Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Tea | not in our table | 0 |
| Syrup | 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
- half pints of boiled milk
- half pint of water
- one quart of boiled milk
- one quart of previously-prepared vanilla-flavoured custard
- one pint of very strong tea to one
- one-sixth pint of whipped cream per quart
- half pint of raw
- one-fifth pint of liqueur per quart of syrup may be taken as an average
- a pint of water
- a large stick of vanilla has previously been infused
- five bitter almonds
- seven egg-yolks will be found sufficient
- one large stick of vanilla
- two ways as follows
- lemon juice
Directions
2748—ALMOND ICE-CREAM
Finely pound three and a half oz. of freshly-skinned sweet almonds and five bitter almonds; adding to them, little by little, in order to facilitate the pounding, a few tablespoonfuls of water.
Set this almond paste to infuse, twenty minutes beforehand, in the boiling milk, and prepare the cream as directed above, with the same quantities of sugar and egg-yolks.
2749—ASPARAGUS ICE-CREAM
Parboil six oz. of asparagus-tops or sprew for two minutes. Thoroughly drain them; quickly pound them, together with a few tablespoonfuls of milk, and set this asparagus paste to infuse in the boiled milk.
2750—FILBERT ICE-CREAM
Slightly torrify three and half oz. of filberts; finely pound them, together with a few tablespoonfuls of milk, and set the resulting paste to infuse for twenty minutes in the boiled milk.
2751—COFFEE ICE-CREAM
Add two oz. of freshly-grilled and crushed coffee seeds to the boiled milk, and let them infuse for twenty minutes.
Or, with an equivalent amount of ground coffee and half a pint of water, prepare a very strong infusion and add it to one and a half pints of boiled milk.
2752—CHOCOLATE ICE-CREAM
Dissolve eight oz. of grated chocolate in half pint of water, and add thereto one quart of boiled milk, in which a large stick of vanilla has previously been infused. For this preparation, eight oz. of sugar and seven egg-yolks will be found sufficient, if the chocolate used be sweet.
2753—WALNUT ICE-CREAM
Finely pound three and a half oz. of well-peeled walnuts with a few tablespoonfuls of water, and set them to infuse for twenty minutes in boiling milk.
2754—PISTACHIO ICE-CREAM
Pound two oz. of sweet almonds, and two and a half oz. of freshly-peeled pistachios; moistening them with a few drops of milk. Set the paste to infuse for twenty minutes in the boiled milk.
2755—PRALINED ICE-CREAM
Pound and rub through a sieve four oz. of almond _pralin_, and add thereto one quart of previously-prepared vanilla-flavoured custard.
2756—TEA ICE-CREAM
Add one pint of very strong tea to one and a half pints of boiled milk, and make the preparation in the usual way.
2757—VANILLA ICE-CREAM
When the milk has boiled, infuse in it one large stick of vanilla for twenty minutes.
N.B.—If these various preparations be required more creamy, the milk may be wholly or partly replaced by fresh cream. Also when the preparation is congealed, it may be combined with one-sixth pint of whipped cream per quart.
2758—PREPARATIONS FOR FRUIT ICES
The base of these preparations is a syrup of sugar at 32° (saccharom.), to which a purée of fruit, an essence, or a liqueur is added, which will give the ice its character. All these preparations require lemon juice, the quantity of which varies according to the acidity of the fruit used, but which, even in the case of the tartest fruits, should not measure less than the amount that may be extracted from a whole lemon per quart of the preparation.
Orange juice may also be used, more especially for red-fruit ices; while the juices of the orange and the lemons combined throw the flavour of the fruit under treatment into remarkable relief.
In the season the juices are extracted from fresh fruit, pressed and rubbed through tammy. When the season is over the preserved juice of fruit is used.
All red-fruit ices are improved, once they are set, by an addition of half pint of raw, fresh cream per quart of the preparation.
2759—THE MAKING OF FRUIT ICE PREPARATIONS
These preparations are made in two ways as follows:—
(1) Rub the fruit through a fine sieve, after having pounded it if its nature admit of it. Dilute the purée with an equal quantity of cold sugar syrup at 32° (saccharom.), and add lemon juice in a quantity subject to the acidity of the treated fruit.
This mixture of ingredients should always be cold, and should be tested with saccharom (pèse-sirops). If the instrument marks more than the proper degree, dilute the preparation with a little water; if it mark less, add syrup until the required degree is reached.
(2) Pound the fruit with an average quantity of ten oz. of sugar per lb.; but remember that this proportion may be modified either way, subject to the sweetness of the fruit used.
Rub the whole through a sieve; and then, to obtain the proper degree of strength, add the necessary quantity of filtered water.
2760—LIQUEUR-ICE PREPARATIONS
These preparations are made by adding to the syrup or the cream which forms the base of the ice a given quantity of the selected liqueur, the latter being generally added when the preparation is cold.
The proportion of one-fifth pint of liqueur per quart of syrup may be taken as an average. Subject to the requirements this liqueur flavour may be intensified with strong tea for rum ices; with orange-rind for Curaçao-flavoured ices, with fresh, crushed cherry-stones for Kirsch ices, etc.
These preparations should always contain some lemon-juice, and their strength should reach the average degree indicated for fruit ices.