Rédey Judit: Hideg nyalat és spanyol tekercs. A fagylalt, a jégkrém és a parfé története (Budapest, 2007)

Parféformák Moldings for frozen custard it is frozen hard. The ice cream thus prepared may he stored in a china dish with ice around it or serve immediately. You must make sure whenever making ice cream -you'reyour hands and the dishes are especially clean. (Károly Hagn: The Art of Confections and Honeycakes in Wartime and Peacetime, Budapest. 1943) Method of Preparing Frozen Custard (parfait) A closed mould is needed for the preparation of frozen custard, with a lid that can be screwed on, such a kind can be procured from any hardware store of better quality. You also need a larger basin, where you can dig in your mould so that no part of it remains visible (over the ice). Crush the ice and apply about 2 pounds (I kg) salt. Fill the molding up with cold water, then pour it out immediately before placing the mass in it. Do not dry it, however, since at the end, dumping your end product out will be easier like this, and you will not need to smear it all over with butter or oil - which is quite inconvenient. After covering the mould with your desired material, cover it with a piece of cardboard, then close the lid over it well, and leave it to stand for 4 hours in a cool place. If your frozen custard is made from fruits, you must leave it even longer than that. Before serving it, dip the mould into hot water, unscrew its lid, discard the paper, and tumble it out on a flat plate to serve; well-made frozen custard is so hard that it needs to be cut with a knife. If the mould is provided with two screw-held lids and ornaments, do not cover it with paper, rather, smear the lids' outside parts with soft butter, to prevent water from getting into the mould. Vanilla Frozen Custard Take about a good pound (400 g) of rich cream, 8 eggyolks, sugar to your taste, lstick of vanilla, place it all in a beater, and pull it over a fire, while beating it with the beater stick until it boils, then draw it back from the fire quickly and keep on beating it until it cools down; then mix another pound (400 g) beaten cream from the best parts of it. Fill up your mould with the mixture. You can gain a rather fine flavor by adding a small glass of rum or aracP Parféformák Moldings for frozen custard