Fruit Ice-Creams

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For improving appearance if needed
For molding if not served in glasses
Winter substitute for fresh fruit
Instructions (9)
  1. Let the fruit be well ripened; pick it off the stalks, and put it into a large earthen pan.
  2. Stir it about with a wooden spoon, breaking it until it is well mashed; then, with the back of the spoon, rub it through a hair sieve.
  3. Sweeten it nicely with pounded sugar.
  4. Whip the cream for a few minutes, add it to the fruit, and whisk the whole again for another 5 minutes.
  5. Put the mixture into the freezing-pot, and freeze in the same manner as directed for Ice Pudding, No. 1290, taking care to stir the cream, &c., two or three times, and to remove it from the sides of the vessel, that the mixture may be equally frozen and smooth.
  6. If serving molded, add a small quantity of melted isinglass to enable them to keep their shape.
  7. Raspberry, strawberry, currant, and all fruit ice-creams, are made in the same manner.
  8. A little pounded sugar sprinkled over the fruit before it is mashed assists to extract the juice.
  9. In winter, when fresh fruit is not obtainable, a little jam may be substituted for it: it should be melted and worked through a sieve before being added to the whipped cream; and if the colour should not be good, a little prepared cochineal or beetroot may be put in to improve its appearance.
Original Text
TO MAKE FRUIT ICE-CREAMS. 1555. INGREDIENTS.—To every pint of fruit-juice allow 1 pint of cream; sugar to taste. Mode.—Let the fruit be well ripened; pick it off the stalks, and put it into a large earthen pan. Stir it about with a wooden spoon, breaking it until it is well mashed; then, with the back of the spoon, rub it through a hair sieve. Sweeten it nicely with pounded sugar; whip the cream for a few minutes, add it to the fruit, and whisk the whole again for another 5 minutes. Put the mixture into the freezing-pot, and freeze in the same manner as directed for Ice Pudding, No. 1290, taking care to stir the cream, &c., two or three times, and to remove it from the sides of the vessel, that the mixture may be equally frozen and smooth. Ices are usually served in glasses, but if moulded, as they sometimes are for dessert, must have a small quantity of melted isinglass added to them, to enable them to keep their shape. Raspberry, strawberry, currant, and all fruit ice-creams, are made in the same manner. A little pounded sugar sprinkled over the fruit before it is mashed assists to extract the juice. In winter, when fresh fruit is not obtainable, a little jam may be substituted for it: it should be melted and worked through a sieve before being added to the whipped cream; and if the colour should not be good, a little prepared cochineal or beetroot may be put in to improve its appearance. Time.—1/2 hour to freeze the mixture. Average cost, with cream at 1s. per pint, 4d. each ice. Seasonable, with fresh fruit, in June, July, and August.
Notes
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