Neapolitan And Philadelphian Class Ice Cream Directions Recipe

How to make it

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• Ice creams are divided into two different classes; the Neapolitan and the Phiadelphian. The former contains a large proportion of eggs, has a pronounced custard flavor and its color is lemon-yellow. The Philadelphian has a creamy shade and the flavor of sweet cream.
• The first operation in making either kind is the cooking, either with or without eggs. In case of the Neapolitan, strain the yolks of the eggs and beat util thick and lemon-colored, then add the sugar and beat again. Then add the stiftly-beaten whites and beat again. Add the milk and cream and cook in a double boiler until it coats a spoon without running. Stir constantly and be careful not to let it curdle. Strain again through a wine sieve and let it cool. Flavoring is added either before or after cooking. This depends upon the kind of flavor used, but the process thus far is the same with all Neapolitan creams.
• The Phiadelphian cream is sometimes made of fresh, uncooked cream, if a very light, fluffy cream is wanted. Cook the cream in a double boiler, with cold water in the outer pan. Bring to a boil, and then remove from the fire. Ad the flavoring and the sugar and stir until the latter is melted. Strain and cool. Now it is ready for the freezer.
• In adding fruit to the creams (such as peaches, pineapple, plums, oranges or apricots) it must be cut into small dice, sprinkle with sugar and allowed to stand two hours.
• Berries must be mashed, sugared and mixed with frozen cream. Always thoroughly chill the cream before freezing it. It is the smoother and the chilling makes it freeze more rapidly and easily.
• FREEZING: Pour the chilled cream into the freezer. Place the freezer in the pail and pack with ice nearly to the top. Sprinkle coarse salt uniformly on the ice as you pack it into the bucket. Cover and fasten the can and turn it slowly until it becomes difficult to turn. Open the can and remove the dasher.