SECRETS OF MAKING
Frozen Desserts
AT HOME

150 TESTED RECIPES

EASIER
More ECONOMICAL
More DELICIOUS

HOW TO FREEZE ICE CREAM AT HOME

Freezing

1—Scald the freezer can to be sure it is clean and sweet.

2—Prepare the mixture to be frozen, as described in the recipes in this book. Place the mixture in the freezer can.

3—Assemble the freezer ready for freezing.

Packing

4—Chip the ice in small pieces and mix with coarse ice cream salt in the proportion of 3 to 6 parts of ice to one of salt. The 3 to 1 mixture may be used if quicker freezing is desired, but a larger swell is obtained by using the 6 to 1 mixture.

5—Pack ice and salt around the freezer can up to the top, turn the crank a few times to set the ice and salt, then add more ice and salt until the top of the can is covered.

6—Start turning the crank, slowly at first; as the mixture begins to stiffen, turn rapidly to secure the desired beating. The special design of the dasher makes it possible to blend and whip the cream to a delightful mellowness.

7—If the directions have been followed, from three to five minutes should be sufficient to freeze the cream enough to serve at once. When frozen, be sure that the waste hole is not plugged up; pour off some of the brine until the level of brine is well below the cover of the can. Remove the top of the freezer and take off the can cover. Insert a cork in the can cover to stop up the hole in the top. Remove the dasher and scrape the ice cream into the can. Place cover on the can and add more ice and salt to the level of the cover. It is a good idea to cover the freezer with a thick pad of newspapers or a heavy cloth to keep the air from the ice.

8—Allow the ice cream to “set” in this freezing mixture until time for serving.

Molding the Cream

9—When time comes for serving, if desired, the cream may be turned out in a solid form by removing the can and wrapping it in a cloth wrung out of hot water. By hitting the can, the ice cream will slip out on to a platter or serving dish. Be sure that the cream is tampt down thoroughly before it is allowed to “set” if you wish the cream to be served in cylinder form.

10—Many hostesses like to serve their ice cream in a mold. In this case, when the mixture is frozen, place it in the mold and pack it down well so that it will come out in a perfect shape. If two or three varieties of cream are used, smooth off each layer before adding the next one, smooth cream on top and cover with a piece of greased and waxed paper (greased side up) cut larger than the mold.

Place mold in the top of packed ice and salt so that there is a layer of salt and ice under the mold, with the top completely buried. Let it freeze for from two to three hours.

To remove, wipe the mold with a cloth. Remove the cover and allow the mold to stand for several minutes in a warm place.

WAYS OF SERVING FROZEN DESSERTS

Candied rose leaves, violets, and other flowers may be found in shops making a specialty of them and are decorative to any cream or ice when placed over the top or as a border around the edge of dish. Slices of angel cake or sponge cake may be placed in ice cream dishes, a little fruit syrup poured over each slice, then a half of a peach or slice of pineapple. Fill up the dish with vanilla ice cream with a tablespoonful of whipped cream on top; decorate with candied fruit.

Place ice cream on small glass plates, pour over one tablespoon of crushed sweetened strawberries or other fruits. Top with sweetened whipped cream, or with any desired prepared sauce. See recipes for sauces.

To make Croquettes: Take ice cream from freezer with a scoop, roll in blanched almonds which have been chopped fine and browned in the oven. Serve in glass plates surrounded with following sauce: Beat up whites of three eggs until stiff, add 1 cup double cream and beat until stiff again, add one-half cup of sugar, one teaspoon orange extract, and one-half cup chopped preserved cherries.

To make Sandwiches: Cut cake into slices, cut slices of ice cream and put between slices of cake. Decorate with powdered macaroons.

Scoop out the pulp of well-flavored cantaloupes and half fill tall lemonade glasses with melon seasoned with a little lemon juice and powdered sugar and dash of cinnamon. Fill up glasses with vanilla ice cream. Decorate with candied lemon or orange peel. To serve Bisque: Arrange lady fingers or oblong sweet wafers in box shape on ice cream plate and tie in place with narrow ribbon. Fill with bisque. Decorate with candied flowers.

