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Frozen Desserts ' 105

Philadelphia Ice Cream—1} pints of cream and 1 cup milk, or 1
quart thin cream, 1 scant cup sugar, 4% teaspoon salt, 2 tablespoons Blue
Ribbon flavoring. :

Scald cream with sugar in it, but do not boil; add flavoring and freeze.
These creams may be removed from freezer, put in moulds and packed in
ice and salt, covered, and allowed.2 to 5 hours to “‘ripen.’’ One-pound
baking powder tins make very pretty moulds, and are quite convenient for
serving in slices.

_ French Ice Cream—1 pint milk, 2 eggs, } cup sugar, 1 tablespoon Blue
Ribbon flavoring, 1 cup cream whipped stiff, 14 teaspoon salt.

Scald milk and pour slowly over the yolks beaten with the sugar and salt,
and cook in a double boiler until it coats the spoon; remove from fire, cool.
Have whites beaten stiff, and add flavoring. Fold in the whites, then add
cream, and freeze.

Fruit Juice Ice Cream—Mix any desired fruit juice with sugar to form
a clear syrup, and then stir it in any of the ice creams after beginning the
freezing. Fruit juice should never be cooked with the cream or milk. Use
1 cup of the prepared juice to 1 quart cream.

Tutti Frutti Ice Cream—} cup raisins, } cup cherries. Add fruit to
plain ice cream when mixture is half frozen.

Almond Ice Cream—After blanching the almonds, pound them to a
paste, adding a little rose-water to prevent their oiling; then add it to any
of the above ice-creams for flavor. Use about 3 ounces of almonds to the
quart of ice cream. Another flavor is produced by blanching the almonds,
roasting them in the oven to a golden brown, and pounding to a smooth
paste in a mortar with a little sugar and cream.

Coffee Ice Cream—Use about 4 tablespoons of very strong Blue
Ribbon coffee to each quart of ice cream, or finely ground coffee scalded
with the milk gives a better flavor. A little arrowroot is sometimes added
with coffee cream

Tea Ice Cream—Strong Blue Ribbon tea can also be used as a flavor,
the same as coffee.

Picnic Ice Cream—Take 3 P sar milk, 1 pint cream, 1} cups sugar,
whites of 3 beaten to a stiff froth; flavor and freeze without cooking.
It can be made and served in 1 hour.

Strawberry Ice Cream—1l pint heavy cream, 1 pint strawberries,
1 cup sugar.

Select and wash deep red berries. Mix and mash a little with the sugar,
and allow to stand over night.