The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1884-06-05
A Chapter on lee Creams.


JulleC Cnfson.
At home it is quite possible to produce all the
many varieties of ice creams with more or less
care and expense The secret of making good
ice cream of any grade lies in the freezing. The
old way of freezing cream, which is still in use
among small confectioners. consisted of occasion
ally stirring the cream while it was freezing in
tin can. set in tub of ice and salt A more
easy and expeditions method is within the reach
of the average housekeeper in these days of
patent freezers The same principle underlies
all the best known patents, /. G., the mixing of
the cream by wooden beaten, which revolves
inside the can by the same motion that slightly
changes the position of the can in the outer
tub of ice and salt. This freezing mixture
should be composed of three parts of crushed
ice to one OF coarse salt, of which care should be
taken that is does not reach high enough around
the sides of the can to penetrate to the III
terror and so spoil the cream; the water found
in the outer tub by the melting of the freezing
mixture need not be drawn off while the cream
is being frozen unless it is likely to get into the
can, because the water is intensely cold. If it
is desired to pack the cream after it is frozen,
the water may be drawn off and enough more
ice and salt placed around the can to reach
nearly to the top Ice cream packed this way
can be kept over night, or longer, if the freezing
mixture is properly renewed When ice cream
is moulded" or packed in the moulds of fancy
shapes, all the openings should be closed with
butter, or oiled paper fixed about the apertureS
of the mould with paste or gum tragacanth,
Ice creams of the most ordinary sort are made
of milk thickened with arrowroot or corn starch,
in the proportion of tablespoonful to quart
dissolve in cold water and then boil in the milk,
which is cooled, sweetened and favored before
it is frozen.
The sort of ice cream usually made at home
is composed of milk, with a small proportion of
cream with eggs and sugar added to it; for in
stance. dissolve half pound of sugar in quart
of milk; place it over the fire and let it heat to
boiling point meantime beat three eggs to
cream pour the boiling milk into them, and
then return to the fire, and stir until it begins
stir until it is smooth; then flavor it, cool it, and
when it is cool, freeze it according to directions
given. Frozen custard is made in the same
way, only five eggs at least are added to quart
of milk.
Philadelphia ice cream is pure cream over
sweetened, over favored, and then frozen
good vanilla ice cream is made from cream over
sweetened and favored with powdered vanilla
bean; when it is half frozen, the white of an
egg, beaten to stiff froth, is stirred thoroughly
into it, and the freezing is completed.
French ice cream. thick and yellow, is made
by boiling quart of cream with long vanilla
bean, and then cooling and straining it, then the
yolks of twelve eggs are beaten smooth, with
three quarters of a pound of sugar; the favored
cream is then mixed with the eggs, and stirred
over the fire until it begins to thicken; directly
the cream begins to thicken take it from the fire
and stir it for five minutes; then cool it and
freeze it.
Coffee ice cream is made by roasting half a
pound of coffee, and pouring three pints of boil
ing cream over it, and stepping for an hour the
cream favored with coffee is then made accord
palmer coffee ice cream is made by using five
or six eggs to a quart of milk or cream. Tea
ice cream is similarly made, an ounce of tea be
ing infused in quart OF cream.