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Ice Cream and Ices

For a plain foundation ice cream use equal quantity of new milk and cream. Heat to boiling point (not beyond) adding one cup of sugar with a pinch of salt. Let cool before adding fruit juice or pulp, or both, with perhaps a little lemon juice to bring out the flavour. It is often advisable, where the fruit juice is uncooked or very tart, to partially freeze the cooled cream and milk before adding the juice.

About one heaping teaspoon of gelatine (dissolved before adding) for each pint of the milk and cream gives the smoothness of a mousse, which is also attained by the addition of whipped cream.

Evaporated cream or condensed milk may be used with excellent results.

Whipped cream and the whipped whites of eggs in equal portion may be frozen and merely flavoured with fruit juice or have added an equal part of sweetened fruit pulp.