Method.—Partially freeze the vanilla ice cream, add the whipped-cream and almonds, and complete the freezing.
Time.—From 3 to 4 hours. Average Cost, about 2s. 6d. Sufficient for 10 or 12 persons.
2220.—WALNUT CREAM ICE. (See Pistachio Cream Ice, No. 2209.)
Omit the spinach greening, and, if preferred, substitute vanilla essence for the noyeau.
2221.—APPLE WATER ICE. (Fr.—Glace à l'eau de Pommes.)
Ingredients.—1 pint of apple pulp, 1 pint of syrup No. 2232, 2 tablespoonfuls of lemon-juice.
Method.—Stew the apples in a jar, pass them through a hair sieve, and stir the pulp into the hot syrup. When cold, add the lemon-juice, and freeze. A few drops of carmine or cochineal improve the colour.
Time.—From 2½ to 3 hours. Average Cost, 9d. Sufficient for 10 or 12 persons.
2222.—CHERRY WATER ICE. (Fr.—Glace à l'eau de Cérises.)
Ingredients.—1½ lbs. of good cooking cherries, 1½ pints of syrup, 1 tablespoonful of lemon-juice, 1 tablespoonful of Kirsch, carmine or cochineal.
Method.—Stone the cherries, and from about a quarter of the stones remove the kernels and pound them finely. Pour the syrup when boiling over the cherries and kernels, let it stand closely covered until cold, then add the Kirsch, lemon-juice, and a few drops of carmine. Freeze as directed on p. 988.
Time.—Altogether, about 2 hours. Average Cost, 1s. 9d. Sufficient for 8 or 9 persons.
2223.—GINGER WATER ICE. (Fr.—Glace de Gingembre.)
Ingredients.—4 ozs. of preserved ginger, a little of the syrup in which it is preserved, 1 pint of syrup No. 2231, the stiffly-whipped white of