1903 The still-room by C. Roundell

ICE CREAMS

VERY good small refrigerators may now be bought, and are very useful both for the manufacture of ice and of ice creams, as well as for freezing puddings or cooling drinks. The following recipes are for a few of the more popular ice creams. To make Strawberry Ice Cream, — To three- quarters of a pound of strawberries add half a pound of sugar (or a pound of strawberry jam may be used instead of fruit and sugar), and rub through a hair sieve. Add a pint of rich cream, and very little cochineal. Well mix, and freeze. Raspberry ice cream may be made in the same way. To make Vanilla Ice Cream, — Make a custard with the yolks of five eggs and a pint of milk, and add two ounces of castor sugar and a little vanilla. Cool, and partly freeze. Then add and well mix — Mix a pint of cream, a quarter of a pound of castor sugar, the juice of half a lemon, and two wine-glassfuls of maraschino, and freeze. To make Coffee Ice Cream, — Mix half a pint of very strong, good coffee with the yolks of six eggs, six ounces of castor sugar, and a pint of cream, and freeze, 137 half a pint of cream, and freeze. To make Maraschino Ice Cream,