Home › Frozen Desserts › Frozen Desserts: Beat

Frozen Desserts: Beat

Scald 1 pint cream. Beat together the egg yolks, and sugar, stir into hot cream, cook one minute, take from the fire, and add the remaining pint cream. When frozen, stir in the apricots, which should be pared and cut in small pieces. Peach pudding may be made in the same manner.

Queen Pudding.

Line a melon mold two inches deep with vanilla ice cream or strawberry water ice. Have ready a pint frozen peaches; fill these into the center, cover with ice cream, put on the lid, bind the edges with a strip of buttered cloth, pack and stand two hours. When ready to serve, wipe the outside of the mold with a warm towel, and turn the pudding out on a large dish. Dust with grated macaroons, and serve immediately. Chesterfield Cream. 1½ cupfuls sugar, Rind 1 lemon, 1 pint preserved damsons, 1½ pints cream, Yolks 3 eggs, 2 inch stick cinnamon.

Scald the cream with the cinnamon and the rind of lemon chipped. Beat the sugar and yolks together, add to the hot cream, cook one minute, strain, and when cold, freeze. When b a, Extension Strainer: b, Small Wire Strainer. frozen, stir in an extra pint cream whipped. Stand two hours. Serve with preserved damsons around it.

Macedoine of Fruit. 2 cupfuls sugar, 1 quart water, 3 bananas, Juice 2 oranges, 1 lemon, 1 small pineapple, 12 large strawberries, 1 gill strawberry jelly, 2 tablespoonfuls gelatin.

Cover the gelatin with a little cold water, and soak half an hour. Boil the sugar and water together ten minutes, add the gelatin, orange, and lemon juice, bananas cut into small pieces, pineapple picked into small pieces, strawberries cut into halves, and jelly cut into blocks. Freeze, turning the crank very slowly.