Ice Cream and Frozen Delights collected by Diane N. Tran
<escottish140@hotmail.com>
 © 16 August 2001

(Editor's Note: Rebroadcast, redistribution, or reproduction of this document, in whole or in part, is prohibited without prior, written permission. For educational use only.)


To freeze cream quickly have the ice pounded into small pieces, put a layer of ice and salt under the bottom of the freezer and back around the sides, cover the top of the tub with a blanket. When the cream hardens on the side of the freezer scrape down and beat it with a large iron spoon.

It is best to freeze ice cream in a warm place (the more rapid the melting of the ice the quicker the cream freezes), be watchful that no water or salt gets inside the freezer. Ice cream may be formed into fanciful and ornamental shapes by using moulds made expressly for the purpose. After the cream is frozen put it in the moulds. Set in pounded ice and salt, cover close with a blanket until ready to serve.

From "Cookery and Housekeeping" by A Veteran Housekeeper, 1886.


Ice Cream No. 1

  • Dissolve half a teacup of arrowroot in a pint of milk, beat the whites of six eggs and the yolk of one and stir in, sweeten with loaf sugar, half a gallon of milk, set on the fire and let boil, then pour over the eggs and arrowroot. When cool pour in a quart of cream. Flavor with extract of vanilla; freeze.


    • Ice Cream No. 2

  • One quart of new milk, one quart of thick cream, two eggs, one teaspoonful each of arrowroot and corn-starch. Flavor with lemon or vanilla; freeze.


    • Ice Cream No. 3

  • Half a gallon of new milk, three eggs, two tablespoonfuls of gelatine dissolved in cold milk; boil thick, let cool, sweeten and freeze.


    • Vanilla Ice Cream

  • One quart of rich cream, half a pound of sugar, whites of six eggs; beat all together. Flavor with vanilla and freeze.


    • Lemon Ice Cream No. 1

  • One quart of cream, eight ounces of sugar, three eggs; put on the fire and stir. Let cool. Flavor with extract of lemon, pour in freezer and freeze.


    • Lemon Ice Cream No. 2

  • Take three tablespoonfuls of corn-starch in two of fresh, unsalted butter. Dissolve in half a gallon of new milk; sweeten. Flavor with extract of lemon, beat in four eggs, and freeze.


    • Lemon Ice Cream No. 3

  • Half a gallon of cream, two cups of white sugar, the juice of four lemons; the rind should be rubbed in lumps of sugar and put in the cream; beat to a froth and freeze.


    • Lemon Ice Cream No. 4<

  • Three quarts of water, six lemons, whites of eight eggs, pound and a half of sugar, one quart of sweet thick cream; mix and freeze.


    • Orange Ice Cream

  • To one gallon of cream, squeeze in the juice of four oranges, rub lumps of sugar on the orange peels, and put in the cream. Sweeten and freeze.


    • Fruit Ice Cream

  • Half a gallon of new milk, one ounce of gelatine dissolved in cold milk and poured in, three eggs and four cups of sugar; pour in the freezer; as soon as it begins to freeze add a pound of raisins, one pint of strawberry preserves, one pound of chopped almonds, one grated cocoanut, one pound each of currants and citron; freeze.


    • Strawberry or Raspberry Ice Cream

  • Half a gallon of cream, half a gallon of ripe strawberries and three cups of sugar. Let stand two hours and strain; add another cup of sugar, pour in the freezer and freeze.


    • Peach Ice Cream

  • Take very ripe soft peaches, to each quart after being mashed add a pint of cream and a pint of rich milk, with half an ounce of gelatine dissolved and mixed in. Sweeten to taste and freeze.


    • Pineapple Ice Cream

  • Half a gallon of cream, two pineapples, sliced and sprinkled with sugar two hours before using, then chopped very fine and with the syrup beat into the cream; freeze as rapidly as possible.


    • Caramel Ice Cream

  • Put two pints of brown sugar in a skillet and stir until dissolved; mix in one pint of boiling milk, cool and strain; pour it in half a gallon of cream and freeze.


    • Gelatine Ice Cream

  • Dissolve one ounce of gelatine in a cup of cold milk, pour it in half a gallon of new milk, beat in the whites of four eggs and the yolk of one. Sweeten, and flavor with extract of pineapple; freeze.


    • Chocolate Ice Cream

  • Half a gallon of rich cream, four eggs, one pound of sugar, two teaspoonfuls of extract of vanilla, six ounces of chocolate mixed smooth in a cup of milk; pour in freezer and freeze.


    • Cocoanut Ice Cream

  • Grate two large cocoanuts, mix in half a gallon of rich cream, sweeten, and flavor with extract of pineapple.


    • Biscuit Glace

  • Take six ounces of crisp macaroons, pound in a mortar, pour over a quart of cream, beat in eight eggs and two cups of sugar. Flavor with extract of vanilla. Place on the fire until thick; freeze.


    • Bisque

  • One gallon of rich custard, to which add two pounds of macaroons; freeze.


    • Plumbiere

  • Make rich custard; flavor with wine and vanilla, pour in freezer, when half froze add pounded almonds, chopped citron and brandy peaches. Make the freezer half full of custard and fill with fruit.


    • Tutti Frutti

  • One quart of rich cream, two ounces of sweet almonds, chopped very fine, one half pound sugar. When half frozen, add a teacup of chopped raisins and citron each, half pound of orange preserves; mix well with the cream and freeze.


    • Frozen Pudding

  • Take one pint of cream, the yolks of four eggs; make a syrup of one pound of sugar and one pint of water, put on the fire, when nearly boiled stir in forty blanched almonds pounded fine, one of chopped citron, two ounces each of raisins and currants, one ounce of candied oranges and lemon peel each, one glass of wine or brandy; freeze.


    • Toutes Fruits Ice Cream

  • Take two quarts of rich cream, add one pound of pulverized sugar and four eggs, let come to a boil and stir until cool. Flavor with extract of vanilla; freeze and mix in thoroughly one pound in equal parts of preserved peaches, apricots, plums, cherries, pineapple, strawberries and quinces. Mix well with frozen cream.


    • Wine Sherbert

  • Dissolve one ounce of gelatine in a pint of cold water, then add three pints of boiling water, two pounds of loaf sugar, two pints of wine, juice of three lemons. Stir and freeze at once.


    • Watermelon Ice

  • Scrape the pulp from a large ripe watermelon and squeeze out all the juice; sweeten; add the whites of three eggs. Freeze.


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