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Classic
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page 129
FROZEN CUSTARD.
Boiled custard is very good, frozen in this way.
ICE CREAM.
Take a quart of cream and two eggs, well beaten, a tea-cupful of pounded sugar,
the essence of one vanilla bean; stir it over the fire until it thickens; add a
pint of cold cream. Freeze as directed.
RASPBERRY AND STRAWBERRY ICE CREAM.
Mash a quart of strawberries in a quart of cream, add half a pound of sugar, mix
well, and freeze them as directed.
ICE CREAM, PURE.
Take a quart of rich, thick cream, a tea-cupful of sugar, the essence of one
vanilla bean; stir them over the fire until quite warm; add a cup of cold cream;
freeze it with great care; press it in a handsome mould, and keep it deep in ice
and salt, until wanted; turn it out carefully.
ICE FRUIT.
Grate apples, oranges, or pine-apples, mix with loaf-sugar, and freeze.
WATER ICES.
Take the pulp of fruits, mixed with syrup, lemon-juice, and a little water, so
as to bring them to a good flavor and consistence when frozen.
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