Mrs. S. T. Rorer's Recipes For Homemade Ice Cream

Mrs. S. T. Rorer’s

Recipes For Homemade Ice Cream

Mrs. S. T. Rorer’s

Recipes For Homemade Ice Cream

Table of Contents Foreword

page 1

Freezing Procedure page 2 The Classics

Fruity Flavors

Nutty Concoctions

pages 4-8

pages 10-16

pages 18-23

Closing Remarks page 24

Foreword This book contains numerous, delectable homemade ice cream recipes that will melt in your mouth. The recipes derive from Mrs. S. T. Rorer’s “Ice Creams, Water Ices, Frozen Puddings,” recipe book and have been modified for modern day, homemade ice cream without the need for an ice cream machine.

1

Freezing Procedure Making homemade ice cream has never been easier! An ice cream machine is not needed to create these tasty treats. Follow these steps after mixing the ingredients in each recipe. In order to mix and freeze to the ingredients to create the ice cream, you will need:

1 gallon size Ziploc bag 1 quart size Ziploc bag ½ cup of rock salt.

Fill a gallon size Ziploc bag half way full with ice cubes. Add ½ cup of rock salt to the Ziploc bag. A quart size Ziploc bag is used for the mixed ingredients. Once ingredients are added to the quart size bag, place the Ziploc bag into the gallon Ziploc bag and seal both securely. Carefully and quickly shake the gallon bag until the contents within the quart size Ziploc are frozen. This will take approximately five minutes. Once frozen, the ice cream is complete. Remove from the bag, serve, and enjoy!

2

The Classics

Chocolate Ice Cream Ingredients

1 pint 4 2 1 1

5

1 pint

Directions

1/2 pound

eggs ounces of chocolate small piece of stick cinnamon teaspoonful of vanilla

Put the milk and cinnamon over the fire in a double boiler. Beat the yolks of the eggs and sugar until very light, add the well-beaten whites, and stir this into the hot milk. As soon as the mixture begins to thicken, take it from the fire, add the grated chocolate, and, when cold, add the cream and the vanilla. Follow the freezing procedure.

Vanilla Ice Cream Ingredients

Directions

1 quart

Put the sugar and half the cream in a double boiler over the fire. Split the vanilla bean, scrape out the seeds and add them to the hot cream, and add the bean broken into pieces. If vanilla extract is preferred, pour into the hot cream. Stir until the sugar is dissolved, and strain through a colander. When this is cold, add the remaining cream and freeze. This should be repacked and given two hours to ripen. Four would be better. Follow the freezing procedure.

1/2 pound

1 vanilla bean or 2 teaspoonfuls of vanilla extract

6

Strawberry Ice Cream Ingredients

Directions

1 quart

Mash the strawberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer, and stir until partly frozen. Remove the lid and add the mashed strawberries, and stir again for five or ten minutes until the mixture is sufficiently hard to repack.

Then follow the freezing procedure.

12 ounces

1 quart of cream 1 quart of strawberries 12 ounces of sugar Juice of one lemon

7

Fruity Flavors

Lemon Ice Cream Ingredients

1 quart

9 ounces

4 tablespoonfuls of lemon juice Juice of an orange Grated yellow rind of 3 lemons

11

Directions Mix the sugar, the grated rind and juice of the lemons, and the orange juice together. Put half the cream in a double boiler over the fire; when scalding hot, stand it aside until perfectly cold; add the remaining half of the cream and freeze it rather hard. Then follow the freezing procedure.

Orange Ice Cream Ingredients

1/2 pint

2/3 cupful

1 full pint of orange juice 2 grated rinds of oranges

Directions 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. Follow the freezing procedure.

12

Peach Ice Cream Ingredients

2 half pints

1/2 pound

12 ripe or canned peaches 4 peach kernels 1/2 pint of water

13

Directions Put the sugar, water and peach kernels over the fire; stir until the sugar is dissolved, and boil three minutes. Pare the peaches and press them through a colander, add to them the strained syrup. When cold, turn the mixture into the freezer and turn the crank slowly until partly frozen; add the milk, and continue with the freezing procedure. *Omit the water and use less sugar with canned peaches.

Raspberry Ice Cream Ingredients

1 quart

12 ounces

1 quart of raspberries 12 ounces of sugar Juice of one lemon

Directions Mash the raspberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer, and stir until partly frozen. Remove the lid and add the mashed raspberries, and stir again for five or ten minutes until the mixture is sufficiently hard to repack. Now follow the freezing procedure.

14

Apple Ice Cream Ingredients

1 quart

1/2 pound

4 large tart apples 1 tablespoonful of lemon juice

15

Directions 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. Then follow the freezing procedure. *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.

Chocolate Ice Cream Ingredients

1 pint 4 2 1 1

1 pint

1/2 pound

eggs ounces of chocolate small piece of stick cinnamon teaspoonful of vanilla

Directions Put the milk and cinnamon over the fire in a double boiler. Beat the yolks of the eggs and sugar until very light, add the well-beaten whites, and stir this into the hot milk. As soon as the mixture begins to thicken, take it from the fire, add the grated chocolate, and, when cold, add the cream and the vanilla. Freeze and shake according to freezing methods.

Nutty Concoctions

Walnut Ice Cream Ingredients

1 quart

1/2 pound

1 teaspoonful of vanilla 1 teaspoonful of caramel 1/2 pint of black walnut meats

19

Directions Put the sugar and half the cream over the fire in a double boiler; when the sugar is dissolved, stand it aside to cool. When cold, add the remaining cream, the walnuts, chopped, and the flavoring. Follow the freezing procedure.

Pistachio Ice Cream Ingredients

1 quart

1/2 pound

1/2 pound of shelled pistachio nuts 1 teaspoonful of almond extract 10 drops of green coloring

Directions Blanch and pound or grate the nuts. Put half the cream and all the sugar in a double boiler; stir until the sugar is dissolved and stand aside to cool; when cold, add the nuts, the flavoring and the remaining cream, mix, add the coloring. Follow the freezing procedure.

20

Burnt Almond Ice Cream Ingredients

1 quart 4 1 1 4

21

1/2 pound

ounces of sweet almonds tablespoonful of caramel teaspoonful of vanilla extract tablespoonfuls of sherry

Directions Shell, blanch and roast the almonds until they are a golden brown, then grate them. Put half the cream and all the sugar over the fire in a double boiler. Stir until the sugar is dissolved, take it from the fire, add the caramel and the almonds, and, when cold, add the remaining pint of cream, the vanilla and the sherry.

Follow the freezing procedure.

Coconut Ice Cream Ingredients

1/2 pint 2 large coconuts 1 pint of boiling water

Directions Grate the coconuts and pour over them the boiling water. Stir until it is cool, and press in a sieve. Put the fiber in a cheese cloth and wring it dry; add this to the water that was strained through the sieve.

When cold, add condensed milk. Follow the freezing procedure.

22

Closing Remarks Make sure the ice cream is served no longer than an hour after the freezing procedure. Homemade ice cream should not be stored in a freezer, as it will get freezer burn and lose its flavor.

Now the whole family can enjoy a variety of delicious homemade ice cream. Satisfy your sweet tooth and dig in!

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