Page:The Boston cooking-school cook book (1910).djvu/515

 Orange Ice Cream

1 cup heavy cream 1 cup thin cream 2 cups orange juice Sugar

Add cream slowly to orange juice, sweeten to taste, and freeze. Serve with canned strawberries or fresh fruit mashed and sweetened.

Pineapple Ice Cream

3 pints cream 1/2 cup sugar 1 can grated pineapple

Add pineapple to cream, let stand thirty minutes ; strain, add sugar, and freeze.

Coffee Ice Cream

1 quart cream 1-1/2 cups milk 1/3 cup Mocha coffee 1-1/4 cups sugar 1/4 teaspoon salt Yolks 4 eggs

Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty-five minutes; cool, add remaining cream, and strain through double cheese-*cloth; freeze. Coffee Ice Cream may be served with Maraschino cherries or in halves of cantaloupes.

Caramel Ice Cream

1 quart cream 2 cups milk 1-1/3 cups sugar 1 egg 1 tablespoon flour 1/8 teaspoon salt 1-1/2 tablespoons vanilla

Prepare same as Vanilla Ice Cream II, using one-half sugar in custard; remaining half caramelize, and add slowly to hot custard. See Caramelization of Sugar, page 586.

Burnt Almond Ice Cream

It is made same as Caramel Ice Cream, with the addition of one cup finely chopped blanched almonds.