833. Vanilla Ice Cream.—Put the yolks of twelve eggs in a stewpan, with half a pound of sugar, beat well together with a wooden spoon, in another stewpan have a quart of milk, and when boiling throw in two sticks of vanilla, draw it from the fire, place on the lid and let remain until partly cold, pour it over the eggs and sugar in the other stewpan, mix well, and place it over the fire (keeping it stirred) until it thickens and adheres to the back of the spoon, when pass it through a tammy into a basin, let remain until cold, then have ready a pewter freezing-pot in an ice-pail well surrounded with ice and salt;[8] put the above preparation into it, place on the lid, which must fit rather tightly, and commence twisting the pot round sharply, keeping it turned for about ten minutes, when take off the lid, and with your spatula clear the sides of the interior of the pot, place the lid on again, turn the pot ten minutes longer, when again clear the sides and beat the whole well together, until smooth, it being then about half frozen, then add four glasses of noyeau or maresquino and a pint and a half of cream well whipped, beat the whole well together, place the lid upon the top, keep twisting it round a quarter of an hour, clear well from the sides, beat again well together, proceeding thus until the whole is frozen into a stiff but smooth and mellow substance; should you require to keep it some time before serving, pour the water which has run from the ice out of the pail, and add fresh ice and salt; when ready to serve work it up smoothly with your spatula, fill the mould and proceed as No. 778.
834. Coffee Ice Cream.—Proceed exactly as in the last, but omitting the noyeau or maresquino, and making an infusion with coffee as directed (No. 40) instead of vanilla.
835. Ice of Chocolate is made similar to the vanilla ice cream, 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.
836. Ice of Pine-apple.—Procure a rather small pine-apple, 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 pine-apple, 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 tammy into a basin, add the syrup and pine-apple, and freeze it as in the last, adding a pint and a half of whipped cream; when half frozen, use where directed.
837. Lemon Ice Cream.—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 tammy; when cold, freeze as directed (No. 833), adding a pint of whipped cream when half frozen.