ICES.

New Zealand Herald, Volume LVI, Issue 17348, 20 December 1919, Page 6 (Supplement)

ICES.

Ices- are not difficult to make. Costal! ices are less expensive than cream ices, and can be made either with custard made of eggs, or with custard powder. To this is added, when cold, a gill of whipped cream, or, if this is too expensive, three tablespoonfuls of unsweetened condensed milk, and any flavouring liked, such M vanilla, coffee, almond, chocolate. The making of ices is generally though? to be an intricate and tedious matter, and one in which expensive ingredient* must be used. But this need not be eo, for the trouble can be reduced to » nunumsn, and, as regards expense, simple fnnfc syrups or custard mixtures can b& chosen instead of more elaborate ones containing fruit pulp, cream, liqueurs, etc. Special care is always needed with regard to sweetening, for too little gives * hard ice, so that a medium sweetness should be aimed at. For the freezing mix. ture one part of salt to three-part* of wellcrushed ice should be used. To Freeze Ices. For two quarts of ice lolb to 141b of ie* and 21b of freezing salt are requiredBreak the ice small. Place a layer of ice at the bottom of th e freezing machine, sprinkle freezing salt over. Put OB tb« lid of the freezing pot and place the centre of the machine. Fill the sides of the Pail, or tub, with alternate layers of ice and salt. Give the freezing pot two or three turns,* and as the ice sinks fill up the pail with more ice. Cover the top of the machine with a.' damp cloth or an old blanket. When ready to freeze the ice mixture, wipe the lid and remove it, pour the mixture into the pot, replace the lid tightly, and turn the handle quickly. In • a short time scrape down the mixture adhering to the sides of the pot into the rest with a wooden spoon or spatula. Replace the lid and continue turning- When nearly frozen, work up the mixture with the spoon, and, if a meringue of white of e"~ is to,, be added, mix it in at this stase of the proceeding. Continue to freeze until firm. Leave the mixture is the machine until required. Vanilla Ice Cream. Ingredients: Three eggs, one pint of milk, 3oz of caster sugar, one gill of cream or unsweetened condensed milk, one and a-half tableepoonfuls of vanilla essenceMake a custard, as follows :—Put one whole and two yolks of eggs into a basin, add the sugar, and whisk well. Boil the milk. Cool slightly and pour it on to the eggs, whisking the whole time. Return the mixture to the pan, and stir until it thickens, but on no account let it boil, or the egirs will curdle. Pour it into a' basis, and when cold add the whipped cream or condensed milk and vanilla essence. ' Put all into the 'freezer and turn the handle. When the is half frozen scrape it from the sides of the pot with a woolen

spoon and mix all together; then add the stiffly-whipped whites of two egge, stir in lightly, and continue to freeze. Servo on ice plates or in small paper or china cases. Peach Ice Cream. One quart of milk, on© quart of rich cream, two quarts of peaches that axe very ripe, ljlb of sugar. iPeel and stone peaches and put them through the colander: then add the milk and cream and_ freeze. Apricot Ice Cream. One cupful of corn syrup, one cupful of water, two cupfuls of apricot pulp and liquid, two tablespoonfuls of lemon-juice. Soak the apricots in a small amount of water overnight. ' Cook until soft. Mash, and put through colander. Mix well with the other ingredients and freeze. Pineapple Ice. Blend loz cornflour with a little of on» pint of milk, boil the remainder, stir in the, cornflour and cook all for a lewminutes. Remove the saucepan from the gas and add two eggs, well whisked. Cook for a minute or two longer, 'but' on no account allow the custard to boil again, or it will curdle. Sweeten and &Sa pineapnle essence to taste, and freeze when quite cold. I ■ -J"- -