Vanilla Ice-Cream

One pint of milk to three of cream, two beaten eggs, a tea-spoonful of corn-starch, two coffeecups of powdered sugar, and the inside of a vanilla bean; mix the milk, corn-starch, eggs, sugar and vanilla together; let them just come to a boil; then take them from the fire; add the cream; if not very sweet, more sugar. When cold, freeze.

Orange Ice-Cream

Dissolve a quarter of a box of gelatine in a pint of milk by setting it in a vessel of hot water; rub the rind of an orange in a little of the sugar you sweeten the cream with, and put a little grated peel in the milk; squeeze the juice from a fine large orange and stir in the cream. When the gelatine is entirely dissolved, stir in it two and a half coffeecups of powdered sugar, and add all to the cream; stir until cold, and freeze.

Coffee Ice-Cream

Three pints of cream to one of milk, a coffeecup of freshly-roasted coffee, two eggs beaten, a teaspoonful of cornstarch and two large coffeecups of powdered sugar; grind the coffee and make it in a French coffeepot without boiling, getting all its strength into one full coffeecup of black coffee, putting it twice through the filterer; mix the corn-starch, eggs, milk, sugar and coffee all together; bring to a boil on the fire; then remove quickly, stir in the cream, and when cold put it in the freezer. All these preparations for ice-cream must be stirred constantly whilst coming to the boil.

Chocolate Ice-Cream

To three pints of cream take one of new milk, two eggs, a tea-cupful of grated chocolate, two coffeecups of powdered sugar, a teaspoonful of corn-starch, and one of extract of vanilla; beat the eggs, stir them in the milk, add the corn-starch and sugar; let them come to a boil, take them quickly from the fire; dissolve the chocolate in a little milk over the fire, stir it all the time; when perfectly smooth, mix it with the milk and eggs, then add the cream and vanilla; if not sweet enough, more sugar. When cold, put it in the freezer.

Orange Water-Ice

The juice of six and the grated rind of three fine oranges, a pint of sifted sugar, the juice of two large fresh lemons, and a pint of cold water; stir together until the sugar is all dissolved, and freeze.

Peach Ice Cream

Peel and cut up half a peck of ripe peaches, mash them with a potato-masher, put to them a large coffeecup of powdered sugar; beat up two eggs and put them in a pint of new milk, with a teaspoonful of corn-starch and two coffeecups of powdered sugar; bring to a boil; stir in this three pints of cream, and add the peaches; stir all well together; if not very sweet, add more sugar, and freeze.