The Ice Cream Book: Over 400 Recipes

The Ice Cream Book: Over 400 Recipes

by Louis P. De Gouy

Hardcover

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Overview


A master chef — and one of the founders of Gourmet magazine—introduces the fundamentals of homemade frozen desserts with recipes for hundreds of mouthwatering treats. Louis P. DeGouy presents over 400 tried-and-true recipes for coupes, bombes, frappés, ices, mousses, parfaits, sherbets, and ice creams, including almost 200 ice cream recipes for butterscotch, eggnog, lemon, mocha, peach, peanut, strawberry, vanilla, and other delectable flavors.
Most of these recipes can be made with just an ordinary refrigerator-freezer, without the need for special attachments. DeGouy covers the blending of milk and cream, operating a hand freezer or a refrigerator, blanching nuts, preparing fruits, and many other procedures. Each chapter offers several recipes for a different kind of ice cream, accompanied by thorough instructions. And even if you don't care to make your own ice cream, you'll find a wealth of ideas for dressing up frozen desserts, from suggestions for simple sauces to recipes for baked Alaska and ice cream eclairs.

Product Details

ISBN-13: 9780486832326
Publisher: Dover Publications
Publication date: 05/15/2019
Pages: 256
Sales rank: 316,708
Product dimensions: 5.90(w) x 9.10(h) x 1.00(d)

About the Author


Louis Pullig De Gouy (1876–1947) served as apprentice to his father, Jean H. De Gouy, Esquire of Cuisine at the courts of Austria and Belgium. Best known for his 30-year career at New York City's Waldorf Astoria, he served as Master Chef and Chef Steward in France, England, Spain, the United States, and many other countries. De Gouy was a founder of Gourmet magazine, and his 16 cookbooks cover everything from soup and bread to hamburgers and ice cream.

Read an Excerpt

CHAPTER 1

SECTION I

GENERAL INFORMATION

EATING AND DRINKING TO KEEP COOL

God and the doctor we alike adore, But only when in danger, not before. The danger o'er, both are alike requited. God is forgotten and the doctor slighted.

John Owen, English epigrammist (1560–1622)

Both the external temperature and the internal body heat influence digestive processes. The effect upon the system of the temperature of food and beverages is also a matter of important consideration. Hot food and beverages in cold weather, cold food and beverages in hot weather, are instinctively resorted to by almost every one, although this is, no doubt, as much due to mental association and, perhaps, a temporary agreeable sensation of the temperature in swallowing as it is to any decided influence exerted over the body temperature.

One of the three "R's" of nutrition that we all learned a way back in school is that food is fuel which the body uses like a furnace to generate heat. And, like a furnace we can control the generation of unnecessary amount of heat, especially in Summer, by the proper selection of food and beverages.

Strange as it may seem, iced foods and beverages with ice in them actually make the body feel even hotter, by making it slave overtime to bring the temperature of these iced foods to the degree where the digestive juices can act upon them; so ice cream, sherbets, and in fact any kind of frozen dessert, should be eaten very, yes, very slowly, so that they may become well warmed in their passage to the stomach.

In Summer, midday and dinner meals should contain or rather include one hot food or drink, for it is a known fact that if cold food and beverages make the body generate more heat, hot food and beverages are the signal for the body to get busy, throw off its stored-up heat, and cool off. Of course, one should eat lightly of cooling foods.

THREE TYPES OF ICE CREAM

There are three general types of ice cream: French ice cream, which is a rich egg yolk custard and heavy. American ice cream, which is a less rich custard with or without flour or cornstarch, and cream or cream and milk.

Philadelphia ice cream, which is a thin cream, or cream and milk and no eggs.

(1) MAKING ICE CREAM — FUNCTIONS OF INGREDIENTS

The most important ingredients used in ice cream making are:

MILK, which gives body to the mixture, the solid substances in milk holding air bubbles and preventing crystallization. The milk should always be scalded.

EVAPORATED MILK, which may be substituted for sweet milk for richness, having the same properties and action as sweet milk. It is not necessary to scald it before using.

CONDENSED MILK, giving the same results as sweet and evaporated milk, plus richness of texture and certainty of sweetness.

CREAM, which gives richness, smoothness, since its butter fat contents prevent crystallization.

