No. 2690 — Apple or Pear Ice Cream
English historical translation of Molokhovets recipe No. 2690 from the 1901 Russian cookbook, retaining original methods and measures.
The source prefers ranet or 'pineapple' apples and Berri or bergamot pears, but permits ordinary fruit. Peel and cut 7 apples or pears into pieces, add 1½ glasses of water and cook until soft. Strain, measuring 2¾ glasses of juice.
Bring ¾ pound of sugar to a boil, add the fruit juice, the juice of ½ lemon and either ½ glass of Champagne or about ⅓ of a small glass of rum. Let cool and freeze.
When cooking apples, flavour with cinnamon and zest of ¼ lemon or with 1 clove; when cooking pears, use ½ vershok of vanilla.
To provide
For apple ice cream: 7 apples; 1½ glasses (¾ pound) sugar. ½ lemon and cinnamon. ½ glass Champagne or ½ small glass rum. ------------- 6 glasses of salt for freezing. | For pear ice cream: 7 pears; ¾ pound of sugar. ½ vershok vanilla. Juice of 1 lemon. ½ glass Champagne or ½ small glass rum. ------------- 6 glasses of salt for freezing. |