Desserts and Cakes

Ingredients

• three tablespoonfuls of extract of vanilla
• two handfuls of rock salt
• four ounces of chocolate in half a glass of water
• a quart of milk
• a pound of sugar
• a pound of rock salt
• a piece of thick paper on top
• a pint of very 204 french dishes
• a pint of juice
• a quart of cream
• a pint of whipped cream
• half wide
• three quarters of a pound of sugar
• eight yolks of eggs
• eight eggs
• half frozen
• one third

Directions

1. mediately into pieces about four inches long and an inch and a half wide, and let them become cold.

2. 586. Vanilla Ice Cream. Put in a saucepan on the fire a quart of milk, three quarters of a pound of sugar, three tablespoonfuls of extract of vanilla, and eight yolks of eggs. Stir well with an egg- beater, and, when beginning to thicken without boil- ing, strain your mixture and allow it to become cold. Place the tin freezer into the pail belonging to it, sur- round it with chopped ice mixed with about half a pound of rock salt, pour your cream into the tin can, which cover, and then turn the handle at the side of the pail rapidly around for a few moments, take off the cover from the can, and with a spoon detach any of the cream which may have frozen to the sides. Again put on the cover, continue to turn the handle, repeating from time to time the operation just described, and pressing the cream down with the spoon, so as to make it smooth. When the cream is thoroughly frozen, put it into a mold, place a piece of thick paper on top, over which shut down the cover securely. Place your mold in a bowl, surround it with chopped ice, with which mix two handfuls of rock salt. Just before serving, turn your ice cream out of the mold by dip- ping it for a few seconds in warm water. Instead of extract of vanilla, the vanilla-bean will give a much better flavor.

3. 587. Coffee Ice Cream. Put in a saucepan on the fire a pint and a half of milk, the yolks of eight eggs, fourteen ounces of sugar, and half a pint of very

4. 204 FRENCH DISHES.

5. strong black coffee. Stir well with an egg-beater, and, when beginning to thicken without boiling, strain your mixture, allow it to become cold, and freeze as the foregoing.

6. 588. Chocolate Ice Cream. Prepare a mixt- ure as for vanilla ice cream (Art. 586). Melt four ounces of chocolate in half a glass of water, on the fire, add it to your mixture, strain it through a sieve, and freeze as described in Art. 586.

7. 589. Strawberry Ice Cream. Press through a sieve a sufficient quantity of strawberries to obtain half a pint of juice, which put into a tin freezing- can with three quarters of a pound of sugar and a quart of cream, and freeze as vanilla ice cream (Art. 586).

8. 590. Strawberry Mousse. Proceed as for straw- berry ice cream, and, when half frozen, stir into it quickly a pint of whipped cream, put it in a mold for two hours, surrounded by cracked ice and a little rock salt, then turn it out, and serve. Whipped cream may be added to all kinds of plain ice creams.

9. 591. Neapolitan Ice Cream. Prepare a mixt- ure as for vanilla ice cream (Art. 586). Let it be- come cold, put it in the freezer, and, when not quite frozen, take out one third of it, stirring into it rapidly about an ounce and a half of chocolate, which you have previously melted. Put it into a mold, which place in a large bowl, and surround the mold with cracked ice, and about two handfuls of rock salt. When the ice cream is sufficiently stiff

Nutrition, whole recipe (rough)

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.