanilla essence, freeze slightly, then add the figs and complete the freezing.
Time.—About 2 hours. Average Cost, 2s. 6d. to 3s. Sufficient for 12 or 14 persons.
