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Recipes Galore

Frozen Desserts

* Caramel Mousse *

Ingredients:

1/2 Cup Sugar, [ Caramelized ]
1/2 Cup Boiling Water
3 Egg Yolks
2 Tablespoons Evaporated Milk
2 Tablespoons Cold Water
1 Tablespoon Butter
1/16 Teaspoon Salt
3/4 Cup Whipping Cream Or
Evaporated Milk, Whipped
1/2 Teaspoon Vanilla

Method:

[ Caramelized Sugar ] to a rich amber color,
and stir in the boiling water carefylly, all at once.

Increase the heat and combine stirring until the caramel
is all melted and the syrup is slightly thickened.

Beat yolks until thick and lemon colored;
add the 2 tablespoons evaporated milk and the cold water.

Pour the slightly cooled syrup over the egg yolk mixture,
stirring constantly.

Then return the mixture to the skillet and cook for
2 minutes, over low direct heat, stirring constantly
until the custard is smooth and slightly thickened.

Add the butter and salt, and cool.

Have the whipped cream or 3/4 cup evaporated milk thoroughly chilled;
then whip until stiff.

Fold the cooled custard mixture and vanilla gently
but thoroughly into the whipped cream or milk.

Turn into freezing pans and place in the freezing
compartment of a mechanical refrigerator,
turning control to coldest point.

Or if freezing with ice,
place the mixture in the freezer can, close tightly,
and surround with a mixture of 1 part salt to
4 parts cracked ice;
let stand without turning until frozen hard,
or for 2 to 3 hours.

Do not remove from freezer until ready to serve.

Yield: 5 Servings.

Caramelized Sugar - " Carmelizing Sugar "

Put 2 cups granulated sugar in a heavy skillet and heat,
stirring constantly until sugar melts to a light amber
colored liquid.

Watch carefully . . .
a dark amber liquid has a scorched flavor.

Carefully add 1 1/2 cups boiling water,
and simmer until caramel dissolves,
stirring frequently.

Cool and store in a covered jar to use as coloring
for stews and gravies, and as a delicious sweetening
for custards, ice cream or candy.

* Chocolate Ice Cream *

Ingredients:

1 1/2 Teaspoons Gelatine
2 Tablespoons Cold Water
1 Cup Milk
1 To 1 1/2 Squares Bitter Chocolate
1/4 Cup Sugar
1/4 Teaspoon Salt
2 Cups Light Cream
1 Teaspoon Vanilla

Method:

Soften gelatine in cold water.

Heat milk to scalding; then add finely cut chocolate,
and reheat to boiling point, stirring constantly.

Add sugar, salt gelatine, stirring until dissolved.

Add cream and vanilla.

Strain mixture into freezer can and allow to cool.

When cool, cover and freeze until in a mixture of
8 parts cracked ice to 1 part salt;
turn freezer slowly for first 3 or 4 minutes,
then more rapidly until ice cream is firm.

Remove dasher, replace cover, and cork hole;
pack in an 8 to 1 ice - salt mixture
and wrap with newspaper or sacking.

Or pack in freezer tray of mechanical refrigerator
and turn temperature control to coldest point
possible until ready to serve.

Yield: 5 Servings.

* Frozen Peach Cream *

Ingredients:

3/4 Cup Whipping Cream Or
Evaporated Milk
2 Teaspoons Lemon Juice
1 Cup Icing Sugar, Packed
1/8 Teaspoon Almond Extract
2 Cups Sliced Fresh Peaches

Method:

Thoroughly chill cream or milk and whip until stiff.

Add lemon juice and beat until very stiff.

Beat in sugar and flavoring.

Fold in peaches which have been mashed into very
small pieces with a fork.

Freeze with refrigerator tray for at least 2 hours.

Yield: 5 Servings.

* Strawberry Ice Cream *

Ingredients:

1 Quart Stawberries,
Washed And Hulled
1 Cup Sugar
1 Tablespoon Lemon Juice
1/4 Teaspoon Salt
1 Teaspoon Gelatine
1 Tablespoon Cold Water
1 Cup Whole Milk
3 Cups Light Cream

Method:

Crush berries and rub through a fine sieve to remove all seeds;
there should be about 1 3/4 cups puree if berries of good quality
are used.

Add sugar, lemon juice and salt, stirring well;
cover and place in refrigerator.

Soften gelatine in cold water and dissolve in milk
heated to scalding.

Cool.

Combine with strawberry puree.

Add cream.

Turn into freezer can and freeze until very firm.

Serve plain or with sweetened sliced or crushed strawberries.

Makes about 10 Servings.

* Old Fashioned Vanilla Ice Cream *

Ingredients:

1 1/2 Teaspoons Cornstarch
3 Cups Milk
3/4 Cup Sugar
2 Eggs, Beaten
1/4 Teaspoon Salt
2 Cups Whipping Cream
1 1/2 Teaspoons Vanilla

Method:

Mix cornstarch to a thin, smooth paste with
a little of the milk.

Combine with 2 cups of the milk and the sugar,
and cook over boiling water,
with occasional stirring, for 20 minutes.

Beat egg until light,
gradually stir in the hot cornstarch mixture,
and return to the double boiler to cook 2 minutes
longer, with constant stirring.

Cool, put through strainer, stir in rest of milk,
the salt, cream and vanilla.

Pour into freezer can, and freeze until very firm,
turn temperature to the coldest point until
ready to serve.

Makes 8 to 10 Servings.

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