Cream -> Jersey
Jersey Ice Cream
During the 1770s, ice
creams were referred to as "iced
puddings" or "ice cream puddings."
The cones used were referred to as wafers. During this period,
wafers were considered as "stomach settlers" and
were served at the end to the meal to calm the digestion.
They eventually became luxurious treats and become an important
element of the dessert course. When rolled into the "funnels"
or "cornucopias," they can be filled with all sorts
of fruit pastes, creams, and iced puddings.
Pure Jersey ice cream in the 13 sumptuous
varieties containing exotic ingredients like Sri Lankan passion
fruit juice, Chinese Walnuts and alphorns mango
Ice cream made from
fresh milk and cream from The Weyden herd of pedigree Jerseys.
No eggs are normally used in Jersey ice cream,
although sorbets clarified with free-range egg whites are
100 per cent natural ice cream made from
fresh milk and cream produced by this farm's own herd of Jersey
cows. This contains free-range eggs. Also available, a range
of sorbets that are suitable for the vegans
1½ cups sugar, granulated
2 whole eggs
2 tablespoons flour
4 teaspoons vanilla
½ teaspoon salt
6 cups Whipping Cream
6 cups Milk
Mix sugar, flour, and salt in top of double
boiler; gradually stirring in the milk. Place over boiling
water and cook until slightly thickened--for about 10 minutes--stirring
occasionally. Reduce heat so that the water in bottom part
of boiler does not boil. Beat eggs slightly, stir in a little
of the hot milk mixture. Cook it over hot water 5 minutes,
stirring constantly. Remove from stove, chill. Combine it
with cream, add vanilla, and churn in ice
cream freezer until you get proper consistency.
It makes 3½ quarts. If you want fruit flavor, fold
in whole or sliced fresh fruit at the very end, after the
ice cream is already frozen