FREEZES
(Nothing better than a freeze for desert in August.) {“Raspberry-Lime Freeze. This warm-weather dessert goes from blender to table in minutes. Raspberry sorbet reinforces the flavor of fresh berries, lime zest …”
www.marthastewart.com }
A FAVORITE OF ALL AGES.
I have written about ice creams and other frozen desserts; however, and I really like a good freeze. I hope you do also.
LEMON CREAM FREEZE
14 ½ oz-tin evaporated milk
½ cup lemon juice
¾ cup sugar
1/16 teaspoon salt
2 ½ teaspoons lemon rind, loosely packed
Freeze milk in refrigerator tray to an ice mush; remove to a cold bowl, add juice, beat until thick. Add sugar and salt gradually, then rind, beating until mixture is stiff and fluffy. Turn immediately into chilled tray and freeze. 6 servings.
RASPBERRY FREEZE
1 cup evaporated milk
¾ cup seedless black raspberry jam (homemade or commercial)
1 tablespoon lemon juice
¼ teaspoon lemon juice
Pinch of salt
Pour evaporated milk into a refrigerator tray and freeze to an icy mush. Transfer evaporated milk to a cold bowl, add lemon juice and bet with a rotary beater until stiff and fluffy. Add remaining ingredients and continued beating until thoroughly blended. Turn mixture back into chilled freezing tray immediately and freeze 6 to 8 hours. 4 servings.
VELVA FRUIT*
Quick, Easy, Delicious
6 cups fresh fruit purée (below)
¼ teaspoon salt
1 ½ to 2 cups sugar
2 tablespoons lemon juice (omit for acid fruits)
2 tablespoons plain gelatin
½ cup cold water
Prepare purée according to directions given below. Add sugar lemon juice if used, and the salt to purée and stir thoroughly. Soften gelatin in water 5 minutes, then dissolve by heating over hot water. Have the fruit purée around 70 degrees F. (room temperature) when the gelatin is added. If the purée cool, the gelatin will congeal before it can be thoroughly blended in the purée. If it is too warm, it will expand to much when whipped in the freezer. Add purée mixture slowly to the dissolved gelatin, stirring continuously. Pour into ice cream freezer and freeze with 8 parts of chipped ice to 1 part of coarse salt for 20 minutes or until the crank turns hard and the frozen Velva clings to the dasher. Remove dasher, and save either soft-frozen, or place in the refrigerator tray and harden for several hours. Or pack at once into moisture-vapor-resistant cartons, seal and place in the freezer.
Makes approximately 1 gallon.
TO MAKE A FRESH FRUIT PUR’EE
Berries (except strawberries). Wash and pick over berries. Press through sieve, fine colander, or food mill. Four quarts whole fresh fruit make about 6 cups purée.
Cantaloups. Select fully ripe cantaloupe. Peel and slice. Press through sieve or fine colander. Six pounds whole melon make about 6 cups purée
Grapes (Concord type). Wash and pick over berries. Cook in a little water until skins break. Press through sieve, fine colander, or food press. Press through sieve, fine colander, or food mill. Six pounds whole fresh fruit make about 6 cups purée.
Peaches (also apricot, nectarines). Select fully ripe, rich flavored fruit. Peel; remove any bruised portions. Cut into quarters and place in a boiling syrup (1cup sugar to8 cups water) for 3 minutes to keep fruit from darkening. Remove, drain, and press through sieve or fine colander. Cool. Six pounds whole fresh fruit make about 6 cups purée.
Rhubarb. Wash and cut rhubarb into pieces as for sauce. Do not remove the skin which gives the product it’s pretty pink color. Heat in a double boiler or pan over boiling water until rhubarb is soft. Press through sieve, fine colander, or food mill. Cool. Four pounds cut rhubarb make about 6 cups purée.
Strawberries. Select fully ripe, strawberries, avoid overripe berries that give an off-flavor. Stem and wash strawberries. Press through a sieve, fine colander, or food mill, but don’t force through the last pulp which contains most of the seeds. They give a woody texture to purée or Velva Fruit when stored. Five quarts whole fresh fruit make about 6 cups purée.
TO STORES FROZEN PUR’EE
Instead of making fruit purée immediately into Velva Fruit, you can preserve it by freezing and make it up a few months later, as follows:
Mix 6 cups fruit purée with 1 ½ to 2 cups sugar depending on sweetness of fruit. Stir until sugar is completely dissolved. Seal in glass freezer containers to preserve fresh fruit flavor. Leave 1 inch head space for swelling. Freeze and store at 0 degrees F. or lower.
TO USE FROZEN PUR’EE
When using frozen sweetened purée to make Velva Fruit, remove purée from freezer. Put sealed container in cold or lukewarm (not hot) water, shake occasionally to speed up the thawing. A quart of purée will thaw in about 2 hours. When purée reaches room temperature (about 70 degrees F.), add salt, and lemon juice if desired. Then add salt, and lemon juice if desired. Then add purée to the melted gelatin and continue as direct in the basic recipe. VELVA FRUIT*
Tags: Freezes
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