Split into pieces a vanilla bean, and boil it in a very little
milk till the flavour is well extracted; then strain it. Mix two
table-spoonfuls of arrow-root powder, or the same quantity of fine
powdered starch, with just sufficient cold milk to make it a thin
paste; rubbing it till quite smooth. Boil together a pint of cream
and a pint of rich milk; and while boiling stir in the preparation
of arrow-root, and the milk in which the vanilla has been boiled.
When it has boiled hard, take it off, stir in half a pound of
powdered loaf-sugar, and let it come to a boil again. Then strain
it, and put it into a freezer placed in a tub that has a hole in
the 'bottom to let-out the water; and surround the freezer on all
sides with ice broken finely, and mixed with coarse salt. Beat the
cream hard for half an hour. Then let it rest; occasionally taking
off the cover, and scraping down with a long spoon the cream that
slicks to the sides. When it is well frozen, transfer it to a
mould; surround it with fresh salt and ice, and then freeze it
over again.
If you wish to flavour it with lemon instead of vanilla, take a
large lump of the sugar before you powder it, and rub it on the
outside of a large lemon till the yellow is all rubbed off upon
the sugar. Then, when the sugar is all powdered, mix with it the
juice.
For strawberry ice cream, mix with the powdered sugar the juice of
a quart of ripe strawberries squeezed through a linen.