Freezing Ice Cream

First the ice must be broken up very fine and there must be plenty of coarse salt on hand; then place the freezer in the center of the bucket and put on the covers, fasten them on tight, put on the crank and turn it to see if it runs smoothly. Then put a folded cloth on the cover to keep the salt and ice water from getting in; now put into the bucket a layer of ice and a layer of salt thick enough to cover the ice, then another layer of ice and salt and so on until it is within half an inch of where the cover closes; then wipe off the cover and edge of the bucket, open the freezer, put in the cream, close tight and turn the crank slowly at first. If it is Gooch's patent freezer the cream will be frozen in thirty minutes. When the cream has been in fifteen minutes fill up the bucket again with ice and salt.

Chocolate Ice Cream

One ounce of chocolate, one pint of rich sweet milk, eight ounces of white granulated sugar, one teaspoonful of corn starch, one fresh egg beaten separately, one pint of sweet cream, three tea-spoonfuls of vanilla extract. Scrape the chocolate up fine and put it into a saucepan with four table-spoonfuls of cold water and set it into a pan of boiling water and stir it until it becomes a smooth paste, then stir in the milk and sugar and mix the corn starch with a little cold milk and stir it in, stir it until it boils two minutes, then beat the yolks with a teaspoonful of cold milk and stir it in, stir it until it thickens, but it must not boil, then take it off the fire and strain it through a fine cloth and then set it into a pan of cold water to cool; beat the white with half a teaspoonful of sugar to a stiff foam and stir it in, then add the cream and vanilla and if it is not cold enough put it into the freezer.

Strawberry Ice Cream

Half a pint of rich sweet milk, one teaspoonful of corn starch, two fresh eggs separated, half a pint of strawberry syrup, one pint of sweet cream. Put the milk into a saucepan and set it into a pan containing boiling water, mix the corn starch with a spoonful of cold milk and stir it in, stir it until it boils two minutes; beat the yolks with one table-spoonful of white granulated sugar and stir them in, stir it until the yolks thicken, but it must not boil, then take it off the fire to cool five minutes before the whites are put in; beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in, then stir in the strawberry syrup and set it in a cold place. When the custard is cold beat the cream with the machine egg beater until it foams, then stir it in and put the whole into the freezer.

Raspberry Ice Cream

Is made in the same manner as in the preceding receipt and is excellent. In making ice cream with fruit syrups the custard must be made before the syrup is put in. If the syrup was put into the milk or cream alone it would curdle and spoil the whole.

Vanilla Ice Cream

One pint of rich sweet milk, half a pound of white granulated sugar, one teaspoonful of corn starch, one fresh egg separated, one pint of sweet cream and three teaspoonfuls of vanilla extract. Put the milk into a saucepan and set it into another pan over the fire containing a little boiling water. Mix the corn starch with a little cold milk and stir it in; stir it until it boils two minutes then put in the sugar and beat the yolks with a spoonful of cold milk and stir it in; stir it until it thickens, but it must not boil after the yolk is in. Then take it off the fire and strain it through a thin cloth, then set it into a pan of cold water to cool a few minutes and beat the white with half a teaspoonful of white sugar to a stiff foam and stir it in. As soon as the custard is cold stir in the cream and vanilla and put the whole into the freezer. A piece of white paper muslin with the stiffening washed out makes a good strainer, or a square of cheese cloth washed out in clear water is also good.

Lemon Ice Cream

Is made in the same manner as in the preceding receipt with three teaspoonfuls of lemon extract instead of the vanilla.

Vanilla Ice Cream

(Without Cream).

One quart of rich sweet milk, half a pound of white granulated sugar, one tablespoonful, (not heaped) of corn starch. Three fresh eggs separated and three teaspoonfuls of vanilla extract. Put the milk and half of the sugar into a saucepan and set it into another pan containing boiling water. Mix the corn starch with a little cold milk and stir it in; stir it until it boils two minutes then take two teaspoonfuls out of the other half of the sugar to beat with the whites and put the rest of it in with the corn starch and milk. Then beat the yolks with a spoonful of cold milk and stir them in; stir it until it thickens, but it must not boil. Then take it off the fire and strain through a fine cloth, then set it into a pan of cold water whilst you beat the whites with the two teaspoonfuls of sugar to a stiff foam and then stir them in. Then add the vanilla and set it in a cool place until it is cold enough to put into the freezer. You cannot tell the difference between this ice cream and that which is made with cream.