Punch Ice-Cream

Make about one-half teacupful of strong green tea, strain it when cold, mix with it one pint of rich cream, and add two wineglassfuls of rum and the strained juice of half a lemon. Sweeten the cream to taste, pour it into a freezing-pot, work it until well frozen, then pack it in a mould, and bury it in pounded ice and salt for an hour. When ready to serve the mould must be dipped into hot water, wiped quickly, and then turned out onto a hot dish.

Ratafia Ice-Cream

Put eight ounces of crushed ratafias into a saucepan, pour over two breakfast cupfuls of ratafia cream, add the yolks of half a dozen eggs and a little sugar, and stir well over the fire until the mixture is quite smooth and has the appearance of custard. Pass it through a fine wire-sieve into a freezer, work well, turn it into a mould packed in ice, and let it stay there until required. The ratafias should be crushed as fine as possible.

Sherbet Ice-Cream

Beat up very lightly the yolks of three eggs with one tablespoonful of orange-flower water, then mix in by degrees one quart of cream. Turn this into a saucepan over the fire, cover over, and as quickly as it boils strain it through a sieve, and mix into it six ounces of powdered white sugar. As soon as the sugar is quite melted, pour the cream into an ice-pail, and stand it in a refrigerator until frozen.

Strawberry Ice-Cream

Put one pound of strawberries into a basin with sufficient crushed loaf sugar to sweeten, add the strained juice of one or two lemons, and pass the whole through a sieve into another basin. Add a little cochineal to color, two breakfast cupfuls of cream, and more sifted sugar if required. Turn the preparation into the freezer, work it well, place it in a mould packed in ice, let it set, then turn it out, and it is ready for use.

Walnut Ice-Cream

Blanch and skin one-half pound of walnut kernels, place them in a mortar with a scant tablespoonful of orange-flower water, and pound them until quite smooth, adding by degrees one-half teacupful of milk. Turn the mixture onto a wire-sieve and rub it through with a wooden spoon, having a basin underneath to catch it. Mix three-fourths of a breakfast cupful of milk with the walnuts and one-half pound of fine sugar. Stir well, add one and one-half breakfast cupfuls of thick cream, turn the mixture into a freezer and work it well. When frozen, pile the cream on a glass dish, or in small glasses, and serve at once.

Wine Ice-Cream

Put two breakfast cupfuls of cream into a saucepan with the yolks of five eggs, and prepare a custard. Pour it in a basin, let it get cold, add two wineglassfuls of white wine and sufficient syrup or sugar to sweeten, and freeze in a freezer. Stir in a little chopped preserved mixed fruits, turn the cream into a mould packed in ice, let it set, and turn it out on a cold dish for use.