Take a large pint of very rich cream, and half a pound of the best loaf-sugar, powdered. Rub off, on a lump of sugar, the yellow rind of three large lemons or oranges, (or, four or five, if small;) scraping it off the sugar with a teaspoon as you proceed, and transferring it to a saucer. Then powder this lump of sugar, and add it to the rest. Mix with the sugar the juice of the fruit, and the grated rind; and then mix the whole with two quarts of clean snow, in a broad pan. Set the pan into a tub, and pack it closely all round with coarse salt and snow; taking care that they do not quite reach to the edge of the pan, lest some of the salt should get in, and spoil the whole. While packed in the snow and salt, boat the mixture very hard till it is smooth and stiff. Then set it on ice, or in a very cold place, till wanted for use. Turn it out into a glass bowl.

This is a good and easy way of imitating ice-cream in families that are not provided with the regular apparatus of a freezer and moulds. The pint of cream must be very rich, and the flavouring very high. All flavouring loses much strength in freezing.

You may flavour it with vanilla, by boiling a vanilla bean in half a pint of milk, till the vanilla taste is well infused. Then strain the milk, and mix it with the cream. Or, instead of vanilla, you may boil in the milk a handful of shelled bitter almonds, or peach-kernels, to be afterwards strained out.