EGGS, acting as a binder, leavening, thickening, stabilizer, and giving texture as well as flavor.

SUGAR, giving sweetness and at the same time preventing crystallization.

GELATINE, acting as a stabilizer, and holding ice crystals apart.

MARSHMALLOWS, acting like gelatine, being a gelatine themselves.

FLAVORINGS, have no effect on the freezing.

FRUITS, being solids, retard the freezing process, and thus should not be added until the mixture is half solid or half frozen.

NUTS, acting in the same manner as fruits.

STARCH, be it flour or cornstarch, is a stabilizer because it holds the ice crystals apart.

Milk should always be scalded to reduce its water content and concentrate its protein. Evaporated and condensed milk used in ice cream making need not be scalded for the simple reason that their protein has already been concentrated during the manufacturing process, the butter fat is evenly distributed or emulsified.

The amount of sugar should be carefully measured as too sweet a mix will delay the freezing.

Cream should be added when half beaten, or to a fluffy texture, the consistency of boiled custard.

Gelatine and marshmallows should be always dissolved.

Ice cream to be smooth, that is, free of crystals, must be frozen quickly, so the control should be set in the coldest position, and, as soon as the mixture is frozen, the control should be turned back to normal, lest the ice cream become too hard.

An important point to be remembered is that all the ingredients used in ice cream making should be chilled thoroughly before combining them.

If water is used in the recipe, the mixture should be beaten when it is frozen to a stiff mush, as this will break up any crystals that may have formed.

(2) HOW TO USE A HAND FREEZER

There are many patterns of ice cream freezers that are well constructed and inexpensive. They are sold by the size, a No. 2–quart freezer giving you two quarts of the frozen cream or ice.

See that the crank is oiled and the whole apparatus clean. Have ready cracked ice and rock salt, usually in the proportion of 1 part salt to 3 parts of cracked ice (snow may be used). Shavers or mallet or machines come for cutting the ice, but it is easy to pound or crack it in a strong bag or burlap. Set the freezer can in place, which should be well-chilled, put around it the ice and coarse rock salt alternately, shaking down and packing firmly. Have the ice cream mixture cool, pour it in, having the can not more than ¾ full, to allow for expansion. Put on the lid, cover with ice and salt, wait 5 short minutes, and begin to turn the crank. Open and stir down once or twice, being careful to keep out the salt, lest the cream mixture may be spoiled. Now take out the crank before the cream mixture is too stiff. Pack the cream firmly down in the can, or mold, if desired (see "How to mold ice cream"). See that the melted water is removed from the pail, put in more ice and rock salt, and leave for at least two hours.

If ice cream is granular, too much salt was used in freezing, or the can was too full, or the crank was turned too rapidly. The turning of the crank should be slow and steady to ensure a smooth, fine-grained mixture. After frozen to a mush (about 10 minutes) crank should be turned more rapidly until it turns with difficulty, showing that mixture is frozen solid. After packing the finished product, cover with newspapers or heavy carpet.

(3) HOW TO USE A REFRIGERATOR

Most desserts such as mousses, parfaits, and in fact almost all frozen desserts, which merely require packing in salt and ice, can be easily made in a mechanical refrigerator without stirring. But, as there are many different makes of this useful apparatus, it is wise to always consult the booklets issued by manufacturers for exact information about using each make of mechanical refrigerator. However, whatever the make, you should be always certain that the temperature of the refrigerator is sufficiently low for freezing. The motor may be set correctly for proper and correct refrigeration, and yet, not low enough for freezing desserts. A temperature control feature obviates any disappointment and allows temporary adjustment.

(4) TABLE OF WEIGHTS AND MEASURES

Accurate measurements are absolutely necessary to ensure the best products. The experienced artist may be capable of measuring by sight, but the average cook will profit by using definite amounts. A standard measuring cup, spatula, tablespoon, and a teaspoon are the essential equipment. As a rule, all measurements are level. Dry ingredients should be sifted or broken, then measured. Semi-liquids should not be rounded in the cup or spoons, unless otherwise indicated. Solids should be packed in the measuring cup, then leveled with a spatula or a straight knife blade.

