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Classic
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page 181
much cream as you have peaches; put them into the freezer and turn it briskly
until the cream is well frozen.
Figs and other fruits are good served in the same way.
ANOTHER ICE CREAM WITHOUT CREAM
When cream can not be procured, a custard made as directed, is a good
substitute. To a quart of milk, add sugar until it is very sweet, for in
freezing it loses some of its sweetness; let this boil on the fire, when it
boils gently, take it off and pour it scalding hot to the beaten yolks of eight
eggs; stir it constantly, but never boil it as the scalding milk will cook the
eggs sufficiently; it should also be stirred while cooking. Flavor with vanilla,
or lemon or almond. If with a vanilla bean it is better to boil it in the milk
before putting in the sugar. When the custard is cold, put it in the form or
freezer. If you have no freezer you can make one, by using a tin kettle with a
tight cover. Set this in the centre of a tub that is large enough to leave a
space of four or five inches around it; fill the space with layers of cracked
ice and coarse salt, a layer of ice last, and cover the whole with a woolen
cover for half an hour. Then shake the kettle constantly, after that, until
frozen. Cover up till wanted.
ICED CHOCOLATE CREAM
Grate half a pound of vanilla chocolate, put it in a stew-pan with half a pound
of sugar, the yolks of eight eggs, and one pint of rich, sweet milk. Stir over
the fire until it begins to thicken, strain through a sieve into a basin, add
half a pint of whipped cream, and one and a half ounces of isinglass. Mix well
and pour into a mould. Set it on ice if the weather is warm.
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