Take a little sugar and burn it on the fire in a dry stew pan; have ready a good royal cream, and mix in the burnt sugar.
N.B. This cream you may either freeze, or put it under a crocant.
Plain Ice.
Take half a pint of the best cream you can get; whisk it in your freezing pot till stiff, then put in a little clarified sugar, and freeze it.
Coffee Ice.
To four whites of eggs, put three ounces of sugar, three quarters of a pint of cream, and an ounce of whole coffee; boil it all till it thickens, then pass it through a sieve for freezing.
Tea Ice,
Is prepared in the same manner.
Ratafia Ice.
To three eggs, allow four ounces of sugar, two ounces of ratafia biscuits, and three quarters of a pint of cream; boil it all till it thickens, then pass it for use.