New-York tribune., 1903-04-24
TUTTI FRUTTI ICE CREAM.


This ice cream demands the preparation Of two
different kinds Of ice and one water ice'
which packed together in one mould Frepdte
a pint Of vanilla, half a pint OF strawberry ana
half a pint of lemon water ice In order TO DO
this it will be to have two freezefs one
for gallon and one for half gallon.
To prepare the vanilla bring pint Of milk WIN
half genuine vanilla bean to the boiling point or
use a teaspoonful OF extract of vanilla Add
cup of sugar beaten with four egg yolks to the
milk which has been favored with the vanilla
Stir the cUstard for two minutes over the stove
Add a pint OF rich cream which has been heated
the boiling point and Let the mixture cool for
thirty minutes. Then turn the mixture into the
gallon freeze. freeze the proper consistency
Prepare half the quantity of strawberry ice
cream In exactly the same way as the vanilla,
adding before II is turned Into the tFeezeG d @ nd
cleaned. with sugar enough to sweeten the mixture
packed With ice and salt ana Strain the mixture
for sTs berry ice Rto G o tRe re hree ' 2e
and pressing them with the cream through
srawberTy IN the half gallon and
moaid 1Sp pscRed @sdS in s Pa Of Psga haI5
r To mike it. put enc pint Of cold water
With half pound Of granulated sugar, the grated
Juice Of three good sized ones or four small ones.
Gok this 3on2 i n Ss 19 eeSr
it is OF proper consistency Pack the water water ice ice
s3d ~cR Pepsk is R be 5ee gsen freezer again with Cracked
ice putting ir the can six little tutti frutt moulds
Meantime prepare a quarter Of pound OF cafldled
apricots cut in small pieces. Soak this candIed
fruit in two tablespooHfuls OF rnaraschino LOT a
least six ITs before 1t is used. See that 1t Is
closely covered, that the liquor will be thor
will become icy when it is packed IN the zee
cream Take one Of the six tutti frutu moulds
which have chilled and pack 1t in the toIloW-
ing Put tablespoonful OF straWoerry
Ice cream in the bottom Of the mould, with a
tablespoonful Of water ice beside IT. then aoQ
one-slxth OF the canded fruit and one-slxtn OF
the vanilla ice cream ,..
Seal the mould tightly and pack it at the bottom
of pail OF ice and salt Pack the other tye
rnoulds with in the pail in exactly the same
way sealing them that no water from the
putting then in a freezing can packed in ice and
salt or putting the individual moulds in ice ano
salt after they have been sealed with tallow. with
a small half gallon freezer and one ordinary gdI-
ice given in this rule. For ordinary family use a
gallon freezer is the best size to buy
II necessary in purchasing an ice cream freezer
to buy one made of the best materials Ihere are
many freezers Of poor tin in the market which are
such inferior conductors of cold that II may take
hours to freeze cream in them first class
gallon freez,r properly packed with three plhts
Of salt and large pail OF cracked ice Will freeze
two or three quarts OF ice cream IN from ten 70
fifteen minutes the longest II the work Is not
ACCOMPLISHED in this amount OF time one may De
certain that tire freezing can is MADE OF INFERIOR
material. II the work is done much quicker the
cream will be coarse in texture and qu&hty, ANoid
also freezers having much mechanism, which IS
often only attempt to hide the inferior Quahty
freezer canno+ be made at very low price: Avoid
those freezers which recommend salt and ice IN
larger quantities than those given in this artlcIe-
three pints ot coarse salt to ten quarts OF me
closely. The water should never be drained off the
ice after the freezer is packed