Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/142

138 '''NEW YORK ICE CREAM. No. 1.'''

Place 48 egg yolks in a pan and mix thoroughly. Add to them 7 pounds sugar and mix. Add to the eggs 2 gallons milk and place over steam until quite hot.

Remove and add 2 gallons cream, 1 gallon condensed milk, 3 ounces vanilla, strain and freeze.

'''NEW YORK ICE CREAM. No. 2.'''

Place over steam 5 gallons cream and add to it the yolks of 48 eggs and 7 pounds sugar. Allow to remain over steam until quite hot. Cool, add 3 ounces vanilla, strain and freeze.

'''NEW YORK ICE CREAM. No. 3.'''

For imitation New York Ice Cream which you wish to make up in a hurry.

Take the yolks of 4 eggs, beat and stir into 1 gallon of vanilla ice eream, adding yellow color if necessary.

HOKEY-POKEY ICE CREAM.

Dissolve 5 ounces gelatine in ½ gallon hot water.

Take 6 ounces corn-starch and work to a paste with milk.

Place on the fire 2 gallons milk and 7 pounds sugar, bring to a boil. Pour over the starch and work smooth. Set on fire, stir and bring to a boil again. Remove and add 1½ gallons condensed milk and 2 gallons milk. Add