Terms used and their equivalent

A few grains is equivalent to less than 1/8 teaspoon
60 liquid drops " " 1 teaspoon
3 teaspoons " " 1 tablespoon
2 tablespoons " " 1 liquid ounce
4 tablespoons " " ¼ standard cup
8 tablespoons " " ½ standard cup
16 tablespoons " " 1 standard cup
1 standard cup " " ½ pint
2 standard cups " " 1 pint
4 standard cups " " 1 quart
16 standard cups " " 1 American gallon
(4 quarts)
2 cups liquid " " 1 pound
8 quarts " " 1 peck
4 pecks " " 1 bushel
31½ gallons " " 1 barrel
105 quarts " " 1 barrel
2 barrels " " 1 hogshead

Dry Ingredients

Flour and confectioner's or powdered sugar should be sifted before measuring. The measure of chopped and ground materials will vary slightly depending on the fineness of the grind and how they are packed into the measuring utensil. All measures level full.

Almonds — 4 cups equal 1 lb.
Apricots (dried) — 3 cups equal 1 lb.
Barley (pearl) — 2 cups equal 1 lb.
Beans (limas) — 2 2/3 cups equal 1 lb.
Bread crumbs (stale) — 1 cup equal 8 oz.
Bread crumbs (stale) — 2 cups equal 1 lb.
Butter — 2 tablespoons equal 1 oz.
Butter — 2 cups equal 1 lb.
Cheese (freshly grated) — 4 cups equal 1 lb.
Cheese (dry grated) — 8 cups equal 1 lb.
Chocolate (grated) — 4 tablespoons equal 1 oz.
Chocolate — 16 squares equal 1 lb.
Cocoa — 4 tablespoons equal 1 oz.
Cocoa — ¼ cup equal 1 oz.
Coffee — 4 1/3 cups equal 1 lb.
Corn (canned) — 2 cups equal 1 lb.
Corn meal — 3 cups equal 1 lb.
Cornstarch — 3 cups equal 1 lb.
Cranberries — 5 cups equal 1 lb.
Currants — 2¼ cups equal 1 lb.
Eggs — 9 medium-sized equal 1 lb.
Figs (whole, dried) — 2½ cups equal 1 lb.
Flour (all-purpose) — 4 tablespoons equal 1 oz.
Flour (all-purpose) — 4 cups equal 1 lb.
Flour (Graham) — 4½ cups equal 1 lb.
Flour (pastry) — 4 cups equal 1 lb.
Flour (wheat) — 3 7/8 cups equal 1 lb.
Hominy (blanched) — 1 cup equal 6 oz.
Macaroni (uncooked) — 4 cups equal 1 lb.
Meat (chopped) — 2 cups equal 1 lb.
Oatmeal (uncooked) — 2 2/3 cups equal 1 lb.
Oats (rolled) — 4¾ cups equal 1 lb.
Peaches (whole, dried) — 3 cups equal 1 lb.
Pecan (kernels) — 3 cups equal 1 lb.
Prunes (whole, dried) — 2½ cups equal 1 lb.
Raisins — 2 cups equal 1 lb.
Rice — 1 7/8 cups equal 1 lb.
Rye (meal) — 4 1/3 cups equal 1 lb.
Spinach (cooked, squeezed) — 2½ cups equal 1 lb.
Sugar (granulated) — 4 tablespoons equal 1 oz.
Sugar (granulated) — 2 cups equal 1 lb.
Sugar (brown) — 2 2/3 cups equal 1 lb.
Sugar (confectioner's) — 3½ cups equal 1 lb.
Sugar (powdered) — 2½ cups equal 1 lb.

Water

Simmering equals 180–182 deg. F.
Boiling equals 212 deg. F.
Freezing equals 32 deg. F.
Greatest density equals 39.2 deg. F.
Zero Centigrade equals 32 deg. F.
100 Centigrade equals 212 deg. F.

