Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 quarts of milk
- a pinch of salt
- 93 ice cream should be firm
- 2 ozs
- 8 eggs slightly beaten add ii lb
- 2 lemons
- salt
Directions
Ice cream should be firm, smooth, and satiny, yet melting on the tongue like the best quality of gilt-edged butter.
In flavouring ice creams with fruit juices or the pulp thereof, the latter must never be cooked or scalded with the cream under any circumstances; they must be added, mixed, and beaten into the cream after it is frozen.
The process given above for vanilla ice cream is the same for all cream ices.
248.— Bisque or Biscuit Glace.
Make a rich and highly flavoured vanilla ice cream and add for each quart £ of a lb. of almond macaroons dried crisp and reduced to a powder in a stone mortar. After the cream is frozen, add and work into it the macaroon powder, and finish as above directed for vanilla ice cream.
249.— Crushed Strawberry Ice Cream.
As for bisque, make a rich vanilla ice cream, and when it is well frozen add to it i pint of strawberries to each quart of cream. The berries must be full ripe and be crushed to a pulp with some fine sugar before adding and working them into the cream. Finish as for vanilla.
250.— Hokey Pokey.
This article is not an ice cream proper, but a species of frozen custard made of milk, eggs, sugar, gelatine, and flavour- ing. Take 2 ozs. of gelatine, dissolve in -J- pint of milk or water, then to 4 quarts of milk and 8 eggs slightly beaten add ii lb. of sugar and the thin yellow rind of 2 lemons, and a pinch of salt ; put the ingredients into a clean, bright basin, place on a moderate fire, and stir constantly till it begins to thicken, then remove quickly, and pour it into an earthen pan and continue to stir it till nearly cold, then add and stir in the