4722 Ordinary Ice Mixtures

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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There are two kinds of ordinary ice mixtures— those made with a custard mixture and those made with a syrup the latter being mainly used for the making of fruit ices. The amount of eggs and sugar used in making these mixtures being so variable, the following recipes are given as being the average.

If a richer kind of ice is required all that is necessary is to increase the proportions of egg yolks and sugar per litre of milk. On the other hand, if a less rich ice-cream is required the proportions should be decreased.

To give an idea of the big difference that exists between the contents of these mixtures, it is worth noting that the proportion of egg yolks to milk can vary from 7 to 16 per 1 litre ( pt or U.S. cups) and the sugar from 200–500 g (7 oz-1 lb 2 oz) per 1 litre. As regards water ices and fruit ices, their strengths range between 15°–17° on the saccharometer right up to 30°–32°.