ALMOND ICE-CREAM.—To every quart of cream, allow two ounces of shelled sweet almonds, and two ounces of shelled bitter almonds. Blanch the almonds in scalding water, and then throw them into cold water; afterwards, put them, one at a time, (bitter and sweet alternately,) into a marble mortar, and pound them to a fine, smooth paste, moistening them with a little cream as you proceed. When the almonds are all done, stir them gradually into the cream you intend to freeze. Set it over a fire, and continue to boil it five minutes after it has come to a boil. Then strain it into a freezer, and while it is warm stir in gradually sufficient powdered loaf-sugar to make it very sweet, allowing three-quarters of a pound to every quart of cream. Freeze it in the usual manner.
ALMOND ICE-CREAM—Another way. To each quart of cream, allow three ounces of shelled bitter-almonds, and no sweet ones. Blanch them and break them up slightly. Put them into a porcelain sauce-pan, and pour on water, allowing half a pint of water to each ounce of almonds. Boil them long and slowly, till the water is highly-flavoured, and so reduced in quantity that it barely covers the almonds. Then strain it off; and when cool, stir the almond water into the cream, adding sugar by degrees; allowing three-quarters of a pound to every quart of cream. Put the mixture into a freezer, and proceed as usual.
CHOCOLATE ICE-CREAM.—Chocolate used for this purpose must have neither sugar nor spice in it. Baker’s Prepared Cocoa is the best. For each quart of cream, scrape down three large ounces of cocoa or chocolate, put it into a sauce-pan with half a pint of hot water for each ounce, and mix it into a smooth paste with a spoon. Place it over hot coals, and when it has come to a boil, take it off the fire and set it to cool. When it has become lukewarm, stir the chocolate into the cream, and strain it. When strained, add gradually, for each quart of cream, three-quarters of a pound of powdered loaf-sugar; and give the whole a boil up. Then put it into a freezer.
Another way.—To every quart of cream, allow three ounces of Baker’s Prepared Cocoa, and half a pound of powdered loaf-sugar. Scrape the cocoa very fine, and stir it into the cream, alternately with the sugar, a little of each at a time. Having well mixed the whole, boil and stir it, continuing to do so five or six minutes after it has come to a boil. Then strain it into the freezer.
ORANGE ICE-CREAM.—To each quart of cream, allow two fine ripe oranges, and three-quarters of a pound of loaf-sugar. Rub the yellow rinds of the oranges upon a large lump of sugar, and scraping it off as you proceed, transfer it to a saucer. Then powder the lump of sugar, and put it, with the rest, all of which must be powdered. Squeeze the juice of the oranges among the sugar, mixing it well in. Then stir it gradually into the cream. Give it one boil up, and then transfer it to the freezer.
LEMON ICE-CREAM.—May be made as in the above receipt. It will require more sugar, as lemons are more acid than oranges.