1 pint of milk.
1 quart of cream.
Yolks of 5 eggs—beaten light with the sugar.
3 cups of sugar.
1 lemon—juice and grated peel.
1 glass of pale Sherry, and ½ lb. crystallized fruits, chopped.
Heat the milk almost to boiling; pour by degrees over the eggs and
sugar, beating all together well. Return to the fire, and _boil_ ten
minutes, or until set into a good custard. When cold, beat in the
cream, and half freeze before you stir in half a pound of crystallized
fruit—peaches, apricots, cherries, limes, etc., chopped very fine. Beat
in with these the lemon and wine; cover again, and freeze hard.
In all fruit ice-creams the beating of the custard should be very hard
and thorough, if you would have them smooth.