This book is a collection of some of the most refreshing ice cream flavors. You will find lots of luscious licks … full of tastes that will remind you of that date, time with children, being a child-at-heart, a special time with friends, or just an eventful evening treat, in silence....What are your favorite ice cream flavors? Discover a rainbow of new ice cream flavors to share with family, friends, and guests. Find that specialty ice cream shop quality that now can be made at home! Just fold in your favorite toppings...drizzle on your favorite chocolate, caramel, fruit, add some whip cream maybe, and a delightful cherry on top! Mmmmm...It sounds good just talking about it.... Are you ready? Dig In!
Take a peak into the world travels of the many ice cream flavors, how they have come about in the “History Of Ice Creams, Frappes, And Ice Waters.” It is truly amazing how far the love of ice cream flavors have crossed time. Take time, and enjoy a spoonful or sip of royalty... You deserve it!
APPLE ICE CREAM
4 large tart apples
1 quart of cream
1/2 pound of sugar
1 tablespoonful of lemon juice
Put half the cream and all the sugar over the fire and stir until the sugar is dissolved. When the mixture is perfectly cold, freeze it and add the
lemon juice and the apples, pared and grated. Finish the freezing, and repack to ripen.
The apples must be pared at the last minute and grated into the cream. If they are grated on a dish and allowed to remain in the air they will turn
very dark and spoil the color of the cream.
POMEGRANATE WATER ICE
12 good sized pomegranates
1 pint of water
1 pound of sugar
Cut the pomegranates into halves, remove the seeds carefully from the inside bitter skin; press them with a potato masher in the colander,
allowing the juice to run through into a bowl; be careful not to mash the seeds. Add the sugar to the juice and stir until it is dissolved; then add
the water, cold, and freeze. This is very nice to serve with a meat course, and also nice for the garnish of a fruit salad.
This will serve six persons.
Take a peak into the world travels of the many ice cream flavors, how they have come about in the “History Of Ice Creams, Frappes, And Ice Waters.” It is truly amazing how far the love of ice cream flavors have crossed time. Take time, and enjoy a spoonful or sip of royalty... You deserve it!
APPLE ICE CREAM
4 large tart apples
1 quart of cream
1/2 pound of sugar
1 tablespoonful of lemon juice
Put half the cream and all the sugar over the fire and stir until the sugar is dissolved. When the mixture is perfectly cold, freeze it and add the
lemon juice and the apples, pared and grated. Finish the freezing, and repack to ripen.
The apples must be pared at the last minute and grated into the cream. If they are grated on a dish and allowed to remain in the air they will turn
very dark and spoil the color of the cream.
POMEGRANATE WATER ICE
12 good sized pomegranates
1 pint of water
1 pound of sugar
Cut the pomegranates into halves, remove the seeds carefully from the inside bitter skin; press them with a potato masher in the colander,
allowing the juice to run through into a bowl; be careful not to mash the seeds. Add the sugar to the juice and stir until it is dissolved; then add
the water, cold, and freeze. This is very nice to serve with a meat course, and also nice for the garnish of a fruit salad.
This will serve six persons.
