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The 1918 Fanny Farmer Cookbook
6
7
Brown Bread Ice Cream
3
1
pints cream
7
/8 cup sugar
1/4 cups dried brown
bread crumbs
1
/4 teaspoon salt
Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt,
and remaining cream; then freeze.
6
6
8
9
Bisque Ice Cream
Make custard as for Vanilla Ice Cream II, add one quart cream, one tablespoon vanilla, and
one cup hickory nut or English walnut meats finely chopped.
Burnt Walnut Bisque
2
cups scalded
milk
2
/3 cup chopped walnut
meats
Yolks 3 eggs
1
cup heavy cream
1
cup sugar
3
/4 tablespoon vanilla
Few grains salt
Make custard of milk, eggs, one−third of the sugar, and salt. Caramelize remaining sugar, add
nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a purée
strainer.
Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and
mould.
7
0
Praline Ice Cream
pints cream
cup Jordan almonds
1/3 cups sugar
3
1
1
1
/4 teaspoon salt
1
tablespoon vanilla
Blanch almonds cut in pieces crosswise, and bake in a shallow pan until well browned,
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
515
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