(3445). Ice Cream A La Cialdini (Creme A La Cialdini)

Put ten egg-yolks and eight ounces of sugar in a tinned copper basin; beat up well and add a pint of boiling milk into which has been infused, for half an hour, half a vanilla bean and two ounces of ground almonds. Cook the preparation on a slow fire until it covers the spatula, adding half a pound of dissolved chocolate, a piece of Ceylon cinnamon and a tablespoonful of ground , coriander seeds; let cool, then pour in one pint of cream; pass the whole through a fine sieve, freeze and incorporate a quarter as much whipped cream (No. 50), half a pound of almonds and half a pound of quartered pistachios; pack the cream in ice and salt, and it is ready to use when needed.

(3446). Andalusian Ice Cream-Without Cooking (Creme A L'Andalouse-Sans Cuisson)

Pour in a vessel one pint of cream, one pint of orange juice, twelve ounces of sugar and half an orange peel; infuse this for one hour, then strain through a silk sieve and freeze, mixing in a little orange flower water added to a little syrup; work the ice well, pack in cracked ice and salt, and use when needed.

(3447). Caramel Ice Cream (Creme Au Caramel)

Put ten ounces of sugar in a copper basin with very little water, cook to caramel, then pour it on a marble to get cold; pound and return it to the basin with six egg-yolks, a quarter of a vanilla stick and a pint of boiling milk. Cook this preparation on a slow fire without boiling, remove it from the range when it covers the spatula, and when cold add a pint of cream; strain through a sieve and freeze.

(3448). Columbia Ice Cream (Creme A La Columbia)

To make this ice cream it will require two preparations: One composed of a pint of fresh cream, half a gill of maraschino and four ounces of sugar; strain through a sieve, freeze, then add another half gill of maraschino, a little at a time, one Italian meringue egg-white (No. 140), half an ounce of cherries cut in four, half an ounce of candied citron and orange peel chopped into thin shreds. The other preparation is made as follows: Grind one pound of freshly peeled pistachios with a quarter of a pound of sugar, diluting with a quart of cream. Put into a vessel twelve egg-yolks and eight ounces of sugar; mix well together, add the pistachios and a coloring of spinach green to give it a pale green hue. Set the basin on a slow fire and cook the cream without boiling, stirring continuously, and when it covers the spatula cool and put in three-quarters of a gill of orange flower water. Strain through a sieve, freeze, then mix in as much whipped cream (No. 50), two ounces of candied pineapple; cut in quarter-inch squares and two ounces of angelica cut the same.

Fill a Madeleine mold (Fig. 694) quite full of the two preparations divided in halves: fasten the lid on tightly, pack in salted ice and an hour after unmold ou a very cold dish and bestrew with finely minced green pistachios.