Remove peeling from bananas and split lengthwise. Sprinkle with powdered sugar and lemon juice. Arrange on oblong ice cream dishes; place ice cream on bananas, pour over crushed berries, top with sweetened whipped cream. Decorate with maraschino cherries.

ICE CREAMS

Apple Mint Ice Cream
(Makes 2 quarts)

2 oz. bitter chocolate

1½ cups sweet milk

1 egg white

¾ cup apple jelly

1 cup whipping cream

3 drops oil peppermint flavoring

Cut chocolate into small pieces. Add to milk, and heat until chocolate is melted, beating occasionally to blend the chocolate with the milk. Cool. Whip egg white and jelly together until stiff. Add to chocolate milk, mixing thoroughly. Add mint flavoring and fold in whipped cream. Stir mixture thoroughly and chill. Freeze.

Banana Ice Cream
(Makes 2 quarts)

1 cup banana pulp

1½ cups confectioners’ sugar

2 cups heavy cream

⅛ tsp. nutmeg

1 tbs. powdered gelatine

2 eggs

1½ cups milk

1 tbs. lemon juice

⅛ tsp. salt

2 tbs. cold water

Beat eggs and sugar until light; add salt, nutmeg, milk, and gelatine which has been softened in the cold water and dissolved over a pan of hot water. Crush bananas with a silver fork to a fine pulp, stir in lemon juice, and add to mixture. Whip cream and add. Freeze.

Caramel Ice Cream
(Makes 2 quarts)

¼ cup sugar

½ cup water

2 egg yolks

½ cup sugar

¼ cup flour

1½ cups milk

½ tsp. vanilla

½ tsp. maplene flavoring

1 cup whipping cream

Heat ¼ cup sugar until it is melted. Cook 2 minutes, then add ½ cup water and stir until sugar is dissolved. Cook until syrup spins a thread. Pour gradually over egg yolks that have been beaten until light lemon colored, beating constantly. Blend ½ cup sugar and flour, add milk, and cook until thickened, stirring thoroughly and frequently. Add egg yolk mixture and cook several minutes longer. Cool. Stir in flavorings and fold in whipped cream. Freeze.

Chocolate Ice Cream
(Makes 2 quarts)

1½ cups milk

1½ cups confectioners’ sugar

6 tbs. grated chocolate

2½ cups heavy cream

2 eggs

2 tbs. cold water

1 tbs. vanilla extract

Beat eggs and sugar until light. Stir the cold water into chocolate and dissolve over hot water, then add to eggs and sugar. Stir in milk—strain through fine sieve. Flavor with vanilla, add salt to cream, and whip until stiff. Fold this into mixture. Freeze.

Chocolate Ice Cream
(Makes 2 quarts)

2½ sqs. chocolate cut into small pieces

¼ tsp. salt

2 cups milk

1 cup sugar

2 eggs

4 drops almond flavoring

1 tbs. vanilla

1 cup whipping cream

Melt the chocolate in a double boiler, add the salt, milk, and sugar, and scald thoroughly. Beat to blend the mixture. Separate the eggs and pour a little of this mixture slowly over the beaten egg yolks. Return all to the double boiler and cook until slightly thickened. Chill, add flavorings, and fold in the egg whites beaten stiff, then the cream whipped. Freeze.

Mrs. O. E. Frisbie, Wyoming.

Coffee Ice Cream
(Makes 2 quarts)

3 cups milk

1½ cups sugar

2 tbs. arrowroot

2 cups cream

6 tbs. ground coffee

2 eggs

Scald the coffee and milk to boiling point; strain through cheesecloth. Beat eggs, sugar, and arrowroot together, stir in milk, and cook in a double boiler until mixture thickens. Remove from fire and when cold add cream whipped stiff. Freeze.

Sour Cream Ice Cream

The cream may be thick sour and used with perfect safety, so that the most fastidious person could not detect it. It is not only a matter of economy but makes a much richer cream than the same amount when sweet.

For chocolate, make a custard of one quart of milk, two eggs, one cup of sugar, and one tablespoon of flour. Melt two squares of chocolate and add to the custard. When cold, flavor with one teaspoon of vanilla. Just before freezing, add one pint of sweet milk, one cup of sugar, and one pint of sour cream and beat until thoroughly mixed. Freeze as usual.

Sour cream may be used with other custards in a similar manner, adding after the custard is cool, beating thoroughly. It is especially delicious with fruits.

