Ice Cream Pudding for Convalescence
During a recovery from an illness, the convalescent meals should be pleasantly inviting, varied, nutritious and easily digestible. Here are healthy ice cream recipes that are useful to those who care for the sick.
Six ice cream making tips:
- The proportions for making a custard ice cream should be 1 large egg to every 250 ml of milk.
- The custard must be made with care and perfectly smooth.
- Be careful about sweetening the custard. If not sweet enough, it takes a long time to freeze; if too sweet, it will not freeze at all.
- If cream is too expensive, use sugarless condensed milk as an alternative.
- A small quantity of cornflour, that is, about one teaspoon to every 500 ml, will make the custard more smooth and soft.
- Be sparing in the use of colouring matter. The color deepens during the freezing process.
Custard for Ice Cream
- 1 egg
- 250 ml milk
- Sugar to taste
- Bring the milk almost to boiling point and pour it over the well-beaten egg, stirring all the time.
- Put the mixture back into the saucepan and stir until the mixture thickens.
- Do not boil; stir in the same direction all the time. This will prevent curdling of the custard.
- Stir in the sugar and strain the mixture before freezing.
- Serve 4 people.
Coffee Ice Cream
- 250 ml custard (as described above)
- 250 ml cream
- 2-3 teaspoons coffee essence (thick liquid made from coffee)
Uncooked Ice Cream
- 125 ml of cream
- 2 tablespoons sugar (icing or fine castor)
- 1 egg or 2 whites
- Flavoring (vanilla or almond)
a) Using egg yolk and white
Beat yolk with sugar till pale and very thick. Flavor, half-whip cream and beat white stiff and fold into the other ingredients mixed together. Put into tray in refrigerator and leave for 2 hours, no stirring is required.
b) Using egg whites only (no yolk)
Whip whites till stiff and cream till thick but not stiff. Add sugar and flavoring required to cream, gradually fold the stiff whites into the cream. Freeze and wait for 2 hours.
Vanilla Ice cream Pudding
- 250 ml of milk
- 2 eggs
- 85 g of sugar
- 250 ml of cream
- 1 teaspoon vanilla essence
- 1 dessertspoonful flour
- Boil the milk, add flour blended in a little cold milk and stir 3 minutes till cooked.
- When not boiling, pour over the beaten up eggs, stir till it thickens. Add sugar and flavoring.
- Pour into a bowl to cool.
- Beat cream and mix well into the custard. Put in the freezer, with ice and salt packed round it. Fasten the ice cream making machine and stir till frozen.
- If you prefer it to be moulded, put in a mould and pack tightly to make sure it is firm. Close the mould carefully and plunge it into a bed of ice and salt. When making a shape like a dish, dip mould into cold water and it turns out like jelly.
Three Tips How to make water ices:
- Water ices take longer to freeze than cream ice.
- Add liqueurs (strong highly flavoured sweet liquor usually drunk after a meal) sparingly. too much favouring slows freezing.
- Be careful when sweetening. too little sugar makes a water ice rough and too much prevents freezing.
Mixed Fruit Ice (Tutti Frutti)
- 500 ml orange or lemon ice
- 250 ml of any desired fruits such as strawberry
- 1 glass of any liqueurs
Cut the fruits into dice and soak them in the liqueur. When the orange or lemon ice is nearly frozen, sprinkle in the fruits and freeze. To prepare orange and lemon ice, follow the below recipe:
- 250 ml orange juice
- 250 ml lemon juice
- 500 ml syrup
- Whites of 2 eggs
- Peel the oranges and lemons thinly and pour the hot syrup over the strips of peel.
- Squeeze the required amount of juice; when the syrup is cold add it.
- Strain through a cloth and partly freeze.
- whisk the egg whites and, when the ice is half-frozen, mix them in and freezing them.