No. 1382. Coffee Cream Ice.
Proceed exactly as in the last but omitting the noyeau or maresquino, and making an infusion with coffee as directed (No. 1253) instead of vanilla.
No. 1383. Chocolate Cream Ice.
Is made similar to the vanilla cream ice, but omitting the vanilla and liqueur, in the room of which scrape a quarter of a pound of chocolate, place it in a stewpan over the fire and keep stirring until melted, then have ready boiling a quart of milk, which mix with the chocolate by degrees, finish with eggs and sugar, and freeze as before.
No. 1384. Pineapple Cream Ice.
Procure a rather small pineapple, take off the rind which reserve, and cut the apple into pieces an inch in length and about the thickness of a quill, place them in a sugar-pan, with half a pound of sugar and half a pint of water, set it upon the fire and reduce to a rather thickish syrup, have ready a pint and a half of milk upon the fire, into which when boiling throw the rind of the pineapple, cover it over and let infuse ten minutes, in another stewpan have the yolks of twelve eggs, to which add the milk by degrees, (previously straining it,) place over the fire, keeping it stirred until adhering to the back of the spoon, when pass it through a tammie into a basin, add the syrup and pineapple, and freeze it as in the last, adding a pint and a half of whipped cream; when half frozen use where directed.
No. 1385. Lemon Cream Ice.
Take the rind from six lemons as thin as possible and free from pith, squeeze the juice of the lemons into a sugar-pan, with half a pound of sugar and half a pint of water, place it upon the fire and reduce until rather a thickish syrup, have a pint and a half of milk upon the fire into which when boiling throw the rind of the lemons, cover over and let remain until half cold, in another stewpan have the yolks of twelve eggs, (to which you have added an ounce of sugar), with which mix the milk by degrees, and stir over the fire till it adheres to the back of the spoon, when stir in the syrup and pass it through a tammie; when cold freeze as directed (No. 1381) adding a pint of whipped cream when half frozen.
No. 1386. Orange Cream Ice.
Proceed precisely as in the last, but using the juice and rind of ten oranges instead of lemons as there directed.