With a patent five-minute freezer (it really takes, however, from fifteen minutes to half an hour to freeze any thing), it is as cheap and easy to make ices in summer as almost any other kind of dessert. If one has cream, the expense is very little, as a cream-whipper costs but twenty-five cents. A simple cream, sweetened, flavored, whipped, and then frozen, is one of the most delicious of ice-creams. By having the cream quite cold, a pint can be whipped, with this cream-whipper, in five or ten minutes. It will require ten cents' worth of ice - half of it to freeze the preparation, and the other half to keep it frozen until the time of serving. Salt is not proverbially expensive; a half-barrel or bushel of coarse salt will last a long time, especially as a portion of it can be used a second time. In summer, fruits, such as peaches or pears, quartered, or any kind of berries, are most delicious half frozen and served with sugar. The chocolate ice-cream with fruit is excellent. The devices of form for creams served at handsome dinners in large cities are very beautiful; for instance, one sees a hen surrounded by her chickens; or a hen sitting on the side of a spun-glass nest, looking sideways at her eggs; or a fine collection of fruits in colors. One may see also a perfect imitation of asparagus with a cream-dressing, the asparagus being made of the pistache cream, and the dressing simply a whipped cream. These fancy displays are, of course, generally arranged by the confectioner. It is a convenience, of course, when giving dinner companies, to have the dessert or any other course made outside of the house; but for ordinary occasions, ices are no more troublesome to prepare than any thing else, especially when they can be made early in the day, or even the day before serving.
Flavor and sweeten the cream, making it rather sweet Whip it, and freeze the froth.
Beat the yolks of eight eggs with three-quarters of a pound of sugar until very light. Put one and a half pints of rich milk on the fire to scald, highly flavored with the powdered vanilla-bean (say, one heaping table - spoonful). When the milk is well scalded, stir it into the eggs as soon as it is cool enough not to curdle. Now stir the mixture constantly (the custard pan or pail being set in a vessel of boiling water) until it has slightly thickened. Do not let it remain too long and curdle, or it will be spoiled. When taken off the fire again, mix in a quarter of a box of gelatine, which has been soaked half an hour in two table - spoonfuls of lukewarm water near the fire. The heat of the custard will be sufficient to dissolve it, if it is not already sufficiently dissolved. Cool the custard well before putting it into the freezer, as this saves time and ice. When it is in the freezer, however, stir it almost constantly until it begins to set; then stir in lightly a pint of cream, whipped. Stir it for two or three minutes longer, put it into a mold, and return it to a second relay of ice and salt. The powdered vanilla can be purchased at drug-stores or at confectioners'. It is much better than the extract for any purpose, and is used by all the best restaurateurs.