Pine-apple Ice-cream+

1 quart of cream.

1 large ripe pine-apple.

1 lb. powdered sugar.

Slice the pine-apple thin, and scatter the sugar between the slices. Cover it, and let the fruit steep three hours. Then cut, or chop it up in the syrup, and strain it through a hair sieve or bag of double coarse lace. Beat gradually into the cream, and freeze as rapidly as possible.

You may, if you like, reserve a few pieces of pine-apple, unsugared, cut into square bits, and stir them through the cream when half frozen.

Peach Ice-cream+

Is very nice made after the preceding receipt, with two or three handfuls of freshly cut bits of the fruit stirred in when the cream is half frozen.

Raspberry or Strawberry Ice-cream+

1 quart ripe sweet berries.

1 lb.sugar

1 quart fresh cream.

Scatter half the sugar over the berries and let them stand three hours. Press and mash them, and strain them through a thin muslin bag. Add the rest of the sugar, and when dissolved beat in the cream little by little, Freeze rapidly, opening the freezer (if it is not a patent one) several times to beat and stir.

Or,

You may have a pint of whole berries, unsugared, ready to stir in when the cream is frozen to the consistency of stiff mush. In this case add a cup more sugar to the quart of crushed berries.

Frozen Custard with the Fruit Frozen in+

1 quart milk.

1 quart cream.

6 eggs, and three cups of sugar beaten up with the yolks. 1 pint fresh peaches, cut up small, or fresh ripe berries.

Heat the quart of milk almost to boiling, and add gradually to the beaten yolks and sugar. Whip in the frothed whites, return to the custard-kettle, and stir until it is a thick, soft custard. Let it get perfectly cold, beat in the, cream and freeze. If you let it freeze itself, stir in the fruit after the second beating; if you turn the freezer, when the custard is like congealed mush.

Tutti Frutti Ice-cream+

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 1/2 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.

Lemon Ice+

6 lemons - juice of all, and grated peel of three. 1 large sweet orange - juice and rind. 1 pint of water. 1 " of sugar.

Squeeze out every drop of juice, and steep in it the rind of orange and lemons one hour. Strain, squeezing the bag dry; mix in the sugar, and then the water. Stir until dissolved, and freeze by turning in a freezer - opening three times to beat all up together.