Date Ice Cream
(Makes 4 quarts)

1 lb. dates

4 tbs. orange juice

1 qt. cream

1 egg

1 tsp. flour

1 cup sugar

⅛ tsp. salt

2 cups scalded milk

Wash and seed the dates and put through food chopper. Mix with orange juice ½ cup cream and blend by setting mixture in double boiler over the flame. Mix the flour, sugar, and salt, and add to scalded milk. Cook over boiling water for 10 minutes. Pour slowly over the lightly beaten egg and cook over water for 5 minutes, stirring constantly. Cool and add remaining 3½ cups cream, and lastly the date mixture. Freeze.

Ginger-Orange Ice Cream
(Makes 4 quarts)

2 oranges

2 cups hot water

3 cups cold water

1½ tsp. ginger

1¼ cups sugar

Grated rind of 1 lemon

3 egg whites, beaten stiff

2 cups heavy cream, whipped

Peel the oranges, shred the peel, and add 1 cup hot water. Boil for 5 minutes, then drain and discard the water. Add another cup hot water and ginger. Boil again for 5 minutes, drain, and discard the peel. Make a syrup of this water, the sugar, and the grated lemon rind. When the sugar is dissolved, add the orange pulp which has been cut into small pieces and all the fibre and membranes removed. Simmer for 2 or 3 minutes. Remove from the stove, cool, and add the remaining 3 cups cold water and freeze to a mush. Beat the egg whites until stiff, fold in the whipped cream, and stir into the half-frozen fruit mixture. Continue freezing until firm. Allow the ice cream to ripen in the freezer for 3 or 4 hours. Serve in sherbet glasses with lemon-flavored golden sponge cake.

Mrs. G. K. Foot, Montana.

Golden Glow Ice Cream
(Makes 4 quarts)

2 qts. milk

1 tbs. flour

1 qt. can apricots

2 cups sugar

1 cup hot water

2 oranges

1 cup grated pineapple

Boil sugar and water 5 minutes. Add pineapple, apricots, cut fine, with juice, and juice and pulp of oranges. Scald milk, add flour moistened with 2 tbs. milk, and cook 2 minutes. Blend with the fruit mixture, cool, and freeze.

Grape-Nuts Ice Cream
(Makes 4 quarts)

1 qt. whole milk

½ cup dark brown sugar

½ cup sugar

2 eggs

1 tsp. vanilla

⅛ tsp. salt

2 junket tablets dissolved in 1 tbs. cold water

1 cup whipping cream

⅓ cup Grape-Nuts

Heat the milk until lukewarm and add the sugars. Separate the eggs, and add the yolks well beaten, the vanilla, salt, and dissolved junket tablets. Stir thoroughly and chill. Then fold in the egg whites beaten stiff and the cream whipped and combined with the Grape-Nuts. Stir thoroughly to mix all the ingredients. Freeze.

Miss G. B. Dolezal, Iowa.

Lemon Ice Cream
(Makes 2 quarts)

3 eggs

1¼ cups sugar

1 cup cream

1 tbs. vanilla

1 tbs. lemon flavoring

1½ qts. milk

Beat the eggs until light. Add the sugar and continue beating until smooth. Add the cream and the flavorings and mix thoroughly. Add vanilla and freeze. When the desired consistency, remove the paddle and pack the ice cream in salt and ice mixture. 1 qt. of crushed strawberries (sweetened) may be added to the ice cream if desired or the plain ice cream is delicious served with chocolate sauce.

Mrs. D. Morgan, Nebraska.

Marshmallow Ice Cream
(Makes 2 quarts)

40 marshmallows

2 cups milk

1 pt. whipping cream

2 tbs. vanilla

Place the marshmallows and milk over hot water and stir until the marshmallows are melted. Remove from the heat, add the vanilla, and cool. When chilled and beginning to thicken, fold in the cream whipped until thick but not stiff. Freeze. (2 squares of melted chocolate added to the hot mixture makes a pleasing variation.)

Mrs. R. G. McQueary, Colorado.

