Ingredients: One and a half pints of cream, one ounce of isinglass, one pound of sugar, yolks of eight eggs, half a pint of milk, vanilla powder.
Scald the cream only; then add the isinglass dissolved in the milk, and pour it on the sugar and eggs beaten together to a froth; add the flavoring. Strain, cool, and freeze it; then pack it for three hours and a half at least.
Chocolate Ice-cream is made in the same way as the vanilla ice-cream, adding a flavoring of chocolate and a little vanilla powder. For instance, to make a quart and a half of cream: Make the boiled custard with the yolks of six eggs, half a pound of sugar, one pint of boiled milk, and a tea-spoonful (not heaping) of vanilla powder. Pound smooth four ounces of chocolate; add a little sugar and one or two table-spoonfuls of hot water. Stir it over the fire until it is perfectly smooth. Add this and a table-spoonful of thin, dissolved gelatine to the hot custard. When about to set in the freezer, add one pint of cream, whipped.
Freeze the different creams in two freezers. Cut a piece of pasteboard to tit the centre of a mold; fill each side with the two creams, remove the pasteboard, and imbed the mold in ice and salt for two hours.
Sprinkle sugar over strawberries, mash them well, and rub them through a sieve. To a pint of the juice add half a pint of good cream. Make it very sweet. Freeze it in the usual way, and, when beginning to set, stir in lightly one pint of cream (whipped), and, lastly, a handful of whole strawberries, sweetened. Put it into a mold, which imbed in ice. Or, when fresh strawberries can not be obtained, there is no more delicious cream than that made with the French bottled strawberries. Mix the juice in the bottle with the cream, and add the whipped cream and the whole strawberries, when the juice, etc., have partly set in the freezer.
Many prefer this cream of a darker red color, which is ob-tained by using prepared cochineal.
To make a form of three colors: Vanilla, chocolate, and strawberry ice-creams are frozen in three different freezers, and filled in a mold the form of a brick in three smooth layers of equal size.
Make a chocolate cream. When set in the freezer, add about half a pound of assorted French candied or preserved fruits cut into small pieces. Put it into a melon-shaped mold, to imitate a plum - pudding. When ready to serve, turn the cream on a platter, and make a circle around it of whipped cream, sweetened and flavored with vanilla. This cream is a decided success, and a beautiful dessert for a dinner-party. It may be improved by sprinkling over it chopped almonds dried of a light-brown color, mixed with chopped pistachios. This is intended to imitate the rugged appearance of the rind of a melon.