Three quarts of milk.
Two pounds and a half of powdered sugar.
Twelve eggs, well beaten.
Mix all together in a tin pail, add one vanilla bean (split), then put the pail into a kettle of boiling water, and stir the custard all the time, until it is quite thick. After it is cooled, add two quarts of rich cream, and then freeze it.
Strawberry Ice Cream.
Rub a pint of ripe strawberries through a sieve, add a pint of cream, and four ounces of powdered sugar, and freeze it.
Ice Cream without Cream.
A vanilla bean, or a lemon rind, is first boiled in a quart of milk. Take out the bean or peel, and add the yolks of four eggs, beaten well. Heat it scalding hot, but do not boil it, stirring in white sugar till very sweet. When cold, freeze it.
Fruit Ice Cream.
Make rich boiled custard, and mash into it the soft ripe fruit, or the grated or cooked hard fruit, or grated pineapples. Rub all through a sieve, sweeten it very sweet, and freeze it. Quince, apple, pear, peach, strawberry, and raspberry, are all good for this purpose.