2746—Preparations for Simple Ices

Preparations for simple ices are of two kinds: those made from cream, and those made from syrup; the latter being principally used for fruit ices.

As the quantities of sugar and eggs used for these preparations vary exceedingly, the following recipes have been based upon a working average.

If creamier ices be required, all that is needed is an increase in the sugar and egg-yolks per quart of milk; while, if the ices be required harder but less creamy, the two ingredients above mentioned should be proportionately reduced.

As an example of the difference that may exist between cream preparations, I might instance the case of ice-cream, which may be made from seven to sixteen egg-yolks, and six oz. to one lb. of sugar per quart of milk. In regard to ices made from syrups and fruit, their preparations may measure from 15° to 30° or 32°. (saccharometer) respectively.