[Sca-cooks] Summer period desserts

[Siegfried Heydrich]

    As would I! My household just bought an Italian Ice machine - just the
thing for these hot Trimarian summers. Being able to serve them with period
syrups would be great.
    I did mass production ice cream in deep hotel pans, once. The kitchen on
site had a walk-in freezer inside the walk-in cooler. I cooked off the
custard, and laid it into the pans. then into the cooler, to be brought down
to about 36 degrees. I went into the freezer, popped out the bulb, put in a
power tap, screwed the bulb back in, and plugged in my big hand mixer.
    Once the custard had cooled, I put the pans in the freezer, and used the
mixer to keep them beaten. I detailed a scullery to go in and whip them
about every 10 minutes, and to let me know when it was starting to thicken
up. Towards the end, I spent about 20 minutes in the freezer continually
beating them before it was stiff enough that I worried about smokin' the
mixer. Many cloaks were required for this, BTW. The freezer was about 20
below . . . It was a tad grainier than what you'd get from a commercial
dairy, but you'll have that.

    Sieggy

----- Original Message -----

> I need that info as well.  I've started bring the ice shaver and syrups to
events, I'd like to have some kind of historical firepower to back me up.
No, I'm not the Costume Police, I'm the Food Police! <GGG>
>
> Selene
>
>
> > I'd love to have the reference/bibliographic info on that assertion.  As
others will point out, our collective memory here ascribes such ice based
sweets to the Italian 1500's.  Any other information with reference would be
gleefully received.  modern Magazines, however are too often not so
scholastically structured as to do extensive research on their assertions.
> >
> > pacem et bonum,
> > niccolo
> >
> > > Greetings all!
> > In reading one of my modern culinary subscribtions, I read that Gelato,
and
> > various forms of granita go all the way back to the Roman Empire. That
could
> > work for anyone planning a summer feast with  limited space. As long as
you
> > have an adequate freezer, there's no reason why you couldn't make a
large
> > batch, freeze, scoop and re-freeze. Your portion control could be any
size
> > scoop(s) you want, you could do the same with sorbets or sherbets as
well.
> > Just an idea.
> >
> > Finnebhir