This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
All kinds of Ices are finished in the same manner; the Cream or Mixture being prepared, put it into the Icing-pot, which ought to be twice or three times as large as the contents in it; (the bed sort are those made of pewter) put them in a proper Tub of pounded Ice and Salt, sufficients to bury the Pots in it, stirring continually with a flat pewter Spoon till it begins to freeze; work the Ice so in freezing, that it may not be in harder stakes in one part than another, and put them into the proper Moulds, a very little while before serv-ing: Observe that they are not iced too hard at first, before they are to be changed into the Moulds to go to Table. If you find any difficulty to get them out, just dip the Moulds in hot Water, and turn them over with a stroke of the hand.
Boil a pint or more of Cream, with six or eight sweet Almonds, scalded and bruised; when you take it off the Fire, add half a pound of Sugar, or such proportion as you please, thin bits of Lemon-peel, and a little Orange-slower Water •, let it rest about half an hour; sift it, and pour it into the Icing-pot.
Make three dishes of strong Coffee; pour it off very clear, to mix with three half-pints of Cream, or the same proportion for more or less, and three quarters of a pound of Sugar; boil a moment together, and, when cold, ice it.
Dissolve the Chocolate in a little Water on a slow Fire; when properly done, mix it with a pint of Cream, three Yolks of new-laid Eggs, and about half a pound of Sugar.
Bruise about two pounds of Cherries, with a pint of Water; sift in a Sieve with expression, and add Sugar sufficients to give it a proper sweetness: Ail kinds of Ices are made in winter or summer, with the Juice or Marmalade, as well as with raw Fruit. Taste is the best direction for the different mixtures.
Framboises; Rasberries. It is done in the same manner as the last.
Boil two pounds of red Currants a moment, with a quarter of a pound of Rasberries-, sift in a Sieve, adding a pint of Water, and then the Sugar, which must be very well dissolved before icing.
It is done after the same manner as the last; some mix a quarter of a pound of red Currants to each pound of Strawberries, as is mostly done with Rasberries, adding Sugar' according to taste: These ought not to be very sweet, as the tartness of the Fruit is relishing to most people, Glace de Violettes, de Jasmin, & de Fleurs d'Orange. Ices of Violets, Jessamin, and Orange-flowers.
Pound a handful of Violets, and pour about a pint of hot Water upon them •, let them infuse about an hour, adding about half a pound of Sugar-, when it is properly dissolved, sift through a Napkin. - The Jessamin is done after the same manner: To make the liquid taste more of the different flowers, pour it se-veral times from one Pan into another before sifting; those different infusions are also mixed with Cream in-stead of Water.
De Verjus. Half a pint of the Juice to three half-pints of Water, and a pound of Sugar.