Ices and Ice Cream

Bisque Glace: pound the macaroons fine.

Bisque Glace: pour a little cream over the macaroons and let stand until softened.

Bisque Glace: mash very fine, add the rest of the cream, and sweeten to taste.

Buttermilk Ice Cream: to every teacupful of buttermilk add a tablespoon of sugar and flavor with vanilla or peach tree leaves.

Caramel Ice Cream: prepare the caramel by melting brown sugar with a tablespoon of water over a brisk fire, stirring constantly until dissolved, taking care not to let it burn, then mix well and freeze hard.

Cocoanut Ice Cream: stir the grated nut gradually into the cream, boil gently, or merely heat, to extract the flavor of the nut thoroughly, then pour the cream into a bowl and stir in the sugar.

Cocoanut Ice Cream: when cool, stir in three pints of fresh cream and freeze.

Frozen Custard: beat the yolks of five eggs and add the sugar.

Frozen Custard: boil a quart of milk and stir in one tablespoon of cornstarch previously dissolved in a little cold milk.

Frozen Custard: when cooked until it resembles cream, let cool.

Frozen Custard: add one quart of cream and the eggs and sugar, season with lemon or vanilla, and freeze. Sliced peaches may be added just before freezing.

Gelatine Ice Cream: soak half a package of Coxe's gelatine in a pint of morning's milk, then boil three pints of milk and, while hot, pour on the gelatine, stirring well until dissolved.

Gelatine Ice Cream: when cold, add two quarts of cream, sweeten and season to taste, and freeze.

Gelatine Ice Cream: reserve half the cream, whip it, and add it when the ice cream is just beginning to set.

Hickory Nut Ice Cream: pick over the kernels carefully for pieces of shell, then pound the kernels in a mortar with a little sugar and water.

Hickory Nut Ice Cream: melt two spoonsful of sugar over the fire without water until it browns, then pour in a little water to dissolve the browned sugar.

Hickory Nut Ice Cream: add the cream with the sugar and nut paste, and freeze in the usual manner.

Neapolitan Ice Cream: make the yellow boiled custard by boiling one quart of thin cream with twelve ounces of sugar and a vanilla bean.

Neapolitan Ice Cream: beat the yolks of twelve eggs light and pour the boiling cream over them.

Neapolitan Ice Cream: set on the fire again and boil for a minute.

Neapolitan Ice Cream: take off and strain as soon as slightly thickened.

Neapolitan Ice Cream: pack the freezer tub with pounded ice mixed with one-fifth as much coarse salt, and turn the freezer.

Neapolitan Ice Cream: when nearly frozen, if using a common freezer, beat up the cream with a paddle or spoon.

Neapolitan Ice Cream: make the white ice cream by whipping one quart of cream partly to froth with twelve ounces of sugar and flavoring.

Neapolitan Ice Cream: freeze quickly in a freezer that holds twice as much; if in a common freezer, beat light afterward, cover, and freeze again.

Neapolitan Ice Cream: lay paper on the bottom lid of the mold, spread in the three layers evenly, put on paper and the lid, and seal the crevice with a little melted butter.

Neapolitan Ice Cream: put the mold down in the freezing mixture, cover well with ice and salt, and let remain two or three hours.

Neapolitan Ice Cream: to serve, wash the mold in cold water, wipe dry, remove lids and paper, and place the brick on a folded napkin on a dish.

Concord Grape Ice: mash the grapes and sugar together raw.

Concord Grape Ice: add the lemon juice and water, strain into a freezer with all the pulp, and freeze at once.

Lemon Sherbet: with two quarts of water, mix one and a half pounds of white sugar and the juice of six lemons.

Lemon Sherbet: add one ounce of isinglass or the whites of eight eggs beaten light, then freeze.

Pine Apple Sherbet: let the pineapple stand in two quarts of water for two hours.

Pine Apple Sherbet: strain, and add the juice of the four lemons and two teacups of sugar.

Pine Apple Sherbet: whip the whites of five eggs, add three tablespoons of sugar, place all in the freezer, and freeze at once.

Watermelon Ice: scrape some of the pulp and use all the water of a ripe red melon.

Watermelon Ice: sweeten to taste and freeze as other ice.

Watermelon Ice: add well-frothed whites of three eggs to one gallon of ice just as it begins congealing.

Watermelon Ice: add a few melon seeds and beat often with a large spoon.