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Ice Cream - Recipes

Ice Cream can be made from seven to sixteen egg yolks, and from six ounces to one pound of sugar per quart of milk.

For the various ice cream preparations, the amount of sugar and number of egg yokes rarely change. They are usually distinguishable by the particular flavor or infusion which may happen to characterize them.

ICE-CREAM PREPARATION (Generic Recipe)

  • Work two-thirds lb. of sugar and ten egg-yolks in a saucepan until the mixture reaches the ribbon-stage.
  • Dilute it, little by little, with one quart of boiling milk, and stir over a moderate fire until the preparation veneers the withdrawn spoon.
  • Avoid boiling, as it might decompose the custard. Strain the whole into a basin and stir it from time to time until it is quite cold.

For the various ice-cream preparations, the amount of sugar and number of egg-yolks, as also the procedure, do not change. They are only distinguishable by the particular flavor or infusion which may happen to characterize them.

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.

ASPARAGUS ICE-CREAM

  • Parboil six oz. of asparagus-tops or sprew for two minutes.
  • Thoroughly drain them; quickly pound them, together with a few tablespoons of milk, and set this asparagus paste to infuse in the boiled milk.

FILBERT ICE-CREAM

  • Slightly torrify three and half oz. of filberts; finely pound them, together with a few tablespoons of milk, and set the resulting paste to infuse for twenty minutes in the boiled milk.

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.

 

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.

WALNUT ICE-CREAM

  • Finely pound three and a half oz. of well-peeled walnuts with a few tablespoons of water and set them to infuse for twenty minutes in boiling milk.

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.

PRALINED ICE-CREAM

  • Pound and rub through a sieve four oz. of almond praline, and add thereto one quart of previously-prepared vanilla-flavored custard.

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.

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.
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Epicurean Cooking Terms

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