Neapolitan Ice-Cream

Make one pint of vanilla ice cream, one pint of raspberry water ice and one pint of pistachio ice cream. Take a long brick-form mould, holding three pints, put the raspberry water ice at the bottom, arrange the vanilla cream on top, and fill up with the pistachio, and cover tightly. Set the mould on broken ice, mixed with rock salt, at the bottom of a pail; fill up the pail with more ice and salt, and freeze for two hours. Plunge the mould in warm water to wash off the ice and salt, and turn the cream on a piece of paper laid on the table. Dip a long knife in warm water, cut the brick lengthwise through the middle, divide each piece into three, so that the Neapolitan will then be in six equal-sized pieces, each having the three kinds of cream. Dress on a cold dish, with a fancy paper on top, and serve.

New York Ice-Cream

Put into a saucepan three breakfast cupfuls of milk, one-fourth pound of gelatine, ten tablespoonfuls of sugar, and set the saucepan at the side of the fire, where the milk will heat up by degrees, and thus give the gelatine time to dissolve; stir frequently from the bottom until the milk boils, add a vanilla bean. Pour a little more milk in a bowl, together with the yolks of ten eggs, whisk them well, pour the boiling milk over, and strain into a freezer. The vanilla bean may be wiped and put away to be used another time. When the custard has become cold, and has begun to freeze, whisk the cup of cream to froth, stir it in, and finish the freezing as usual, working the cream until it is twice its original bulk. It is then ready for serving.

Nougat Ice-Cream

Put the nougat in a mortar with two tablespoonfuls of orange-flower water, and pound it. Put the yolks of three eggs in a saucepan with one and one-half pints of cream, and twelve tablespoonfuls of fine sugar and beat. Mix the bruised nougat and three drops of the essence of peach-kernels with the milk and eggs, and stir the whole over the fire till on the point of thickening. Pass the mixture through a fine hair-sieve into a basin and leave till cooled. When ready turn the nougat cream into the freezer and freeze it. The cream can be served as it is or may be turned into moulds and packed in ice for about two hours. Before serving, the mould should be dipped in warm water, wiped, and the contents turned out on a fancy dish.

Nut Ice-Cream

Beat well the yolks of seven or eight eggs in a saucepan and add gradually about twelve ounces of sifted crushed loaf sugar, working it to a froth with a wooden spoon, then pour in one pint of boiling milk and add one stick of vanilla to flavor. Pour the cream into a basin and add six tablespoonfuls of nuts blanched and pounded to a paste with a few blanched sweet almonds. Let the preparation cool, pass it through a fine hair-sieve into a freezer, and when frozen it is ready for use.

Peach Ice-Cream

Peel six ripe peaches and boil them in one-fourth pint of water till dissolved; pass the pulp through a fine hair-sieve, then mix with it one pint of syrup, one pint of thick cream, a few drops of essence of kernels, and color it lightly with a little cochineal. Put the preparation in a freezing-pot and work it till frozen. Fill a plain mould with the peach ice, put the lid on, and pack it in ice. When ready to serve, dip the mould in tepid water, wipe it and turn the cream out onto a dish.