(5) SIZE AND CONTENTS OF CANNED FRUITS OR VEGETABLES

No. 1 can equals 1 1/3 cups No. 3 can equals 4 cups No. 2 can equals 2 2/5 cups No. 10 can equals 13¼ cups No. 2½ can equals 3 3/5 cups No. 1 can milk equals 1 1/3 cups

1 No. 1 can evaporated milk yields 3 cups whipped cream

(6) CANDY CHART

Thread stage 236–238 deg. F. Icings, fillings, toppings Soft ball stage 238–240 deg. F. Fudge, Penoche Firm ball stage 248–250 deg. F. Caramels Hard ball stage 268–270 deg. F. Taffy Crack or brittle stage 288–290 deg. F. Butterscotch Hard crack stage 300 deg. F. Clear hard candies

(7) ALCOHOLIC CONTENT OF MOST COMMONLY USED FLAVORINGS

(Variable according to brand)

Almond extract 35% alcohol Pineapple extract 82% alcohol Lemon extract 84% alcohol Rum flavoring 12% alcohol Orange extract 82% alcohol Sherry flavoring 14% alcohol Peppermint extract 78% alcohol Vanilla extract 40% alcohol

(8) HOW TO WHIP EVAPORATED MILK

Milk has been called by its enthusiastic proponents the modern elixir of life. Without dealing in superlatives, it can indeed be said that milk is the most nearly perfect of human foods, for it is the only single article of diet which contains practically all of the elements necessary to sustain and nourish the human system.

— Dr. Samuel J. Crumbine

Pour the indicated quantity of evaporated milk into top part of double boiler. Heat with the lid off over boiling water until hot. Add to the hot milk granulated gelatine, which has been soaked in cold water (see table of proportions below). Stir until dissolved. Pour into chilled bowl and chill until icy cold before whipping. Whip until stiff with rotary egg beater; then sweeten to taste or as directed. NOTE: Do not remove the film of milk solids that forms on top of the hot milk. It will whip up just like the rest of the milk.

The bowl should be large, from 3½ to 5½ inches, according to amount of milk to be whipped.

If you use a cooking thermometer, you will find that the temperature of the milk is about 150 deg. F. when sufficiently heated, but not boiled, and about 45 deg. F. when thoroughly chilled.

Follow this table for proportions of milk, gelatine, and water. Soak the gelatine in the cold water for 5 minutes:

MILK GELATINE WATER

½ cup ¼ teaspoon 1 teaspoon
¾ cup ½ teaspoon 2 teaspoons
1 cup ½ teaspoon 2 teaspoons
1½ cups ¾ teaspoon 3 teaspoons

Another simple method for whipping evaporated milk is as follows: Place an unopened can of evaporated milk in the freezing compartment of refrigerator for at least one long hour. Empty into a well-chilled bowl and whip. This takes but a few minutes. Or, pour a can of evaporated milk into one of the ice trays of the electric refrigerator and set the control for quick freezing. When partly frozen, that is when in a mush, whip in the ordinary way.

There is yet another method similar to the one mentioned at the beginning of this section, but without the use of gelatine and which is as follows:

Pour the amount of evaporated milk called for into top part of a double boiler and heat over boiling water to scalding point. Do not discard the film of milk solids that forms on top of the hot milk. It will whip up just like the rest of the milk; stir it in, then chill the milk by placing it in a pan containing either cracked ice or very cold water. Then chill in refrigerator and whip in the usual way; or, place the unopened can of evaporated milk into a saucepan and cover with very cold water. Boil 5 long minutes, after boiling actually begins. Cool in running cold water, chill and whip in the usual way. The main point to remember in whipping evaporated milk is that the milk must be thoroughly chilled, either in refrigerator or the can placed in a large bowl and surrounded and covered with cracked ice.

(9) HOW TO WHIP TOP OF RICH MILK

By taking the cream from the top of a bottle of rich fresh milk, which has stood for 48 hours, adding ¼ teaspoon lemon juice and beating with a rotary beater for two or three minutes, the thrifty homemaker can have a perfect bowl of whipped cream with no thought of failure. Whipped cream made like this, and added to any recipe, calling for whipped cream either for refrigerator or hand freezer ice cream, eliminates any fear of crystallization.

(10) HOW TO USE GELATINE TO ADVANTAGE IN FROZEN DESSERTS

Gelatine, which we use so much today, is very useful, may be purchased in all sorts of flavors, and is used to stiffen many other desserts besides the simple, clear, chilled jellies. Gelatine has become a practical necessity in every home kitchen, as it combines well with almost any kind of cooked or raw food with the exception of fresh pineapple which contains an enzyme (derived from the Greek word "en", meaning "in", and "zyme", meaning "yeast"; or together "in yeast"), which prevents gelatine from setting. If you wish to combine fresh pineapple with gelatine, always scald the pineapple, both fruit and juice. When using canned pineapple this is not necessary, as the pineapple has already been cooked.

