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Dessert

To Make Fruit Ice-creams

A method for making fruit ice creams by mixing fruit juice with cream, sugar, and whipping, then freezing.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 1 ingredients
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To Make Fruit Ice-creams

Ingredients

Directions

Prepare the fruit

  1. Let the fruit be well ripened; pick it off the stalks, and put it into a large earthen pan.

  2. Stir it about with a wooden spoon, breaking it until it is well mashed; then, with the back of the spoon, rub it through a hair sieve.

  3. Sweeten it nicely with pounded sugar.

Make the mixture

  1. Whip the cream for a few minutes.

  2. Add the whipped cream to the fruit, and whisk the whole again for another 5 minutes.

Freeze and serve

  1. Put the mixture into the freezing-pot, and freeze in the same manner as directed for Ice Pudding, No. 1290, taking care to stir the cream two or three times, and to remove it from the sides of the vessel, that the mixture may be equally frozen and smooth.

  2. Serve in glasses, or if moulded, add a small quantity of melted isinglass to keep the shape.

  3. (Optional) If fresh fruit is unavailable, melt and sieve a little jam, add to the whipped cream; if colour is poor, add a little prepared cochineal or beetroot.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Fruit (in the method)
Provides the main flavour and, once mashed and sieved, the body of the ice cream.
Cream
Whipped, it adds air and richness, giving the frozen mixture a light, smooth texture.
Sugar (in the method)
Sweetens the fruit and lowers the freezing point, keeping the ice cream softer when frozen.
Isinglass (in the method)
Gelatine-like setting agent that helps a moulded ice cream hold its shape.

The step that matters

Freezing with regular stirring. Stirring two or three times and scraping the sides keeps ice crystals small and the texture smooth. Left alone, the mixture freezes in coarse, icy layers.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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