[Sca-cooks] OOP Ice Cream recipe needed

[Johnna Holloway]

I own these too. Of course I can't put my hands on them either.
Small books among larger volumes.
 Barbara Wheaton's Victorian Ices and Ice Cream
which was  released in a commercial edition by Macmillan in
1984/85 is another version I think of this.
The original 1976(?) Met Museum one was titled
Ices, plain and fancy. You can find it for as low as $2.00
on bookfinder.com, so there are copies available.
Both were based on Agnes Marshall's The Book of Ices.
She's coming back into favor.
Kegan, Paul released a $200 plus reprint of  Mrs. Marshall's
1887 general cookbook in May 2005. I've not seen it, so I can't
comment on how overpriced it is.

See http://www.historicfood.com/Ice%20Cream%20Recipes.htm
for Ivan Day's take on asparagus ices with notes on Ms. Marshall.
Hint: it's not what you think.

(Frozen Vegan desserts are featured in
Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights
by Jeff Rogers.)

Johnnae


Phil Troy / G. Tacitus Adamantius wrote:

> Somewhere I have a book of Victorian English ice cream recipes (a  
> brief search yesterday did not unearth it, but I STR it's published  
> by the Metropolitan Museum of Art). It tends to consist of a series  
> of three recipes, depending on the desired opulence level, for each  
> flavor of ice cream. They're designated, I guess, as "Rich Vanilla  
> Ice Cream", "Ordinary Vanilla Ice Cream", and "Cheap Vanilla Ice  
> Cream", or some such. In general, the "Rich" versions of the recipes  
> were pretty darned stupendous, while the cheap versions were pretty  
> good support for arguments that English food is an insult to the  
> palate (if I'm not mistaken, they involve cooking milk with flour and  
> sugar to make a sweetened white sauce, kinda like Chocolate Gravy  
> without the chocolate, which you then freeze).
>
> But the rich version is largely as Fra Niccolo describes it: cream,  
> eggs, sugar and flavorings cooked into a thin custard and then  
> frozen. A standard formula for creme anglaise would be a quart of  
> cream, a dozen yolks, maybe a half to three-quarters of a cup of  
> sugar, and a vanilla bean scalded in with the cream (or a teaspoon or  
> two of vanilla extract added). For freezing purposes, you might want  
> to use only six or eight yolks.
>
> I'll continue to look for that book...
>
> Adamantius
>
>