Pound two oz. of sweet almonds, and two and a half oz. of freshly-peeled pistachios; moistening them with a few drops of milk. Set the paste to infuse for twenty minutes in the boiled milk.
[2755—PRALINED ICE-CREAM]
Pound and rub through a sieve four oz. of almond [pralin], and add thereto one quart of previously-prepared vanilla-flavoured custard.
[2756—TEA ICE-CREAM]
Add one pint of very strong tea to one and a half pints of boiled milk, and make the preparation in the usual way.
[2757—VANILLA ICE-CREAM]
When the milk has boiled, infuse in it one large stick of vanilla for twenty minutes.
N.B.—If these various preparations be required more creamy, the milk may be wholly or partly replaced by fresh cream. Also [792] ]when the preparation is congealed, it may be combined with one-sixth pint of whipped cream per quart.
[2758—PREPARATIONS FOR FRUIT ICES]
The base of these preparations is a syrup of sugar at 32° (saccharom.), to which a purée of fruit, an essence, or a liqueur is added, which will give the ice its character. All these preparations require lemon juice, the quantity of which varies according to the acidity of the fruit used, but which, even in the case of the tartest fruits, should not measure less than the amount that may be extracted from a whole lemon per quart of the preparation.