Ice Creams Recipe

Sweeten thick rich cream with powdered white sugar--it should be made

very sweet, as the process of freezing extracts a great deal of the

saccharine matter. Essence of lemon, the juice of strawberries or

pine-apples, are nice to flavor the cream with--the juice should be

sweetened before being mixed with the cream. Where cream cannot be

procured, a custard, made in the following manner, may be substituted:

To a quart of milk put the beaten yelks of four eggs, the rind of a

lemon, or a vanilla bean--set it on a few coals, make it extremely

sweet, with white sugar--stir it constantly till scalding hot--care must

be taken that it does not boil. Take it from the fire, take out the

bean, or lemon peel--when perfectly cold, put it in an ice cream

form--if one cannot be procured, a milk kettle, with a tight cover, may

be substituted. Set the form into the centre of a tub that is large

enough to leave a space of five inches from the form to the outside of

the tub. Fill the space round the form with alternate layers of finely

cracked ice and rock salt, having a layer of ice last, and the whole

should be just as high as the form. Care should be taken to keep the

salt from the cream. The tub should be covered with a woollen cloth

while the cream is freezing, and the form should be constantly shaken.

If you wish to shape the cream, turn it into moulds as soon as it

freezes, set them in the tub, let them remain till just before they are

to be eaten, then dip them in warm water, and take them out instantly,

and turn them into dessert dishes.

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