Bygone Recipes – Frozen Desserts

Ingredients

• 4 ounces Lowney’s Premium Chocolate (112g)
• 4 cups cream (960ml)
• ¾ cup sugar (180ml)
• 1 tablespoon vanilla
• ½ teaspoon salt
• 1½ cups finely chopped figs (approx. 225g)

Method

1. Melt chocolate, add sugar and one half cup cream, cook until smooth, add remaining ingredients, and freeze, stirring occasionally while freezing to keep figs from settling to the bottom.
2. Note.—If figs are soaked in wine, the flavor of the cream is much better, and there is less liability of the figs being lumpy.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 ounces Lowney’s Premium Chocolate (56g), or ½ cup Lowney’s Cocoa (approx. 50g)
• ¼ cup hot water (60ml)
• 1 cup sugar (approx. 200g)
• 4 cups light cream (960ml)
• ¼ teaspoon salt
• 1 teaspoon vanilla

Method

1. Melt chocolate, add remaining ingredients, and freeze.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 squares Lowney’s Premium Chocolate (112g)
• 2 cups cream (480ml)
• 3 cups milk (720ml)
• 1 junket tablet (approx. 20 drops liquid rennet)
• 1 tablespoon cold water
• 1 tablespoon vanilla
• 1¼ cups sugar (approx. 250g)

Method

1. Scald milk; add melted chocolate and sugar; cook three minutes; cool.
2. When lukewarm, add junket tablet which has been dissolved in cold water.
3. Add cream and freeze.
4. Two squares of chocolate give a very delicately flavored cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups milk (960ml)
• 3 squares Lowney’s Premium Chocolate (84g), or ½ cup Lowney’s Cocoa (approx. 50g)
• ½ cup sugar (approx. 100g)
• ½ tablespoon arrowroot
• 1 teaspoon vanilla
• 1 tablespoon sherry wine
• ⅛ teaspoon salt
• 1 inch stick cinnamon

Method

1. Mix chocolate, cinnamon, sugar, salt, arrowroot; add milk; cook ten minutes; add vanilla, sherry, and freeze.
2. Serve in frappé glasses, and garnish with cream flavored and beaten, and candied cherries.
3. Three cups of milk and one cup strong coffee may be used instead of all milk.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups cream (960ml)
• 6 egg yolks
• 1½ cups sugar (approx. 300g)
• 4 ounces Lowney’s Premium Chocolate (112g)
• ¼ teaspoon salt
• 1 teaspoon vanilla

Method

1. Scald one cup of cream; add to melted chocolate and cook three minutes, or until mixture is smooth and glossy; add sugar, salt, vanilla, and the remaining three cups of cream which has been beaten stiff.
2. When well blended, add beaten yolks of eggs.
3. Freeze.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 ounces Lowney’s Premium Chocolate (56g)
• 2 tablespoons sugar
• 2 tablespoons hot water
• 1 pint cream (568ml)
• 2 eggs
• ½ cup flour (approx. 60g)
• 2 cups milk (480ml)
• 1 cup sugar (approx. 200g)
• ¼ teaspoon salt

Method

1. Beat eggs; add flour, one cup sugar, and milk; cook in double boiler twenty minutes.
2. Melt chocolate; add sugar, boiling water; cook until glossy, then add to egg mixture; cool; add cream, salt, and freeze.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk (480ml)
• 2 cups cream (480ml)
• 1 cup sugar (approx. 200g)
• 4 to 6 egg yolks
• 1 tablespoon vanilla
• ¼ teaspoon salt

Method

1. Make a soft custard of milk, sugar and yolks of eggs.
2. When cool, add cream whipped, salt and flavoring.
3. Freeze.
4. Brown Bread Ice Cream – Add to French Ice Cream one cup brown bread crumbs dried. Freeze.
5. Burnt Almond Ice Cream – Blanch and chop one cup almonds. Caramelize four tablespoons sugar; add chopped almonds. When cold, pound to a powder. Add to French Ice Cream with one teaspoon almond extract. Freeze.
6. Caramel Ice Cream – Add to French Ice Cream, one cup of caramelized sugar. Cool and freeze.
7. Coffee Ice Cream – Add one cup black coffee to French Ice Cream. Freeze.
8. Ginger Ice Cream – Add one cup preserved ginger chopped fine, two tablespoons lemon juice, and three tablespoons ginger sirup to French Ice Cream. Freeze.
9. Macaroon Ice Cream – Add one cup dried and pounded macaroons to French Ice Cream; flavor with one half teaspoon almond extract, one tablespoon sherry, and one half teaspoon vanilla. Freeze.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups light cream (960ml), or 3 cups heavy cream (720ml) and one cup milk (240ml)
• 1 cup sugar (approx. 200g)
• 1 tablespoon flavoring
• ¼ teaspoon salt

