To Ice Cream Recipe
Take Tin Ice-Pots, fill them with any Sort of Cream you like, either
plain or sweeten'd, or Fruit in it; shut your Pots very close; to
six Pots you must allow eighteen or twenty Pound of Ice, breaking
the Ice very small; there will be some great Pieces, which lay at
the Bottom and Top: You must have a Pail, and lay some Straw at the
Bottom; then lay in your Ice, and put in amongst it a Pound of
Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between
every Pot, that they may not touch; but the Ice must lie round them
on every Side; lay a good deal of Ice on the Top, cover the Pail
with Straw, set it in a Cellar where no Sun or Light comes, it will
be froze in four Hours, but it may stand longer; than take it out
just as you use it; hold it in your Hand and it will slip out. When
you wou'd freeze any Sort of Fruit, either Cherries, Rasberries,
Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as
hollow as you can; put to them Lemmonade, made with Spring-Water and
Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit
hang together, and put them in Ice as you do Cream.
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