Nut and Raisin Ice Cream
(Makes 2 quarts)

1 cup raisins

1 cup pecans or walnuts

2 cups milk

1 qt. thin cream

1 tbs. flour

1 cup sugar

1 tbs. vanilla

Pinch of salt

Grind nuts and raisins fine. Cover with some of the milk and stand on low flame until thoroughly mixed. Add sugar, flour, and salt to cream and milk, flavor with vanilla, and put into freezer. When half frozen, add the cooled mixture of nuts, raisins, and milk. Finish freezing.

Prune Ice Cream
(Makes 2 quarts)

1 lb. prunes

Juice 1 lemon

1½ cups sugar

3 cups milk

1 cup cream

½ tsp. salt

Wash prunes, soak overnight, and cook slowly in water to cover until tender. Then add sugar and lemon juice. Allow to simmer 10 minutes. Strain juice. Seed prunes and put pulp and juice through potato ricer. Add to milk, cream, and salt. Cool and freeze.

Peach Ice Cream
(Makes 2 quarts)

1 cup milk

1 cup sugar

2 tbs. flour

2 cups mushed peach pulp

2 tbs. lemon juice

1 cup whipping cream

Combine sugar and flour, add milk, and cook until thick, stirring occasionally. Cool. Add peach pulp and lemon juice. Fold in whipped cream. Freeze.

Strawberry Ice Cream (Cooked)
(Makes 4 quarts)

1 cup milk

2 cups crushed berries

2 cups sugar

2 cups heavy cream

3 eggs

1 tbs. flour or cornstarch

⅛ tsp. salt

Scald milk and stir thoroughly and slowly into well-beaten eggs 1 cup of sugar, salt, and flour. Cook in double boiler, stirring constantly until mixture thickens. Remove from fire and when cold fold in cream whipped stiff. When partially frozen, stir in thoroughly the strawberries which have been crushed and pressed through a sieve and sweetened with remaining sugar. Freeze.

Strawberry Ice Cream
(Makes 2 quarts)

1 cup milk, scalded

¾ cup sugar

2 tbs. flour

1 qt. strawberries

1 cup whipping cream

Combine ½ cup sugar and flour. Gradually add scalded milk and cook until thick. Cool. Add strawberries that have been forced through sieve and to which the remaining ¼ cup sugar has been added and dissolved. Fold in whipped cream. Freeze.

Strawberry Ice Cream
(Makes 4 quarts)

2½ cups milk

1½ cups confectioners’ sugar

3 eggs

1 tbs. powdered gelatine

2½ cups heavy cream

1 tbs. vanilla extract

2 tbs. cold water

⅛ tsp. salt

2 cups crushed sweetened strawberries

Beat eggs and sugar until light, add gelatine which has been softened in the cold water and dissolved over boiling water. Stir in milk, add vanilla, cream, to which salt has been added, whipped until stiff, in an ice-cold bowl. Press strawberries through a sieve, sweeten and stir into mixture. Freeze.

Six Threes Ice Cream
(Makes 4 quarts)

3 cups milk

3 cups cream

3 cups sugar

Juice of 3 lemons

Juice of 3 oranges

3 bananas, mashed

Combine the milk, cream, and sugar and stir until the sugar is dissolved. Place in an ice-cream freezer and freeze until thoroughly chilled and of a mushy consistency. Add the fruit juices and the mashed bananas and continue freezing until firm. Remove the dasher and pack in salt and ice for several hours. This makes about 1 gallon.

Mrs. D. O. Harton, Jr., Arkansas.

Velvet Ice Cream
(Makes 4 quarts)

1 qt. milk

2 cups brown sugar

2 tbs. cornstarch

4 egg yolks, beaten

¼ tsp. salt

½ tsp. maple flavoring

4 egg whites, stiffly beaten

2 cups heavy cream, whipped

Heat the milk to scalding. Mix the sugar with the cornstarch and egg yolks. Gradually add the scalded milk and cook until the mixture begins to thicken, stirring constantly. Remove from stove, add salt and flavoring, and set aside to cool. Fold egg whites and whipped cream into the cooled custard and freeze.

Mrs. M. J. Cook, Iowa.

Vanilla Ice Cream
(Makes 2 quarts)

2 eggs

2 cups milk

¾ cup sugar

1 tbs. vanilla

¼ tsp. salt

1 cup heavy whipping cream

Separate the eggs and make a soft custard of the milk, egg yolks, and sugar. Beat the egg whites stiff and over them pour the hot custard and mix thoroughly. Add the vanilla and salt and, when cold, the whipped cream. Freeze.

