Ice Cream Practical Recipes for Making Ice Cream (1886)

8/9/2019 Ice Cream Practical Recipes for Making Ice Cream (1886)

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I JOHN D. MILLER, IPas "?MOBILE, ALA.,

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PRACTICAL RECIPESFOE MAKING

IICE CE/BAM-Br/JOHN D. MILLER,

MOBILE, ALA.,1886.

/2MOBILE:Geo. Mat/.enoer, Printer, Mobile, Ala.

1886


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Entered according to Act of Congress in theOffice of the Librarian of Congress.

BY-JOHN D. MILLER,

Aug. 13th, 1886.


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PREFACE.This Book will give full directions in detail

how to make Ice Cream, you will have no lossor disappointments, it will tell you how to avoidgetting bad Eggs in your Cream, it will tell youwhich kind are the best Freezers, it will tell youhow to make your Custard and how to freeze it,how to keep it frozen, and how to dish it up tothe advantage and satisfaction of all concerned.

My experience has convinced me that manyknow how to make Ice Cream, but very fewknow how to make it good.


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ICE: CREAM!HO>V TO MAKE IT.To 1 gallon of sweet, fresh milk take 1 dozen

of chicken-eggs, lh lbs. clean white sugar, and1 tablespoon of good white flour. When break-ing the eggs, do not break them over the bowlin which they are to be beaten, but break themseparately into a tumbler, to avoid getting badeggs into the bowl. Add a tablespoon or twoof the sugar to the eggs, and beat them rigidlyuntil they are thoroughly fine and foam up high.Next dissolve the tablespoon of flour with a lit-tle of the milk. Now, after everything is pre-pared, place the milk over the fire, stir into it thewell-beaten eggs, and when the milk is hot addthe dissolved flour, and the sugar. Stir the milkconstantly with a long-handled stout spoon fromthe bottom up, to keep it from scorching, for ifit is allowed to scorch it will be ruined. Thecustard must remain on the tire until it almostcomes n a boil, and begins to get thick, and ropy.


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then remove it from the fire. As soon as thecustard is done, in order to free it from all im-purities that might have been in the milk orsugar, it is well to strain it through a thin pieceof domestic, such as is used for small meal sacks.If in no hurry to freeze the custard, place thevessel containing it into cold water, and allow itto cool first. If the custard should be frozen atonce, pour it into the freezer place the freezerinto the tub, and put broken ice around it.Clean off well the cover of the freezer, then re-move it, and stir up the custard with a paddleuntil it is thoroughly cold. Now the custard isready to to be flavored, which may be done withany good flavoring-extract as Lemon, Vanilla orStrawberry, according to taste. To make red, orpink Ice Cream, purchase coloring in the shapeof paste, dissolve as much of it as the size of anutmeg in a little cold water, and strain itthrough a thin cloth. Stir the coloring well in-to the custard, the same as the flavoring, after itis thoroughly cold. Cover up well the freezeragain. Take out the stopper just over the bot-tom of the tub, and draw oft' the water, then re-place the stopper again tightly, and cover the


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ice which remains in the tub with a layer of salt,then put in a layer of ice and salt again, andcontinue so to put in layers of ice and salt alter-nately until you reach the top of the can. Turnthe can gently around until the ice sinks belowthe cover, then take a whisk-broom and care-fully sweep all ice and salt from the top and sidesof the cover and the tub, wipe it also clean witha cloth, now raise the cover partially, and sweep,and wipe again before removeing it altogether.After the cover is removed, take the woodenpaddle, and scrape the frozen cream down fromthe sides of the can, and stir it up well from thebottom. At first the can will stand tight in theice packing, but after a while it will becomeloose, so that it can be turned with the paddlecontinue thus scraping, and stirring the cream,and turning the can until the cream is well fro-zen. Scrape the cream that adheres to the pad-dle back into the freezer, and cover it up tightlyagain. Draw off the water again, which hasformed by melting ice and salt, and then stopup tightly to prevent any leakage. Fill up thetub again with alternate layers of broken ice andsalt, then raise the freezer in the tub from about


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2 to 5 inches, according to the size of the freezer,to permit some of the ice to fall under the freezer.Now fill up again with ice and salt, as much asthe tub will hold, useing for the top layer finerbroken ice. The freezer is now ready to bewrapped. This must be done well, otherwisethe cream can not be kept well frozen. Proceedin the following manner : Take as many sacksas will be necessary to make a roll thick enoughto tightly fill out the space between the can andthe tub, rip them open, and place them on thefloor in the following manner : The first sackplace before you, so as to form the shape of adiamond, with the corners pointing one towardsyou, one from you, one to the right, and one tothe left. The second sack place upon the firstone in the same manner, but draw it a little to-wards you, so that the corner pointing towardsyou overlaps the corner of the bottom sackabout 3 inches. In the same way put down allthe sacks, always letting the upper sack overlapthe lower one. Then begin at the corner point-ing towards you, and roll up the sacks as tightas possible. This coil of sacks place around thecan as soon as the ice has melted down a little.


