Ice-Cream
ALL "MY CHOICE WOULD BE VANILLA ICE." -Holmes.
LL creams should be carefully mixed before putting into the can of the freezer. Be sure the can has been scalded and then cooled. Put the cream in the can, fasten down the gear and pack with ice and salt-three parts ice, crushed very fine, to one part of salt. Use Rock Salt always. The salt draws the heat from the ice and the briny water resulting is many degrees lower in temperature than the ice. This reduces the mixture to the freezing-point, and if the mixture is stirred evenly throughout the time of freezing, the result will be a smooth, fine-grained cream. Do not pour out the salty water and re-fill with ice. This is a mistake people often make.
Ice-cream made from pure cream is liked by so many people that we will give a formula for this kind.
VANILLA ICE-CREAM No. I One quart of whipping-cream One cup of sugar One teaspoon of Larkin Vanilla Flavoring Extract Whip the cream with a cream whip. Add sugar and flavoring, and freeze.
VANILLA ICE-CREAM No. 2 Soften one-quarter box or two dessert-spoons of Larkin Gelatine in one cup of milk. Scald the remainder of one quart of milk and pour over the Gelatine, adding one and one-half cups of sugar, one pint of cream, one teaspoon of Larkin Vanilla Flavoring Extract, and a quarter-teaspoon of Larkin Table Salt. Freeze, then re-pack and allow to ripen two hours, that the ingredients may be well blended.
CARAMEL ICE-CREAM No. I Bring the sugar to a caramel stage and add to the cream after it has been whipped, and freeze.