Pecan nuts, blanched and pounded, (adding occasionally a little cold water to take off the oiliness,) may be boiled as above, with cream, sugar, and spice.
All these creams may be frozen, and served up as ice-cream.
VANILLA CREAM.—Boil a vanilla bean in half a pint of rich milk, till the milk is highly flavoured with the vanilla. Then (having taken out the bean) strain the milk into a pint of thick cream. Beat the yolks of five eggs till very light, and then mix gradually with the beaten egg a quarter of a pound of powdered loaf-sugar, beating it in very hard. Set the cream over hot coals, and add to it by degrees the egg and sugar. Stir it continually till it is on the point of coming to a boil. It must be very thick and smooth. Cover the bottom and sides of a glass bowl or dish, with three quarters of a pound of lady-cake, cut into nice even slices. Pour on the mixture, and then set the bowl on ice or snow till wanted.
For lady-cake, you may substitute finger-biscuit, or slices of almond sponge-cake.
You may ornament the bowl by beating to a stiff froth the whites of two or three of the eggs, and heaping it on the top.
ICED JELLY.—Make calves’ feet jelly in the usual way. Then put it into a freezer, and freeze it as you would ice-cream. Serve it up in a glass bowl or in jelly-glasses. You cannot mould it this way; but the taste of jelly when broken up is much more lively than when moulded; also it sparkles and looks handsomer.
CURRANT ICE.—Pick a sufficiency of ripe currants from their stems. Then squeeze the currants through a linen bag, and to each quart of the juice allow a pound of powdered loaf-sugar. Mix them together, and when the sugar is thoroughly melted, put it into a freezer, and freeze it in the manner of ice-cream. Serve it up in glass bowls. It will be found delicious in warm weather.