Split up half a vanilla bean, and boil it slowly in half a pint of milk till all the flavour is drawn out, which you may know by tasting it. Then mix into the milk half a pound of powdered loaf-sugar, and stir it very hard into a quart of rich cream. Put it into the freezer, and proceed as directed in the receipt for Lemon Ice Cream; freezing it twice.
Take six ounces of bitter almonds, (sweet ones will not do,) blanch them, and pound them in a mortar, adding by degrees a little rose water. Then boil them gently in a pint of cream till you find that it is highly flavoured with them. Then pour the cream into a bowl, stir in a pound of powdered loaf-sugar, cover it, and set it away to cool gradually; when it is cold, strain it and then stir it gradually and hard into three pints of cream. Put it into the freezer, and proceed as directed in the first ice cream receipt. Freeze it twice. It will be found very fine.
Send round always with ice cream, sponge cake or Savoy biscuits. Afterwards wine, and cordials, or liqueurs as they are now generally called.
Take a pint and a half of orange juice, and mix it with half a pint of clear or filtered water. Stir in half a pound of powdered loaf-sugar. Pare very thin the yellow rind of six deep-coloured oranges, cut in pieces, and lay it at the bottom of a bowl or tureen. Pour the orange juice and sugar upon it; cover it, and let it infuse an hour. Then strain the liquid into a freezer, and proceed as for ice cream. When it is frozen, put it into a mould, (it will look best in the form of a pine-apple,) and freeze it a second time. Serve it in glass cups, with any sort of very nice sweet cakes.
May be made in the above manner, but with a larger proportion of sugar.
The juice of pine-apples, strawberries, raspberries, currants and cherries, may be prepared and frozen according to the above receipts. They will freeze in a shorter time than if mixed with cream, but are very inferior in richness.