Method

1. Mix the ingredients and freeze without cooking.
2. Banana Ice Cream – Add the pulp of four bananas and two tablespoons lemon juice to Philadelphia Ice Cream. Freeze.
3. Coffee Ice Cream – Add one cup black coffee to Philadelphia Ice Cream. Freeze.
4. Ginger Ice Cream – Add one cup preserved ginger chopped fine, two tablespoons lemon juice, and three tablespoons ginger sirup to Philadelphia Ice Cream. Freeze.
5. Macaroon Ice Cream – Add one cup dried and pounded macaroons to Philadelphia Ice Cream; flavor with one half teaspoon almond extract, one tablespoon sherry, and one half teaspoon vanilla. Freeze.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 eggs
• 1¼ cups sugar (approx. 250g)
• ½ cup flour (approx. 60g)
• 2 cups milk (480ml)
• ½ cup Lowney’s Cocoa (approx. 50g)
• ½ teaspoon salt
• 1 cup walnuts (approx. 120g)
• 2 cups cream (480ml)

Method

1. Mix cocoa, flour, sugar and salt; add eggs slightly beaten.
2. When well blended, add scalded milk.
3. Cook in double boiler, stirring constantly, twenty minutes.
4. Add nuts finely chopped, flavoring and cream.
5. Freeze.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk (480ml)
• 1 cup sugar (approx. 200g)
• 1 tablespoon cornstarch or arrowroot
• 4 egg yolks
• 2 cups cream (480ml), or 2 cups milk (480ml) and 2 tablespoons butter (28g)
• ¼ to ½ cup Lowney’s Cocoa (25 to 50g)
• 1 teaspoon vanilla
• ¼ teaspoon salt

Method

1. Mix cocoa, sugar and cornstarch or arrowroot; add scalded milk, and cook twenty minutes in double boiler. Beat eggs; add cream, or milk and butter; pour on to this mixture, cornstarch mixture.
2. Add vanilla and freeze.
3. One cup raspberry juice added just before freezing gives a pleasant variety.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 ounces Lowney’s Premium Chocolate (84g)
• 1½ cups sugar (approx. 300g)
• 1 cup thin cream (240ml)
• ¼ cup cold water (60ml)
• 1 teaspoon vanilla
• ¼ teaspoon salt
• whip from 3 cups cream (720ml)
• 1 tablespoon granulated gelatine (7g)

Method

1. Melt chocolate; add sugar and one cup cream; boil one minute.
2. Mix gelatine with cold water, add to boiling mixture; when cool, add flavoring, salt and whip from cream.
3. Pour into mold, pack in equal parts of ice and salt, let stand four hours.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 squares Lowney’s Premium Chocolate (112g)
• ⅓ cup sugar (approx. 67g)
• 1 cup boiling water (240ml)
• 3 cups scalded milk (720ml)
• ½ teaspoon vanilla
• ¼ teaspoon salt

Method

1. Melt chocolate; add sugar, salt and boiling water; cook five minutes; add scalded milk and flavoring; when cool, freeze.
2. Serve with cream sweetened and flavored, either plain or whipped.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 egg yolks
• rind and juice of 1 lemon
• 4 tablespoons sherry wine
• ½ cup sugar (approx. 100g)
• ¼ teaspoon salt
• 2 egg whites
• 2 ounces Lowney’s Premium Chocolate, melted (56g)
• ½ cup cream (120ml)

Method

1. Cook first five ingredients until mixture thickens; add beaten whites, chocolate, and cream beaten until thick.
2. Pour into serving dish, and pack in equal parts of ice and salt.
3. Let stand three hours.
4. A very good way is to put serving dish in lard pail, then surround pail with equal parts of ice and salt.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 pint cream (568ml)
• ½ cup powdered sugar (approx. 62g)
• 1 cup black coffee (240ml)
• ¼ teaspoon salt

Method

1. Whip the cream, add sugar and coffee, turn mixture into a mold, pack in ice and salt, and let stand five hours.
2. Chocolate Mousse No. 2 – Substitute four ounces melted chocolate for coffee in Coffee Mousse, pour into mold, pack in ice and salt, and let stand four hours.
3. Strawberry Mousse – Substitute two cups mashed berries for coffee, and proceed as for Coffee Mousse.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup sugar (approx. 200g)
• 1 cup water (240ml)
• 3 egg whites
• 1 pint cream (568ml)
• flavoring

