AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
New york vanilla ice cream recipe10/22/2023 In case these descriptions spur you into gear to make ice cream, here are some basic recipes to try from Paul Richards himself. The rich creams which contain eggs and cream frozen in patent freezers are also termed NEW YORK creams, and the lighter creams, made from the best cream and without eggs, PHILADELPHIA creams. This process makes a firm and more solid cream, and is in general use in Europe while over here the patent freezers are used, which produce a more bulky and lighter kind of Ice Cream. The original creams of this class were frozen in the old time hand freezers and worked with the spatula. The rich creams are known as NEAPOLITAN or ITALIAN creams, and also as FRENCH creams. Richards describes the different types of ice cream available then: Older cookbooks also reference back to ‘Neapolitan’ creams, which should not be mistaken for the tri-color ice cream combination you can still find now. French creams are hand processed or are made with a rich custard and Italian creams are those that contain double cream – both of these preparations make for a thicker, firmer, and subsequently richer, product. Basic Differences Between New York, Philadelphia, Italian, and French Ice Creamsīasically, Philadelphia creams are those made without eggs and New York creams are those made from cream and eggs. Richards describes this ice cream thickener as “something like a dry milk powder.” It was mixed into the recipe at the same time the sugar was added. The third thickener is one that was commercially available then by the trade name ‘cream-thick’. A second type of thickener was gelatin, and he suggested adding it and dissolving it in warm rather than boiling milk so as to prevent the milk from curdling, with a ratio of about 1 1/2 to 2 ounces of gelatin for one gallon cream and milk. The first type of thickener was one or a combination of different starches, such as cornstarch, arrowroot, or sago flour, and Richards suggested using 3 to 6 ounces for each gallon of liquid (which would be milk or a combination of milk and cream). ![]() The pastry book Paul Richards’ Pastry Book (1907) contains recipes for commercial creams that were thickened from one of three different thickeners. Early Commercial Ice Cream Thickenersīack in the early 1900’s, commercial-style ice creams were also produced. Looking back at old cookbooks, there is indeed a difference, and if you can find a commercial brand that follows what the original definition stood for (without preservatives, additives, and fillers like gelatin or starches) then any one of them would be (and is) a treat today. I’ve seen labels on various brands of ice cream sporting the terms ‘New York’ and ‘French’ style, but had little understanding of the basic differences, or if these were ‘modern’ terms, and I especially wanted to know what kind of meanings these had way back when. Ice cream is celebrated and devoured during the hot summer months, but also enjoyed throughout the year for all occasions.
0 Comments
Read More
Leave a Reply. |