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.