This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food .
1 cup of sugar, or 1 1/2 cups of syrup at 28° by the syrup gauge. 1/2 vanilla bean, or 1 tablespoonful of vanilla extract. 1 quart of thin cream.
Scald the cream and sugar with the vanilla bean; let cool and freeze according to directions given above. If vanilla extract be used, add just before freezing. A novel and particularly good way of serving this cream is in small melons, the size of a breakfast cup. Cut out a round cover, remove the seeds, fill with cream and replace the cover. The melons should be previously chilled.
1 cup of double cream. 1 junket tablet dissolved in 1 tablespoonful of cold water. 1 cup of sugar, or 1 1/2 cups of syrup at 28° by the syrup gauge. 1 tablespoonful of vanilla extract. 1 quart of milk.
Heat the milk and cream with the sugar until just lukewarm, not over 100° F.; remove from the fire, stir in the dissolved tablet and the flavoring, and let stand undisturbed in a warm room until the mixture jellies; let chill, then pour into the can of the freezer and freeze as usual.
This form of cream ice is in reality a sweetened and flavored white sauce. If cream be not at hand and rich milk be used, the ice is improved by beating into it while hot two tablespoonfuls of butter, a little at a time.
1 pint of rich milk. 1 pint of cream. 1 cup of sugar. Yolks of three or more eggs. 1 level tablespoonful of cornstarch or arrowroot. 1/2 vanilla bean, or 1 tablespoonful of vanilla.
Scald the milk and stir into it the cornstarch or arrowroot, mixed with half of the sugar; stir constantly until thickened slightly, then occasionally for about fifteen minutes; beat the yolks of eggs, add the other half of the sugar and beat again; then mix with a little of the hot mixture, and when well blended stir into the hot mixture; add the cream and strain. When cold add the flavor and freeze.