Ice Cream Recipe

After dreaming some hours of the land of Cocaigne,

That Elysium of all that is friand and nice,

Where for hail they have bonbons, and claret for rain,

And the skaters in winter show off on _cream ice_.

MOORE.

Here _ice, like crystal firm_, and never lost,

Tempers hot July with December's frost.

WALLER.

Put a quart of rich cream into a broad pan; then stir in half a pound of

powdered loaf sugar by degrees, and when all is well mixed, strain it

through a sieve. Put it into a tin that has a close cover, and set it in

a tub. Fill the tub with ice broken into small pieces, and strew among

the ice a large quantity of salt, taking care that none of the salt gets

into the cream. Scrape the cream down with a spoon as it freezes round

the edges of the tin. While the cream is freezing, stir in gradually the

juice of two large lemons or the juice of a pint of mashed strawberries

or raspberries. When it is all frozen, dip the tin in lukewarm water;

take out the cream, and fill your glasses, but not till a few minutes

before you want to use it, as it will melt very soon.

If you wish to have it in moulds, put the cream into them as soon as it

is frozen in the tin.

Set the moulds in a tub of ice and salt. Just before you want to use the

cream, take the moulds out of the tub, wipe or wash the salt carefully

from the outside, dip the moulds into lukewarm water, and turn out the

cream. You may flavor a quart of ice cream with two ounces of sweet

almonds, and one ounce of bitter almonds, blanched, and beaten in a

mortar with a little rose-water to a smooth paste.

Stir in the almond gradually, while the cream is freezing.