Harlequin Ice.—This is formed by putting a small quantity of each kind of ice into the same mold, taking care to have as great a variety of colors placed so as to produce a contrast; cover the mold with salt and ice as before directed, and let it remain half an hour, when it will be fit to turn out. When the colors are tastily disposed of it produces a good effect for the table, but is not much admired on account of the jumble of flavors.
Lemon Ice Cream.—Six large lemons, one quart of cream and twelve ounces of sugar or half pint of syrup; grate off the peels of three of the lemons into a basin, squeeze the juice to it, let it stand for two or three hours, strain, add the cream and syrup, and freeze or mix as Seville orange ice.
Maraschino Cream Ice.—Make as noyau, flavoring it with Maraschino de Zarah. All liquor ices are made the same way, using the different liquors with which each is named, or they may be made in this way: Take a quart of cream, put it into the ice-pot with six ounces of sugar, which you place in the ice; work or whisk it well about the sides with a whisk for five minutes; add a glassful of liquor, work this well together, then whisk the whites of two eggs to a strong froth; add two ounces of sugar to them, mix this well with the cream, and freeze to the required consistence. This produces a very beautiful, soft, and mellow cream.
Noyau Cream Ice.—Make a custard cream, and flavor it with noyau; finish as almond ice.
Orange Ice Cream.—Six oranges, three lemons, one quart of cream, and twelve ounces of sugar or of syrup, to palate; rub off the yellow rind of two or three of the oranges on part of the sugar, scrape it off with a knife, squeeze out the juice of the oranges and lemons, and strain it; mix it with the cream and the sugar, on which the rind was rubbed, add the other part of the sugar, dissolve and freeze.
Peach Ice.—The same proportions as apricot.
Pineapple—Fresh Fruit.—One pound of fresh pineapple, half a pint of syrup in which a pine has been preserved, two or three slices of pineapple cut in small dice, and the juice of three lemons; pound or grate the apple, pass it through a sieve, mix and freeze.
Pineapple—Preserved Fruit.—Eight ounces of preserved pine, four slices cut in small dice, one quart of cream, the juice of three lemons, and sufficient syrup from the pine to sweeten it; pound the preserved pine, mix lemons with the cream, etc., and freeze.
Punch a la Romaine—Roman Punch Ice.—Make a quart of lemon ice, and flavor it with a glass or two of each of rum, brandy, champagne, and Maraschino; when it is frozen, to each quart take the whites of five eggs and whip them to a very strong froth; boil half a pound of sugar to the ball, and rub it with a spoon or spatula against the sides to grain it: when it turns white, mix it quickly with the whites of eggs, stir it lightly together, and add it to the ice; when cold, mix it well together, and serve it in glasses. Less sugar must be used in the ice, so as to allow for that which is used in making the meringue.
Punch-Water Ice.—Make either a good lemon ice, or use some orange juice with the lemons, in the proportion of one orange to two lemons: either rub off the yellow rind of the lemons on sugar, or pare it very thin, and soak it in spirit for a few hours; when the ice is beginning to set, work in the whites of three eggs to each quart, beaten to a strong froth, and mixed with sugar as for meringue, or add the whites without whisking them; when it is nearly frozen, take out the pot from the ice, and mix well with it a glass each of rum and brandy, or sufficient to make it a good flavor; some like the taste of rum to predominate, but in this case of course you will be guided by the wish of your employer. In general the prevailing flavor distinguishes it by name, as rum-punch or brandy-punch ice; after the spirit is well mixed, replace the pot and finish freezing. Champagne, arrack, or tea is added; it is then termed champagne-punch ice, arrack-punch ice, etc.