| 517 | 518 | 519 | 520 | 521 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
shaking
pan frequently; then finely chop. Caramelize one−half of the sugar, and add slowly to two
cups
of the cream scalded. As soon as sugar is melted, add nuts, remaining sugar, and salt. Cool,
add remaining cream, and freeze. A few grains salt is always an improvement to any ice
cream
mixture.
7
1
Macaroon Ice Cream
1
1
quart cream
3
/4 cup sugar
cup macaroons
1
tablespoon vanilla
Dry, pound, and measure macaroons; add to cream, sugar, and vanilla, then freeze.
7
2
Banana Ice Cream
quart cream
1
4
1
1/3 tablespoons lemon
juice
bananas
cup sugar
A few grains salt
1
Remove skins and scrape bananas, then force through a sieve; add remaining ingredients; then
freeze.
7
3
Ginger Ice Cream
To recipe for Vanilla Ice Cream II, using one−half quantity vanilla, add one−half cup Canton
ginger cut in small pieces, three tablespoons ginger syrup, and two tablespoons Sherry wine;
then freeze.
7
7
4
5
Pistachio Ice Cream
Prepare same as Vanilla Ice Cream II, using for flavoring one tablespoon vanilla and one
teaspoon almond extract; color with Burnett’s Leaf Green.
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
516
Page
Quick Jump
|