ICE CREAMS
VERY good small refrigerators may now be bought, and are very useful both for the manufacture of ice and of ice creams, as well as for freezing puddings or cooling drinks. The following recipes are for a few of the more popular ice creams.
To make Strawberry Ice Cream.—To three-quarters of a pound of strawberries add half a pound of sugar (or a pound of strawberry jam may be used instead of fruit and sugar), and rub through a hair sieve. Add a pint of rich cream, and very little cochineal. Well mix, and freeze. Raspberry ice cream may be made in the same way.
To make Vanilla Ice Cream.—Make a custard with the yolks of five eggs and a pint of milk, and add two ounces of castor sugar and a little vanilla. Cool, and partly freeze. Then add and well mix half a pint of cream, and freeze.
To make Maraschino Ice Cream.—Mix a pint of cream, a quarter of a pound of castor sugar, the juice of half a lemon, and two wine-glassfuls of maraschino, and freeze.
To make Coffee Ice Cream.—Mix half a pint of very strong, good coffee with the yolks of six eggs, six ounces of castor sugar, and a pint of cream, and freeze.
To make Lemon Ice Cream.—Rub castor sugar over the rind of two lemons, making the sugar up to six ounces. Mix this sugar with the juice of the lemons and a pint of cream, and freeze.