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    Make Your Own Ice Cream: Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Frozen Desserts
    Make Your Own Ice Cream: Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Frozen Desserts
    Make Your Own Ice Cream: Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Frozen Desserts
    Ebook150 pages57 minutes

    Make Your Own Ice Cream: Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Frozen Desserts

    By Sarah Tyson Rorer

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    About this ebook

    Updated for modern kitchens, this vintage book of ice cream recipes offers a mouthwatering selection of frozen treats that's sure to include something for everyone. In addition to dozens of different types of ice cream and sherbet, the recipes cover frozen puddings, soufflés, parfaits, and mousses as well as tasty toppings. Numerous dairy-free options include sorbets, Italian ices, and fruit ices. Easy-to-find ingredients range from a variety of fruits and nuts to the traditional flavors of chocolate and vanilla. Brief explanations identify the differences between ices, sorbet, and sherbet and offer general instructions for making frozen desserts.
    Author Sarah Tyson Rorer (1849–1937), founder of the Philadelphia School of Cookery, was a pioneer of domestic science. Educator, author, editor, radio show host, magazine columnist, dietician, and lecturer, her emphasis on healthy eating was instrumental in the creation of the field of hospital dietetics. Her classic recipes, which are ideal for inexperienced dessert-makers, are compatible with modern ice cream machines.
    LanguageEnglish
    PublisherDover Publications
    Release dateFeb 1, 2018
    ISBN9780486828886
    Make Your Own Ice Cream: Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Frozen Desserts

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      Book preview

      Make Your Own Ice Cream - Sarah Tyson Rorer

      Publisher’s Note

      The instructions were written for an old-fashioned ice cream maker, but the recipes themselves can be used with any modern-day ice cream maker as well.

      Copyright

      Copyright © 2018 by Dover Publications, Inc.

      All rights reserved.

      Bibliographical Note

      This Dover edition, first published in 2018, contains the frozen desserts section from Mrs. Rorer’s Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for All Social Affairs, published by Arnold and Company, Philadelphia, in 1913. Some of the original recipes have been altered slightly to reflect current terminology, and footnotes have been added to this edition for clarification.

      Library of Congress Cataloging-in-Publication Data

      Names: Rorer, S. T., 1849–1937, author.

      Title: Make your own ice cream : classic recipes for ice cream, sorbet, Italian ice, sherbet and other frozen desserts / Sarah Tyson Rorer.

      Other titles: Ice creams, water ices, frozen puddings, together with refreshments for all social affairs

      Description: Dover edition. | Mineola, New York : Dover Publications, 2018. | Reprint of: Ice creams, water ices, frozen puddings, together with refreshments for all social affairs.—Philadelphia : Arnold and Company, 1913. Identifiers: LCCN 2017052317| ISBN 9780486822174 (paper back) | ISBN 0486822176 (paperback)

      Subjects: LCSH: Ice cream, ices, etc. | BISAC: COOKING / Courses & Dishes / Desserts. | COOKING / Specific Ingredients / Dairy. | COOKING / Specific Ingredients / Fruit. | LCGFT: Cookbooks.

      Classification: LCC TX795 .R6 2018 | DDC 641.86/2—dc23

      LC record available at https://lccn.loc.gov/2017052317

      Manufactured in the United States by LSC Communications

      82217601    2018

      www.doverpublications.com

      CONTENTS

      Foreword

      Philadelphia Ice Creams

      Neapolitan Creams

      Ice Creams from Condensed Milk

      Frozen Puddings and Desserts

      Water Ices and Sherbets or Sorbets

      Frozen Fruits

      Frappés, Parfaits, Mousses

      Sauces for Ice Creams

      Index

      Foreword

      CONTAINING GENERAL DIRECTIONS FOR ALL RECIPES

      In this book, Philadelphia Ice Creams, comprising the first group, are very palatable, but expensive. In many parts of the country it is quite difficult to get good cream. For that reason, I have given a group of creams, using part milk and part cream, but it must be remembered that it takes smart juggling to make ice cream from milk. By far better use condensed milk, with enough water or milk to rinse out the cans.

      Ordinary fruit creams may be made with condensed milk, which, of course, is cheaper than ordinary milk and cream.

      In places where neither cream nor condensed milk can be purchased, a fair ice cream is made by adding two tablespoons of olive oil to each quart of milk. The cream for Philadelphia Ice Cream should be rather rich, but not double cream.

      If pure raw cream is stirred rapidly, it swells and becomes frothy, like the beaten whites of eggs, and is whipped cream. To prevent this in making Philadelphia Ice Cream, one-half of the cream is scalded, and when it is very cold, the remaining half of raw cream is added. This gives the smooth, light, and rich consistency which makes these creams so different from others.

      USE OF FRUITS

      Use fresh fruits in the summer and the best canned unsweetened fruits in the winter. If sweetened fruits must be used, cut down the given quantity of sugar. Where acidic fruits are used, they should be added to the cream after it is partly frozen.

      TIME FOR FREEZING

      The time for freezing varies according to the quality of cream or milk or water; water ices require a longer time than ice creams.* It is not advised to freeze the mixtures too rapidly; they are apt to be coarse, not smooth; and if they are churned before the mixture is icy cold, they will be greasy or buttery.

      The average time for freezing two quarts of cream should be ten minutes; it takes but a minute or two longer for larger quantities.

      DIRECTIONS FOR FREEZING

      Pound the ice in a large bag with a mallet, or use an ordinary ice shaver. The finer the ice, the less time it takes to freeze the cream. A four-quart freezer will require ten pounds of ice, and a quart and a pint of coarse rock salt. You may pack the freezer with a layer of ice three inches thick, then a layer of salt one inch thick, or mix the ice and salt in the tub and shovel it around the freezer. Before beginning to pack the freezer, turn the crank to see that all the machinery is in working order. Then open the can and turn in the mixture that is to be frozen. Turn the crank slowly and steadily until the mixture begins to freeze, then more rapidly until it is completely frozen. If the freezer is properly packed, it will take fifteen minutes to freeze the mixture. Philadelphia Ice Creams are not good if frozen too quickly.

      TO REPACK

      After the cream is frozen, wipe off the lid

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