(3463). Ice Cream With Eggs And Black Coffee, Without Eggs, Light With Black Coffee (Creme Aux Oeufs Et Au Cafe' Noir, Creme Sans Oeufs Legere Au Cafe Noir)

With Eggs And Black Coffee

Prepare half a pint of very strong coffee, using Mocha, Java and Maracaibo, a pound in all, ground very finely and put into a filter (Fig. 774); moisten with a quart of boiling water and strain it entirely two or three times. Have in a tinned basin ten raw egg-yolks and eight ounces of sugar; add half a pint of boiling milk, a quarter of a vanilla bean and the infused coffee. Set the basin on a slow fire and stir until consistent enough to cover the spatula; let get cold, then add one pint of cream; pass through a fine sieve and freeze.

Without, Eggs, Light With Black Coffee

Dissolve half a pound of sugar in a quart of good cold milk; add half a pint of very strong coffee prepared the same as the above, infusing in it the fourth part of a vanilla stick; pass through a sieve and freeze. After it has been properly worked mix in as much well-drained whipped cream and at the same time half a pound of powdered sugar; stir well and pack in ice to use when needed. All light creams should be served the same day as prepared.

(3464). Ice Cream With Pignons, Brazilian Nuts, Walnuts Or Hazel Nuts (Creme Glace Aux Pignons, Aux Noix De Bresil, Aux Grosses Noix Ou Noisettes)

Cook one pound of sugar slightly wetted to three hundred and thirty-eight degrees Fahrenheit or " crack " (No. 171); add half a pound of pignons or Brazilian nuts or even common walnuts or hazel-nuts; the nuts selected must be first roasted; boil once or twice in the sugar, then pour on a marble to leave till cold, when pound with a pint of cream. Break ten egg-yolks in a tinned basin, dilute with a pint of boiled milk, having already had infused in it a quarter of a vanilla stick; cook without boiling and when the preparation covers the spatula remove it from the fire, add to it the pounded nuts and cream and leave stand till cold; strain through a fine sieve and freeze as an ordinary ice cream (No. 3427).

(3465). Ice Cream With Roasted Or Boiled Chestnuts (Creme Aux Marrons Rotis Ou Bouillis)

With Roasted Chestnuts

Split the chestnuts on their sides, roast and skin; put them with a pound of sugar into a copper pan, adding three gills of water: cook the sugar to three hundred and thirty-eight degrees Fahrenheit, or a little above the "crack:" pour it on a marble and as soon as cold pound with a small quantity of cream; place it in a tinned basin with fifteen egg-yolks, a quart of cream and the quarter of a vanilla bean. Set the basin on a slow fire to cook the mixture without boiling and as soon as it covers the spoon remove from the fire, cool, strain and freeze.

With Boiled Chestnuts

Suppress the hard outer shell and red inside skin from a pound of chestnuts; boil them in milk with a little vanilla, and when tender rub through a sieve. Pour this puree into a vessel and dilute with a gill of vanilla cream No. 1 (No. 3458); strain, cool and freeze, working it vigorously, and when smooth and firm mix in half as much very firm and slightly sweetened whipped cream and half a gill of maraschino.