Olde Tyme Recipes: Ice Creams and Ices

Plain ice cream is a custard frozen twenty-five minutes.

This is the ice cream volume of Donald Hammond’s Olde Tyme Recipes. Philadelphia cream, French custard, chocolate melted into the milk as it scalds, coffee set with gelatine, strawberry, caramel, a three-layer Neapolitan packed in a mold.

Mousses and parfaits freeze still — no crank. Maple mousse, vanilla and chocolate parfait, angel parfait, a caramel-nut mousse you can bury in a bucket of ice.

Water ices and sherbets: lemon, raspberry, pineapple, three oranges / bananas / lemons, cranberry, orange cream. At the back, the parlor ices — Roman punch, Lalla Rookh, frozen mint. Liquor goes in after the ice is frozen. Liquor will not freeze.

Three parts ice to one part salt, or an electric freezer, or a metal pan beaten twice. Home-sized batches. Your edition.