GELATO, GRANDE PASSIONE
antiche ricette vittoriane
CHOCOLATE ICE CREAM
Grate the chocolate, put it in a double boiler with the milk; stir until hot, and add the sugar, vanilla, cinnamon and one pint of the cream. When cold, freeze; when frozen, stir in the remaining pint of the cream whipped to a stiff froth.This will serve ten persons.
COFFEE ICE CREAM
Grind the Mocha rather coarse; put it in the double boiler with one half the cream, and steep for at least ten minutes. Strain through a fine muslin or flannel bag, pressing it hard to get out all the strength of the coffee. Add the sugar and stir until dissolved; when cold, add the remaining pint of cream and freeze.This will serve six persons.
ORANGE ICE CREAM
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.
GINGER ICE CREAM
Put the ginger through an ordinary meat chopper. Heat the sugar, ginger and half the cream in a double boiler; when the sugar is dissolved, take it from the fire, and, when cold, add the lemon juice and remaining cream, and freeze.
gelato per tutti i gusti, da sempre...
CHOCOLATE ICE CREAM
1 quart of cream
1 pint of milk
1/2 pound of sugar
4 ounces of chocolate
1 teaspoonful of vanilla or 1/4 of a vanilla bean
1/4 of a teaspoonful of cinnamon
Grate the chocolate, put it in a double boiler with the milk; stir until hot, and add the sugar, vanilla, cinnamon and one pint of the cream. When cold, freeze; when frozen, stir in the remaining pint of the cream whipped to a stiff froth.This will serve ten persons.
COFFEE ICE CREAM
1 quart of cream
1/2 pound of sugar
1/2 pound of sugar
4 ounces of so-called Mocha coffee
Grind the Mocha rather coarse; put it in the double boiler with one half the cream, and steep for at least ten minutes. Strain through a fine muslin or flannel bag, pressing it hard to get out all the strength of the coffee. Add the sugar and stir until dissolved; when cold, add the remaining pint of cream and freeze.This will serve six persons.
ORANGE ICE CREAM
1 quart of cream
10 ounces of sugarJuice of 6 large oranges
Grated rind of one orange
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.
GINGER ICE CREAM
1 quart of cream
1/4 pound of preserved ginger
1/2 pound of sugar
1 tablespoonful of lemon juice
Put the ginger through an ordinary meat chopper. Heat the sugar, ginger and half the cream in a double boiler; when the sugar is dissolved, take it from the fire, and, when cold, add the lemon juice and remaining cream, and freeze.
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