Split into pieces a vanilla bean, and boil it in a very little milk till the flavour is well extracted; then strain it. Mix two table-spoonfuls of arrow-root powder, or the same quantity of fine powdered starch, with just sufficient cold milk to make it a thin paste; rubbing it till quite smooth. Boil together a pint of cream and a pint of rich milk; and while boiling stir in the preparation of arrow-root, and the milk in which the vanilla has been boiled. When it has boiled hard, take it off, stir in half a pound of powdered loaf-sugar, and let it come to a boil again. Then strain it, and put it into a freezer placed in a tub that has a hole in the bottom to let-out the water; and surround the freezer on all sides with ice broken finely, and mixed with coarse salt. Beat the cream hard for half an hour. Then let it rest; occasionally taking off the cover, and scraping down with a long spoon the cream that slicks to the sides. When it is well frozen, transfer it to a mould; surround it with fresh salt and ice, and then freeze it over again.
If you wish to flavour it with lemon instead of vanilla, take a large lump of the sugar before you powder it, and rub it on the outside of a large lemon till the yellow is all rubbed off upon the sugar. Then, when the sugar is all powdered, mix with it the juice.
For strawberry ice cream, mix with the powdered sugar the juice of a quart of ripe strawberries squeezed through a linen cloth.
Beat half the white of an egg to a stiff froth, and then stir it hard into three wine-glasses of filtered water. Put twelve ounces of the best double-refined loaf-sugar (powdered fine and sifted) into a skillet lined with porcelain. Pour on it the white of egg and water, and stir it till dissolved. Then add twelve grains of cochineal powder. Set it over a moderate fire, and boil it and skim it till the scum ceases to rise. Then strain it through a very fine sieve. Have ready an ounce and a half of isinglass that has been boiled in a little water till quite dissolved. Strain it, and while the boiled sugar is lukewarm mix it with the isinglass, adding a pint of pink champagne and the juice of a large lemon. Run it through a linen bag into a mould. When it has congealed so as to be quite firm, wrap a wet cloth round the outside of the mould, and turn out the jelly into a glass dish; or serve it broken up, in jelly glasses, or glass cups. Jelly may be made in a similar manner of Madeira, marasquin, or noyau.
Boil in half a pint of milk a split vanilla bean, till all the flavour is extracted. Then strain the milk, and when it is cold stir into it the yolks of four beaten eggs, and a quarter of a pound of powdered loaf-sugar.
Simmer this custard five minutes over hot coals, but do not let it come to a boil. Then set it away to cool. Having boiled an ounce of the best Russian isinglass in a pint of water till it is entirely dissolved and the water reduced to one-half, strain it into the custard, stir it hard, and set it aside to get quite cold.
Whip to a stiff froth a quart of rich cream, taking it off in spoonfuls as you do it, and putting it to drain on an inverted sieve. When the custard is quite cold, (but not yet set or congealing,) stir the whipt cream gradually into it.
Take at circular mould of the shape of a drum, the sides being straight. Cut to fit it two round slices from the top and bottom of an almond sponge-cake; glaze them with white of egg, and lay one on at the bottom of the mould, reserving the other for the top.