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The 1918 Fanny Farmer Cookbook
6
3
Pineapple Ice Cream
pints cream
3
1
/2 cup sugar
1
can grated pineapple
Add pineapple to cream, let stand thirty minutes; strain, add sugar, and freeze.
6
4
Coffee Ice Cream
quart cream
1
1
1
1
1/4 cups sugar
1/2 cups milk
1
/4 teaspoon salt
/3 cup Mocha coffee
Yolks 4 eggs
Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one−fourth cup
sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream,
and
let stand on back of range twenty−five minutes; cool, add remaining cream, and strain
through
double cheese−cloth; freeze. Coffee Ice Cream may be served with Maras−chino cherries or
in
halves of cantaloupes.
6
5
Caramel Ice Cream
quart cream
1
2
1
1
cups milk
1
egg
tablespoon flour
1/3 cups sugar
1
/8 teaspoon salt
1
1/2 tablespoons vanilla
Prepare same as Vanilla Ice Cream II, using one−half sugar in custard; remaining half
caramelize, and add slowly to hot custard. See Caramelization of Sugar, page 586.
6
6
Burnt Almond Ice Cream
It is made same as Caramel Ice Cream, with the addition of one cup finely chopped blanched
almonds.
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
514
Page
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