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and wedge it into the tub with a broad, woodenwedge, and a mallet. Let one end of the coil,the inner one, stick out a little, so as to afford ahold in removing the coil again. This rendersthe tub airtight, the can stands firm, the tub may-be rolled or turned over without any danger, andcan be handled with perfect safety while trans-porting it. The outside of the tub may also bewrapped with a few sacks ; it is well to do so inhot weather. To do this fold the sacks to a widthcorresponding with the higth of the tub, wrapthem around the tub smoothly, and tie securelywith a stout string. Cream packed in this man-ner, will freeze perfectly hard, and will remainwell frozen for nearly 24 hours.

GENERAL REMARKSThe boiler in which the custard is boiled, may

be of any material, with the exception of copperor brass, which should never be used; best of allis a porcelain-lined boiler. The fire over which


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the custard is boiled, must not be too hot, norsmoky. If the straining of the custard is tootroublesome, and the milk and sugar contain noimpurities, then the straining may be omitted.The "old style" freezer is the cheapest and bestthat can be used, it should be made of goodstout tin, or better yet, of galvanized iron. Neverfill the freezer to the top with custard, but leavefrom 2 to 6 inches room so that the ice ,maystand higher in the tub than the custard in thecan, and to allow space for stirring the creamwhich will raise up while freezing; the more thecream is stirred and beaten, the looser and bet-ter it will be. Always have the cream frozenhard, so it will not stick to the spoon, but willcurl over nicely when the spoon is drawn throughit. The more salt is used in freezing the cream,the harder it will be, but if too much is used thecream will be too hard, and it will be difficult todish it out. The right proportion is about aquart of course salt to 12 lbs. of ice. If thereare any lumps in the salt crush them, do notsprinkle any lumps on the ice. The spoon usedin dishing out the cream should be of a goodsize with a well rounded point, and a short stronghandle. The freezer tub should be a good strongtub, well bound, large enough to hold a sufficient


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quantity of ice to freeze the cream, and keep itfrozen, and from 2 to 6 inches higher than thecan. The paddle should be made of white oak,or any other good hard wood. It should havea round handle about 1 inch in diameter and ofsufficient length to afford a good hold with bothhands. The blade should be well sharpened,and from 5 to 12 inches in length, according tosize of freezer. Break up the ice in a tub orbox in pieces small enough to fit nicely betweencan and* tub ; place in the largest pieces first, andfill out the space between them with smallerones. Take care that the can remains alwaysstraight up in the centre of the tub. Coloringand flavoring extracts are best purchased fromcandy manufacturers. What quantity to use,taste alone can decide, but a teaspoon of extractto a gallon ofcream is generally sufficient. Neveruse duck eggs to make the custard, but onlychicken eggs or guinea eggs, of the latter youmust take a few more, as they are smaller. Agallon of milk, with the sugar and eggs added,will make 1 gallon of Ice Cream. If more orless milk is used, the quantity of eggs, sugar, andflour must also be increased or diminished inproportion. As the ice melts, and floats fromunder the can, shove the latter down, to keep the


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ice in the tub always at a higher stand, than thecream in the can. As long as the ice standshigher than the cream, the can will be frosted onthe inside. If it is not frosted, it indicates thatthe ice has sunk below the level of the cream,then shove your can down more; if it will not godown any further, then you must fill up with iceand salt again, therefore pack well at the outset.The only Ice Cream that is generally colored issuch, flavored with strawberry. It will be wellto remark once more, that the custard must beneither flavored nor colored while hot or evenwarm, but it must be perfectly cold. The richerand fresher the milk is, the better the cream willbe. Oat sacks or bran sacks are the most con-venient to use, as they are almost square. IceCream made and packed as described in thisreceipt will not spoil; what is not used to-dayneed only be repacked to-morrow. Such whoare in the business, will do well to make theircustard in the evening, set it in cold water, andabout 10 or 11 o'clock, when their freezers areempty, pour the custard into them, let stand tillthe next morning, then flavor and freeze. If thecustard can not be made in the evening, let theempty freezer stand packed till next morning, itwill then contain ice enough yet, to cool thecustard. The above receipt is based upon apractical experience of 8 years.


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Ice Cream Practical Recipes for Making Ice Cream (1886)