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.
es of sugar Juice of 6 large oranges Grated rind of one orange
Put the sugar, grated yellow rind of the orange and half the cream in a double boiler over the fire; when the sugar is dissolved, take from the fire, and, when _very cold_, add the remaining cream, and freeze. When frozen rather hard, add the orange juice, refreeze, and pack to ripen.
PINEAPPLE ICE CREAM
1 quart of cream 12 ounces of sugar 1 large ripe pineapple or 1 pint can of grated pineapple Juice of one lemon
Put half the cream and half the sugar in a double boiler over the fire; when the sugar is dissolved, stand it aside until cold. Pare and grate the pineapple, add the remaining half of the sugar and stand it aside. When the cream is cold, add the remaining cream, and partly freeze. Then add the lemon juice to the pineapple and add it to the frozen cream; turn the freezer five minutes longer, and repack.
This will serve eight or ten persons.
GREEN GAGE ICE CREAM
1 quart of
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