Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pints of the frozen mixture
- a quart of cream allow a quart of fruit
- a quart of fruit
- a pound of sugar
- a cup of berries
- a pint of whipped cream to three pints of the frozen mixture
- a pint of berries
- a quart of ordinary ice cream
Directions
Freeze ice cream in a warm place (the more rapid the melt- ing of the ice the quicker the cream freezes), always being careful that no salt or water gets within the freezer. If the cream begins to melt while serving, beat up well from the bottom with a long wooden paddle.
Water-ices are made from the juices of fruits, mixed with water, sweetened, and frozen like cream.
Coffee ice cream should be thickened with arrowroot; the flavoring for almond cream should be prepared by pounding the kernels to a paste with rose water, using arrowroot for thickening. For cocoanut cream grate cocoanut and add to the cream and sugar just before freezing. The milk should never be heated for pine- apple, strawberry or raspbeny cream. Berry flavors are made best hy allowing whole berries to stand for a while well sprinkled with sugar, mashing, straining the juice, adding sugar to it, and stirring it into the cream. For a quart of cream allow a quart of fruit and a pound of sugar. In addition to this add whipped cream and sweetened whole berries, just as the cream is beginning to set, in the propor- tion of a cup of berries and a pint of whipped cream to three pints of the frozen mixture. Canned berries may be used in the same way. A pint of berries or peaches, cut fine, added to a quart of ordinary ice cream, while in process of freezing, makes a delicious fruit ice cream.