(11) HOW TO TINT WHIPPED CREAM

Whipped condensed milk, or milk top of heavy cream may be tinted with vegetable liquid or paste coloring. Fold liquid coloring, a few drops at a time, into the whipped mixture until the desired shade is reached. If using paste coloring, mix a small bit of paste coloring with a few drops of milk and add gradually to the whipped mixture.

(12) HOW TO CRYSTALLIZE MINT LEAVES

Mint leaves, when crystallized, afford a fine decoration to ice cream and the like. To crystallize mint leaves, proceed as follows:

Wipe fresh mint leaves, remove from the stems, and brush each leaf with egg white beaten until stiff, that is, until it holds its peaks. Now dip in ? cup of granulated sugar flavored with 4 or 5 drops of oil of spearmint. Place closely together on a fine wire cake rack covered with wax paper and allow to stand in a very slow oven (225 deg. F.), door open, until dry. If the mint leaves are not thoroughly coated, the process may be repeated.

(Continues…)


Excerpted from "The Ice Cream Book"
by .
Copyright © 2019 Louis P. De Gouy.
Excerpted by permission of Dover Publications, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents


CONTENTS
I General Information 1
II Bombe Recipes 13
III Coupe Recipes 17
IV Frappé Recipes 27
V Ice Recipes 33
VI Ice Cream Recipes 51
VII Mousse Recipes 151
VIII Parfait Recipes 183
IX Sherbet Recipes 209
Index 245

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The Ice Cream Book: Over 400 Recipes 4 out of 5 based on 0 ratings. 2 reviews.
TheCandidCover 9 months ago
The Ice Cream Book by Louis P. De Gouy is an unexpected treasure to review. This recipe book is a republication of the author’s original 1938 Ice Cream Desserts for Every Occasion. The format of the book has not been altered and the numerous recipes and detailed instructions will be of interest to many culinary chefs. One of my favourite desserts is definitely ice cream. De Gouy’s The Ice Cream Book is an amazing collection of every type of frozen dessert you can think of. Written almost a century ago, this recipe book is written for homemakers wanting dessert ideas. As the author states in the foreword, “If she wants easy, economical, ever-popular answers, she will turn to ice cream.” Keeping in mind that the instructions and tips for readers in this republication have not been edited since 1938, the book is an interesting historical look at how women were expected to cook and prepare food. While I had a laugh at some of the writing, there are some recipes that are quite relevant today. ❀ DETAILED INSTRUCTIONS De Gouy gives a lot of detailed instruction about the types of ice cream, the functions of ingredients, and a variety of how-to’s as well. Also, there is an entire section on frappés that I am really excited to try. However, my favourite parts of the book are the quotes from many well-known people, such as Benjamin Franklin. ❀ CONTAINS A WEALTH OF KNOWLEDGE While this book is not written to be used with the modern conveniences of today’s day, it contains a wealth of knowledge on how to create hundreds of frozen treats. The addition of images may have made the book more appealing to read, but it is still an entertaining step back in time. For those looking for some of Louis P. De Gouy’s original recipes, The Ice Cream Book is not to be missed.
RoseisReading 11 months ago
This book is a republication of a cookbook that was originally produced in 1938. I must say, there is a wealth of information in this book! First, you not only get ice cream recipes, but you also get Bombe, Coupe, Frappe, Ice, Mousse, Parfait & Sherbet Recipes. 400 total recipes with a ton of information. Being that is originally from 1938, some terms, procedures and even some ingredients may need to be adapted. So you have to take that into consideration when making a few of the recipes. The majority though are simple and can easily be made with lots of variety to choose from. Another interesting thing with this being originally from 1938, is there are flavors and desserts that are not as common or know today which makes this a treasured keepsake to pass down to the next generation. For those who like pictures, you won’t find any in this book. But if you’re looking for a great resource to find some treasured ice cream recipes and desserts, then you’ll definitely find it here!