Strawberry Cream Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (16)

For the strawberry base

Pick and stem the straw- berries ↝ Strawberries, raw [Fruits and Fruit Juices]
strewed with sugar ↝ Sugar, NFS [Sugars and honey]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a drop of carmine

For incorporating with strawberries

an equal amount of scalded or fresh cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

For finishing

a gill of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Alternative method using jam or syrup

10oz. of jam to each quart of cream or custard ↝ Jam [Jams, syrups, toppings]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a few drops of essence of vanilla

Alternative method custard base

half a vanilla bean ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
a full gill of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
the raw yolks of four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four tablespoonfuls of strawberry syrup ↝ Strawberry drink syrup [Jams, syrups, toppings]
or two tablespoonfuls of strawberry jam ↝ Strawberries, raw [Fruits and Fruit Juices]
two or three drops of carmine

For finishing (alternative method)

a gill of lightly sweetened and stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (3)

Pick and stem the strawberries, and let them marinade for an hour or so, strewed with sugar, and the juice of half a lemon; then crush them to a smooth pulp, and incorporate this with an equal amount of scalded or fresh cream, add a drop of carmine to bring up the colour, and half freeze; then stir in a gill of stiffly whipped cream, and finish off.

Alternative method

Strawberry cream ice can be made according to all the recipes given for foundation creams and custards, more or less rich to taste, and either jam or syrup may be used, remembering that for jam you allow 10oz. of jam to each quart of cream or custard, adding the juice of half a lemon and a few drops of essence of vanilla to every pint of custard.
Boil up half a vanilla bean with a full gill of new milk, and let it infuse for fifteen or twenty minutes in the bain marie; then pour it on to the raw yolks of four eggs, and stir it over the fire till it thickens; when cooling add four tablespoonfuls of strawberry syrup, or two tablespoonfuls of strawberry jam, with two or three drops of carmine to get it to a pretty pink, then tammy it and partly freeze, after which you stir in a gill of lightly sweetened and stiffly whipped cream, and finish off as before.

Original Text · last edited 4 days ago

Strawberry Cream Ice.—Pick and stem the straw- berries, and let them marinade for an hour or so, strewed with sugar, and the juice of half a lemon; then crush them to a smooth pulp, and incorporate this with an equal amount of scalded or fresh cream, add a drop of carmine to bring up the colour, and half freeze; then stir in a gill of stiffly whipped cream, and finish off. As a matter of fact straw- berry cream ice can be made according to all the recipes given for foundation creams and custards, more or less rich to taste, and either jam or syrup may be used, remembering that for jam you allow 10oz. of jam to each quart of cream or custard, adding the juice of half a lemon and a few drops of essence of vanilla to every pint of custard. Or, boil up half a vanilla bean with a full gill of new milk, and let it infuse for fifteen or twenty minutes in the bain marie; then pour it on to the raw yolks of four eggs, and stir it over the fire till it thickens; when cooling add four tablespoonfuls of strawberry syrup, or two tablespoonfuls of strawberry jam, with two or three drops of carmine to get it to a pretty pink, then tammy it and partly freeze, after which you stir in a gill of lightly sweetened and stiffly whipped cream, and finish off as before.

Notes

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