2216.—VANILLA ICE CREAM. (Fr.—Glace à la Crème de Vanille.)
Ingredients.—1 pint of cream, ½ a pint of milk, 6 ozs. of castor sugar, 6 yolks of eggs, ½ a pod of vanilla.
Method.—Whisk the yolks of eggs and sugar well together, boil the cream and milk with the vanilla for a few minutes, stir into the eggs, etc., and replace the whole in the stewpan. Stir by the side of the fire until the mixture thickens, but it must on no account be allowed to boil. Tammy or pass through a fine strainer, if necessary, add a few drops of vanilla essence, and when cool, freeze as directed on p. 988.
Time.—About ½ an hour. Average Cost, 2s. 6d. Sufficient for 7 or 8 persons.
2217.—VANILLA ICE CREAM. (Fr.—Glace à la Crème de Vanille.)
Ingredients.—1½ pints of milk, 1 gill of cream, 8 ozs. of castor sugar, 1 heaped dessertspoonful of cornflour, 4 eggs, the juice of ½ a lemon, 1 teaspoonful of vanilla essence.
Method.—Mix the cornflour smoothly with a little milk, boil the remainder with sugar, add the blended cornflour, simmer for 2 minutes, and cool slightly. Beat the yolks of the eggs, add them to the contents of the stewpan, and stir by the side of the fire until the mixture thickens. Strain, and when cool, add the lemon-juice, vanilla essence, cream, and lastly the whiles of eggs. Freeze as directed.
Time.—From 30 to 40 minutes. Average Cost, 1s. 3d. Sufficient for 7 or 8 persons.
2218.—VANILLA ICE CREAM. (Economical.)
Ingredients.—1½ pints of milk, 6 ozs. of castor sugar, ½ an oz. of cornflour, ½ a teaspoonful of vanilla essence, saffron or liquid 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 2 minutes. Strain; when cool, add the vanilla essence and sufficient colouring matter to give the mixture the appeal of rich custard. Freeze as directed.
Time.—About ½ an hour. Average Cost, 6d. Sufficient for 6 or 7 persons.
2219.—VANILLA PLOMBIÈRE. (Fr.—Glace Plombière à la Vanille.)
Ingredients—1½ pints of vanilla ice cream mixture No. 2216, ½ a pint of stiffly whipped cream, 2 tablespoonfuls of coarsely-chopped almonds.