Method

1. Boil sugar and water until it threads.
2. Pour on to the beaten whites of eggs, add the whip from cream, flavoring, pack in ice and salt, and let stand four hours.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup sugar (approx. 200g)
• ½ cup boiling water (120ml)
• 4 tablespoons Lowney’s Cocoa (28g)
• 4 egg yolks
• 2 teaspoons vanilla
• 2 cups cream (480ml)
• ¼ teaspoon salt

Method

1. Boil sugar and water together ten minutes; pour sirup on to cocoa which has been beaten with the egg yolks; cook over hot water until of the consistency of soft custard.
2. Beat until cold; add the cream which has been beaten until stiff, vanilla, and salt.
3. Turn into mold, cover, and pack in equal measures of finely crushed ice and rock salt.
4. Let stand four hours.
5. Remove from mold and garnish with cream, sweetened and flavored, and press through the pastry bag.
6. The parfait may be served in champagne glasses and garnished with beaten cream and candied cherries.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup sugar (approx. 200g)
• ½ cup water (120ml)
• 6 egg yolks
• 1 pint cream (568ml)

Method

1. Cook sugar and water five minutes.
2. Pour slowly on to the beaten egg yolks, add whip from cream, turn into mold and pack in ice and salt, and let stand four hours.
3. Café Parfait – Add one fourth cup black coffee to Golden Parfait and freeze as Golden Parfait.
4. Maple Parfait – Substitute maple sirup for boiled sugar and water in Golden Parfait. Mold, pack in ice and salt four hours, and serve with chopped browned almonds.
5. Nesselrode Pudding – To Golden Parfait add one cup boiled chestnuts mashed, one cup candied fruit soaked in wine, one cup chopped pineapple. Flavor with one teaspoon vanilla, one tablespoon sherry. Freeze, pack, mold, and serve with Rum Sauce.
6. Biscuit Tortoni – Mix one cup pounded macaroons, two tablespoons sherry, two tablespoons caramelized sugar pounded, with Golden Parfait. Pack in paper boxes, pack boxes in pail, and pack pail in equal parts ice and salt, for four hours. Serve in boxes, sprinkle with brown chopped almonds.
7. Biscuit Glacé – Add two tablespoons maraschino, two tablespoons sherry, to Golden Parfait. Fill paper boxes, pack boxes in pail, pack pail in ice and salt, and let stand in ice and salt four hours.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup cream (240ml)
• 1 tablespoon grated lemon rind
• 4 eggs
• 1 cup sugar (approx. 200g)
• ½ cup wine (120ml)
• 1 tablespoon lemon juice
• ⅛ teaspoon salt

Method

1. Mix yolks of eggs, lemon juice, rind, sugar and salt.
2. Cook until thick.
3. Cool; add beaten whites and cream beaten until stiff.
4. Add wine, fill paper cases, pack cases in pail, and pack pail in ice and salt four hours.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups water (480ml)
• 1 cup sugar (approx. 200g)
• 4 egg whites
• flavoring

Method

1. Boil sugar and water; beat until cold.
2. Add egg whites beaten until stiff and flavoring. Freeze.
3. Lemon Water Ice – Add the grated rind of one lemon and the juice of three lemons to Water Ice. Freeze.
4. Orange Water Ice – Add rind of one orange, one half cup orange juice, two tablespoons lemon juice, to Plain Water Ice.
5. Pineapple Water Ice – Add two cups pineapple chopped and pressed through a sieve, with two tablespoons lemon juice, to Plain Water Ice.
6. Lemon Sherbet – The same as Water Ice, omitting the whites of eggs. All fruit sherbets made in the same way.
7. Strawberry Bombe Glacé – Line a mold with Strawberry Ice Cream, fill with Pineapple Water Ice. Pack in ice and salt four hours. Serve with Strawberry Sauce.
8. Raspberry Bombe Glacé – Line a mold with Raspberry Water Ice. Fill with Vanilla Ice Cream, or whipped cream sweetened and flavored. Pack in ice and salt four hours.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 cups coffee (720ml)
• 1 cup sugar (approx. 200g)
• 1 cup cream (240ml)
• ¼ teaspoon salt

Method

1. Freeze to consistency of mush.
2. Serve in frappé glasses with whipped cream on top.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup sugar (approx. 200g)
• 2 cups water (480ml)
• 1 cup orange juice (240ml)
• pulp of four oranges
• 4 tablespoons lemon juice

Method

1. Boil sugar and water five minutes, add other ingredients, and freeze to a mush.
2. Serve with orange sirup and sprinkle with candied orange peel, finely chopped.
3. Grape Frappé – Substitute one cup grape juice for orange juice, and freeze to a mush.

Title

Lowney’s Cook Book

Author

Maria Willet Howard