Put in a vessel half a pound of powdered sugar and six egg yolks; mix well with the spatula for ten minutes, then add one pint of boiling milk, stir for two minutes longer, and pour the whole into a copper basin; place it on the hot stove, and with the spatula stir gently at the bottom until well heated, but it must not boil. Take from off the fire, set it on a table, then immediately add a pint of sweet cream, mixing again for two minutes, and throw in two ounces of freshly ground Mocha coffee, stirring for two minutes longer; return the basin to the stove, beat it up again with the pastry-whip, and lay it on the table once more. Cover with a napkin, so that the coffee can infuse thoroughly for half an hour, then strain through a fine sieve into the freezer, and proceed freezing, serving exactly the same as for vanilla ice-cream (No. 68).

71. Strawberry Ice-Cream

Prepare and proceed exactly the same as for the coffee ice-cream (No. 70), suppressing the coffee, and when the cream is cooked and cool, add a pint of well picked and cleaned strawberries. Mix well with the spatula for two minutes, then strain through a fine sieve into the freezer, pressing the strawberries through with a wooden spoon; remove the sieve, cover the freezer, and proceed to freeze, and serve precisely the same as for vanilla ice-cream (No. 68).