Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/144

140 pound French pineapple, ½ pound seedless raisins.

Mix in a bowl and add enough brandy or rum to make a paste. Add to 3 quarts vanilla ice cream. When packing do not use too much salt as Nesselrode should not be too hard when served.

STRAWBERRY ICE CREAM.

Pick one quart fresh strawberries and mash through a colander. Add to them the juice of one orange and set aside.

Whip 2 eggs and place over steam bath with 1½ gallons cream and ¾ pound sugar.

When hot remove from fire and cool. Strain into freezing can and freeze. When done mix the strawberries in well.

When strawberries are out of season use preserved berries in the same manner.

BERRY ICE CREAM.

For all berry ice creams, such as raspberry, blackberry, etc., use the same formula as for strawberry ice cream.

CARAMEL ICE CREAM.

Place in kettle 4 pounds sugar and 1 quart cream.

Set on fire, stir constantly and boil until it is a nice dark brown, add 1 quart cream and when it boils add another quart of cream and so on until you have added 3 gallons cream in all. Remove from fire, cool, add 2 ounces vanilla and freeze.