MAKING ICE CREAMS.

King Country Chronicle, Volume XXIV, Issue 3239, 6 December 1930, Page 7

MAKING ICE CREAMS.

Although ices seem to belong to Italy in the first place—Catherine de Medici is said to have had the first in 1533, and to-day Neapolitan ices are world famous; it is in America that they are most universally enjoyed. What tea is to us, ice cream is to the Americans. Every little village has its drug store,.and every drug store, however tiny, has its soda fountain, and no boy would dream of taking his girl .out without offering her a soda or a sundae at this village rendezvous.

Ice cream is served as the sweet course whenever inventiveness runs low, or time is short, for if there is not time to make it at home, it is only necessary to send to the drug store for it. Even on Sundays it can be obtained in this way for lunch.

have little children with uncertain

It never palls, and mothers who appetites, make a good wholesome custard for their dinner, and then freeze it into a delectable ice cream. There are two kinds of freezers in general use in America, as there are here; but while in this country the freezer that requires no turning is more popular than the handled variety, it is the opposite in America, for the freezer, like everything else, is run by electricity, and is as quickly connected as an electric iron.

Ices made in the freezers that have to be turned are really worth the extra trouble, because there is a dasher inside the container which whips up the cream to a delicious lightness and smoothness, and it must be remembered that the container must be only half full, for the finished cream is double the quantity of the

mixture put in to be frozen. To en-

sure the mixture freezing well and evenly, the ice should be broken as j small as possible, and very well mixed with the freezing salt. If this is done it can be packed in tight, and freezing will be quick. The simplest ice to make is a water ice, and it is a pity these ices are not served more often, because they* are delightfully refreshing and very inexpensive. Three pints of lemon ice can be made for 7d., for instance, and made on a large scale they would prove very profitable at charitable fetes and garden parties. To make them, melt the sugar in the water, about 2oz. to a pint, but of course, the amount varies according to taste, and pour it on the rind of the lemon, orange or grape fruit, which has been cut very thin. Leave all night, and next day strain on to the fruit pulp, from which all pips and pith have been removed. Mix well together and freeze. A delicious fruit ice can be made by chopping the fruit—fresh peaches, pears or pineapple—and beating it with orange juice and sugar for peaches or pineapple, or raspberry syrup for pears, until the sugar has dissolved, and then freezing. Serve in tall glasses, with whipped cream on top.