Tea Ice

One quart of cream, two ounces of the best green tea, and twelve ounces of sugar; put the tea into a cup, and pour on it a little cold river water in which has been dissolved a small portion of carbonate of soda, about as much as may be placed on a fourpenny piece; let it remain for an hour or two, then add a little boiling water, sufficient in the whole to make a very strong infusion; or the boiling water may be dispensed with, adding more cold water in proportion, and letting it soak longer, when a superior infusion will be obtained; strain it, and add to the cream and eggs. Finish as the others.

Vanilla Ice

One quart of cream, half an ounce of vanilla, twelve ounces of sugar; cut the vanilla into small pieces, and pound it with the sugar until it is quite fine, add it to the cream and eggs, make it into a custard, strain, and when cold freeze, or it may be flavoured with the essence of vanilla. (See Essences).

Noyau Cream Ice

Make a custard cream, and flavour it with noyau; finish as almond ice.

Maraschino Cream Ice

Make as noyau, flavouring it with Maraschino de Zara. All liqueur ices are made the same way, using the different liqueurs with which each is named, or they may be made in this way: - Take a quart of cream, put it into the ice-pot with six ounces of sugar, which you place in the ice; work or whisk it well about the sides with a whisk for five minutes; add a glassful of liqueur, work this well together, then whisk the whites of two eggs to a strong froth, add two ounces of sugar to them, mix this well with the cream, and freeze to the required consistence. This produces a very beautiful, soft, and mellow cream.

Water Ices

These are the pulp or juice of fruits mixed with syrup, lemon juice, and a little water, so as to bring them to a good flavour and consistence when frozen.

Currant Water Ice

Two pounds of ripe currants, eight ounces of raspberries and ripe cherries, one pint of syrup, and one pint of water.

Pick and mash the fruit, and strain it through a sieve, add the syrup and water, put it in the ice-pot and freeze.

Cherry Water Ice

Cherries two pounds, either Kentish or May Duke, ripe gooseberries four ounces, one pint of syrup, half a pint of water, and the juice of two lemons; pound the cherries with the stones in a mortar, pass the juice of the fruit through a sieve, mix the syrup and water with it, and freeze; if it should not freeze sufficiently, add a little more water.

Gooseberry Water Ice

Ripe gooseberries two pounds, the red hairy Fort is the best, one pound of cherries, one pint of syrup, one pint of water, and the juice of two lemons; mash the fruit and pass it through a sieve, mix it with the syrup and water, and freeze.

Raspberry Water Ice

One quart of ripe raspberries, four ounces of ripe cherries and currants, half a pint of syrup, half a pint of water, and the juice of two lemons. Mash the fruit and pass the juice through a sieve, mix the syrup water and lemon with it, and freeze.