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Food
1860
Ice Cream
Take nice sweet
cream, 1-2 gal.; rich milk, 1-2 gal.; nice, white sugar, 1 lb.;
some do use as much as 2 lbs. of sugar to the gal. but it leaves
an unpleasant astringency in the throat after eating the cream,
yet please your selves; dissolve the sugar in the mixture, flavor
with extract, to suit your taste, or take the peel from a fresh
lemon and steap one-half of it in as little water as you can, and
add this, it makes the lemon flavor, better than the extract, and
no flavor will so universally please as the lemon; keep the same
proportions for any amount desired.
The juice of strawberries, or raspberries give a beautiful color,
and flavor to ice creams; or about 1-2 oz. of essence or extracts
to a gallon, or to suit the taste. Have your ice well broken; 1
qt. salt to a bucket of ice. About one-half hour's constant stirring
and occasional scraping down and beating together will freeze it.
The old fashion freezer which turns in a tub of ice makes smoother,
and nicer ice cream than all the patent freezers I have seen; and
the plan of using the genuine cream and milk gives sufficient profit;
but I will give you the best substitutes there are, in the following
recipe, but the less you eat of either, the better will it be for
health.
For very cheap
ice cream: to 6 qts. of milk, you will add 1-2
lb. of Oswego corn starch. First dissolve the starch in one qt.
of the milk, then mix all together and just simmer a little, (not
to boil.) Sweeten and flavor to suit your taste, or as above. Or
soak Irish moss in water for an hour, and rinse well to clear it
of sand and a certain peculiar taste; then steep it for an hour
in milk just at the boiling point, but not to boil; it imparts a
rich color and flavor without eggs or cream. Use from an oz. to
one and a half oz. to the gallon. This may be steeped twice. It
is the Chicago plan. A few minutes rabbing, at the end of freezing,
with the spatula against the sides of the freezer, gives Ice Cream
a smoothness not otherwise obtained.
The
Joys of Old-Fashioned Ice Cream
Anybody who has ever tasted ice
cream made the old-fashioned way in a genuine ice-cream freezer
knows that there is no comparison to even the best store-bought
flavors. The delicious sweetness of the stuff made in small
batches is clearly better than anything mass produced.
Lehman's
sells a variety of hand-cranked ice cream freezers, from super-size
Amish-made
models, to the high-quality White
Mountain freezers. In addition, they sell kits and parts
to mechanize your freezer; and can even provide help for starting
your own ice-cream concession business or fundraiser.
Browse
all of Lehman's ice cream making equipment, here.
Lehman's:
Products for Simple Living since 1955.
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