(3449). Chocolate And Cocoa Ice Cream (Creme Au Chocolat Et Au Cacao)

Dissolve in a very slack oven four ounces of unsweetened chocolate in two gills of hot water. Beat twelve egg-yolks in a tinned basin with one pound of powdered sugar and dilute the prepara- , tion with a pint and a half of boiling milk, adding the fourth part of a vanilla stick. Stir the cream on a moderate fire till nearly thick, then mix in the chocolate thoroughly dissolved with three gills of hot cream; stir well for a few moments, remove and strain twice through a sieve into a metal vessel; when cold transfer to a sorbetiere to freeze.

Chocolate - Another Way

Two pounds of fine sweet chocolate, two quarts of milk, half a vanilla bean, two pounds of sugar and twenty-four yolks; cook, let get cold and then add two quarts of fresh cream and freeze.

With Cocoa

Bod a pint and a half of milk, add ten ounces of torrefied cocoa, and a quarter of a vanilla stick: leave to infuse for two hours. Mix five egg-yolks, ten ounces of sugar and the infusion in a tinned basin; cook over a slow fire, stirring incessantly until the preparation covers the spoon; remove, cool partly and add one pint of raw troll cream: strain, freeze and serve, mixing in a few chocolate pastilles.

(3450). Cinnamon, Ginger Or Pumpernickel Rye Bread Ice Cream (Glace Creme A La Canelle, Au Gingembre Ou Au Pumpernickel Pain De Seigle)

With Cinnamon

Infuse one ounce of cinnamon in a quart of boiling milk. Place twelve ounces of sugar in a basin with eight egg yolks; beat and add the infusion; mix so that the sugar dissolves, cook without boiling, then cool and pass through a fine sieve; freeze and mix in a few vanilla chocolate pastilles, each half an inch in diameter.

Ginger

Substitute ginger for the cinnamon and finish the same.

Pumpernickel Rye Bread

Grate half a pound of rye bread and pass it through a coarse sieve or colander; pour into a vessel and throw over a pint of thirty-degree syrup. Break twelve egg-yolks in a tin basin, add eight ounces of sugar, mix well with a pint of boiling milk: cook this on a slow tire without boiling, remove and when cold strain through a sieve, freeze, adding the rye bread when nearly frozen and two quarts of whipped cream (No. 50).

(3451). Fresh Fruit Ice Creams - Without Eggs Or Cooking (Creme De Fruits Frais- Sans Oeufs Ni Cuisson)

For Strawberries, Cherries, Currants And Raspberries

Add three pints of cream and a pint of milk to a quart of strawberry, cherry, currant or raspberry juice and two pounds of powdered sugar. Melt the sugar, strain the whole through a silk sieve and freeze.

Apricots, Peaches And Nectarines

To be made with one pint of cream, a pint of the pulp of any of these fruits, taking those thoroughly ripe; break the kernels, peel the nuts, split them in two and infuse in a gill of syrup with the fourth part of a vanilla bean. To the cream and the fruits add ten ounces of powdered sugar and the infusion. Strain through a very fine sieve and freeze.

Pineapple

Mix a pint of milk and twelve ounces of sugar, also a pint of pineapple juice; strain through a fine sieve and freeze. Instead of using the juice, thin slices may be cut from the pineapple, laid in a vessel and covered with a boiling syrup of thirty-two degrees; strain, cool off and freeze.