Mix thoroughly together one quart of nice fresh cream, a well-beaten egg and one pound of powdered white sugar; add one-fourth of a vanilla bean cut into pieces, place it over the fire in a saucepan and keep it stirred constantly till on the point of boiling; then remove it from the fire and strain it through a fine sieve. When cold place it in a freezer and stir until well frozen. Repack the freezer with ice and let the ice cream remain well covered until frozen.

Vanilla And Chocolate Ice-Cream

Make some white vanilla and some chocolate cream, separately, but make them both of the same consistency. Brush a mould lightly over with oil, rest it slantingly on the ice and pour in a small quantity of the vanilla cream. When that is frozen alter the position of the mould and pour in some of the chocolate cream. When this is frozen proceed as before until the mould is full, changing the position of the mould each time - sometimes leaning to one side and again to another in regular intervals. Then pack the mould in pounded ice for two hours, or till wanted; dip the mould into warm water, turn the contents onto a raised dish, and serve.

Vanilla And Strawberry Ice-Cream

Pour one and one-half pints of thick cream into a saucepan with a pod of vanilla and boil it. Put one-fourth pound of sugar into a saucepan with the yolks of six eggs and beat them together; then pour in the boiled cream and stir it over the fire until thick, but do not allow it to boil or the eggs will curdle. When thick pass the mixture through a fine hair-sieve into a basin. Mix one pint of syrup at 35 degrees with one pint of strawberry puree, stirring well together; then pass it through a silk sieve. Turn the vanilla cream into an ice-mould and the strawberry mixture into another, pack them both in pounded ice and salt, and work the contents with a spatula until smooth and frozen. Cut a piece of cardboard to fit the center of an ice-mould and place it in perpendicularly, dividing the mould into two equal parts; fill one side with the vanilla ice and the other with the strawberry ice, remove the piece of cardboard and pack the mould in ice and leave it for two hours. When ready to serve, dip the mould in warm water, wipe it, turn the contents out onto a folded napkin, and serve.