To half a pound of barberry jam, put three quarters of a pint of cream: pass it through a hair sieve, and colour it.
Biscuit Ice.
To four yolks of eggs, allow three quarters of a pint of cream, three ounces of spunge biscuits, a little cinnamon, and four ounces of sugar: stir it all on the fire, till it begins to thicken, then pass it through a sieve.
Pistachia Ice.
To three yolks of eggs, allow three quarters of a pint of cream, two ounces of pistachia kernels pounded fine, and four ounces of sugar: boil your yolks and cream, put in your kernels pounded, then colour it green, and pass it through a sieve.
Fresh Gooseberry Ice.
Scald half a pint of gooseberries tender, and pass them through a hair sieve; mix in four ounces of sugar, and three quarters of a pint of cream.
Chocolate Ice.
Melt three ounces of chocolate on the fire, then take three yolks of eggs, two ounces of sugar, and three quarters of a pint of cream; and boil it till it thickens, then put in the chocolate, and pass it through a sieve.