Vanilla Ice Cream Variations

1. Add ½ cup chopped dates and 1 cup chopped walnuts.

2. Add 1 small bottle maraschino cherries run through the food chopper with about half the liquid.

3. Caramelize to golden brown half the sugar used in making the custard, and add to the hot milk before adding the egg yolks.

4. Add 1 cup any well-mashed fresh fruit.

5. Add 2 tbs. orange marmalade.

6. Add 1 cup Grape-Nuts.

7. Add 1 cup chocolate cookie crumbs or 1 cup almond macaroon crumbs.

8. Add 2 squares melted chocolate to the custard foundation.

Mrs. Stephen K. Perry, Vermont.

Vanilla Ice Cream
(Makes 2 quarts)

2 eggs

1 cup milk

¼ cup sugar

¼ cup white corn syrup

2 tsp. vanilla

1 cup whipping cream

Scald the milk, separate the eggs, and add the egg yolks mixed with the sugar. Add the corn syrup and cook until the mixture coats the spoon. When cool add the 2 egg whites beaten stiff, the vanilla, and the whipped cream. Freeze.

Mrs. C. F. Hagins, Texas.

Wintermint Ice Cream
(Makes 2 quarts)

1 cup condensed milk

¾ cup water

1 tsp. green vegetable coloring

3 tbs. essence of wintergreen (unless

very strong, then use only 1 tbs.)

1⅓ cups whipping cream

Mix the condensed milk, water, coloring, and flavoring and chill thoroughly. Whip the cream to the thickness of custard and fold into the chilled mixture. Freeze.

MOUSSES

Butter Brickle Mousse
(Makes 1½ quarts)

½ lb. butter brickle candy, or

½ lb. toffee

1 pt. whipping cream

Put the candy through a food chopper, using the coarse knife. Whip the cream until it holds its shape. Fold in the ground candy. Freeze.

Cherry and Orange Mousse
(Makes 2 quarts)

6 oranges

1 lemon

1 cup sugar syrup, hot

1 tsp. powdered gelatine

¾ cup cherries, diced

3 cups heavy cream

Add strained juice of oranges and lemon to sugar syrup with gelatine dissolved in the sugar syrup, add cherries and, when cold, add whipped cream. Freeze.

Chocolate Mousse
(Makes 2 quarts)

6 tbs. grated bitter chocolate

1 cup milk

1 tbs. gelatine

1 tsp. powdered cinnamon

1½ cups confectioners’ sugar

2½ cups heavy cream

1 tbs. vanilla

2 tbs. cold water

Scald milk, chocolate, and sugar to almost boiling. Soak gelatine in the cold water and add to hot mixture. When cold and slightly thickened, flavor with cinnamon and vanilla. Fold in whipped cream. Freeze.

Fruit Mousse
(Makes 2 quarts)

1 lb. white grapes

¼ lb. candied pineapple

¼ lb. marshmallows

1 cup whipping cream

Pinch of salt

Skin and seed grapes, cut in half. Cut candied pineapple in thin, small slices. Cut marshmallows in fourths. Add salt to slightly-whipped cream and fold in grapes, pineapple, and marshmallows. Freeze.

Coffee Mousse
(Makes 1 quart)

½ cup coffee, double strength

¾ cup sugar

1½ cups whipped cream

Scald coffee and sugar to almost boiling. Fold in whipped cream. Freeze.

Ginger Mousse
(Makes 1½ quarts)

1 tsp. gelatine

1 tbs. cold water

1 cup milk

¼ cup finely-chopped preserved ginger

2 tbs. ginger syrup

⅓ cup sugar

⅛ tsp. salt

2 tsp. vanilla

½ pt. whipping cream

Soak the gelatine in the cold water. Dissolve over hot water and slowly add the milk, preserved ginger, chopped very fine, and remaining ingredients, except the whipping cream; mix and chill. Whip the cream until stiff and gradually fold in the gelatine mixture. Freeze.

Maple Mousse
(Makes 2 quarts)

1½ cups maple syrup

1 cup milk

1 tbs. cold water