Take fine soft free-stone peaches, perfectly ripe. Pare them, and remove the stones. Crack about half the stones, and extract the kernels, which must be blanched by putting them into a a bowl, and pouring on boiling water to loosen the skins. Then break them up, or pound them slightly; put them into a little sauce-pan, and boil the kernels in a small quantity of rich milk, till it is highly flavoured with them; keeping the sauce-pan covered. Strain out the kernels, and set the milk to cool. Cut up the peaches in a large, broad, shallow pan, or a flat dish, and chop them very small. Mix with the chopped peaches sufficient powdered loaf-sugar to make them very sweet, and then mash them to a smooth jam with a silver spoon. Measure the peach jam; and to each quart allow a pint of cream, and a pint of rich unskimmed milk. Mix the whole well together, and put it into the freezer; adding when the mixture is about half-frozen, the milk in which you boiled the kernels, and which will greatly improve the peach-flavour. When well frozen, turn out the cream and serve it in a glass bowl. If you wish to have it in a shape, transfer it to a mould, and give it a second freezing. Before you turn it out, wash the outside of the mould all over with cold water, or wrap a wet cloth round it. Then open it, and the ice-cream will come out easily.
Apricot ice-cream may be made as above.
Scrape down half a pound of the best chocolate or of Baker's prepared cocoa. Put it into a sauce-pan, and pour on it a pint of boiling milk. Stir, and mix it well, and smoothly. Then set it over the fire, and let it come to a boil. Mix together in a pan, a quarter of a pound of powdered loaf-sugar, and a pint of rich cream. In another pan beat very light the yolks of nine eggs. Afterwards gradually stir the beaten egg into the cream and sugar, and then put the mixture into a sauce-pan; stir in, by degrees, the chocolate; set it over the fire, and simmer it till it is just ready to come to a boil. Strain it through a sieve, transfer it to a freezer, and freeze it in the usual manner of icecream.
Take some pieces of broken loaf-sugar, and rub off on them the yellow rind of four lemons. Then pulverize the sugar and mix it with half a pound of loaf-sugar already powdered. Have ready eight small Naples biscuits or sponge-cakes, grated fine; stir them, in turn with the sugar, into a quart of cream. Give the whole one boil up. Then put it into a freezer, and freeze it in the usual manner. Afterwards transfer it to a pyramid mould, and freeze it a second time.
Similar ice-cream may be made with maccaroons broken small and dissolved in the cream, from whence half a pint must be previously taken and boiled with a handful of broken up bitter almonds. Afterwards strain this, and mix it with the rest.